Titre :	Advances in fish science and technology
Type de document :	texte imprimé
Auteurs :	Connell, J. J., Auteur
Editeur :	Fishing news books ltd
Année de publication :	1979
Importance :	XIV-512 p.
Format :	30 cm
ISBN/ISSN/EAN :	978-0-85238-108-3
Langues :	Anglais (eng)
Index. décimale :	639 Chasse et pêche commerciales, protection de la faune et la flore
Résumé :	Fish technology is part of the general subject of food technology. It is concerned with all those situations where fish is used as a food commodity, from the point of capture to the point of consumption. It embraces handling, machine operations, chilling, freezing, smoking, salting, drying, packaging, distribution, marketing, product innovation and development, nutritional considerations, standards and specifications, quality control. It is essentially foreshadowing the industrial application of existing or newly acquired knowledge. Fish science likewise is part of food science. It deals with understanding the background principles related to technology and is usually further removed from industrial application. It is a multidisciplinary subject embracing chemistry, biochemistry, physics, microbiology, engineering and statistics. Particular aspects of fish science and technology have been considered at meetings in the past, notably at the series of conferences sponsored by the Food and Agriculture Organization of the United Nations, but they have never been drawn together into an integrated whole. It is also at least a decade since a comprehensive book in this subject area has been published. The organizers felt, therefore, that all the topics included in fish science and technology should be reviewed afresh in the first half of the conference. They asked their chosen specialist reviewers to describe the development of each topic over its most formative period, to appraise current trends and to look forward speculatively. The aim was not to write a formal history but rather to emphasize the ways in which developments unfold and are influenced. All the lectures in this first half were presented in plenary session in order to provide the participants with an opportunity to experience the complete span. In the book the lectures are grouped into two opening chapters dealing first with fish technology and secondly with fish science. There is no significance in the order of presentation of these groups beyond the fact that fish science in many ways serves fish technology and is dependent upon its needs. The second half of the conference was thrown open to the latest research and views, given at over 60 lectures arranged in three simultaneous sessions. The accounts in this half provide an engrossing record of the intellectual effort that is being brought to bear at this time on the problems of fish science and technology throughout the world. The papers have been grouped into 14 chapters dealing with different aspects. Comparing all the papers with those presented at conferences of similar kind held in the past, it is interesting to note how things have changed. Thus, topics like chemical inhibitors of spoilage, freezing at sea and irradiation, that used to be prominent, are absent this time. Topics like minced fish and krill have assumed greater importance. In other topics of older vintage, important new insights have been gained, confirming the healthy, progressive and ever changing state of research and development on fish as food.

Advances in fish science and technology [texte imprimé] / Connell, J. J., Auteur . - Fishing news books ltd, 1979 . - XIV-512 p. ; 30 cm.
ISBN : 978-0-85238-108-3
Langues : Anglais (eng)

Index. décimale :

639 Chasse et pêche commerciales, protection de la faune et la flore

Résumé :

Fish technology is part of the general subject of food technology. It is concerned with all those situations where fish is used as a food commodity, from the point of capture to the point of consumption. It embraces handling, machine operations, chilling, freezing, smoking, salting, drying, packaging, distribution, marketing, product innovation and development, nutritional considerations, standards and specifications, quality control. It is essentially foreshadowing the industrial application of existing or newly acquired knowledge. Fish science likewise is part of food science. It deals with understanding the background principles related to technology and is usually further removed from industrial application. It is a multidisciplinary subject embracing chemistry, biochemistry, physics, microbiology, engineering and statistics. Particular aspects of fish science and technology have been considered at meetings in the past, notably at the series of conferences sponsored by the Food and Agriculture Organization of the United Nations, but they have never been drawn together into an integrated whole. It is also at least a decade since a comprehensive book in this subject area has been published. The organizers felt, therefore, that all the topics included in fish science and technology should be reviewed afresh in the first half of the conference. They asked their chosen specialist reviewers to describe the development of each topic over its most formative period, to appraise current trends and to look forward speculatively. The aim was not to write a formal history but rather to emphasize the ways in which developments unfold and are influenced. All the lectures in this first half were presented in plenary session in order to provide the participants with an opportunity to experience the complete span. In the book the lectures are grouped into two opening chapters dealing first with fish technology and secondly with fish science. There is no significance in the order of presentation of these groups beyond the fact that fish science in many ways serves fish technology and is dependent upon its needs. The second half of the conference was thrown open to the latest research and views, given at over 60 lectures arranged in three simultaneous sessions. The accounts in this half provide an engrossing record of the intellectual effort that is being brought to bear at this time on the problems of fish science and technology throughout the world. The papers have been grouped into 14 chapters dealing with different aspects. Comparing all the papers with those presented at conferences of similar kind held in the past, it is interesting to note how things have changed. Thus, topics like chemical inhibitors of spoilage, freezing at sea and irradiation, that used to be prominent, are absent this time. Topics like minced fish and krill have assumed greater importance. In other topics of older vintage, important new insights have been gained, confirming the healthy, progressive and ever changing state of research and development on fish as food.