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Filtering by: Subject Fishery processing Decade 2010-2019

Rheological and spectroscopic characterization of surimi under various comminuting and heating conditions

Creator:

Poowakanjana, Samanan

Abstract:

Optimization of comminuting and heating conditions for surimi gel preparation obtained from three fish species: Alaska pollock (AP) (Theragra chalcogramma), Pacific whiting (PW) (Merluccius productus), and threadfin bream (TB) (Nemipterus spp.) was the focus of this study. Three parameters during comminution were separately evaluated: chopping time, chopping temperature, and salting...

Resource Type:

Dissertation

Full Text:

surimi/surimi seafood processing the golden rule was to "Keep it cold" in order to maintain protein
Credit Crunch: Implications for Uk Seafood Processors

Creator:

Garrett, Angus and Brown, Adam

Abstract:

The credit crunch has had a dramatic effect within the seafood industry. Recent years saw a buoyant UK economy with increasing sales of chilled seafood material and a growing interest in sustainability. Credit tightening and declining consumer confidence has placed pressures on these trends. This is unlikely to be reversed...

Resource Type:

Conference Proceeding
Changing Trends in Offshore Processing: Implications for the New Zealand Seafood Industry

Creator:

Stringer, Christina and Simmons, Glenn

Abstract:

The past twenty years has seen the offshore outsourcing of post-harvest fish processing gain unprecedented momentum. The growth in offshore processing is a further stage in an increasingly globalised fisheries value chain. Raw material is head and gutted, then frozen, and transported to processing sites in Asia (especially China). The...

Resource Type:

Other

Full Text:

Offshore Processing: Implications for the New Zealand Seafood Industry Authors: Christina Stringer