This study examines the spatial characteristics
of the seafood processing industry on the Oregon Coast.
Three study areas are discussed: the Astoria area, the Newport
area, and the Coos Bay area. The industry is categorized
by four types of seafood processors. Types and
uses of processing and nonprocessing space are...
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...
The processing industry is playing an increasingly important role in Vietnam’s overall economy. A study on the restructure in this sector across the Coastal Central South has demonstrated the dominating part that middlemen are taking in connecting the supply, represented by fishers and farmers, to demand, represented by processing enterprises....
The influence of protein adjuncts and variations in pH on the
cook-cool loss, moisture content, and texture of squid gels was
investigated. Break force (P [greater than or equal to] .025), deformation to break (P [greater than or equal to] .01)
and cook-cool loss (P [greater than or equal to]...
The objective of these studies was to develop an
analog from surimi that would resemble abalone.
Preliminary studies involved the standardization of batter
preparation conditions, such as pH adjustment, optimum
moisture content and batter mixing time. The texture of a
gelled analog prepared with different protein adjuncts
egg white, gluten...
The fish processing industry is the most important
industry in Iceland. The single most important
processing method is quickfreezing, and the major market
is in the United States. With increasing competition in
the market from countries like Canada, productivity of
fish processing plants is becoming increasingly
This research focuses...
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...
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...