{"product_id":"the-seafood-industry-isbn-9780813802589","title":"The Seafood Industry","description":"\u003ci\u003eThe Seafood Industry: Species, Products, Processing, and Safety, Second Edition\u003c\/i\u003e is a completely updated and contemporary revision of Flick and Martin’s classic publication, \u003ci\u003eThe Seafood Industry\u003c\/i\u003e. Covering all aspects of the commercial fish and shellfish industries – from harvest through consumption – the book thoroughly describes the commercial fishery of the western hemisphere. The international audience will also find the coverage accessible because, although species and regulations may differ, the techniques described are similar worldwide,. The second edition contains a significant expansion of the material included in the first edition. Examples include: high pressure processing; inclusion of additional major crustacean species of commerce; fishery centers and development programs; handling methods on fishing vessels; and new chapters on Toxins, Allergies, and Sensitivities; Composition and Quality; and Risk Management and HACCP; and Processing Fin Fish. \u003ci\u003eThe Seafood Industry\u003c\/i\u003e: \u003ci\u003eSpecies, Products, Processing, and Safety, \u003c\/i\u003ecomprehensive in scope and current with today’s issues, will prove to be a great asset to any industry professional or seafood technologist working in the field.  Preface and Acknowledgments xiii  \u003cp\u003eContributors xv\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 A History of the Seafood Industry 1\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eRoy E. Martin\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eThe fish curing industry 1\u003c\/p\u003e \u003cp\u003eFish canning 2\u003c\/p\u003e \u003cp\u003eCanning salmon 3\u003c\/p\u003e \u003cp\u003eThe shrimp fishery 3\u003c\/p\u003e \u003cp\u003eCanning oysters, clams, and crabs 5\u003c\/p\u003e \u003cp\u003eThe fish canning industry 6\u003c\/p\u003e \u003cp\u003eThe haddock fishery 8\u003c\/p\u003e \u003cp\u003eEarly Pacific fisheries 9\u003c\/p\u003e \u003cp\u003eThe menhaden fishery 10\u003c\/p\u003e \u003cp\u003eThe whaling industry 11\u003c\/p\u003e \u003cp\u003eAn overview of our heritage 12\u003c\/p\u003e \u003cp\u003eFurther reading 12\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Harvesting Techniques 14\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eGeorge J. Flick, Jr.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eClassification of harvesting techniques 14\u003c\/p\u003e \u003cp\u003eNets 15\u003c\/p\u003e \u003cp\u003eTrap and gear pot 20\u003c\/p\u003e \u003cp\u003eHook-and-line fishing 22\u003c\/p\u003e \u003cp\u003eShellfish dredging and scooping gear 24\u003c\/p\u003e \u003cp\u003eHand picking 25\u003c\/p\u003e \u003cp\u003eFishing optimization 25\u003c\/p\u003e \u003cp\u003eMiscellaneous and experimental gear 25\u003c\/p\u003e \u003cp\u003eAcknowledgment 26\u003c\/p\u003e \u003cp\u003eFurther reading 26\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Groundfish 27\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eGeorge J. Flick, Jr., and Laura S. Douglas\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 27\u003c\/p\u003e \u003cp\u003eHistorical perspective 28\u003c\/p\u003e \u003cp\u003eEast Coast fishing industry: a historical perspective 28\u003c\/p\u003e \u003cp\u003eWest Coast fishing industry: a historical perspective 30\u003c\/p\u003e \u003cp\u003eSpecies 32\u003c\/p\u003e \u003cp\u003eEast Coast 32\u003c\/p\u003e \u003cp\u003eWest Coast 41\u003c\/p\u003e \u003cp\u003eAcknowledgments 44\u003c\/p\u003e \u003cp\u003eReferences 45\u003c\/p\u003e \u003cp\u003eWebliography 45\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Pelagic Fish 48\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eLaura S. Douglas\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 48\u003c\/p\u003e \u003cp\u003eSpecies 49\u003c\/p\u003e \u003cp\u003eHerrings, sardines, and anchovies 49\u003c\/p\u003e \u003cp\u003eTunas, bonitos, and billfishes 50\u003c\/p\u003e \u003cp\u003eMiscellaneous pelagic fishes 52\u003c\/p\u003e \u003cp\u003ePhysical adaptation 53\u003c\/p\u003e \u003cp\u003eMusculature 54\u003c\/p\u003e \u003cp\u003ePreservation 54\u003c\/p\u003e \u003cp\u003eMaine sardines 55\u003c\/p\u003e \u003cp\u003eBrisling and sild (formerly Norway sardines) 55\u003c\/p\u003e \u003cp\u003ePortuguese sardines 56\u003c\/p\u003e \u003cp\u003eTuna 56\u003c\/p\u003e \u003cp\u003eMackerel 56\u003c\/p\u003e \u003cp\u003eAnchovies, Mediterranean style 57\u003c\/p\u003e \u003cp\u003eMenhaden 57\u003c\/p\u003e \u003cp\u003eNutritional value 57\u003c\/p\u003e \u003cp\u003eLabeling 58\u003c\/p\u003e \u003cp\u003eSardines and sardine-like products 58\u003c\/p\u003e \u003cp\u003eAnchovies 59\u003c\/p\u003e \u003cp\u003eTunas 59\u003c\/p\u003e \u003cp\u003eQuality factors 59\u003c\/p\u003e \u003cp\u003eBrisling and sild (Norway sardines) 59\u003c\/p\u003e \u003cp\u003ePortuguese sardines 59\u003c\/p\u003e \u003cp\u003eTunas 60\u003c\/p\u003e \u003cp\u003eMackerels 60\u003c\/p\u003e \u003cp\u003eAnchovies, Mediterranean style 60\u003c\/p\u003e \u003cp\u003eAcknowledgments 61\u003c\/p\u003e \u003cp\u003eReferences 61\u003c\/p\u003e \u003cp\u003eWebliography 61\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Major Cultured Species 63\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eLori S. Marsh\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eImportance of aquaculture 63\u003c\/p\u003e \u003cp\u003eProduction environments and systems 63\u003c\/p\u003e \u003cp\u003ePond systems 64\u003c\/p\u003e \u003cp\u003eEnclosure and cage systems 64\u003c\/p\u003e \u003cp\u003eFlow-through systems 65\u003c\/p\u003e \u003cp\u003eRecirculating aquaculture systems 65\u003c\/p\u003e \u003cp\u003eCommon aquacultured species 65\u003c\/p\u003e \u003cp\u003eCarps 66\u003c\/p\u003e \u003cp\u003eOysters 67\u003c\/p\u003e \u003cp\u003eClams, cockles, and arkshells 67\u003c\/p\u003e \u003cp\u003eShrimps and prawns 68\u003c\/p\u003e \u003cp\u003eTilapias 68\u003c\/p\u003e \u003cp\u003eSalmons and trouts 69\u003c\/p\u003e \u003cp\u003eConclusions 70\u003c\/p\u003e \u003cp\u003eReferences 70\u003c\/p\u003e \u003cp\u003eWebliography 70\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Shellfish—Mollusks 71\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eRobin Downey, Lori Marsh, and George J. Flick, Jr.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eMollusk farms and fisheries 71\u003c\/p\u003e \u003cp\u003eNatural history 71\u003c\/p\u003e \u003cp\u003eFeeding 72\u003c\/p\u003e \u003cp\u003eThe mollusk and public health 72\u003c\/p\u003e \u003cp\u003eConservation regulations 72\u003c\/p\u003e \u003cp\u003eWest Coast 73\u003c\/p\u003e \u003cp\u003eClam culture operations 73\u003c\/p\u003e \u003cp\u003eGeoduck (giant clam) culture operations 73\u003c\/p\u003e \u003cp\u003eMussel culture operations 74\u003c\/p\u003e \u003cp\u003eOyster culture operations 74\u003c\/p\u003e \u003cp\u003eScallop culture operations 75\u003c\/p\u003e \u003cp\u003eAbalone 75\u003c\/p\u003e \u003cp\u003eAtlantic and Gulf Coasts 76\u003c\/p\u003e \u003cp\u003eSurf clams 76\u003c\/p\u003e \u003cp\u003eOcean quahog 77\u003c\/p\u003e \u003cp\u003eHard clam 78\u003c\/p\u003e \u003cp\u003eSoft shell clam 79\u003c\/p\u003e \u003cp\u003eScallops 80\u003c\/p\u003e \u003cp\u003eOysters 80\u003c\/p\u003e \u003cp\u003eBlue mussel 81\u003c\/p\u003e \u003cp\u003eAcknowledgment 81\u003c\/p\u003e \u003cp\u003eReferences 81\u003c\/p\u003e \u003cp\u003eWebliography 82\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Shellfish—Crustaceans 83\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eMichael J. Oesterling\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eCrabs 84\u003c\/p\u003e \u003cp\u003eBlue crab 85\u003c\/p\u003e \u003cp\u003eKing crab 86\u003c\/p\u003e \u003cp\u003eCancer crabs 88\u003c\/p\u003e \u003cp\u003eShrimp 89\u003c\/p\u003e \u003cp\u003ePenaeid shrimp 90\u003c\/p\u003e \u003cp\u003ePandalid shrimp 91\u003c\/p\u003e \u003cp\u003eLobster 92\u003c\/p\u003e \u003cp\u003eSpiny lobsters 92\u003c\/p\u003e \u003cp\u003eAmerican lobster 93\u003c\/p\u003e \u003cp\u003eFurther reading 94\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Underutilized (Latent) Fishery Species 95\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eMichael Jahncke and Daniel Kauffman\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eHistory of research programs on underutilized (latent) fishery species 95\u003c\/p\u003e \u003cp\u003eFishery development foundations 96\u003c\/p\u003e \u003cp\u003eSaltenstall-Kennedy fishery development funds and sea grant research programs on underutilized (latent) species 97\u003c\/p\u003e \u003cp\u003eExamples of past and current underutilized (latent) species development efforts 97\u003c\/p\u003e \u003cp\u003eDogfish 97\u003c\/p\u003e \u003cp\u003ePacific sardine 98\u003c\/p\u003e \u003cp\u003eAtlantic red crab 99\u003c\/p\u003e \u003cp\u003eSpin-offs from underutilized (latent) species research 99\u003c\/p\u003e \u003cp\u003eNongovernmental organization and consumer pressure for sustainable management 100\u003c\/p\u003e \u003cp\u003eFuture trends 101\u003c\/p\u003e \u003cp\u003eAcknowledgments 101\u003c\/p\u003e \u003cp\u003eReferences 101\u003c\/p\u003e \u003cp\u003eWebilography 103\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Processing Finfish 105\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eLori Marsh and George J. Flick, Jr.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eFilleting 105\u003c\/p\u003e \u003cp\u003eMince 106\u003c\/p\u003e \u003cp\u003eRaw materials and sources 106\u003c\/p\u003e \u003cp\u003eSeparation processes 106\u003c\/p\u003e \u003cp\u003eWashing 110\u003c\/p\u003e \u003cp\u003eMince stabilization 110\u003c\/p\u003e \u003cp\u003eMince products 112\u003c\/p\u003e \u003cp\u003eConclusions 114\u003c\/p\u003e \u003cp\u003eBatters and breading 114\u003c\/p\u003e \u003cp\u003eMesh 115\u003c\/p\u003e \u003cp\u003eBrowning rate 115\u003c\/p\u003e \u003cp\u003eMoisture and oil absorption 115\u003c\/p\u003e \u003cp\u003eBattered and breaded seafoods 115\u003c\/p\u003e \u003cp\u003eQuality assurance of battered and breaded seafood products 116\u003c\/p\u003e \u003cp\u003eAcknowledgments 117\u003c\/p\u003e \u003cp\u003eReferences 117\u003c\/p\u003e \u003cp\u003eWebliography 117\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Surimi and Fish Protein Isolate 118\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eJae W. Park\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 118\u003c\/p\u003e \u003cp\u003eManufacturing of surimi 119\u003c\/p\u003e \u003cp\u003eRefining 121\u003c\/p\u003e \u003cp\u003eFreezing, metal detection, and frozen storage 121\u003c\/p\u003e \u003cp\u003eFactors affecting surimi quality 122\u003c\/p\u003e \u003cp\u003eSurimi gel preparation and measurement 122\u003c\/p\u003e \u003cp\u003eFish protein isolate 123\u003c\/p\u003e \u003cp\u003eWhat is fish protein isolate? 123\u003c\/p\u003e \u003cp\u003eSuperior gelling properties of FPI 124\u003c\/p\u003e \u003cp\u003eUtilization of surimi and fish protein isolate 124\u003c\/p\u003e \u003cp\u003eReferences 126\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Waste (By-Product) Utilization 128\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eLori Marsh and Peter J. Bechtel\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eHuman consumption 129\u003c\/p\u003e \u003cp\u003eMince 129\u003c\/p\u003e \u003cp\u003eRoe 130\u003c\/p\u003e \u003cp\u003eFish heads 130\u003c\/p\u003e \u003cp\u003ePharmaceutical nutraceuticals and other products 130\u003c\/p\u003e \u003cp\u003eAquacultural, agricultural, and bulk food uses 131\u003c\/p\u003e \u003cp\u003eFish hydrolysates 131\u003c\/p\u003e \u003cp\u003eFertilizer and compost 131\u003c\/p\u003e \u003cp\u003eNonnutritional uses 132\u003c\/p\u003e \u003cp\u003eBiodiesel and fuel 132\u003c\/p\u003e \u003cp\u003eChitin and chitosan 132\u003c\/p\u003e \u003cp\u003eCarotenoid pigments 133\u003c\/p\u003e \u003cp\u003eLeather and gelatin 133\u003c\/p\u003e \u003cp\u003eReferences 133\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Processing Mollusks 136\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eGeorge J. Flick, Jr.\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eProcessing for the live market 136\u003c\/p\u003e \u003cp\u003eProcessing for the fresh market 137\u003c\/p\u003e \u003cp\u003eBivalves 137\u003c\/p\u003e \u003cp\u003eGastropods 138\u003c\/p\u003e \u003cp\u003eFurther processing 139\u003c\/p\u003e \u003cp\u003eBatter and breading operations 139\u003c\/p\u003e \u003cp\u003eFreezing 139\u003c\/p\u003e \u003cp\u003eCanning 140\u003c\/p\u003e \u003cp\u003ePickled mollusks 142\u003c\/p\u003e \u003cp\u003eHigh pressure processing 142\u003c\/p\u003e \u003cp\u003eIrradiation and electron beam 145\u003c\/p\u003e \u003cp\u003eSteam tunnel 145\u003c\/p\u003e \u003cp\u003eHeat shock 147\u003c\/p\u003e \u003cp\u003ePostharvest processes 147\u003c\/p\u003e \u003cp\u003ePostharvest processing validation\/verification guidance for \u003ci\u003eVibrio vulnificus\u003c\/i\u003e and \u003ci\u003eVibrio parahaemolyticus\u003c\/i\u003e 148\u003c\/p\u003e \u003cp\u003eFlavoring agents from processing effluents 148\u003c\/p\u003e \u003cp\u003eAcknowledgment 149\u003c\/p\u003e \u003cp\u003eReferences 149\u003c\/p\u003e \u003cp\u003eFurther reading 149\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Processing Crustaceans 151\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eLori S. Marsh\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eCrabs 151\u003c\/p\u003e \u003cp\u003eSwimming or blue crabs 151\u003c\/p\u003e \u003cp\u003eFurther processing 153\u003c\/p\u003e \u003cp\u003eKing crab 153\u003c\/p\u003e \u003cp\u003eDungeness crab 154\u003c\/p\u003e \u003cp\u003eStone crab 154\u003c\/p\u003e \u003cp\u003eJonah crab and rock crab 154\u003c\/p\u003e \u003cp\u003eLobster 155\u003c\/p\u003e \u003cp\u003eShrimp 155\u003c\/p\u003e \u003cp\u003ePaste shrimp 155\u003c\/p\u003e \u003cp\u003eCold-water shrimp 156\u003c\/p\u003e \u003cp\u003eWarm-water shrimp 156\u003c\/p\u003e \u003cp\u003eShrimp processing on board the capture vessel 156\u003c\/p\u003e \u003cp\u003eCrawfish 158\u003c\/p\u003e \u003cp\u003eHarvesting crawfish 158\u003c\/p\u003e \u003cp\u003eGrading 158\u003c\/p\u003e \u003cp\u003eCooking 158\u003c\/p\u003e \u003cp\u003ePackaging 159\u003c\/p\u003e \u003cp\u003eOther freshwater crawfish products 159\u003c\/p\u003e \u003cp\u003eAcknowledgment 159\u003c\/p\u003e \u003cp\u003eReferences 159\u003c\/p\u003e \u003cp\u003eWebliography 160\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Freshwater Fish 161\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eDenise Skonberg and Thomas E. Rippen\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eCurrent status 161\u003c\/p\u003e \u003cp\u003eOther fisheries 162\u003c\/p\u003e \u003cp\u003eMarkets\/processing 163\u003c\/p\u003e \u003cp\u003eComposition and quality 163\u003c\/p\u003e \u003cp\u003eShelf life 163\u003c\/p\u003e \u003cp\u003eRed versus white muscle 163\u003c\/p\u003e \u003cp\u003eNutrient composition 164\u003c\/p\u003e \u003cp\u003eConsumer preference 164\u003c\/p\u003e \u003cp\u003eOff-flavors 165\u003c\/p\u003e \u003cp\u003eParasites 165\u003c\/p\u003e \u003cp\u003eContaminants 165\u003c\/p\u003e \u003cp\u003eSelected species 166\u003c\/p\u003e \u003cp\u003eWhitefish 166\u003c\/p\u003e \u003cp\u003eLake whitefish 166\u003c\/p\u003e \u003cp\u003eChubs (lake herring) 166\u003c\/p\u003e \u003cp\u003eOther whitefish 166\u003c\/p\u003e \u003cp\u003eYellow perch 167\u003c\/p\u003e \u003cp\u003eWalleye 167\u003c\/p\u003e \u003cp\u003eLake trout 168\u003c\/p\u003e \u003cp\u003eSmelt 168\u003c\/p\u003e \u003cp\u003eCatfish 168\u003c\/p\u003e \u003cp\u003eOther species 169\u003c\/p\u003e \u003cp\u003eAcknowledgments 170\u003c\/p\u003e \u003cp\u003eFurther reading 170\u003c\/p\u003e \u003cp\u003eWebliography 171\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Nutrition and Preparation 172\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eDoris T. Hicks\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 172\u003c\/p\u003e \u003cp\u003eMake smart choices from every food group 173\u003c\/p\u003e \u003cp\u003eNutrient intake recommendations 173\u003c\/p\u003e \u003cp\u003eMajor nutrients 173\u003c\/p\u003e \u003cp\u003eProtein 173\u003c\/p\u003e \u003cp\u003eFat 174\u003c\/p\u003e \u003cp\u003eWater 175\u003c\/p\u003e \u003cp\u003eMinerals 175\u003c\/p\u003e \u003cp\u003eTrace minerals 177\u003c\/p\u003e \u003cp\u003eVitamins 178\u003c\/p\u003e \u003cp\u003eWater-soluble vitamins 179\u003c\/p\u003e \u003cp\u003eNutrition labeling for seafood 180\u003c\/p\u003e \u003cp\u003eWhat you need to know about mercury in fish and shellfish 181\u003c\/p\u003e \u003cp\u003eAllergens 182\u003c\/p\u003e \u003cp\u003eBuying seafood 182\u003c\/p\u003e \u003cp\u003eWhole fish 182\u003c\/p\u003e \u003cp\u003eFish fillets or steaks 182\u003c\/p\u003e \u003cp\u003eShellfish 183\u003c\/p\u003e \u003cp\u003eLabel-dated seafood 183\u003c\/p\u003e \u003cp\u003eMail-order seafood 183\u003c\/p\u003e \u003cp\u003eHandling and storing fresh seafood 183\u003c\/p\u003e \u003cp\u003eBuying frozen seafood 184\u003c\/p\u003e \u003cp\u003ePreparation 186\u003c\/p\u003e \u003cp\u003eKeeping it clean 186\u003c\/p\u003e \u003cp\u003eCooking: general rules 186\u003c\/p\u003e \u003cp\u003eServing seafood 190\u003c\/p\u003e \u003cp\u003eAcknowledgment 191\u003c\/p\u003e \u003cp\u003eFurther reading 191\u003c\/p\u003e \u003cp\u003eWebliography 192\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Species Identification of Seafood 193\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eLeeAnn Applewhite, Rosalee Rasmussen, and Michael Morrissey\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eSignificance of problem 194\u003c\/p\u003e \u003cp\u003eTypes of species substitution 194\u003c\/p\u003e \u003cp\u003eBackground 195\u003c\/p\u003e \u003cp\u003eComparison of protein- and DNA-based methods 196\u003c\/p\u003e \u003cp\u003eDNA-based methods 196\u003c\/p\u003e \u003cp\u003eDNA extraction 196\u003c\/p\u003e \u003cp\u003eDNA amplification 197\u003c\/p\u003e \u003cp\u003ePost-PCR analysis methods 201\u003c\/p\u003e \u003cp\u003eSingle-stranded conformational polymorphism 205\u003c\/p\u003e \u003cp\u003eGeneral summary of DNA-based methods 207\u003c\/p\u003e \u003cp\u003eCurrent regulatory activity 207\u003c\/p\u003e \u003cp\u003eCurrent commercial applications 209\u003c\/p\u003e \u003cp\u003eOnline resources 209\u003c\/p\u003e \u003cp\u003eChallenges and emerging trends 210\u003c\/p\u003e \u003cp\u003eDNA chips 211\u003c\/p\u003e \u003cp\u003eQuantitative PCR 211\u003c\/p\u003e \u003cp\u003eElectrochemical DNA sensors 212\u003c\/p\u003e \u003cp\u003eConclusions 212\u003c\/p\u003e \u003cp\u003eReferences 212\u003c\/p\u003e \u003cp\u003eFurther reading 218\u003c\/p\u003e \u003cp\u003eWebliography 218\u003c\/p\u003e \u003cp\u003e\u003cb\u003e17 Packaging 220\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eJoseph E. Marcy\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eWhy package? 221\u003c\/p\u003e \u003cp\u003eContaining and protecting the product 221\u003c\/p\u003e \u003cp\u003eProduct protection 221\u003c\/p\u003e \u003cp\u003eCommunication 223\u003c\/p\u003e \u003cp\u003eConvenience 224\u003c\/p\u003e \u003cp\u003ePackage selection 225\u003c\/p\u003e \u003cp\u003eConsumer\/retail packaging 225\u003c\/p\u003e \u003cp\u003eBulk packaging techniques 227\u003c\/p\u003e \u003cp\u003eHandling characteristics of packaging materials 228\u003c\/p\u003e \u003cp\u003eAcknowledgment 229\u003c\/p\u003e \u003cp\u003eReferences 229\u003c\/p\u003e \u003cp\u003eFurther reading 229\u003c\/p\u003e \u003cp\u003e\u003cb\u003e18 Freezing 230\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eDonald E. Kramer, Lyn D. Peters, and Edward Kolbe\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eFactors affecting frozen shelf life 230\u003c\/p\u003e \u003cp\u003eComposition 231\u003c\/p\u003e \u003cp\u003eCondition of the fish 232\u003c\/p\u003e \u003cp\u003eSeason of year 233\u003c\/p\u003e \u003cp\u003eRigor mortis 233\u003c\/p\u003e \u003cp\u003eFreezing rate 234\u003c\/p\u003e \u003cp\u003eStorage temperature 237\u003c\/p\u003e \u003cp\u003ePackaging 238\u003c\/p\u003e \u003cp\u003eThawing 244\u003c\/p\u003e \u003cp\u003eTemperature indicators 245\u003c\/p\u003e \u003cp\u003eAcknowledgment 246\u003c\/p\u003e \u003cp\u003eReferences 246\u003c\/p\u003e \u003cp\u003eFurther reading 247\u003c\/p\u003e \u003cp\u003e\u003cb\u003e19 Handling of Fresh Fish 249\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eThomas E. Rippen and Denise Skonberg\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eReview of fish spoilage 249\u003c\/p\u003e \u003cp\u003eBacteria 249\u003c\/p\u003e \u003cp\u003eDeveloping a scombrotoxin (histamine) control plan 250\u003c\/p\u003e \u003cp\u003eTemperature effect 255\u003c\/p\u003e \u003cp\u003eIce advantages and uses 255\u003c\/p\u003e \u003cp\u003eIce in retail display cases 257\u003c\/p\u003e \u003cp\u003eOther cooling systems 257\u003c\/p\u003e \u003cp\u003eBruises and cuts 257\u003c\/p\u003e \u003cp\u003eBacterial contamination 258\u003c\/p\u003e \u003cp\u003eWashing and sanitizing 259\u003c\/p\u003e \u003cp\u003eFurther reading 259\u003c\/p\u003e \u003cp\u003e\u003cb\u003e20 Shellfish—Biological Safety 261\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eGeorge J. Flick, Jr., and Linda Ankenman Granata\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eShrimp 261\u003c\/p\u003e \u003cp\u003eShrimp production 262\u003c\/p\u003e \u003cp\u003eRaw and processed shrimp 263\u003c\/p\u003e \u003cp\u003eIce storage of shrimp 264\u003c\/p\u003e \u003cp\u003eOysters 264\u003c\/p\u003e \u003cp\u003ePostprocessing treatments of oysters 268\u003c\/p\u003e \u003cp\u003eMussels 269\u003c\/p\u003e \u003cp\u003eHepatitis A 269\u003c\/p\u003e \u003cp\u003eToxins 270\u003c\/p\u003e \u003cp\u003eParasites 271\u003c\/p\u003e \u003cp\u003eConclusions 272\u003c\/p\u003e \u003cp\u003eReferences 272\u003c\/p\u003e \u003cp\u003e\u003cb\u003e21 Allergens, Decomposition, and Toxins 278\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eSherwood Hall\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eAllergens 279\u003c\/p\u003e \u003cp\u003eDecomposition 279\u003c\/p\u003e \u003cp\u003eBiogenic amines 280\u003c\/p\u003e \u003cp\u003eSeafood toxins 281\u003c\/p\u003e \u003cp\u003eSome useful resources 282\u003c\/p\u003e \u003cp\u003eShellfish toxins and primary accumulation 282\u003c\/p\u003e \u003cp\u003eToxins that can be accumulated from plankton but are of uncertain risk to consumers 284\u003c\/p\u003e \u003cp\u003ePalytoxins and \u003ci\u003eOstreopsis\u003c\/i\u003e toxins 285\u003c\/p\u003e \u003cp\u003ePufferfish, intrinsic toxicity, and toxicity of uncertain origin 285\u003c\/p\u003e \u003cp\u003eDistribution 286\u003c\/p\u003e \u003cp\u003eConcepts and strategies for managing seafood toxins 286\u003c\/p\u003e \u003cp\u003eSampling, sample preparation, and the significance of a sample 289\u003c\/p\u003e \u003cp\u003eDetection methods for toxicity monitoring 289\u003c\/p\u003e \u003cp\u003eElimination 292\u003c\/p\u003e \u003cp\u003eHistory 292\u003c\/p\u003e \u003cp\u003eSummary 293\u003c\/p\u003e \u003cp\u003eReferences 293\u003c\/p\u003e \u003cp\u003eFurther reading 296\u003c\/p\u003e \u003cp\u003e\u003cb\u003e22 Cleaning and Sanitation 297\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eNina Gritzai Parkinson\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eCleaning 298\u003c\/p\u003e \u003cp\u003eSurfaces to be cleaned 298\u003c\/p\u003e \u003cp\u003eNonfood-contact surfaces 298\u003c\/p\u003e \u003cp\u003eType of soil 298\u003c\/p\u003e \u003cp\u003eWater properties 299\u003c\/p\u003e \u003cp\u003eTemperature 299\u003c\/p\u003e \u003cp\u003eEquipment and resources 300\u003c\/p\u003e \u003cp\u003eFactors to consider when selecting the cleaning compound 300\u003c\/p\u003e \u003cp\u003eSanitizing 301\u003c\/p\u003e \u003cp\u003eChemical factors 302\u003c\/p\u003e \u003cp\u003eBiological factors 303\u003c\/p\u003e \u003cp\u003eSanitizers 303\u003c\/p\u003e \u003cp\u003eIodine compounds 304\u003c\/p\u003e \u003cp\u003eQuaternary ammonium compounds 304\u003c\/p\u003e \u003cp\u003eAcid-anionic surfactants 305\u003c\/p\u003e \u003cp\u003eFatty acid sanitizers 305\u003c\/p\u003e \u003cp\u003eOzone 305\u003c\/p\u003e \u003cp\u003ePeroxyacetic acid or peracetic acid solutions 305\u003c\/p\u003e \u003cp\u003eWriting sanitation standard operating procedures 305\u003c\/p\u003e \u003cp\u003eAcknowledgments 306\u003c\/p\u003e \u003cp\u003eFurther reading 306\u003c\/p\u003e \u003cp\u003eWebliography 307\u003c\/p\u003e \u003cp\u003e\u003cb\u003e23 Implementing the Seafood HACCP Regulation 308\u003cbr\u003e \u003c\/b\u003e\u003ci\u003ePamela D. Tom\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eOverview of the seafood HACCP regulation and principles 308\u003c\/p\u003e \u003cp\u003eHACCP training 311\u003c\/p\u003e \u003cp\u003eInternet HACCP resources 312\u003c\/p\u003e \u003cp\u003eHazards guide 313\u003c\/p\u003e \u003cp\u003eGeneric HACCP plans and forms 314\u003c\/p\u003e \u003cp\u003eEncore manual 314\u003c\/p\u003e \u003cp\u003eDiscussion list 315\u003c\/p\u003e \u003cp\u003eHACCP inspection 315\u003c\/p\u003e \u003cp\u003eMonitoring sanitation control procedures 316\u003c\/p\u003e \u003cp\u003eWebliography 316\u003c\/p\u003e \u003cp\u003e\u003cb\u003e24 Aquaculture 318\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eBrian G. Bosworth\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eHistory of aquaculture 318\u003c\/p\u003e \u003cp\u003eTypes of aquaculture 319\u003c\/p\u003e \u003cp\u003eAdvantages and disadvantages of aquaculture 319\u003c\/p\u003e \u003cp\u003eBasic requirements of aquaculture 320\u003c\/p\u003e \u003cp\u003eAquaculture production 321\u003c\/p\u003e \u003cp\u003eWorldwide 321\u003c\/p\u003e \u003cp\u003eUnited States 322\u003c\/p\u003e \u003cp\u003eCulture systems and techniques 322\u003c\/p\u003e \u003cp\u003eCatfish 322\u003c\/p\u003e \u003cp\u003eSalmon and trout 323\u003c\/p\u003e \u003cp\u003eCarp 324\u003c\/p\u003e \u003cp\u003eShrimp 324\u003c\/p\u003e \u003cp\u003eCrawfish 324\u003c\/p\u003e \u003cp\u003eOysters 325\u003c\/p\u003e \u003cp\u003eAquatic plants and algae 325\u003c\/p\u003e \u003cp\u003eCurrent issues related to aquaculture production 325\u003c\/p\u003e \u003cp\u003eFuture of aquaculture 326\u003c\/p\u003e \u003cp\u003eAcknowledgment 326\u003c\/p\u003e \u003cp\u003eReferences 326\u003c\/p\u003e \u003cp\u003e\u003cb\u003e25 Waste Treatment 327\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eGregory D. Boardman\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eSeafood wastewater 327\u003c\/p\u003e \u003cp\u003ePollution parameters 328\u003c\/p\u003e \u003cp\u003eWastewater guidelines 330\u003c\/p\u003e \u003cp\u003eDirect discharge 331\u003c\/p\u003e \u003cp\u003eMunicipal discharge 333\u003c\/p\u003e \u003cp\u003eWaste treatment 334\u003c\/p\u003e \u003cp\u003eIn-plant controls 334\u003c\/p\u003e \u003cp\u003eReuse and recycling 336\u003c\/p\u003e \u003cp\u003eSegregation of waters 337\u003c\/p\u003e \u003cp\u003eEnd-of-pipe treatment 337\u003c\/p\u003e \u003cp\u003eResiduals management 344\u003c\/p\u003e \u003cp\u003eConclusions 345\u003c\/p\u003e \u003cp\u003eAcknowledgment 346\u003c\/p\u003e \u003cp\u003eReferences 346\u003c\/p\u003e \u003cp\u003eFurther reading 347\u003c\/p\u003e \u003cp\u003e\u003cb\u003e26 Fish Meal and Oil 348\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eAnthony P. Bimbo\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIntroduction 348\u003c\/p\u003e \u003cp\u003eProduction of fish meal 353\u003c\/p\u003e \u003cp\u003eRaw material 353\u003c\/p\u003e \u003cp\u003eHarvesting 354\u003c\/p\u003e \u003cp\u003eUnloading 354\u003c\/p\u003e \u003cp\u003eCooking 355\u003c\/p\u003e \u003cp\u003ePressing 356\u003c\/p\u003e \u003cp\u003eDrying 356\u003c\/p\u003e \u003cp\u003eAntioxidant addition 357\u003c\/p\u003e \u003cp\u003eStorage and shipping 359\u003c\/p\u003e \u003cp\u003eProduction of crude fish oil 359\u003c\/p\u003e \u003cp\u003eSolids removal 360\u003c\/p\u003e \u003cp\u003eOil–water separation 360\u003c\/p\u003e \u003cp\u003ePolishing or oil purification 360\u003c\/p\u003e \u003cp\u003eProduction of stickwater concentrate 360\u003c\/p\u003e \u003cp\u003eEvaporation 360\u003c\/p\u003e \u003cp\u003eOther production methods 361\u003c\/p\u003e \u003cp\u003eDry rendering 361\u003c\/p\u003e \u003cp\u003eVarious silage products 361\u003c\/p\u003e \u003cp\u003eHydrolyzates 362\u003c\/p\u003e \u003cp\u003ePollution control 362\u003c\/p\u003e \u003cp\u003eWater effluent 363\u003c\/p\u003e \u003cp\u003eGaseous effluent 363\u003c\/p\u003e \u003cp\u003eMarkets 364\u003c\/p\u003e \u003cp\u003eFish meal 364\u003c\/p\u003e \u003cp\u003eCrude fish oil 364\u003c\/p\u003e \u003cp\u003eGlobal aquaculture market 368\u003c\/p\u003e \u003cp\u003eReferences 371\u003c\/p\u003e \u003cp\u003eFurther reading 373\u003c\/p\u003e \u003cp\u003eWebliography 373\u003c\/p\u003e \u003cp\u003e\u003cb\u003e27 Regulations 374\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eRoy E. Martin\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eFood and Drug Administration 374\u003c\/p\u003e \u003cp\u003eCommon or usual names 375\u003c\/p\u003e \u003cp\u003eImitations 376\u003c\/p\u003e \u003cp\u003ePoisonous and deleterious substances 378\u003c\/p\u003e \u003cp\u003eGood manufacturing practices 379\u003c\/p\u003e \u003cp\u003eRevision of umbrella GMPs 380\u003c\/p\u003e \u003cp\u003eEmergency permit control 380\u003c\/p\u003e \u003cp\u003eLabeling 380\u003c\/p\u003e \u003cp\u003eNutrient content descriptors 383\u003c\/p\u003e \u003cp\u003eOther definitions 384\u003c\/p\u003e \u003cp\u003e“Fresh” 385\u003c\/p\u003e \u003cp\u003eHealth claims 385\u003c\/p\u003e \u003cp\u003eIngredient labeling 386\u003c\/p\u003e \u003cp\u003eAdvertising 386\u003c\/p\u003e \u003cp\u003eEnforcement 386\u003c\/p\u003e \u003cp\u003eMandatory seafood inspection 387\u003c\/p\u003e \u003cp\u003eImports 389\u003c\/p\u003e \u003cp\u003eBioterrorism 390\u003c\/p\u003e \u003cp\u003eExports 391\u003c\/p\u003e \u003cp\u003eFines 391\u003c\/p\u003e \u003cp\u003eNational Marine Fisheries Service 391\u003c\/p\u003e \u003cp\u003eInspections 392\u003c\/p\u003e \u003cp\u003eLacey Act 393\u003c\/p\u003e \u003cp\u003ePenalties 394\u003c\/p\u003e \u003cp\u003eQuestions and answers concerning the Lacey Act 395\u003c\/p\u003e \u003cp\u003eUS Customs 395\u003c\/p\u003e \u003cp\u003eBulk containers 395\u003c\/p\u003e \u003cp\u003eOther legislation 396\u003c\/p\u003e \u003cp\u003eMagnuson Fishery Conservation and Management Act 396\u003c\/p\u003e \u003cp\u003eOptimum yield 396\u003c\/p\u003e \u003cp\u003eAnadromous Fish Conservation Act 398\u003c\/p\u003e \u003cp\u003eState regulations 400\u003c\/p\u003e \u003cp\u003eInterstate Shellfish Sanitation Conference 401\u003c\/p\u003e \u003cp\u003eFederal Trade Commission 401\u003c\/p\u003e \u003cp\u003eFalse or misleading 401\u003c\/p\u003e \u003cp\u003eSubstantiation 401\u003c\/p\u003e \u003cp\u003eAppendix 402\u003c\/p\u003e \u003cp\u003eNMFS Inspection Services 402\u003c\/p\u003e \u003cp\u003eTechnical Assistance and Sanitary-Inspected Fish Establishment Services 402\u003c\/p\u003e \u003cp\u003ePacked Under Federal Inspection Service 402\u003c\/p\u003e \u003cp\u003eProduct Grading Service 402\u003c\/p\u003e \u003cp\u003eLot Inspection Service 402\u003c\/p\u003e \u003cp\u003eFurther reading 403\u003c\/p\u003e \u003cp\u003e\u003cb\u003e28 Smoked, Cured, and Dried Fish 404\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eGeorge J. Flick, Jr., and David D. Kuhn\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eEconomic importance 405\u003c\/p\u003e \u003cp\u003ePrinciples of smoking, drying, and curing 405\u003c\/p\u003e \u003cp\u003eSmoked fish processing 406\u003c\/p\u003e \u003cp\u003ePurchasing and receiving 407\u003c\/p\u003e \u003cp\u003eRaw material storage 407\u003c\/p\u003e \u003cp\u003eRaw material preparation 408\u003c\/p\u003e \u003cp\u003eSalting 409\u003c\/p\u003e \u003cp\u003eDrying fish 413\u003c\/p\u003e \u003cp\u003eSmoking 415\u003c\/p\u003e \u003cp\u003eCooling 419\u003c\/p\u003e \u003cp\u003eSpoilage and contamination of smoked fish 420\u003c\/p\u003e \u003cp\u003eEffect of smoking on composition 421\u003c\/p\u003e \u003cp\u003eDried salted fish 422\u003c\/p\u003e \u003cp\u003eDried fish 422\u003c\/p\u003e \u003cp\u003ePickled fish 423\u003c\/p\u003e \u003cp\u003eGovernment regulations 423\u003c\/p\u003e \u003cp\u003ePersonnel 423\u003c\/p\u003e \u003cp\u003eQuality control 425\u003c\/p\u003e \u003cp\u003eAcknowledgment 425\u003c\/p\u003e \u003cp\u003eReferences 425\u003c\/p\u003e \u003cp\u003eFurther reading 426\u003c\/p\u003e \u003cp\u003e\u003cb\u003e29 Transportation, Distribution, Warehousing, and Food Security 427\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eRoy E. Martin\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eTransportation 427\u003c\/p\u003e \u003cp\u003eDelivery equipment design and construction 428\u003c\/p\u003e \u003cp\u003ePreloading controls 428\u003c\/p\u003e \u003cp\u003eLoading controls 429\u003c\/p\u003e \u003cp\u003eUnloading controls 429\u003c\/p\u003e \u003cp\u003eSpecial concerns: Railcars 430\u003c\/p\u003e \u003cp\u003eSpecial concerns: Air shipping 432\u003c\/p\u003e \u003cp\u003eFish and seafood acceptance by air carriers 435\u003c\/p\u003e \u003cp\u003eFactors involved in packaging design 436\u003c\/p\u003e \u003cp\u003eTransportation from packing house to airport 437\u003c\/p\u003e \u003cp\u003eAir waybill 437\u003c\/p\u003e \u003cp\u003eAir waybill requirements for dry ice 437\u003c\/p\u003e \u003cp\u003eDistributors that take ownership of product 438\u003c\/p\u003e \u003cp\u003eOrganization and programs 438\u003c\/p\u003e \u003cp\u003eCheckpoints and additional guides 438\u003c\/p\u003e \u003cp\u003eWarehousing 440\u003c\/p\u003e \u003cp\u003eBuildings and grounds 440\u003c\/p\u003e \u003cp\u003eFixtures and equipment 441\u003c\/p\u003e \u003cp\u003eSanitary facilities 441\u003c\/p\u003e \u003cp\u003eSanitary operations 442\u003c\/p\u003e \u003cp\u003eProcedures and controls 443\u003c\/p\u003e \u003cp\u003ePersonnel 444\u003c\/p\u003e \u003cp\u003eTemperature control and handling practices 445\u003c\/p\u003e \u003cp\u003eFood security guidelines 447\u003c\/p\u003e \u003cp\u003eSupervision 448\u003c\/p\u003e \u003cp\u003eRecall strategy 448\u003c\/p\u003e \u003cp\u003eEvaluation program 448\u003c\/p\u003e \u003cp\u003ePersonnel 448\u003c\/p\u003e \u003cp\u003eFacility 450\u003c\/p\u003e \u003cp\u003eOperations 451\u003c\/p\u003e \u003cp\u003eSecurity of water and utilities 452\u003c\/p\u003e \u003cp\u003eSecurity of ventilation system (where applicable) 452\u003c\/p\u003e \u003cp\u003eMail\/packages 453\u003c\/p\u003e \u003cp\u003eAccess to computer systems 453\u003c\/p\u003e \u003cp\u003eFurther reading 453\u003c\/p\u003e \u003cp\u003eIndex 455\u003c\/p\u003e  \u003cp\u003e“The authors present valuable technical information and insight for the handling and processing of commercially important species of finfish and shellfish while making the complex understandable. For a technical work, it is an enjoyable read. Every seafood technology or marketing student or professional should add this volume to his or her bookshelves.”  (\u003ci\u003eJ\u003c\/i\u003e\u003ci\u003eournal of Aquatic Food Product Technology\u003c\/i\u003e, 25 December 2013)\u003c\/p\u003e  \u003cb\u003eLinda Ankenman Granata\u003c\/b\u003e is a Research Associate at the Department of Food Science and Technology, Virginia Tech, Blacksburg, Virginia.  \u003cp\u003e\u003cb\u003eGeorge J. Flick, Jr.\u003c\/b\u003e is University Distinguished Professor at the Department of Food Science and Technology, Virginia Tech, Blacksburg, Virginia.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eRoy E. Martin\u003c\/b\u003e was formerly Senior Vice President (Science and Technology) at the National Fisheries Institute. He is currently a Seafood Industry Consultant based in Spring Hill, Florida.\u003c\/p\u003e  Although other books address specific aspects of the seafood industry, few, if any, offer both the breadth and depth of information that the editors and authors of \u003ci\u003eThe Seafood Industry\u003c\/i\u003e provide here. In this comprehensively rewritten and updated second edition, the book covers the full spectrum of seafood topics, following the products from the water to the dinner plate and at every stop in between.  \u003cp\u003eInformation and insights into the handling and processing of every commercially important species of finfish and shellfish are presented across 29 chapters. New material in the second edition includes chapters on HACCP regulation, surimi, waste (by-product) utilization, species identification, biological safety of shellfish, as well as toxins, allergens, and sensitivities. The authors focus primarily on the industry in the US although, where innovations or activities in other countries have impacted the US industry, they are covered too.\u003c\/p\u003e \u003cp\u003eThe book has been designed for seafood processors, wholesale buyers, and retailers to understand and put to practical application whilst also being of interest to regulators, students and scientists with an interest in food, fisheries, and aquaculture.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47990337044709,"sku":"NP9780813802589","price":258.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780813802589.jpg?v=1761787411","url":"https:\/\/k12savings.com\/products\/the-seafood-industry-isbn-9780813802589","provider":"K12savings","version":"1.0","type":"link"}