Modified Atmospheric Processing and Packaging of Fish by W. Otwell, G. Kristinsson, O. Balaban

A pedido de Pablo.
Table of Contents
PART I USE OF CARBON MONOXIDE AND FILTERED SMOKES IN FISH PROCESSING
1 Use of Filtered Smokes and Carbon Monoxide in Fish Processing
W. Steven Otwell
2 Commercial Aspects of Filtered Wood Smoke Technology Compared to Carbon Monoxide
Gassing of Seafood Products
Blane E. Olson
3 The Influence of Carbon Monoxide and Filtered Wood Smoke on Fish Muscle Color
Hordur G. Kristinsson, Murat O. Balaban, and W. Steven Otwell
4 Human Absorption of Carbon Monoxide with Consumption of CO-Exposed Tuna
Matthew P. Davenport, Paul W. Davenport, Hordur G. Kristinsson, and W. Steven Otwell
Color Plates
5 Microbial and Quality Consequences of Aquatic Foods Treated with Carbon Monoxide or Filtered Wood Smoke
Hordur G. Kristinsson, Murat O. Balaban, and W. Steven Otwell
6 Use of CO for Red Meats: Current Research and Recent Regulatory Approvals
Joseph G. Sebranek and Terry A. Houser
7 Prospects for Utilization of Carbon Monoxide in the Muscle Food Industry
Oddvin Sørheim
8 Tasteless Smoke Sources, Specifications, and Controls
Bill Kowalski
9 Color Enhancement and Potential Fraud in Using CO
Murat O. Balaban, Hordur G. Kristinsson, and Bruce Welt
PART II USE OF MODIFIED AND CONTROLLED ATMOSPHERIC PACKAGING
10 Use of Modified Atmosphere Packaging to Extend the Shelf Life of Fresh Fish: A Critical Look from a Historical Perspective
Joe M. Regenstein
11 Hazards Associated with Clostridium botulinum in Modified Atmosphere Packaged Fresh Fish and Fishery Products
Guy E. Skinner and N. Rukma Reddy
12 Botulism from Fishery Products: History and Control
John W. Austin and James P. Smith
13 Verification for Use of TTI Controls for Seafood
W. Steven Otwel
14 Use of TTI in Monitoring Temperature Exposure During Food Transport, Catering, and Packaging
Peter R¨onnow