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FIBERI - Fisch(erei) Beratung Ritter 2018

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Food Fishes, The (Love 1988)

Love, R.M., The Food Fishes - their intrinsic variations and practical implications, Farrand Press, 1988

 

Inhalt:

Contents

Foreword by Professor J.J. Connell C.B.E.
Preface

Part I: The Fish Themselves

01. The physical structure of fish muscle and its chemistry (3-24)

A. White muscle
B. Connective tissue
C. Dark muscle
D. Principal constituents of the three tissues
E. Anatomical heterogeneity in the fillet
F. Technological perspectives

02. Growth, metamorphosis and aging (25-42)

A. Tissue dimensions
B. Compositions
C. Metamorphosis
D. Aging
E. Technological perspectives

03. Maturation and spawning (43-88)

A. Initiation
B. Gonad chemistry
C. Hormonal action
D. Breakdown and transfer
E. Technological perspectives

04. Recovery (89-100)

A. Results of starvation and refeeding in the laboratory
B. Overcompensation and muscle pH in the natural environment
C. Technological perspectives

05. Diet (101-120)

A. Feeding and diegestion
B. Influence and fate of different dietary constituents
C. Technological perspectives

 

Part II: Aspects of Quality

06. Texture (121-140)

A. Introduction
B. The contribution of connective tissue
C. pH and water content
D. Body length
E. Objective methods used to study changes in the texture of fish
F. The effects of rigor mortis on texture
G. Freezing and cold storage
H. Technological perspectives

07. Colour (141-148)

A. Skin
B. Flesh
C. Technological perspectives

08. Flavour (149-160)

A. Newly-killed fish
B. Staling
C. Off-flavours in fresh fish
D. Technological perspectives

09. Gaping (161-182)

A. Introduction
B. Rigor mortis
C. pH and water content
D. Body size
E. Freezing, cold storage and thawing
F. Species differences
G. Starvation H. Technological perspectives

 

Part III: Environmental Factors

10. Individual influences (183-212)

A. Depth
B. Illumination
C. pH
D. Water movement
E. Crowding
F. Salinity
G. Oxygenation
H. Temperature
I. Stress
J. Technological perspectives

11. Fishing grounds (213-224)

A. Biological condition
B. Characteristics as food
C. Technological perspectives

 

Glossary of Technical Terms (225-228)
References and Author Index (235-272)
Subject Index (273-276)

 



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