Use of food additives in meat and fish processing
39.99 €
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Use of food additives in meat and fish processing
39.99 €
In this book, meat and fish processing technologists can find information on the properties and application of food additives in the processing of meat and poultry, fish and seafood. This publication is a continuation of a series of books for practical technologists devoted to the use of food additives in individual sectors of the food industry.
The book consists of three parts and 19 appendices. The first part describes food additives and the basics of their application in the processing of meat, poultry, fish and seafood.
The other two parts are devoted to the description of the features of the application of specific additives in the production of individual groups of meat (part II) and fish (part III) products.
The material of the first part highlights a technological class of substances that increase moisture-binding capacity, which is extremely important for the processing of meat, poultry, fish and seafood. These include phosphates, citrates, hydrocolloids, etc., which, according to the traditional classification, belong to other technological classes. A special section describes color formation intensifiers, although they are usually not allocated to a separate technological class. Many food additives are polyfunctional, due to which the same additives can be described in different sections.
The appendices contain examples of recipes for the main types of meat and fish products, a description of the preparation of solutions of food additives and brine for injection, methods for determining food additives in meat and fish products, as well as other useful information.
The book consists of three parts and 19 appendices. The first part describes food additives and the basics of their application in the processing of meat, poultry, fish and seafood.
The other two parts are devoted to the description of the features of the application of specific additives in the production of individual groups of meat (part II) and fish (part III) products.
The material of the first part highlights a technological class of substances that increase moisture-binding capacity, which is extremely important for the processing of meat, poultry, fish and seafood. These include phosphates, citrates, hydrocolloids, etc., which, according to the traditional classification, belong to other technological classes. A special section describes color formation intensifiers, although they are usually not allocated to a separate technological class. Many food additives are polyfunctional, due to which the same additives can be described in different sections.
The appendices contain examples of recipes for the main types of meat and fish products, a description of the preparation of solutions of food additives and brine for injection, methods for determining food additives in meat and fish products, as well as other useful information.
See also:
- All books by the publisher
- All books by the author
- All books in the series Scientific foundations and technologies