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Microbiological control for fish smoking operations

  • Chapter
Fisheries Processing

Abstract

In industrialized countries, the smoking of fish is done for the enhancement of flavor and texture (Robinson, 1983). This form of processing sometimes provides little protection against microbiological, enzymatic and chemical deteriorative alterations, and, in some instances, smoked foods spoil as readily as non-smoked foods. It is nonetheless used as a method of food preservation in developing countries (Hsu, Fisher and Daun, 1979).

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  1. R. Dillon
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  2. T. R. Patel
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  1. Department of Biochemistry, Memorial University of Newfoundland, St John’s, Canada

    A. M. Martin

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Dillon, R., Patel, T.R., Martin, A.M. (1994). Microbiological control for fish smoking operations. In: Martin, A.M. (eds) Fisheries Processing. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-5303-8_3

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