Features
- Cover Type: Hard Cover with 272 pages
- Published by: Wiley-Blackwell
- Edition: 1st Edition August 15, 2002
- Written in: English
- ISBN 10 Number: 0852382707
- ISBN 13 Number: 978-0852382707
-
Book Dimensions:
9.9 x 7 x 0.8 inches
- Weighs: 1.5 pounds
Product Review
"Until now, there has not been one single book bringing together full details of how to implement HACCP systems." (
seafood International, April 2008)
Product Review
"The book is essential for anyone involved in the handling and processing of shrimp and prawns"
Aquaculture Magazine"For anyone who wants, or requirements to understand how HACCP principles are used in the shrimp industry. This book gathers otherwise scattered information into one place for ease of use Recommended."
E-streams
Reader Reviews
There is a nifty amount of detail here for the shrimp farmer and processor. As well as for the casual reader, interested in how shrimp gets to her table. A global business, where safety is the overriding consideration. For example, when a shrimp is killed, its head must be promptly removed. Because this contains powerful digestive enzymes that can rapidly decay the meat in the tail. This removal is either done by machines (in developed countries), or by hand (in developing countries). The book describes how shrimp tails (actually abdomens) are tested for quality. And how they must be rapidly frozen. There are diagrams of various shrimp processing machines. The most common processing steps are given. Like treating with phosphates. These improve the retention of water during the freezing and thawing cycles. The text sets out what is essentially a recipe, fully detailing how this should be done.
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