Item Details

Principles and Methods in the Canning of Fishery Products

Norman D. Jarvis
Format
Book; Government Document
Published
Washington, D.C. : Government Printing Office, 1943.
Language
English
Series
U.S. Fish and Wildlife Service. Research Report
U.S. Fish and Wildlife Service
Abstract
Canning is the most important factor in the fishery industry today, but information concerning the principles of canning fishery products has not been assembled, nor has a description of modern canning methods been previously available. This report is a reference handbook on problems in the commercial canning of fishery products. In addition to discussing the scientific principles on which canning is based, it outlines the various engineering problems faced by the canner, and gives a detailed description of the methods used today in the commercial canning of 48 varieties of fish and shellfish packed commercially in hermetically sealed containers. Information on spoilage and methods used in the examination of fishery products is of use to the laboratory worker. The discussion on fishery products as food is of benefit to producers, brokers, dealers, food technologists, home economists, consumers, and all others interested in foods and their use.
Contents
  • Introduction.
  • Principles involved in canning seafoods.
  • Factors to be considered in establishing a cannery.
  • Factors in cannery construction.
  • Containers and packages.
  • Important factors in the operation of canning machinery.
  • Sanitation in canning.
  • Operations involved in canning.
  • Brines and other added ingredients.
  • Pacific salmon.
  • Sardines.
  • Pacific coast sardines.
  • Tuna.
  • Mackeral.
  • Miscellaneous fish.
  • Shellfish.
  • Oysters.
  • Crustacea.
  • Specialty products.
  • Canned products hermetically sealed but not processed.
  • Spoilage in canned fishery products.
  • Examination of canned fishery products.
  • Cannery inspection.
  • Canned fishery products as food.
  • Literature cited.
Description
ii, 366 pages : illustrations, tables ; 23 cm.
Notes
  • Research supported by the United States Department of the Interior, Fish and Wildlife Service.
  • Includes bibliographical references (pages 363-366).
Series Statement
U.S. Fish and Wildlife Service. Research report ; no. 7
Technical Details
  • Access in Virgo Classic

  • LEADER 04245cam a2200853Ii 4500
    001 u7820849
    003 SIRSI
    005 20181206141532.0
    008 100212s1943 dcua bt f000 0 eng d
    010
      
      
    a| 44040795
    016
    7
      
    a| 001855428 2| Uk
    035
      
      
    a| (OCoLC)506264150 z| (OCoLC)5151155
    040
      
      
    a| LHL b| eng c| LHL d| LHL d| CLE d| CLU d| RLA d| QE2 d| UKMGB d| OCLCO d| OCLCQ d| OCLCO d| RIU d| OCLCA d| OCLCF d| OCLCO d| OCLCA
    050
      
    4
    a| SH11 b| .A3 no. 7
    082
    0
      
    a| 664.9
    086
      
      
    a| I 49.26:7
    100
    1
      
    a| Jarvis, Norman D.
    245
    1
    0
    a| Principles and methods in the canning of fishery products / c| Norman D. Jarvis.
    264
      
    1
    a| Washington, D.C. : b| Government Printing Office, c| 1943.
    300
      
      
    a| ii, 366 pages : b| illustrations, tables ; c| 23 cm.
    336
      
      
    a| text b| txt 2| rdacontent
    337
      
      
    a| unmediated b| n 2| rdamedia
    338
      
      
    a| volume b| nc 2| rdacarrier
    340
      
      
    m| 8vo. 2| rdabf
    490
    1
      
    a| U.S. Fish and Wildlife Service. Research report ; v| no. 7
    500
      
      
    a| Research supported by the United States Department of the Interior, Fish and Wildlife Service.
    504
      
      
    a| Includes bibliographical references (pages 363-366).
    505
    0
      
    a| Introduction.
    505
    0
      
    a| Principles involved in canning seafoods.
    505
    0
      
    a| Factors to be considered in establishing a cannery.
    505
    0
      
    a| Factors in cannery construction.
    505
    0
      
    a| Containers and packages.
    505
    0
      
    a| Important factors in the operation of canning machinery.
    505
    0
      
    a| Sanitation in canning.
    505
    0
      
    a| Operations involved in canning.
    505
    0
      
    a| Brines and other added ingredients.
    505
    0
      
    a| Pacific salmon.
    505
    0
      
    a| Sardines.
    505
    0
      
    a| Pacific coast sardines.
    505
    0
      
    a| Tuna.
    505
    0
      
    a| Mackeral.
    505
    0
      
    a| Miscellaneous fish.
    505
    0
      
    a| Shellfish.
    505
    0
      
    a| Oysters.
    505
    0
      
    a| Crustacea.
    505
    0
      
    a| Specialty products.
    505
    0
      
    a| Canned products hermetically sealed but not processed.
    505
    0
      
    a| Spoilage in canned fishery products.
    505
    0
      
    a| Examination of canned fishery products.
    505
    0
      
    a| Cannery inspection.
    505
    0
      
    a| Canned fishery products as food.
    505
    0
      
    a| Literature cited.
    520
    3
      
    a| Canning is the most important factor in the fishery industry today, but information concerning the principles of canning fishery products has not been assembled, nor has a description of modern canning methods been previously available. This report is a reference handbook on problems in the commercial canning of fishery products. In addition to discussing the scientific principles on which canning is based, it outlines the various engineering problems faced by the canner, and gives a detailed description of the methods used today in the commercial canning of 48 varieties of fish and shellfish packed commercially in hermetically sealed containers. Information on spoilage and methods used in the examination of fishery products is of use to the laboratory worker. The discussion on fishery products as food is of benefit to producers, brokers, dealers, food technologists, home economists, consumers, and all others interested in foods and their use.
    650
      
    0
    a| Canning and preserving x| Seafood.
    650
      
    0
    a| Fishery products x| Preservation.
    650
      
    0
    a| Canned fish.
    650
      
    0
    a| Canned oysters.
    650
      
    0
    a| Canned crab meat.
    650
      
    0
    a| Canned lobsters.
    650
      
    0
    a| Canned shrimp.
    650
      
    7
    a| Canned crab meat. 2| fast 0| (OCoLC)fst00845762
    650
      
    7
    a| Canned fish. 2| fast 0| (OCoLC)fst00845763
    650
      
    7
    a| Canned lobsters. 2| fast 0| (OCoLC)fst00845796
    650
      
    7
    a| Canned oysters. 2| fast 0| (OCoLC)fst00845803
    650
      
    7
    a| Canned shrimp. 2| fast 0| (OCoLC)fst00845823
    650
      
    7
    a| Fishery products x| Preservation. 2| fast 0| (OCoLC)fst00926318
    650
      
    2
    a| Fish Products.
    650
      
    2
    a| Food Preservation.
    710
    2
      
    a| U.S. Fish and Wildlife Service.
    776
    0
    8
    i| Online version: a| Jarvis, Norman D. t| Principles and methods in the canning of fishery products. d| Washington, D.C. : Government Printing Office, 1943 w| (OCoLC)795026349
    830
      
    0
    a| U.S. Fish and Wildlife Service. t| Research report ; v| no. 7.
    596
      
      
    a| 14
    999
      
      
    a| I 49.26:7 w| SUDOC i| X032437078 l| BY-REQUEST m| IVY t| DOCUMENT

Availability

Google Preview

Library Location Map Availability Call Number
Ivy By Request N/A Available