INDEX Italicized numbers refer to tables.

Italicized n u m b e r s refer to tables.

A Acetic acid

effect of concentration, 182 Actomyosin, 2 0 3

A d e n , 3 9 4 - 3 9 5

Aerobacter aerogenes, 2 1 3 A l g a e , 3 6 7

Algeria, 3 2 9

Amino acids, 2 9 3 , 4 3 3 alanine, 143 cysteine, 142 in fish solubles, 294 tyrosine, 2 1 5 - 2 1 6 , 4 3 4 whole meal, 4 3 3

A n c h o v y ( i e s ) , 2 0 0 - 2 0 4 , 3 3 0 appetizers, 2 2 3

barrel, 2 0 0 - 2 0 1 canning, 330, 3 5 1 changes, 202 curing, 2 2 1 - 2 2 2 directly m a d e , 2 0 1 discolorations, 2 1 5 - 2 1 6 fermentation, 2 1 4 - 2 1 5 fillets in oil, 2 2 2 - 2 2 3 history, 2 1 9

microbial aspects, 2 1 3 - 2 1 4 microflora, 2 0 7 - 2 0 8 overripeness, 2 1 4 - 2 1 5 p a c k i n g , 2 2 2 - 2 2 3 p a s t e , 2 1 9 , 2 2 3 processing, 2 1 9 - 2 2 5 regulations, 2 2 4 - 2 2 5 salting, 2 2 0

S c a n d i n a v i a n , 1 9 5 - 2 1 7 semi-conserves, 2 2 4 warehousing, 2 2 4 whole salted, 2 2 2 Angkhak, 2 4 5 Angola, 3 4 7

A n n a m swelling, see Kwashiorkor Argentina, 3 5 1

Artificial coloring, 9 7 Artificial dryers, 154-156

air conditioning e q u i p m e n t , 157

atmospheric conditions, 1 5 6 - 1 5 7 a t m o s p h e r i c factors, 1 5 9 - 1 6 0 a u t o m a t i c control, 159

dehumidifying systems, 1 5 7 - 1 5 8 d e w point, 156

h e a v y salted cod, 1 5 4 - 1 5 5 humidification, 158 light salted cod, 1 5 5 - 1 5 6 limitations, 156

t h e r m o c o u p l e control, 158 Artificial drying, 149 Australia, 3 8 3 - 3 8 4

Β

Β vitamins, 2 8 2

Bacillus pantothenticus, 2 7 2 , 2 7 8 in fish s a u s a g e , 2 7 7

B a g o o n g , 2 3 4 , 2 3 5 chemical analysis, 2 3 5 Baltic, 3 1 1 - 3 1 4

Balyk, 3 2 2 sturgeon, 3 2 5 B a r g e s , 3 2 4 B a r r a c o u t a , 3 8 4 Barrel salting

D u t c h method, 122 Icelandic m e t h o d , 1 2 2 - 1 2 3 N o r w e g i a n m e t h o d , 125 R u s s i a n m e t h o d , 1 2 4 - 1 2 5 Scotch method, 123 B e l g i u m , 3 0 7

B e n g u e l a current, 3 4 7 B e n z p y r e n e , 3 2 3

Betabacterium buchneri, 187 B i s m a r c k herring, 167

B l a c k S e a a n d C a s p i a n fisheries, 3 3 2 Bloaters, 8 1 , 84, 85, 89, 9 2 , 3 0 5 , 3 0 9 , 336 B l u b b e r , 3 6 9

B l u e w h a l e unit, 2 5 2 Bolivia, 3 5 2

B o n g a l , 3 4 5 Bonito, 8 1

canning, 3 5 4 Borneo, 3 8 3 4 7 9

480 SUBJECT INDEX

Brazil, 350 B r e a m , 3 2 1 Brisling, 8 1 , 9 8 British H o n d u r a s , 3 5 6 Buckling, 8 5 , 86, 3 0 5 B u l g a r i a , 334 B u r m a , 386

C C a m b o d i a , 3 7 8 C a m e r o u n , 346 C a n a d a , 3 3 6 Cannery, 329, 3 4 7

Australia, 3 8 4 D a k a r , 3 4 2

D a m i e t t a , E g y p t , 3 2 8 floating, 3 6 1

L a s Khorek, S o m a l i a , 3 9 3 M a r del Plata, Argentina, 3 5 1 Pointe-Noire, C o n g o , 346 Puerto Rico, 3 3 5 , 3 3 8 R a r o t o n g a , C o o k Islands, 3 8 5 S a n J o s e , Mindoro, 3 7 7 Sardine, 3 3 6

S o u t h K o r e a , 3 7 0 Venezuela, 3 3 9

C a n n i n g , 3 2 3 , 354, 3 6 1 , 366, 3 9 1 anchovies, 330, 3 5 1

bonito, 3 5 4 crab, 3 1 9 , 3 6 6 d a g a a , 3 9 5 dolphin, 3 3 4 eel, 3 3 0 fishballs, 3 1 4 m a a s b a n k e r , 3 4 9 mackerel, 3 4 9 Mexico, 3 3 7 pet food, 3 0 5 pilchard, 348, 3 4 9

sardines, 3 0 8 , 3 2 3 , 3 2 8 , 3 2 9 , 330, 3 3 5 , 339, 3 4 0 - 3 4 1 , 350, 3 5 1

saury, 3 2 3 , 366, 3 7 0 shrimp, 3 6 6

sprats, 3 0 3 sturgeon milt, 3 2 4

tuna, 3 0 8 , 3 2 8 , 330, 3 3 5 , 3 3 8 , 3 4 1 , 342, 347, 3 6 1 , 366, 370, 382, 3 9 6 C a p e hake, 348

C a r c i n o g e n i c substances in smoke, 7 1 , 3 2 3

C a r i b b e a n , 336 C a r p , 3 1 3

cultivation, 357, 3 7 3 C a v i a r , 3 3 3

sturgeon, 3 2 5 Centolla crab, 3 5 3 Ceylon, 3 8 9 - 3 9 0 Chehon, 3 2 1 Chile, 3 5 2 - 3 5 3 Chilled salting, 111 C h i m n e y kilns, 9 5 C h i n a , 3 7 1 , 3 9 0 Clostridium, 2 5 7

C o d , 1 1 , 12, 13, 13, 15, 16, 38, 38, 80, 3 0 2 , 3 0 5 , 310, 3 1 2 , 316, 3 3 6 drying, 1 5 3 - 1 5 4

roe, 90, 3 0 5 , 3 2 3

C o l d m a r i n a d e s , 166-167, 1 6 8 - 1 7 4 b e t a - b a c t e r i a spoilage, 187-188 chemical processes, 1 7 9 - 1 8 3 finishing b a t h , 1 6 9 - 1 7 1 k e e p i n g tests, 189 microbiology, 1 8 7 - 1 8 9 p a c k i n g , 1 7 1 - 1 7 2 preservatives, 1 8 8 - 1 8 9 pretreatment, 1 6 8 - 1 6 9

recovery of u s e d brine, 1 7 2 - 1 7 4 C o l d salting, 1 1 1

C o l d - s m o k i n g , 57, 9 0 C o l l a r e d herring, 1 6 7 C o l o m b i a , 3 5 5 C o m b i n e s , 3 2 4 - 3 2 6

Astrakhan, U S S R , 3 2 5 M u r m a n s k , U S S R , 3 2 4 O d e s s a , U S S R , 3 2 5

Petropavlovsk, K a m c h a t k a , 326 R i g a , L a t v i a , 3 2 5

C o n g o ( B r a z z a v i l l e ) , 3 4 6 C o n g o ( L e o p o l d v i l l e ) , 3 4 6 - 3 4 7 C o o k e d m a r i n a d e s , 167, 1 7 4 - 1 7 5

bleaching, 174

chemical processes, 1 8 3 - 1 8 4 microbiology, 1 8 9 - 1 9 0 p a c k i n g , 1 7 4 - 1 7 5 pretreatment, 174 C o s t a Rica, 3 5 8

C r a b , 3 6 2

canning, 3 1 9 , 366 Crayfish, 3 8 5 , 386 Cultivation

carp, 3 5 7 g u a p o t e , 3 5 7 inland fish, 3 7 4 mullet, 3 7 3 mussels, 3 0 8

oysters, 306, 308, 3 7 3 shrimp, 3 7 3

Curing, 320, 3 6 4 - 3 6 5 , 3 9 1 anchovies, 2 2 1 - 2 2 2 o p t i m u m t e m p e r a t u r e , 2 2 2

D D a g a a , canning, 3 9 5 D a h o m e y , 3 4 5

Dehydration, see D r y i n g D e h y d r a t i o n formulas, 5 1

mathematics, 5 1 symbols, 5 1 D e n m a r k , 3 0 4 D e w point, 157 Dilis, drying, 3 7 6 Dolphin, 334, 3 6 9

canning, 3 3 4

Drying, 1-53, 2 4 2 - 2 4 3 , 3 2 1 , 3 5 5 , 3 6 4 - 3 6 5 , 3 7 9 , 3 8 9 , 3 9 1 , 3 9 3 , 394, 4 1 6 - 4 2 0

accelerated freeze-drying, 4 air, 18

air velocity, 1 5 1

A p John's equation, 2 2 - 2 3 , 5 1 appraisal as a process, 4 9 - 5 0 atmospheric conditions, 1 5 6 - 1 5 8 calculations, 7 9 - 8 0

categories of methods, 18-21 Clapeyron's equation, 9 conditions, 150

constant-rate period, 7, 7 4 - 7 7 costs, 5 0 - 5 1

critical moisture content, 2 6 critical time, 26

density, 11-13

diffusion coefficient, 17-18 dilis, 376

drying time-constant, 3 0

e q u i l b r i u m water content, 8, 14-15 falling-rate period, 7 7 - 7 9

generalized treatment, 4 - 1 1 h e a v y salted cod, 153 history, 2-4

humidity, 150 infrared, 2 1 intermittent, 1 5 1 light salted cod, 153-154 m i c r o w a v e , 2 0 - 2 1 natural air drying, 3 8 - 3 9 physical properties, 11-18 physics of air drying, 2 1 - 3 3 practical a s p e c t s , 3 8 - 4 9 press-piling, 152 radio-frequency, 2 0 rate, 24, 25

of evaporation, 28 roller, 19, 4 0 salted fish, 1 4 8 - 1 6 0 sardines, 3 6 5 shrimp, 3 7 9 t e m p e r a t u r e , 150

thermal conductivity, 15-16, 16, 17 ultrasonic, 2 0

v a c u u m , 19-20, 3 2 1

v a c u u m contact dehydration, 4 2 - 4 5 v a c u u m f a t drying, 4 6 - 4 8

w a r m air-tray drying, 4 1 - 4 2 water content, 13-14 water-horsing, 149 water v a p o r pressure, 9 w h a l e meat, 2 6 1 w i n d tunnels, 3 9 - 4 0 D r y salting, 110 D y e s , 9 7

Ε

E a s t Africa, 3 9 5 E a s t G e r m a n y , 3 1 3 Eberthella typhi, 7 2 E c u a d o r , 3 5 5 E e l , canning, 3 3 0 E g y p t , 3 2 7 E i r e , see Ireland E l S a l v a d o r , 3 5 7

E n z y m e s , 2 1 3 , 2 2 2 , 2 2 8 , 2 3 2 in ripening, 2 0 7

482

E v a p o r a t o r

auxiliary e q u i p m e n t , 2 9 0 - 2 9 1 forced-circulation, 2 8 9 - 2 9 0 horizontal-tube, 2 8 9 inclined-tube, 2 8 9 steam condensate, 2 9 1 - 2 9 2 types, 2 8 9 - 2 9 0

v a c u u m , 2 8 6 - 2 8 8 vertical-tube, 2 8 9 F F a e r o e Islands, 3 1 0 Fermentation, 2 1 4

Baltic herring, 196

F e r m e n t e d herring, 196-197, 2 1 3 F e r m e n t e d seafood, 2 2 7 - 2 5 0

microbiology, 2 2 8 - 2 2 9 F i n l a n d , 3 1 1 - 3 1 2

F i n n a n h a d d i e , 82, 87, 89, 90, 93, 3 0 5 F i s h cake, 380, 3 8 1

F i s h catch

Australia a n d N e w Zealand, 384 a v e r a g e catch p e r vessel, 3 2 0 Baltic countries, 311

B l a c k S e a a n d C a s p i a n countries, 332 C a r i b b e a n & Gulf of Mexico countries,

337

Indo-Pacific countries, 387 I n l a n d U S S R , 3 1 5

Mediterranean countries, 328 M i d d l e America, 356 M i d d l e Atlantic countries, 340

Northeast A t l a n t i c - E u r o p e countries, 303

Northwest Atlantic countries, 334 Northwest Pacific countries, 3 5 9 R e d S e a countries, 393 sources of Soviet, 316

Southeast Africa countries, 395 Southeast Asian countries, 375 Southeast Atlantic countries, 344 Southeast Pacific countries, 352 Southwest Atlantic countries, 349 Soviet, 315

T u n a , 360 W e s t Indies, 339 F i s h combines, 324

F i s h crackers, 3 8 0 F i s h cultivation, 3 9 5 Fisheries

Bristol B a y , 3 1 7 C h i n a , 3 7 1 - 3 7 2 cod, 3 0 3 D a v i s Strait, 336 F a e r o e B a n k s , 3 0 3 fresh-water, 3 6 1 George's B a n k , 317, 3 3 6 G r a n d B a n k s , 317, 336, 3 4 1 Greenland, 3 4 0

herring, 3 0 3 Icelandic B a n k s , 3 0 3 K o k o Nor, 3 7 1 L a k e C h a d , 343, 3 4 5

L a k e T a n g a n y i k a , 346, 3 9 5 , 3 9 6 L a k e Victoria, 3 9 5

Lofoten, 3 0 2 M a g d a l e n a River, 3 5 5 N e w f o u n d l a n d , 3 4 0

N e w f o u n d l a n d B a n k s , 3 0 5 , 3 1 3 Northwest coast of Africa, 3 2 9 regional development, 3 0 1 - 4 0 9 saury, 3 6 0

S h e t l a n d a n d H e b r i d e s Islands, 3 0 5 T a i w a n , 3 7 4

F i s h factor, 2 8 3

F i s h flour, 2 4 5 - 2 4 6 , 336, 342, 3 5 4 - 3 5 5 , 389, 4 4 1

sardines, 3 2 9

F i s h i n g b a s e s , see also F i s h i n g ports, 320, 363, 3 8 6

Ateras C o v e , C u b a , 3 3 9 Cochin, India, 3 8 8

M a r del Plata, Argentina, 3 5 1 P e n a n g , M a l a y a , 3 8 2 - 3 8 3 Philipsburg, Sint M a a r t e n , 3 3 8 Port of S p a i n , T r i n i d a d , 3 3 8 T a n d j u n g Periuk, Indonesia, 3 8 1 T e m a , G h a n a , 3 4 4

Willemstad, C u r a g a o , 3 3 8 F i s h i n g Ports, see also F i s h i n g b a s e s

A l v a r a d o , V e r a c r u z , 3 3 7 Archangelsk, U S S R , 3 1 7 A s s a b , E t h i o p i a , 3 9 3 Cherzon, U S S R , 3 1 7 F a e r i n g h a v n , Greenland, 3 1 1

G d y n i a , Poland, 3 1 2 Kaliningrad, U S S R , 3 1 7 , 3 2 6 Karachi, Pakistan, 3 9 0 Kiel, G e r m a n y , 3 0 9 Merida, Yucatan, 3 3 8 M a s s a w a , E t h i o p i a , 3 9 3 Mexico, 3 3 7

O k h a Port, India, 3 8 8 Puntarenas, C o s t a Rica, 3 5 8 Port Etienne, Mauritania, 3 4 2 R a n o n g , T h a i l a n d , 3 7 9 Rostock, E a s t G e r m a n y , 3 1 3 Sozopol, B u l g a r i a , 3 3 4 Swinouisce, Poland, 3 1 2 Szczecin, Poland, 3 1 2 Walvis B a y , 3 4 8

F i s h meal, 3 0 3 , 3 0 7 , 3 0 9 , 3 2 9 , 3 5 3 - 3 5 4 , 380, 3 9 1 - 3 9 2 , 4 2 0 - 4 2 2 , 4 3 1 , 4 3 3 , 4 4 0

anchoveta, 3 5 3 Angola, 3 4 7 export, 353 factory ships, 3 6 3 herring, 3 1 0 m e n h a d e n , 3 3 5 pilchard, 3 4 9

production, 353, 4 1 4 - 4 1 6 , 4 1 9 , 4 2 2 , 4 2 7

sardine, 3 4 2

F i s h pastes, 2 3 4 - 2 3 8 , 3 8 4 chemical analysis, 2 3 6 F i s h poisoning, 2 4 2

F i s h processing, regional development, 3 0 1 - 4 0 9

F i s h sauce, 2 2 9 - 2 3 4 , 3 8 1 , 3 8 7 F i s h s a u s a g e , 2 6 5 - 2 8 0 , 3 6 6

Bacillus pantothenticus, 2 7 7 casings, 2 7 2 - 2 7 3

chemical aspects, 2 6 7 - 2 7 0 fat, 2 7 1

food additives, 2 7 2 microbiology, 2 7 7 - 2 7 8 microflora, 276

preparation a n d processing, 2 7 3 - 2 7 4 production, 266

quality control, 2 7 8 - 2 7 9 r a w fish, 2 7 0 - 2 7 1 r a w material, 2 7 0 - 2 7 3 recipes, 2 7 4 - 2 7 6

shelf-life, 2 7 6 - 2 7 8 spices, 2 7 1 - 2 7 2 starch, 2 7 1 F i s h silage, 3 0 4

F i s h solubles, 2 8 1 - 2 9 9 , 4 2 7 amino acids, 294 ash content, 2 9 4 - 2 9 5 c h a n g e in composition, 295 chemical analysis, 292 concentration, 2 8 5 - 2 8 9 cooking, 2 8 4

general characteristics, 2 9 2 - 2 9 3 history, 2 8 1 - 2 8 2

major constituents, 2 9 3 mixing operations, 2 9 7 oil removal, 2 8 5 quality, 2 9 2 - 2 9 6 quality control, 2 9 5 - 2 9 6 raw material, 2 8 3 - 2 8 4 specifications, 2 9 8 storage, 2 9 6 - 2 9 7 transportation, 2 9 7 vitamin values, 294 Flecking, 2 1 6

F l o a t i n g factories, 3 6 1 F r a n c e , 3 0 8

F r e e fatty acids, 1 4 3 F r e e z e - d r y i n g , 3 2 1

accelerated, 4 5

dehydro-freezing, 4 8 - 5 0 h e a t e d spike, 4 5 - 4 6 theory, 34

v a c u u m , 17, 19, 4 2

F r e e z i n g , 3 1 1 , 3 5 0 , 3 5 4 , 3 6 2 , 3 6 4 , 3 8 4 , 3 9 1 , 3 9 5

shrimp, 3 2 8 , 3 3 5 , 3 3 8 , 3 5 0 , 3 5 2 , 3 5 5 , 356, 3 5 7 , 3 5 8 , 3 7 3 , 3 9 2 , 3 9 6 tuna, 3 4 4 , 3 5 5

v a c u u m , 3 6 2

w h a l e m e a t , 2 5 8 - 2 5 9 F r e e z i n g trawlers, 3 1 8 F r e s h n e s s , 8 6

Fresh-water, cultivation, 3 7 2 F r i e d m a r i n a d e s , 168, 1 7 6 - 1 7 7

chemical processes, 1 8 4 - 1 8 5 frying, 176

microbiology, 1 9 0 p a c k i n g , 1 7 7 pretreatment, 176

484 SUBJECT INDEX

octopus, 368 Japanese whaling, 251

oyster, 368 salted herring, 107

tuna, 368 Scandinavian herring industry, 197-200

seldyanka, 107

G

stickwater, 281-282

Gaffelbitar, see Tidbits whales as food, 259-260

Gaspe cure, 155, 336 Honduras, 357

Gaspe-cured fish, 160 Hong Kong, 373

Gelatin, physical and chemical properties, Horse mackerel, see Maasbanker

261 Hot-smoking, 57, 90, 96

German Democratic Republic, see East

Hot-smoking, 57, 90, 96

Germany 1

Ghana, 344 Iceland, 310

Goraka, 389 India, 387-388

Greece, 330 Indian Ocean, 386-392

Greenland, 311 Indonesia, 380-381

Growth factors, 286 Inland fish, cultivation, 374 Guapote, cultivation, 357 Internal Africa, 343

Guatemala, 356-357 Iran, 332-333

Guianas, 349-350 Ireland (Eire), 306

Guinea, 342-343 Israel, 332

Gwyniad, 195 Italy, 330

Η

Ivory Coast, 343-344

Haddock, 89, 305, 336

Hake, 336

liver oil, 349 Japan, 339, 342, 345, 350, 359-369, 381,

Halibut, 81, 321, 336 387, 390

Herring, 12, 12, 13-14, 15, 39, 80, 81, aquatic harvest, 359 107-131, 302, 304-305, 306, 307, Japanese whaling, history, 251

312 Jellied products, 168

Baltic, 195, 198, 213-214 Jordan, 394

fat and protein contents, 120

filleting, 206

Kamaboko, 266, 267, 363, 367 fillets, soluble nitrogen fractions, 203 Kamaboko, 266, 267, 363, 367

total nitrogen, 203 Katsuwo-Bushi, 365 Icelandic, 195, 198 Kingfish, 80

marinated, 308 Kipper, 81

packing, 205 Kippered herring, 84, 85, 87, 90, 305, 309

salted, 307 Klipfish, 311

sexual products, 119-121 Kuwait, 392

History Kwashiorkor, 344, 345, 346

anchovies, 219

canning, 303, 335, 366

drying fish, 2-4 Labberdaan or Laberdan, 307, 313

fish culture, 371 Liberia, 343

fish solubles, 281-282 Libya, 328

fishing, 359 Lingcod, 352

Μ

M a a s b a n k e r , 3 4 8 , 4 4 2 canning, 3 4 9 oil, 3 4 9 Mackerel, 3 2 9

canning, 3 4 9 marinated, 3 0 8

M a d a g a s c a r , see M a l a g a s y R e p u b l i c M a k a s s a r fish, 2 4 5

M a l a g a s y R e p u b l i c , 3 9 6 - 3 9 7 Malaysia, 3 8 2

M a l d i v e fish, 3 8 9

M a r i n a d e s , 1 6 5 - 1 9 3 , 3 0 7 , 3 0 9 characteristics, 1 6 5 - 1 6 6 chemical process, 1 7 9 - 1 8 5 g a r b a d , 166

individual p r o d u c t s , 1 6 6 - 1 6 8 influence of w a t e r content, 185 k e e p i n g properties, 1 7 7 - 1 7 9 microbiological processes, 1 8 5 - 1 8 7 pickling b a t h , 166

preservatives, 1 9 0 - 1 9 1 spoiled, 183

Matjes herring, 3 0 9 Mauritania, 3 4 2 M e c h a n i c a l kilns, 9 8 Mediterranean, 3 2 7 Mexico, 3 3 6

M i d d l e A m e r i c a , 3 5 6 - 3 5 9 M i d d l e Atlantic, 3 4 0 M i x e d salting, 110

M o n o s o d i u m g l u t a m a t e , 2 7 5 Morocco, 3 2 9

Motherships, 3 1 9 , 3 6 1 Mullet, 8 0

cultivation, 3 7 3 M u l t i p u r p o s e units, 3 6 2

M u s c l e tissues, structural a n d mechanical characteristics, 113

Mussels, cultivation, 3 0 8 Myosin, 2 6 7 - 2 6 8

various fish species, 268 Ν N a m - p l a , 2 3 4 , 308, 3 8 0 Netherlands, 3 0 6 N e w Z e a l a n d , 3 8 5 N i c a r a g u a , 3 5 7 - 3 5 8

Nigeria, 3 4 5

N o r t h e a s t Atlantic, 3 0 2 - 3 1 1 N o r t h K o r e a , 3 6 9

N o r t h V i e t n a m , 3 7 7 Northwest Atlantic, 3 3 4 N o r w a y , 3 0 2 - 3 0 4 , 3 4 5

N u o c - m a m , 2 2 9 , 2 3 0 - 2 3 4 , 3 0 8 , 3 7 7 - 3 7 8 a m o u n t u s e d , 2 3 2

biochemistry, 2 3 3 chemical analysis, 2 3 2 methyl ketones, 2 3 3 microbiology, 2 3 3 N y a s a l a n d , 3 9 6

Ο

O c e a n i a , 3 8 3 - 3 8 6 Off-flavors, 100 OÜ

fish, 3 5 4 , 4 2 4 - 4 2 6 hake-liver, 3 4 9 liver, 3 9 2 m a a s b a n k e r , 3 4 9 pilchard, 3 4 9 shark, 3 7 1 shark-liver, 3 8 5 sperm, 2 6 2 whale, 3 8 5

Oysters, cultivation, 3 0 6 , 3 0 8 , 3 7 3

Ρ

Pack, herring delicatessen, 199 Pakistan, 3 9 0

P a n a m a , 3 5 8

P e d a h siam, 2 3 8 - 2 3 9 , 2 4 0 biochemistry, 2 3 9 , 2 4 0 , 2 4 1 chemical analysis, 2 4 0 Perch, 195

Peru, 3 5 3

p H , r a w jelly, 2 6 8 - 2 6 9 Philippines, 3 7 5 Phospholipids, 1 4 3 , 144 Pickle constituents, 1 4 2 - 1 4 4 Pickling

silver herring, 2 6 1 w h a l e m e a t , 2 6 1 Pike perch, 12, 16, 3 2 1 Pilchard

canning, 348, 3 4 9 oil, 3 4 9

486 SUBJECT INDEX

P i n d a n g , 2 4 1 - 2 4 2 Pirarucu, 3 5 0

salting, 3 5 0 Plaice, roe, 3 2 3 Poland, 3 1 2 , 3 4 5 , 3 9 0 Polyphosphates, 2 7 2 Portugal, 3 4 1 Prahoc, 2 3 5

chemical analysis, 2 3 6 - 2 3 7 Preservatives, 196, 2 0 1 , 2 0 7

boric acid, 3 3 3 chemical analysis, 212 microflora, 210 Problems, 2 7 6 Processing at sea, 318 Protein, 4 3 2 - 4 3 6

denaturation, 141 enzymic b r e a k d o w n , 142 supplements, 2 8 2 - 2 8 3 Pseudomonas salinaria, 146 Putty fish, 137

R Rak0rret, 195, 2 1 3 R a w jelly

polyphosphates, 2 6 9 salt, 2 3 1

setting phenomenon, 2 6 9 - 2 7 0 , 270 Redfish, 14

R e d herring, 86, 88, 9 2 , 3 0 5 R e d sea, 3 9 2 - 3 9 5

Rhodesia, 396 R i p e n i n g

anchovy, 2 0 2 - 2 0 4 autolytic theory, 118-119 biochemistry, 2 0 6 enzymic theory, 119 heavily salted herring, 117 herring, 2 0 1 , 2 0 5

microbiological theory, 117-118 n u o c - m a m , 2 3 1

o p t i m u m temperature, 117 salted fish, 115-116 R o a c h , 3 2 1

Rock lobsters, 348 Roller-drying, 3 R o m a n i a , 334 R o p y brine, 2 1 5

S S a b a l o , 3 5 1 Sablefish, 80 Saithe slices, 3 0 9 S a l m o n , 90, 3 6 1

catch, 361 pickled, 3 6 5 Salt, 1 3 4 - 1 3 6

deposits, 134 fineness, 136 mined salt, 135 myosin extraction, 2 6 8 properties, 134 solar, 134

S a l t e d C a s p i a n herring composition, 1 1 6 - 1 1 7

S a l t e d cod, 39, 133-163, 304, 3 1 1 , 3 4 0 dressing, 1 3 7 - 1 3 8

drying, 1 5 3 - 1 5 4 processing, 1 3 6 - 1 4 1

treatment on b o a r d ship, 1 3 6 - 1 3 7 S a l t e d fish not dried, 2 3 8 - 2 4 4 S a l t e d herring quality, 128 S a l t e d lingcod, 3 0 4 S a l t e d p r o d u c t s , 2 4 3 - 2 4 4 Salt impurities

effect on fish, 135-136

Salting, 88-90, 1 0 7 - 1 3 1 , 1 3 8 - 1 4 1 , 2 4 2 - 2 4 3 , 3 2 1 , 3 4 1 , 3 6 5 , 379, 3 8 1 , 389, 3 9 1

anchovies, 2 2 0 in barrels, 3 2 1 brine, 139 brining, 88

characteristic features, 111 chemical features, 141 containers, 109 dry-salting, 8 8 h a r d salted, 8 8 herring, history, 107 kench, 1 3 8 - 1 3 9 low-temperature, 3 2 1 methods, 1 0 8 - 1 0 9 pickle, 139 pirarucu, 3 5 0

red halophilic bacteria, 1 4 5 - 1 4 7 roused, 88, 89

salt penetration, 111

salting rate, 112 sardines, 3 3 1 seldyanka, 1 0 7 stages, 1 1 4 - 1 1 5

technological aspects, 1 1 9 - 1 2 8 barrel salting, 1 2 1 - 1 2 5 vat salting, 1 2 5 - 1 2 8 tuzluk, 1 1 0

types, 1 1 0 - 1 1 1

water-horsing, 139, 1 4 5 whalemeat, 2 5 8 - 2 5 9 Sarcina littoralis, 146 Sardines, 2 1 9 , 329, 396

African, 3 1 7

canning, 308, 323, 328, 329, 330, 3 3 5 , 339, 3 4 0 - 3 4 1 , 350, 3 5 1

drying, 3 6 5 salting, 3 3 1 Saury, 3 2 8

canning, 323, 366, 3 7 0

S c a n d i n a v i a n herring industry, history, 1 9 7 - 2 0 0

Scotland, 2

Seldyanka, history, 107 Senegal, 3 4 2

Shark

fin(s), 372, 3 7 9 liver oil, 3 8 5 oil, 3 7 1 Sheatfish, 113 Shellfish, 268 S h e m a y a , 3 2 1 Shrimp, 3 2 9

canning, 366 cultivation, 3 7 3 drying, 3 7 9 fishery

Baranquilla, C o l o m b i a , 3 5 6 Brazil, 3 5 0

Gulf of S i a m , 3 7 8 Iskenderun, Turkey, 3 3 1 R a w s o n , Argentina, 3 5 1 T a i w a n , 3 7 4 - 3 7 5

freezing, 328, 3 3 5 , 338, 350, 352, 3 5 5 , 356, 357, 358, 3 7 2 , 3 9 2 , 3 9 6 p a s t e , 3 8 0

Sierra L e o n e , 3 4 3 Sild, 8 1

Skipjack, 364 Sliminess, 2 1 5 Sliming, 145-146

S m o k e , see also W o o d S m o k e S m o k e concentrates, 9 9 S m o k e d fish, production, 56 Smokies, 86, 9 2

Smoking, 5 5 - 1 0 5 , 3 0 5 , 3 1 2 , 3 2 2 , 3 4 5 biological quality, 81-86

electrical, 3 2 2

electrostatic deposition, 6 0 - 6 1 factors affecting drying, 7 3 - 8 0 fresh-water fish, 2 7 9

hanging, 9 2 - 9 3

i m p o r t a n c e of particle a n d vapor, 6 1 - 6 2 m i l d cures, 91

p a l e cure, 8 7

p o s t - s m o k i n g treatment, 9 9 - 1 0 0 p r e c o o k e d fish, 8 1

preparation of fish, 8 1 - 9 0 rate of deposition, 60 splitting a n d cleaning, 8 7 - 8 8 types of process, 9 0 - 9 2

types of products, 8 0 - 8 1 , 82-85 Snoek, 3 4 8

S o d i u m or p o t a s s i u m nitrite, 2 7 2 Somalia, 3 9 3 - 3 9 4

South Africa, 3 4 8 Southeast Africa, 3 9 5 - 3 9 7 Southeast Asia, 3 7 5 Southeast Atlantic, 3 4 3 - 3 4 9 Southeast Pacific, 3 5 2 - 3 5 6 South K o r e a , 3 7 0

South Pacific, 386 South Vietnam, 3 7 7 Southwest Africa, 3 4 8 Southwest Atlantic, 3 4 9 Soviet Union, 3 1 4 - 3 2 7 S p a i n , 3 4 0

S p a n i s h mackerel, 80 S p e c i a l salt cures

fall cure, 140 G a s p e cure, 140, 144 h e a v y salted cod, 1 4 0 - 1 4 1 S p e r m oil, 2 6 2

S p o i l a g e

acetic acid content, 183 biological, 178

488 SUBJECT INDEX

chemical, 178 dun, 147

nonbacterial d a m a g e , 147-148 physical, 1 7 7 - 1 7 8

salted cod, 1 4 4 - 1 4 8 stickwater, 2 8 5 , 2 8 8 Sporendonema epizoum, 147 S p r a t s , 1 9 5 , 2 0 0 , 2 1 9 , 3 0 9

canning, 3 0 3 S q u i d , 364, 3 7 9

Staphylococcus aureus, 7 2 Stickwater

biochemistry, 2 8 4 carnosine, 2 8 4 chemical analysis, 2 8 4 history, 2 8 1 - 2 8 2

nitrogenous extractives, 2 9 3 u n c o n d e n s a b l e g a s e s , 2 8 8 yield, 2 8 5

Stockfish, 38, 3 9 , 3 0 3 , 3 0 7 , 3 1 0 S t o r a g e life, 91

Sturgeon, 3 3 3 canning, 3 2 4 roe, 3 3 3 S u d a n , 3 9 3

Surströmming, see also F e r m e n t e d her­

ring, 2 1 3 - 2 1 4 S w e d e n , 314, 3 9 0

Τ

T a i w a n , 3 7 4 T a u r i n e , 142, 143 T h a i l a n d , 3 7 8

T i d b i t s , 2 0 4 - 2 0 6 , 210, 212 chemical analysis, 212 discolorations, 2 1 5 - 2 1 6 fermentation, 2 1 4 - 2 1 5 microflora, 210 overripeness, 2 1 4 - 2 1 5 T o g o , 3 4 5

T o t a l nitrogen n u o c - m a m , 2 3 2 T r a d e , 3 6 8

T r a n s p o r t ships, 3 1 9 T r a n s p o r t vessels, 3 6 3 Trassi, 2 3 7 , 3 8 1

chemical analysis, 2 3 7 - 2 3 8 Trimethylamine oxide, 2 1 5

Trout, 1 9 5 T u n a , 3 2 9

canning, 308, 328, 330, 3 3 5 , 338, 3 4 1 , 3 4 2 , 3 4 7 , 3 6 1 , 366, 370, 3 8 2 , 3 9 6 chicken, 3 8 4

freezing, 3 4 4 , 3 5 5 h a m , 3 8 4 s a u s a g e s , 3 8 3 Tunisia, 3 2 8 - 3 2 9 T u r b o t , 3 2 1 Turkey, 3 3 1 Turtles, 3 5 8

u

United A r a b R e p u b l i c , see E g y p t United K i n g d o m , 3-4, 3 0 5 , 3 4 5 U n i t e d States, 2, 3, 334, 3 4 5 U r u g u a y , 3 5 1

U S S R , see also Soviet Union, 3 4 5 V

V a c u u m freeze-drying conditions for r a p i d , 36 physics, 3 3 - 3 8

V a t salting

Atlantic herring, 1 2 7 - 1 2 8 Southern herring, 1 2 6 - 1 2 7 Venezuela, 3 3 9

Vitamin B1 2, 2 8 3 , 4 3 9 W W a r m salting, 1 1 1 W e s t G e r m a n y , 3 0 9 - 3 1 0 W e s t Indies, 3 3 8 W e t salting, 110, 114 W h a l e

anatomy, 2 5 5 - 2 5 7 canned, 2 6 0 catch, 253

conversion rate, 2 5 2 direct consumption, 2 5 9 - 2 6 0 edible gelatin, 2 6 0

edible products, 2 5 8 oil, 3 8 5

permissible m i n i m u m b o d y length, 2 5 2 processing, 2 5 7 - 2 5 8

production of p r o c e s s e d products, 259 quota, 2 5 2 , 2 5 4

rengi, 2 6 0 research, 2 6 2 - 2 6 3 s a u s a g e , 2 6 0 u s e as food, 2 5 9 - 2 6 1

history, 2 5 9 - 2 6 0 weights of parts, 2 5 5 , 2 5 6 W h a l e m e a t , 3 8 5

drying, 2 6 1 freezing, 2 5 8 - 2 5 9 salting, 2 5 8 - 2 5 9 total production, 2 6 3 W h a l e oil, 2 6 1 - 2 6 2 W h a l e p r o d u c t s , 2 5 1 - 2 6 4 W h a l i n g , 326, 3 6 9 Whiting, 15 Winter herring

chemical analysis, 211 microflora, 208, 209 W o o d s m o k e

aliphatic c o m p o u n d s , 69 antioxidant, 7 1

3,4-benzpyrene, 7 1

carcinogenic activity, 7 1 , 3 2 3 chemistry, 6 9 - 7 3

electrostatic smoking, 7 1 m e a s u r e m e n t , 6 2 - 6 9 optical properties, 6 2 particle d e c r e a s e , 59 particle size, 5 8 - 6 0 p h e n o l v a l u e , 7 3

physical properties, 5 8 - 6 0 physics, 5 8 - 6 9

production, 9 3

R i n g e l m a n n n u m b e r , 6 3 s a w d u s t , 94, 9 5 smokemeter, 6 4 - 6 9

Y Yemen, 3 9 4 Yugoslavia, 3 3 0

Ζ

Zoute haring, 3 0 7