Commercial Aspects of Filtered Wood Smoke Technology Compared to Carbon Monoxide Gassing of Seafood Products

Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging

Volumn , Issue , 2007, Pages 15-28

  Olson, Blane E ^a  

^a Clearsmoke Technologies Inc   (United States)

Author keywords

Carbon monoxide; Seafood industry; Seafood products; Smoke processing; Wood smoke

Indexed keywords

EID: 33847006973     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470277584.ch2     Document Type: Chapter

References (11)

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2. Code of Federal Regulations (CFR) 2003 (Revised April 1, 2003). 21CFR 2003. Title 21-Food and Drugs, Chapter I, Part 123-Fish and Fishery Products, Subpart B, Smoked and Smoked Flavor Fishery Products. U.S. Government Printing Office.
3. Codex Alimentarius 1979. Recommended International Code of Practice for Smoked Fish. Volume 9, CAC/RCP 25-1979. Available at: www. codexalimentarius.net.
4. FDA 2001. Fish and Fisheries Products Hazards and Control Guidance, 3rd edn. US Food and Drug Association, Center for Food Safety and Applied Nutrition. Available at: www.FDA.gov.
5. Kowalski, W.R. 1999a. "Process for manufacturing tasteless super-purified smoke for treating seafood to be frozen and thawed." U.S. Patent No. 5,972,401, issued Oct. 26, 1999.
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7. Kristinsson, H.G., Balaban, M.O., and Otwell,W.S. 2005. "Microbial and quality consequences of aquatic foods treated with carbon monoxide and filtered wood smoke." In: NFI Seafood Technology Innovations Conf.: Modified Atmospheric Processing and Packaging of Fish, Feb. 1-3, 2005, Orlando, FL.
8. Olson, B.E. 2004. "How clearsmoke works." Clearsmoke Technologies, Inc., Atlanta, GA. Available at: www.anovafood.net.
9. Olson, B.E., and Brinsmade, D.B. 2004. "Seafood preservation process." US Patent No. 6,777,012, issued Aug. 17, 2004.
10. Subburaj, M., and Karunasagar, I. 1985. "Incidence of histaminedecarboxylating bacteria in fish and market environs." Food Microbiol., 1:263-267.
11. Yamaoka, K., Adachi, T., and Ohta S. 1996. "Method for curing fish and meat by extra-low temperature smoking." US Patent No. 5,484,619, issued Jan. 16, 1996.