Table of Contents

Introduction

PART 1 ENSURING SAFE PRODUCTS

HACCP IN THE FISHERIES INDUSTRY
D. R. Ward, North Carolina State University

Introduction
HACCP Principles
Hazards
Developing and Implementing HACCP Plans
Sanitation Standard Operating Procedures (SSOPs)
The New Millennium
Conclusion
References

HACCP IN PRACTICE: THE THAI FISHERIES INDUSTRY
S. Suwanrangsi, Thai Department of Fisheries, Bangkok

Introduction
The Thai Fisheries Industry
The Development of HACCP Systems in Thailand
Setting Up a HACCP System
The Role of the Department of Fisheries
Common Problems in HACCP Implementation
Future Trends
References and Further Reading

HACCP IN THE FISH CANNING INDUSTRY
L. Ababouch, FAO, Rome

Introduction
The Canning Process, Safety and Spoilage
The Regulatory Context
Hazards in Fish Canning
Spoilage of Canned Fish
The Application of GMP in the Fish Canning Industry
The Application of HACCP in the Fish Canning Industry
Future Trends
Sources of Further Information and Advice
References

IMPROVING THE CONTROL OF PATHOGENS IN FISH PRODUCTS
L. Nilsson and L. Gram, Danish Institute for Fisheries Research

Introduction
Microbial Health Hazards in Fish Products
Traditional Preservation Strategies
New Preservation Strategies
Biological Preservation
Use of Lactic Acid Bacteria for Food Fermentation
Non-Thermal Food Processing Techniques
Conclusion and Future Trends
References

IDENTIFYING ALLERGENS IN FISH
S. Yamada and E. Zychlinsky, Hitachi Chemical Diagnostics Inc.; and H. Nolte, University of Copenhagen

Introduction: The Pattern of Fish Allergy
Materials and Methodology for Identifying Allergens: The Case of Tuna
Analysing Results
Future Trends
Sources of Further Information and Advice
References

IDENTIFYING HEAVY METALS IN FISH
J. Oehlenschleager, Institute for Fishery Techniques and Quality, Hamburg

Introduction
Mercury
Lead
Cadmium
Copper
Zinc
Tin
Aluminium
Future Trends
Sources of Further Information and Advice
References

FISHBORNE ZOONOTIC PARASITES: EPIDEMIOLOGY, DETECTION AND ELIMINATION
K. D. Murrell, Danish Centre for Experimental Parasitology

Introduction
Parasites of Marine Fish
Parasites of Freshwater Fish: Nematodes
Parasites of Freshwater Fish: Cestodes
Parasites of Freshwater Fish: Trematodes
Prevention and Decontamination: Marine Fish
Prevention and Decontamination: Freshwater Fish
Future Trends
References

RAPID DETECTION OF SEAFOOD TOXINS
G. Palleschi, D. Moscone, L. Micheli and D. Botta, University of Rome

Introduction
Immunosensors
Domoic Acid Detection
Okadaic Acid Detection
Saxitoxin Detection
Prototype Evaluation
Conclusion and Future Trends
References
Acknowledgement

PART 2 ANALYSING QUALITY

Understanding the Concepts of Quality and Freshness in Fish
H. Allan Bremner, Allan Bremner and Associates

Introduction
Quality and Freshness as Concepts
Other Approaches to Concepts of Quality
Quality as a Driving Force
Freshness
Safety
Future Trends
References

THE MEANING OF SHELF-LIFE
A. Barbosa, Universidade do Porto; Allan Bremner, Allan Bremner and Associates; and P. Vaz-Pires, Universidade do Porto

Introduction: The Concept of Shelf-Life
The Beginning of Shelf-Life
The End of Shelf-Life
Are There Several Shelf-Lives?
Do We Need the Expression Shelf-Life?
Future Trends
Sources of Further Information and Advice
References

MODELLING AND PREDICTING THE SHELF-LIFE OF SEAFOOD
P. Dalgaard, Danish Institute for Fisheries Research

Introduction
Empirical Models
The Effect of Temperature on Spoilage Rates
Indices of Quality and Spoilage
Modelling Microbial Kinetics
Primary Growth Models
Models of Microbial Activity and Interactions
Secondary Models
Validation of Shelf-Life Models
Application Software
Future Trends
References

THE ROLE OF ENZYMES IN DETERMINING SEAFOOD COLOUR, FLAVOUR AND TEXTURE
N. Haard, University of California, Davis

Introduction: The Importance of Enzymes in Postmortem Fish
Enzymes in Fish Mycosystems
Postmortem Physiology
Biochemical Changes in Post-Rigor Muscle
Enzymes and Seafood Colour and Appearance
Enzymes and Seafood Flavour
Enzymes and Seafood Texture
The Use of Enzymes in Seafood Processing and Quality Control
Enzymes as Seafood Processing Aids
References


PART 3 - IMPROVING QUALITY WITHIN THE SUPPLY CHAIN

QUALITY CHAIN MANAGEMENT IN FISH PROCESSING
M. Frederiksen, Danish Institute of Fisheries Research

Introduction: The Fish Supply Chain
Definitions
Organising Quality Chains
An Open Price Settling System
Quality Assurance Systems
Maintaining the Cold Chain
Product Traceability
Inspection
Organising a Chain Management System
A Common Chain Management Philosophy
Communication and Co-operation
Developing Quality Chains
Future Trends
References

NEW NON-THERMAL TECHNIQUES FOR PROCESSING SEAFOOD
M. Gudmundsun and H. Hafsteinsson, Technological Institute of Iceland

Introduction
The Potential Application of High Pressure
Effect on Microbial Growth
Effect on Seafood Quality
Other Uses of High Pressure and Future Trends
The Potential Application of High Intensity Pulsed Electric Fields (PEF)
Effect on Microbial Growth
Effect on Seafood Quality
Future Trends in PEF
Acknowledgement
References

LACTIC ACID BACTERIA IN FISH PRESERVATION
G. M. Hall, Loughborough University

Introduction
The Lactic Acid Bacteria (LAB)
Inhibitory Effects
Probiotic Effect
LAB Fermentation of Foods
LAB Fermentation of Fish
LAB in Ensilation
LAB Fermentation of Food Fish
Future Trends
Sources of Further Information and Advice
References

FISH DRYING
P. E. Doe, University of Tasmania

Introduction
The Drying Process
Spoilage of Smoked, Cured and Dried Fish
Water Activity and Its Significance
Drying Methods
Dried and Cured Fish Products
Recent Developments
Quality Assurance and Control
References

QUALITY MANAGEMENT OF STORED FISH
E. Martinsdottir, Icelandic Fisheries Laboratory

Introduction: Quality Indices for Fish
Guidelines for Sensory Evaluation of Fish
Sensory Evaluation of Fish
Quality Index Method
Using Quality Indices in Storage Management and Production Planning
Keeping Fish under Different Storage Conditions
Future Trends
Sources of Further Information and Advice
References

MAINTAINING THE QUALITY OF FROZEN FISH
N. Hedges, Unilever R & D Colworth

Introduction
Frozen Supply Chains
Freezing of Fish Tissue
Texture and Flavour Changes on Frozen Storage
Texture Changes on Frozen Storage
Flavour Changes on Frozen Storage
Pre-freezing Factors Influencing Storage Stability
The Effect of Freezing Rate
Summary
Future Trends
Sources of Further Information and Advice
References

MEASURING THE SHELF-LIFE OF FROZEN FISH
H. Rehbein, Institute of Fishery Technology and Fish Quality, Hamburg

Introduction
Deterioration in Frozen Fish
Indicators of Deterioration in Frozen Fish
Biochemical Indicators
Physical Indicators
Sensory Assessment
Conclusions
References

ENHANCING RETURNS FROM GREATER UTILISATION
A. Gildberg, Norwegian Institute of Fisheries and Aquaculture

Introduction: The Range of Byproducts
Physical Products
Products from Enzymatic Modifications
Functional and Pharmaceutical Byproducts
Useful Enzymes
Future Trends
Sources of Further Information and Advice
References