Safety and Quality Issues in Fish Processing

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Features

  • Discusses how to identify and control hazards from pathogens and allergens to heavy metals, parasites, and toxins
  • Covers key processing and preservation technologies ranging from traditional fish drying to high pressure processing
  • Includes methods of storage, particularly in maintaining the quality of frozen fish
  • Examines at fish byproducts and the issue of species identification in processed seafood
  • Explores ways of improving quality throughout the supply chain
  • Summary

    Edited by a leading authority on quality issues, and with a distinguished international team of contributors, this major new book summarizes important new research on improving quality in fish processing.

    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