edited by H. Allan Bremner
With its distinguished editor and international team of contributors, Safety and Quality Issues in Fish Processing addresses the food industry's dependency on providing products which are both safe and which meet consumers' increasingly demanding requirements for quality.
Part 1 looks at ways of ensuring safe products. There are 3 chapters on the key issue of applying HACCP systems in an increasingly international supply chain. These are complemented by chapters on identifying and controlling key hazards from pathogens and allergens to heavy metals, parasites and toxins.
Part 2 there are a range of contributions analysing various aspects of fish quality. Two introductory chapters consider how concepts such as quality, freshness and shelf-life may be defined. This chapter provides a context for chapters on modelling and predicting shelf-life, key enzymatic influences on postmortem fish colour, flavour and texture, and the impact of lipid oxidation on shelf-life.
Part 3 of the book looks at ways of improving quality through the supply chain. An initial chapter sets the scene by looking at ways of creating an integrated quality chain. There are then a series of chapters on key processing and preservation technologies ranging from traditional fish drying to high pressure processing. These are followed by discussion of methods of storage, particularly in maintaining the quality of frozen fish. Two final chapters complete the book by looking at fish byproducts and the issue of species identification in processed seafood.
As authoritative as it is comprehensive, Safety and Quality Issues in Fish Processing will be a standard work on defining, measuring and improving the safety and quality of fish products.
Contents
Chapter 1: Introduction
Part 1: Ensuring safe products
Chapter 2: HACCP in the fisheries industry
D R Ward, North Carolina State University
- HACCP principles
- Hazards
- Developing and implementing HACCP plans
- Sanitation Standard Operating Procedures (SSOPs)
- The new millennium
Chapter 3: HACCP in practice: the Thai fisheries industry
S Suwanrangsi, Thai Department of Fisheries, Bangkok
- 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
Chapter 4: HACCP in the fish canning industry
L Ababouch, FAO, Rome
- 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
Chapter 5: Improving the control of pathogens in fish products
L Nilsson and L Gram, Danish Institute for Fisheries Research
- 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
Chapter 6: 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
Chapter 7: Identifying heavy metals in fish
J Oehlenschleager, Institute for Fishery Techniques and Quality, Hamburg
- Mercury
- Lead
- Cadmium
- Copper
- Zinc
- Tin
- Aluminium
Chapter 8: Fishborne zoonotic parasites: epidemiology, detection and elimination
K D Murrell, Danish Centre for Experimental Parasitology
- 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
Chapter 9: Rapid detection of seafood toxins
G Palleschi, D Moscone, L Micheli and D Botta, University of Rome
- Immunosensors
- Domoic acid detection
- Okadaic acid detection
- Saxitoxin detection
- Prototype evaluation
Part 2: Fundamentals of finite element analysis
Chapter 10: Understanding the concepts of quality and freshness in fish
H Allan Bremner, Allan Bremner and Associates
Chapter 11: 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?
Chapter 12: Modelling and predicting the shelf-life of seafood
P Dalgaard, Danish Institute for Fisheries Research
- 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
Chapter 13: 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
Chapter 14: Understanding lipid oxidation in fish
I Ashton, Unilever R & D Colworth
- The role of lipolysis in rancidity development
- Lipid oxidation reactions
- Methods to control lipid oxidation and off-flavour development in fish
- The direct application of antioxidants to fish
- Modification of the diet of farmed fish
- Modified atmosphere and vacuum packaging
- The effects of freezing
Part 3: Improving quality within the supply chain
Chapter 15: 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
Chapter 16: New non-thermal techniques for processing seafood
M Gudmundsun and H Hafsteinsson, Technological Institute of Iceland
- 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
Chapter 17: Lactic acid bacteria in fish preservation
G M Hall, Loughborough University
- 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
Chapter 18: Fish drying
P E Doe, University of Tasmania
- 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
Chapter 19: 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
Chapter 20: Maintaining the quality of frozen fish
N Hedges, Unilever R & D Colworth
- 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
Chapter 21: Measuring the shelf-life of frozen fish
H Rehbein, Institute of Fishery Technology and Fish Quality, Hamburg
- Deterioration in frozen fish
- Indicators of deterioration in frozen fish
- Biochemical indicators
- Physical indicators
- Sensory assessment
- Conclusions
Chapter 22: 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
Chapter 23: Species identification in processed seafood
C G Soleto and R I Perez Martin, Instituto de Investigaciones Marinas, Spain
- Introduction: the importance of species identification
- The problem of species identification in seafood products
- The use of biomolecules as species markers
- The use of DNA for species identification: DNA integrity and the effects of processing
- Polymerase Chain Reaction (PCR) techniques
- Methods not requiring a previous knowledge of the sequence
- Methods using sequence information
- Future trends: rapid methods
- Sources of further information and advice
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