Seafood processing: technology, quality and safety

Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects. The first part of the book ('Processing Technologies') covers primary pr...

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Published inIFST Advances in Food Science (United Kingdom) eng
Main Author Boziaris, I.S
Format eBook Book
LanguageEnglish
Published Chichester (United Kingdom) Wiley-Blackwell 2014
Wiley Blackwell
Wiley
John Wiley & Sons, Incorporated
Edition1
SeriesIFST Advances in Food Science
Subjects
Fish processing
Fishery processing
Food quality
Food safety
Food technology
Health hazards
risk assessment
Seafoods
TECHNOLOGY & ENGINEERING
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Abstract Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects. The first part of the book ('Processing Technologies') covers primary processing, heating, chilling, freezing, irradiation, traditional preservation methods (salting, drying, smoking, fermentation, etc), frozen surimi and packaging. The subjects of waste management and sustainability issues of fish processing are also covered. In the second part ('Quality and Safety Issues'), quality and safety analysis, fish and seafood authenticity and risk assessment are included.  
AbstractList Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects. The first part of the book ('Processing Technologies') covers primary processing, heating, chilling, freezing, irradiation, traditional preservation methods (salting, drying, smoking, fermentation, etc), frozen surimi and packaging. The subjects of waste management and sustainability issues of fish processing are also covered. In the second part ('Quality and Safety Issues'), quality and safety analysis, fish and seafood authenticity and risk assessment are included.  
Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects. The first part of the book ('Processing Technologies') covers primary processing, heating, chilling, freezing, irradiation, traditional preservation methods (salting, drying, smoking, fermentation, etc), frozen surimi and packaging. The subjects of waste management and sustainability issues of fish processing are also covered. In the second part ('Quality and Safety Issues'), quality and safety analysis, fish and seafood authenticity and risk assessment are included.
Author Boziaris, I.S
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Snippet Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are...
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SubjectTerms Fish processing
Fishery processing
Food quality
Food safety
Food technology
Health hazards
risk assessment
Seafoods
TECHNOLOGY & ENGINEERING
TableOfContents 7.4 Changes in fish muscle during drying -- 7.4.1 Changes in chemical properties of fish muscle -- 7.4.2 Changes in physical properties of fish muscle -- 7.4.3 Effect of drying on the nutritional properties of fish -- 7.5 Packing and storage of dried fish products -- References -- Chapter 8 Fish Fermentation -- 8.1 Definition of the term fermentation in food technology -- 8.2 Fermented foods worldwide -- 8.3 Lactic acid fermentation -- 8.4 Traditional salt/fish fermentation -- 8.4.1 Classification of fermented fish -- 8.4.2 World fermented fish products -- 8.5 Future trends in fish fermentation technology -- References -- Chapter 9 Frozen Surimi and Surimi-based Products -- 9.1 Fish material for frozen surimi -- 9.2 Principles and process of frozen surimi production -- 9.2.1 Fish material -- 9.2.2 Washing and scaling of fish -- 9.2.3 Sorting of fish -- 9.2.4 Filleting of fish -- 9.2.5 Mechanical separation of fish -- 9.2.6 Leaching -- 9.2.7 Refining -- 9.2.8 Dewatering -- 9.2.9 Blending of cryoprotectants -- 9.2.10 Freezing -- 9.2.11 Frozen storage and transport -- 9.3 Characteristics of fish material and manufacturing technology -- 9.3.1 Surimi from dark-fleshed fatty fish species -- 9.3.2 Surimi production from fish species with high protease activity in the muscle -- 9.4 Denaturation of fish protein by freezing and its prevention -- 9.4.1 Stability of fish protein -- 9.4.2 Substances promoting protein denaturation during frozen storage -- 9.4.3 Cryoprotectants and their mechanism of action -- 9.4.4 Effects of polyphosphates -- 9.5 Evaluation of surimi quality -- 9.6 Surimi-based products -- 9.6.1 The production of surimi-based products in the world -- 9.6.2 General processing techniques of surimi-based products -- 9.6.3 Recent technological changes in the production of surimi-based products -- 9.7 Future prospective -- References
12.3.6 Surimi production -- 12.3.7 Fish meal and fish oil -- 12.3.8 Fermented products -- 12.4 Production efficiency -- 12.4.1 Introduction -- 12.4.2 Cleaner production -- 12.4.3 Management approaches -- 12.5 On-board processing -- 12.5.1 Introduction -- 12.5.2 Advantages and disadvantages -- 12.5.3 Sustainability aspects -- 12.5.4 Plant design -- 12.6 Conclusions -- References -- Chapter 13 Value-added Seafood -- 13.1 Introduction -- 13.2 Value-added product development -- 13.3 Market-driven -- 13.4 Values-driven -- 13.5 Health-driven -- 13.6 Resource-driven -- 13.7 Technology-driven -- 13.8 Conclusions -- References -- Part II Quality and Safety Issues -- Chapter 14 Seafood Quality Assessment -- 14.1 Why is quality assessment of aquatic animals multifarious and complex? -- 14.2 Fish composition -- 14.2.1 Introduction -- 14.2.2 Categories of fish species -- 14.2.3 Fish muscle -- 14.2.4 Nutritional composition -- 14.3 Fish freshness -- 14.3.1 What is fish freshness and how can it be defined? -- 14.3.2 Freshness and quality relationship -- 14.3.3 Some indicators for the freshness determination of fish -- 14.4 Sensory methods -- 14.4.1 EU quality grading scheme -- 14.4.2 The Torry scheme for cooked fillets -- 14.4.3 Quality Index Method -- 14.5 Chemical methods -- 14.5.1 Traditional methods as TVB-N, TMAO, TMA, DMA -- 14.5.2 Biogenic amines -- 14.5.3 K-value -- 14.6 Physical methods -- 14.6.1 pH -- 14.6.2 Eye fluid refractive index -- 14.7 Instrumental methods and automation -- 14.7.1 Fischtester and Torrymeter -- 14.7.2 VIS/NIR spectroscopy -- 14.7.3 Electronic nose -- 14.7.4 Colour measurement -- 14.7.5 Texture measurement -- 14.7.6 NMR (Nuclear Magnetic Resonance) -- 14.8 Imaging technologies and machine vision -- 14.9 Conclusion -- References -- Chapter 15 Microbiological Examination of Seafood -- 15.1 Introduction -- 15.2 Seafood microbiology
15.2.1 Indigenous microbiota
Cover -- Title Page -- Copyright -- Contents -- About the IFST Advances in Food Science Book Series -- List of Contributors -- Preface -- Chapter 1 Introduction to Seafood Processing-Assuring Quality and Safety of Seafood -- 1.1 Introduction -- 1.2 Seafood spoilage -- 1.3 Seafood hazards -- 1.4 Getting the optimum quality of the raw material -- 1.4.1 Pre-mortem handling -- 1.4.2 Post-mortem handling -- 1.5 Seafood processing -- 1.6 Quality, safety and authenticity assurance -- 1.7 Future trends -- References -- Part I Processing Technologies -- Chapter 2 Shellfish Handling and Primary Processing -- 2.1 Introduction -- 2.1.1 Health hazards associated with molluscan shellfish -- 2.2 Shellfish harvesting -- 2.2.1 Growing area -- 2.2.2 Water quality -- 2.3 Bivalve shellfish handling -- 2.3.1 Temperature control -- 2.3.2 Transportation and storage -- 2.3.3 Retail handling -- 2.4 Shellfish primary processing -- 2.4.1 Shucking -- 2.4.2 Packing -- 2.4.3 Post-harvest processes -- 2.5 Bivalve shellfish depuration -- 2.5.1 Factors affecting depuration -- 2.5.2 Facilities -- 2.5.3 Water disinfection -- 2.6 Shellfish labelling -- 2.7 Conclusion -- Acknowledgements -- References -- Chapter 3 Chilling and Freezing of Fish -- 3.1 Introduction -- 3.2 Post-mortem changes at chilled storage temperatures -- 3.2.1 Rigor mortis -- 3.2.2 Protein changes -- 3.2.3 Lipid changes -- 3.2.4 Microbial changes -- 3.3 Effect of freezing temperatures on quality-related processes -- 3.3.1 The freezing process -- 3.3.2 Frozen storage temperatures -- 3.4 Fresh fish chain -- 3.4.1 Handling and processing on board fish vessels -- 3.4.2 Landing, sorting and first sale -- 3.4.3 Transport and wholesaler/central storage -- 3.4.4 Super-chilling -- 3.5 Frozen fish chain -- 3.5.1 Freezing systems -- 3.5.2 Frozen storage -- 3.5.3 Thawing -- 3.5.4 Storage life -- 3.6 Legislation
3.7 Recommendations -- References -- Chapter 4 Heat Processing of Fish -- 4.1 Introduction -- 4.2 Basic principles -- 4.3 Best available technology for thermal processing of fish -- 4.4 Quality changes during heat treatment of fish -- 4.4.1 Process design effects on product quality -- 4.4.2 Biochemical changes during heating -- 4.4.3 Cook loss -- 4.4.4 Water holding capacity -- 4.4.5 Texture and colour changes -- Acknowledgement -- References -- Chapter 5 Irradiation of Fish and Seafood -- 5.1 Introduction -- 5.2 Quality of irradiated fish and fishery products and shelf life extension -- 5.2.1 Fish -- 5.2.2 Shellfish, crustaceans and molluscs -- 5.3 Microflora of irradiated fish and fishery products -- 5.3.1 Fish -- 5.3.2 Shellfish, crustaceans and molluscs -- 5.4 Conclusions -- References -- Chapter 6 Preservation of Fish by Curing -- 6.1 Introduction -- 6.2 Salting -- 6.2.1 Salting methods -- 6.2.2 Processes for salted fish products -- 6.2.3 Changes in fish muscle during salting -- 6.2.4 Heavily salted fish products -- 6.3 Marinating -- 6.3.1 Introduction -- 6.3.2 Marinating methods -- 6.3.3 Ingredients used in marinating -- 6.3.4 Factors affecting the quality of marinated products -- 6.3.5 Changes in fish muscle during marinating -- 6.3.6 Storage of marinated fish products -- 6.4 Smoking -- 6.4.1 Introduction -- 6.4.2 Smoking method -- 6.4.3 Changes in fish muscle during smoking -- 6.4.4 Factors affecting the quality of smoked fish products -- 6.4.5 Packaging and storage of smoked fish products -- References -- Chapter 7 Drying of Fish -- 7.1 Introduction -- 7.2 Principles of drying -- 7.2.1 Mass and heat transfer during drying -- 7.2.2 Drying kinetics -- 7.2.3 Water activity -- 7.3 Drying methods -- 7.3.1 Sun drying -- 7.3.2 Solar drying -- 7.3.3 Heat pump drying -- 7.3.4 Freeze-drying -- 7.3.5 Osmotic dehydration
Chapter 10 Packaging of Fish and Fishery Products -- 10.1 Introduction -- 10.2 MAP principles and importance for packaging fresh fish -- 10.2.1 Principles of MAP -- 10.2.2 Importance of MAP -- 10.3 Non-microbial effects of MAP -- 10.3.1 Effect on sensorial quality -- 10.3.2 Effect on oxidative rancidity -- 10.4 Effects of MAP on fish spoilage -- 10.4.1 Effect of MAP on the spoilage microbiota -- 10.4.2 Effect of MAP on the spoilage mechanism -- 10.5 Effects of MAP on the microbial safety of fish products -- 10.5.1 Listeria monocytogenes -- 10.5.2 Clostridium botulinum -- 10.6 Application of MAP on fish and fishery products -- 10.6.1 Fresh fish -- 10.6.2 Fresh crustaceans -- 10.6.3 Fresh molluscs -- 10.6.4 Smoked fish products -- 10.7 Packaging materials and future developments -- 10.7.1 Barrier materials -- 10.7.2 Active and intelligent packaging -- 10.7.3 New resources for packaging materials -- References -- Chapter 11 Fish Waste Management -- 11.1 Introduction -- 11.2 Treatment methods -- 11.2.1 Hydrolysis -- 11.2.2 Bioremediation -- 11.2.3 Anaerobic treatment -- 11.2.4 Filtration/screening -- 11.2.5 Miscellaneous/multifunctional methods -- 11.3 Uses of fish waste -- 11.3.1 Animal feed -- 11.3.2 Biodiesel/biogas -- 11.3.3 Natural pigments -- 11.3.4 Food industry/cosmetics -- 11.3.5 Waste management -- 11.3.6 Miscellaneous uses -- 11.4 Inputs and outputs in fisheries -- References -- Electronic Sources -- Chapter 12 Fish Processing Installations: Sustainable Operation -- 12.1 Introduction -- 12.1.1 Defining sustainability -- 12.1.2 Sustainability criteria -- 12.1.3 Climate change -- 12.2 Assessment tools -- 12.2.1 Carbon footprinting -- 12.2.2 Life cycle assessment -- 12.2.3 Supply chain -- 12.3 Process operations -- 12.3.1 Introduction -- 12.3.2 Pre-processing -- 12.3.3 Canning -- 12.3.4 Smoking -- 12.3.5 Freezing and chilling
Title Seafood processing: technology, quality and safety
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