Trends in Fish Processing Technologies
The high market demand based on consumers’ trust in fish as a healthy and nutritious food resource made fish processing a very dynamic industry, spurring many innovations in processing and packaging methods. Trends in Fish Processing Technologies not only reflects what is currently new in fish proce...
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| Main Authors | , , |
|---|---|
| Format | eBook |
| Language | English |
| Published |
Milton
Routledge
2017
CRC Press Taylor & Francis Group |
| Edition | 1 |
| Series | Contemporary Food Engineering |
| Subjects | |
| Online Access | Get full text |
Cover
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Table of Contents:
- 8.4.1.7 Using the Filtered Recirculating Scaling Wastewater for Preliminary Fish Rinsing -- 8.4.1.8 Thawing with Recirculation, Air Stirring, and Level Control Devices -- 8.4.1.9 Hygienic Design of Equipment -- 8.4.2 Case Study: Pescanova -- 8.4.2.1 Company Profile -- 8.4.2.2 Goal and Scope -- 8.4.2.3 Methodology -- 8.4.2.4 Results -- 8.5 Conclusion -- References -- Chapter 9: Innovative Fish Packaging Solutions -- 9.1 Introduction -- 9.2 AP of Fish -- 9.2.1 EFs and Coatings for Fishery Products as AP -- 9.2.1.1 EFs and Coatings with EOs -- 9.2.1.2 EFs and Coatings with Antimicrobial Enzymes -- 9.2.2 Multifunctional Bioblends for Fish Packaging -- 9.2.3 Nanobiocomposite Films Used for Fish Packaging -- 9.3 IP of Fish -- 9.3.1 IP Monitoring Environmental Conditions -- 9.3.1.1 Time-Temperature Indicators -- 9.3.1.2 Seal and Leak Indicators -- 9.3.1.3 RH Sensors -- 9.3.2 IP Monitoring Quality Attributes -- 9.3.2.1 Fish Freshness Sensors and Indicators -- 9.3.2.2 Biosensors -- 9.3.3 Data Carriers -- 9.3.3.1 Barcode Labels -- 9.3.3.2 Radio-Frequency Identification -- 9.4 Concluding Remarks and Future Perspectives -- References -- Chapter 10: Achieving Adequate Protection and Suitable Food Safety Indicators -- 10.1 Production Systems of Aquatic Food -- 10.1.1 Fish and Other Aquatic Products as Food -- 10.1.1.1 Capture Fisheries -- 10.1.1.2 Aquaculture -- 10.2 Objectives and Regulations to Ensure Food Safety -- 10.3 Assessment and Management of Food Risks from Aquatic Products -- 10.3.1 Environmental Contaminants -- 10.3.1.1 Origin, Pathways, and Exposure of Environmental Contaminants -- 10.3.1.2 Regulatory Definition of Safety of Environmental Contaminants -- 10.3.1.3 Measures to Ensure an Adequate Level of Protection from Environmental Contaminants -- 10.3.2 Feed Contaminants -- 10.3.2.1 Origin, Pathways, and Exposure of Feed Contaminants
- 2.5 Validation of Heat Treatment -- 2.5.1 Time-Temperature Integrators -- 2.5.2 Online Measurement and End-Point Setting of Temperature -- 2.6 Combination Effects -- 2.6.1 MW and RF Processing of Fish -- 2.6.1.1 Implementation of Industrial MW Production -- 2.6.1.2 Tempering -- 2.6.1.3 Pasteurization -- 2.6.1.4 Novel Applications of MW and RF for Fish -- 2.6.1.5 Overpressure MW Processing -- 2.6.1.6 Subatmospheric Pressure MW Processing -- 2.6.1.7 MW Combination Heating -- 2.6.1.8 Water Immersed RF Processing -- 2.6.1.9 Design and Validation of Thermal Processes -- 2.6.1.10 Temperature Measurement -- 2.7 PEF Treatment -- 2.7.1 Principle of PEF -- 2.7.2 Advantages and Application in Foods -- 2.7.3 Challenges of PEF Technology Applied for Food Production -- 2.7.4 PEF Used in Fish Products -- 2.7.5 PEF and Microbial Inactivation -- 2.8 Concluding Remarks -- References -- Chapter 3: High-Pressure Processing of Seafood -- 3.1 Introduction -- 3.2 EFFECT OF HPP ON FISH CONSTITUENTS -- 3.2.1 Proteins -- 3.2.2 Lipids -- 3.2.2.1 Antioxidants -- 3.3 Effect of HPP on Fish Functions -- 3.3.1 Enzymes -- 3.4 Effect of HPP on Fish Properties -- 3.4.1 Texture -- 3.4.2 Color -- 3.4.3 Aroma and Taste -- 3.5 Effect of HPP on Fish Safety -- 3.5.1 Effect of HPP on Microorganisms -- 3.5.2 Biogenic Amines -- 3.5.3 Allergens -- 3.6 Gelation -- 3.7 HP Thermal Sterilization -- 3.8 HP Freezing and Thawing -- 3.9 Concluding Remarks and Future Perspectives -- References -- Chapter 4: Processing of Low-Value Fish, Coproducts, and By-Catch -- 4.1 Fish Protein Recovery -- 4.1.1 Fish Protein Concentrates -- 4.1.2 Fish Protein Isolates -- 4.1.3 Fish Protein Hydrolysates -- 4.1.4 Collagen and Gelatin -- 4.2 Fish Enzymes -- 4.3 Trends In Processing of Low-Value Fish, Coproducts, And By-Catch -- References -- Chapter 5: Advances in Surimi Processing -- 5.1 Filleting and Mincing/Deboning
- Cover -- Half Title -- Title Page -- Copyright Page -- Table of Contents -- Series Preface -- Contemporary Food Engineering -- Preface -- Series Editor -- Editors -- Contributors -- Introduction -- Fish and Technology for the Future -- Chapter 1: Recent Advances in Seafood Technology -- 1.1 Introduction -- 1.2 Processing Technologies -- 1.2.1 Heat Processing -- 1.2.1.1 Thermal-Assisted Processes -- 1.2.2 Curing -- 1.2.2.1 Salting -- 1.2.2.2 Smoking -- 1.2.3 Drying -- 1.2.4 Chilling -- 1.2.5 Freezing -- 1.2.5.1 Pressure Shift Freezing -- 1.2.5.2 Impingement Freezing -- 1.2.5.3 Magnetic Freezing -- 1.2.5.4 Hydrofluidization Freezing -- 1.2.6 Frozen Storage -- 1.2.7 Thawing -- 1.2.7.1 High-Power Ultrasound Method -- 1.2.7.2 Low-Frequency Acoustic Thawing -- 1.2.7.3 Pressure-Assisted Thawing -- 1.2.8 Packaging -- 1.2.8.1 Active Packaging -- 1.2.8.2 Intelligent Packaging -- 1.2.8.3 Edible Coatings and Films -- 1.2.9 Seafood Proteins -- 1.2.9.1 Surimi Gelation -- 1.2.9.2 Hydrolysates and Peptides -- 1.3 Quality Assessment -- 1.3.1 Sensory Methods -- 1.3.2 Chemical Methods -- 1.3.3 Physical Methods -- 1.3.3.1 Image Analysis -- 1.3.3.2 VIS/NIR Spectroscopy -- 1.3.3.3 Nuclear Magnetic Resonance -- 1.3.4 Microbiological Examination -- 1.3.4.1 Electrical Methods -- 1.3.4.2 Respiratory Activity -- 1.3.4.3 Inmuno-Based Techniques -- 1.3.4.4 Molecular Methods -- References -- Chapter 2: Minimal Heat Processing Applied in Fish Processing -- 2.1 Introduction -- 2.2 Minimal Processing Technologies -- 2.2.1 Categories of Minimally Processed Fish Products -- 2.2.2 Microbiological Safety Issues Related to Fish Products -- 2.3 Examples of Mildly Heat-Treated Fish -- 2.3.1 Hot Smoking of Fish Products -- 2.3.2 Pasteurization and Sous Vide -- 2.4 Strategies To Reduce The Heat Load -- 2.4.1 Agitated Heat Processing -- 2.4.2 Surface Treatment and Inactivation
- 5.2 Washing -- 5.3 Refining -- 5.4 Dewatering/Screw Pressing -- 5.5 Blending With Cryoprotectants -- 5.6 Block Forming -- 5.7 Freezing -- 5.8 Frozen Storage -- References -- Chapter 6: Reformulation of Preserved Fish Products -- 6.1 Introduction -- 6.2 Reduced Salt Content Products and Associated Safety Issues -- 6.3 Natural Antioxidants from Plants as Replacers for Conventional Antioxidants -- 6.3.1 Antioxidants from Plants -- 6.3.2 Antioxidants from Seaweed -- 6.3.2.1 Fucoxanthin -- 6.3.2.2 Phlorotannins -- 6.3.2.3 Sulfated Polysaccharide -- 6.3.3 Application of Natural Antioxidants to Preserve Fish Products -- 6.3.3.1 Polyphenols -- 6.3.3.2 Algae and Seaweed -- 6.4 Antimicrobial Preservatives from Microorganisms and Plants -- 6.4.1 Essential Oils -- 6.4.2 Plant Extracts -- 6.4.3 Chitosan -- 6.4.4 Probiotics -- 6.5 Concluding Remarks -- Acknowledgments -- References -- Chapter 7: New Product Development -- 7.1 Introduction -- 7.2 New Product Development -- 7.3 Consumer Food Trends -- 7.4 Low Salt -- 7.5 Sustainable Seafood Products -- 7.6 Lightly Processed Seafood -- 7.7 Use of Seaweeds and Seaweed Extracts In NPD -- 7.8 Concluding Remarks -- References -- Chapter 8: Clean Fish Processing Technologies -- 8.1 Introduction -- 8.2 Seafood Production, Processing, and Consumption -- 8.2.1 Capture -- 8.2.2 Aquaculture -- 8.2.3 Fish Processing Chain -- 8.2.4 Trade/Transport -- 8.3 Sustainability Tools -- 8.3.1 Life Cycle Assessment -- 8.3.2 Carbon Foot Printing -- 8.4 Clean Fish Processing Technologies -- 8.4.1 Selected Clean Techniques -- 8.4.1.1 Cleaning and Disinfection Procedures -- 8.4.1.2 Automatic Cleaning Systems for Small Equipment and Production Devices -- 8.4.1.3 Dry Transport -- 8.4.1.4 Design Improvement of Discharging Slopes -- 8.4.1.5 Good Management of Spraying Devices -- 8.4.1.6 Avoiding Scaling if the Fish Is Subsequently Skinned
- 10.3.2.2 Regulatory Definition of Safety of Feed Contaminants -- 10.3.2.3 Measures to Ensure an Adequate Level of Protection from Feed Contaminants -- 10.3.3 Algae Toxins within the Natural Food Chain -- 10.3.3.1 Origin, Pathways, and Exposure of Algae Toxins -- 10.3.3.2 Regulatory Definition of Safety of Algae Toxins -- 10.3.3.3 Food Safety Indicators and Measures to Ensure an Adequate Level of Protection from Algae Toxins -- 10.3.4 Microbiological Contamination -- 10.3.4.1 Origin, Pathways, and Exposure of Microbiological Contamination -- 10.3.4.2 Regulatory Definition of Safety of Microbiological Contamination -- 10.3.4.3 Food Safety Indicators and Measures to Ensure an Adequate Level of Protection from Microbiological Contamination -- 10.3.5 Parasites -- 10.3.5.1 Origin, Pathways, Contamination, and Hazards of Parasites -- 10.3.5.2 Regulatory Definition of Safety in Relation to Parasites -- 10.3.5.3 Food Safety Indicators and Measures to Ensure an Adequate Level of Protection against Parasites -- 10.4 Conclusion -- References -- Chapter 11: Food Safety Management in Fish Processing Units -- 11.1 Food Safety Management Systems-Definition, Structure, and Challenges for Fish Processing Operators -- 11.2 Food Defense and Food Fraud Prevention Systems -- 11.3 Trends in HACCP and FSMS -- 11.4 Conclusions -- References -- Internet Sites -- Chapter 12: Quality and Quality Changes Assessment of Processed Fish -- 12.1 Introduction -- 12.2 Fish Deteriorative Changes -- 12.3 Indicators to Measure Changes in Properties or Composition of Fish -- 12.3.1 Quality Index Method -- 12.3.2 Multisensor Mimicking Human Senses: Artificial Quality Index -- 12.3.3 Electronic and Vibrational Spectroscopy -- 12.3.3.1 Time-Temperature Estimation by FTIR of the Lipid Fraction in Frozen Hake -- 12.3.4 Low-Field 1H Nuclear Magnetic Resonance Relaxometry
- 12.3.4.1 Time-Temperature Modeling in Frozen Hake