Safety and quality issues in fish processing / edited by H. Allan Bremmer.

Format:

Book

Contributor:

Bremmer, H. Allan.

Series:

Woodhead Publishing in food science and technology

Language:

English

Subjects (All):

Fishery processing--Quality control.

Fishery processing.

Physical Description:

xvii, 507 pages : illustrations ; 24 cm.

Place of Publication:

Boca Raton [Fla.] : CRC Press ; Cambridge, England : Woodhead Pub., 2002.

Contents:

Part I Ensuring safe products 3

2 HACCP in the fisheries industry / D. R. Ward 5

2.2 HACCP principles 7

2.3 Hazards 10

2.4 Developing and implementing HACCP plans 11

2.5 Sanitation standard operating procedures (SSOPs) 13

2.6 The new millennium 15

3 HACCP in practice: the Thai fisheries industry / S. Suwanrangsi 18

3.2 The development of HACCP systems in Thailand 19

3.3 HACCP methodology 20

3.4 Common problems in HACCP implementation 22

Appendix Documented HACCP-based Quality Program 29

4 HACCP in the fish canning industry / L. Ababouch 31

4.2 The canning process, safety and spoilage 32

4.3 The regulatory context 34

4.4 Hazards in fish canning 35

4.5 Spoilage of canned fish 39

4.6 The application of GMP in the fish canning industry 43

4.7 The application of HACCP in the fish canning industry 43

5 Improving the control of pathogens in fish products / L. Nilsson, L. Gram 54

5.2 Microbial health hazards in fish products 55

5.3 Traditional preservation strategies 58

5.4 New preservation strategies 60

5.5 Biological preservation 62

5.6 Use of lactic acid bacteria for food fermentation 72

5.7 Non-thermal food processing techniques 72

5.8 Conclusion and future trends 73

6 Identifying allergens in fish / S. Yamada, E. Zychlinsky, H. Nolte 85

6.1 Introduction: the pattern of fish allergy 85

6.2 Materials and methodology for identifying allergens: the case of tuna 87

6.3 Analyzing results 89

7 Identifying heavy metals in fish / J. Oehlenschlager 95

7.2 Mercury 97

7.3 Lead 100

7.4 Cadmium 102

7.5 Copper 104

7.6 Zinc 105

7.7 Tin 105

7.8 Aluminium 106

8 Fishborne zoonotic parasites: epidemiology, detection and elimination / K. D. Murrell 114

8.2 Parasites of marine fish 115

8.3 Parasites of freshwater fish: nematodes 118

8.4 Parasites of freshwater fish: cestodes 119

8.5 Parasites of freshwater fish: trematodes 123

8.6 Prevention and decontamination: marine fish 128

8.7 Prevention and decontamination: freshwater fish 132

9 Rapid detection of seafood toxins / G. Palleschi, D. Moscone, L. Micheli, D. Botta 142

9.2 Immunosensors 143

9.3 Domoic acid detection 144

9.4 Okadaic acid detection 147

9.5 Saxitoxin detection 151

9.6 Prototype evaluation 156

Part II Analysing quality 161

10 Understanding the concepts of quality and freshness in fish / H. Allan Bremner, Allan Bremner, Associates 163

10.2 Quality and freshness as concepts 164

10.3 Other approaches to concepts of quality 167

10.4 Quality as a driving force 169

10.5 Freshness 170

10.6 Safety 170

11 The meaning of shelf-life / A. Barbosa, H. Allan Bremner, Allan Bremner, P. Vaz-Pires, Associates 173

11.1 Introduction: the concept of shelf-life 173

11.2 The beginning of shelf-life 174

11.3 The end of shelf-life 176

11.4 Are there several shelf-lives? 178

11.5 Do we need the expression shelf-life? 184

12 Modelling and predicting the shelf-life of seafood / P. Dalgaard 191

12.2 Modelling of shelf-life and quality attributes determined in product storage trials 192

12.3 Modelling of microbial kinetics 199

12.4 Validation of shelf-life models 208

12.5 Application software 211

13 The role of enzymes in determining seafood color, flavor and texture / N. Haard 220

13.1 Introduction: the importance of enzymes in postmortem fish 220

13.2 Enzymes in fish myosystems 221

13.3 Postmortem physiology 223

13.4 Biochemical changes in post-rigor muscle 226

13.5 Enzymes and seafood color and appearance 230

13.6 Enzymes and seafood flavor 233

13.7 Enzymes and seafood texture 235

13.8 The use of enzymes in seafood processing and quality control 238

13.9 Enzymes as seafood processing aids 238

14 Understanding lipid oxidation in fish / I. P. Ashton 254

14.2 The role of lipolysis in rancidity development 256

14.3 Lipid oxidation reactions 261

14.4 Methods to control lipid oxidation and off-flavour development in fish 267

14.5 The direct application of antioxidant(s) to fish 267

14.6 Modification of the diet of farmed fish 272

14.7 Modified atmosphere and vacuum packaging 273

14.8 The effects of freezing 274

Part III Improving quality within the supply chain 287

15 Quality chain management in fish processing / M. Frederiksen 289

15.3 Organising quality chains 293

15.4 An open price settling system 295

15.5 Quality assurance systems 296

15.6 Maintaining the cold chain 296

15.7 Product traceability 297

15.8 Inspection 298

15.9 Organising a chain management system 299

15.10 A common chain management philosophy 299

15.11 Communication and cooperation 301

15.12 Developing quality chains 302

16 New non-thermal techniques for processing seafood / M. Gudmundsson, H. Hafsteinsson 308

16.2 The potential application of high pressure 308

16.3 Effect on microbial growth 309

16.4 Effect on seafood quality 310

16.5 Other uses of high pressure and future trends 317

16.6 The potential application of high-intensity pulsed electric fields (PEF) 318

16.7 Effect on microbial growth 319

16.8 Effect on seafood quality 320

16.9 Future trends in PEF 321

17 Lactic acid bacteria in fish preservation / G. M. Hall 330

17.2 The lactic acid bacteria (LAB) 330

17.3 Inhibitory effects 332

17.4 Probiotic effect 334

17.5 LAB fermentation of foods 335

17.6 LAB fermentation of fish 337

17.7 LAB in ensilation 343

17.8 LAB fermentation of food fish 345

18 Fish drying / P. E. Doe 350

18.2 The drying process 351

18.3 Spoilage of smoked, cured and dried fish 351

18.4 Water activity and its significance 352

18.5 Drying methods 354

18.6 Dried and cured fish products 354

18.7 Recent developments 355

18.8 Quality assurance and control 356

19 Quality management of stored fish / E. Martinsdottir 360

19.1 Introduction: quality indices for fish 360

19.2 Guidelines for sensory evaluation of fish 361

19.3 Sensory evalation of fish 363

19.4 Developing a quality index 367

19.5 Using quality indices in storage management and production planning 369

19.6 Keeping fish under different storage conditions 370

20 Maintaining the quality of frozen fish / N. Hedges 379

20.2 Frozen supply chains 380

20.3 Freezing of fish tissue 381

20.4 Texture and flavour changes on frozen storage 383

20.5 Texture changes on frozen storage 384

20.6 Flavour changes on frozen storage 389

20.7 Pre-freezing factors influencing storage stability 392

20.8 The effect of freezing rate 397

21 Measuring the shelf-life of frozen fish / H. Rehbein 407

21.2 Deterioration in frozen fish 407

21.3 Indicators of deterioration in frozen fish 411

21.4 Biochemical indicators 412

21.5 Physical indicators 415

21.6 Sensory assessment 417

22 Enhancing returns from greater utilization / A. Gildberg 425

22.1 Introduction: the range of byproducts 425

22.2 Physical products 427

22.3 Products from enzymatic modifications 430

22.4 Functional and pharmaceutical byproducts 435

22.5 Useful enzymes 438

23 Species identification in processed seafoods / C. G. Sotelo, R. I. Perez-Martin 450

23.1 Introduction: the importance of species identification 450

23.2 The problem of species identification in seafood products 451

23.3 The use of biomolecules as species markers 452

23.4 The use of DNA for species identification: DNA integrity and the effect of processing 456

23.5 Polymerase Chain Reaction (PCR) techniques 456

23.6 Methods not requiring a previous knowledge of the sequence 458

23.7 Methods using sequence information 460

23.8 Future trends: rapid methods 465

24 Multivariate spectrometric methods for determining quality attributes / B. M.

Jorgensen 475

24.1 Introduction to multivariate spectroscopic methods 475

24.2 Near-infrared (NIR) spectroscopy 476

24.3 Fluorescence spectroscopy 481

24.4 Nuclear magnetic resonance (NMR) sprectroscopy 484.

Notes:

Includes bibliographical references and index.

ISBN:

0849315409

OCLC:

49493088