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Seafood Processing: Technology, Quality and Safety

ISBN: 978-1-118-34620-4
508 pages
November 2013, Wiley-Blackwell
Seafood Processing: Technology, Quality and Safety (1118346203) cover image

Description

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.

 

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Table of Contents

About the IFST Advances in Food Science Book Series xiii

List of Contributors xv

Preface xix

1 Introduction to Seafood Processing – Assuring Quality and Safety of Seafood 1
Ioannis S. Boziaris

1.1 Introduction 1

1.2 Seafood spoilage 2

1.3 Seafood hazards 2

1.4 Getting the optimum quality of the raw material 3

1.5 Seafood processing 4

1.6 Quality, safety and authenticity assurance 6

1.7 Future trends 6

References 7

Part I Processing Technologies 9

2 Shellfish Handling and Primary Processing 11
Yi-Cheng Su and Chengchu Liu

2.1 Introduction 11

2.2 Shellfish harvesting 13

2.3 Bivalve shellfish handling 18

2.4 Shellfish primary processing 21

2.5 Bivalve shellfish depuration 23

2.6 Shellfish labelling 27

2.7 Conclusion 27

Acknowledgements 28

References 28

3 Chilling and Freezing of Fish 33
Flemming Jessen, Jette Nielsen and Erling Larsen

3.1 Introduction 33

3.2 Post-mortem changes at chilled storage temperatures 34

3.3 Effect of freezing temperatures on quality-related processes 37

3.4 Fresh fish chain 41

3.5 Frozen fish chain 46

3.6 Legislation 54

3.7 Recommendations 54

References 55

4 Heat Processing of Fish 61
Dagbjørn Skipnes

4.1 Introduction 61

4.2 Basic principles 61

4.3 Best available technology for thermal processing of fish 62

4.4 Quality changes during heat treatment of fish 63

Acknowledgement 75

References 75

5 Irradiation of Fish and Seafood 83
Ioannis S. Arvanitoyannis and Persefoni Tserkezou

5.1 Introduction 83

5.2 Quality of irradiated fish and fishery products and shelf life extension 84

5.3 Microflora of irradiated fish and fishery products 101

5.4 Conclusions 120

References 120

6 Preservation of Fish by Curing 129
Sigurjon Arason, Minh Van Nguyen, Kristin A. Thorarinsdottir and Gudjon Thorkelsson

6.1 Introduction 129

6.2 Salting 130

6.3 Marinating 143

6.4 Smoking 146

References 151

7 Drying of Fish 161
Minh Van Nguyen, Sigurjon Arason and Trygve Magne Eikevik

7.1 Introduction 161

7.2 Principles of drying 161

7.3 Drying methods 163

7.4 Changes in fish muscle during drying 166

7.5 Packing and storage of dried fish products 169

References 170

8 Fish Fermentation 177
Somboon Tanasupawat and Wonnop Visessanguan

8.1 Definition of the term fermentation in food technology 177

8.2 Fermented foods worldwide 178

8.3 Lactic acid fermentation 179

8.4 Traditional salt/fish fermentation 180

8.5 Future trends in fish fermentation technology 197

References 199

9 Frozen Surimi and Surimi-based Products 209
Emiko Okazaki and Ikuo Kimura

9.1 Fish material for frozen surimi 209

9.2 Principles and process of frozen surimi production 209

9.3 Characteristics of fish material and manufacturing technology 219

9.4 Denaturation of fish protein by freezing and its prevention 223

9.5 Evaluation of surimi quality 228

9.6 Surimi-based products 231

9.7 Future prospective 232

References 233

10 Packaging of Fish and Fishery Products 237
Bert Noseda, An Vermeulen, Peter Ragaert and Frank Devlieghere

10.1 Introduction 237

10.2 MAP principles and importance for packaging fresh fish 238

10.3 Non-microbial effects of MAP 242

10.4 Effects of MAP on fish spoilage 243

10.5 Effects of MAP on the microbial safety of fish products 248

10.6 Application of MAP on fish and fishery products 250

10.7 Packaging materials and future developments 253

References 255

11 Fish Waste Management 263
Ioannis S. Arvanitoyannis and Persefoni Tserkezou

11.1 Introduction 263

11.2 Treatment methods 265

11.3 Uses of fish waste 291

11.4 Inputs and outputs in fisheries 296

References 304

Electronic Sources 309

12 Fish Processing Installations: Sustainable Operation 311
George M. Hall and Sevim K¨ose

12.1 Introduction 311

12.2 Assessment tools 313

12.3 Process operations 319

12.4 Production efficiency 333

12.5 On-board processing 334

12.6 Conclusions 338

References 339

13 Value-added Seafood 343
Michael Morrissey and Christina DeWitt

13.1 Introduction 343

13.2 Value-added product development 344

13.3 Market-driven 345

13.4 Values-driven 347

13.5 Health-driven 348

13.6 Resource-driven 350

13.7 Technology-driven 350

13.8 Conclusions 354

References 354

Part II Quality and Safety Issues 359

14 Seafood Quality Assessment 361
J¨org Oehlenschl¨ager

14.1 Why is quality assessment of aquatic animals multifarious and complex? 361

14.2 Fish composition 362

14.3 Fish freshness 365

14.4 Sensory methods 367

14.5 Chemical methods 370

14.6 Physical methods 374

14.7 Instrumental methods and automation 374

14.8 Imaging technologies and machine vision 380

14.9 Conclusion 380

References 381

15 Microbiological Examination of Seafood 387
Ioannis S. Boziaris and Foteini F. Parlapani

15.1 Introduction 387

15.2 Seafood microbiology 388

15.3 Microbiological parameters of seafood analysis 389

15.4 Microbiological analysis using conventional culture techniques 392

15.5 Microbiological examination using indirect rapid methods 399

15.6 Microscopy based rapid methods 401

15.7 Immuno-based techniques 402

15.8 Molecular methods for microbial determination 402

15.9 Conclusions 408

References 408

16 Fish and Seafood Authenticity – Species Identification 419
F´atima C. Lago, Mercedes Alonso, Juan M. Vieites and Montserrat Espi˜neira

16.1 Molecular techniques applied to seafood authentication 419

16.2 Molecular techniques based on protein analysis 423

16.3 Molecular techniques based on DNA analysis 430

References 440

17 Assuring Safety of Seafood – Risk Assessment 453
John Sumner, Catherine McLeod and Tom Ross

17.1 Introduction 453

17.2 Differentiating risk from hazard 454

17.3 Hazards, risks and food safety risk assessment 456

17.4 Hazard Identification/Risk Profile 458

17.5 Exposure assessment 459

17.6 Hazard Characterization 462

17.7 Risk Characterization 465

17.8 Qualitative Risk Assessment 466

17.9 Semi-quantitative Risk Assessment 466

17.10 Quantitative Risk Assessment 468

17.11 Reality check 468

17.12 Uncertainty and variability 469

17.13 Data gaps 470

17.14 Risk management approaches 470

17.15 Final thoughts 473

References 474

Index 479

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Author Information

Ioannis S. Boziaris (MSc, PhD) is Assistant Professor in Seafood Hygiene and Preservation since 2006 in
the Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of
Thessaly, Volos, Greece.

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