Seafood Processing Technology Quality and Safety 1st Edition by Ioannis Boziaris 1118346198 9781118346198

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ISBN-10 :  1118346198 

ISBN-13 :  9781118346198

Author:    Ioannis S. Boziaris 

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.  

Seafood Processing Technology Quality and Safety 1st Table of contents:

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
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
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
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
15.2.2 Contamination (exogenous) microbiota
15.2.3 Spoilage microbiota
15.2.4 Pathogenic microorganisms
15.3 Microbiological parameters of seafood analysis
15.4 Microbiological analysis using conventional culture techniques
15.4.1 Enumeration of total viable counts
15.4.2 Determination of spoilage microorganisms
15.4.3 Hygienic indicators
15.4.4 Pathogen detection
15.5 Microbiological examination using indirect rapid methods
15.5.1 Determination of bacterial ATP
15.5.2 Electrical methods
15.5.3 Other indirect methods
15.6 Microscopy based rapid methods
15.6.1 Direct Epiflourescence Filter Technique (DEFT)
15.6.2 Fluorescent In Situ Hybridization (FISH)
15.6.3 Flow cytometry
15.7 Immuno-based techniques
15.8 Molecular methods for microbial determination
15.8.1 Exploration of fish and seafood microbiota
15.8.2 Detection and quantification of microorganisms
15.9 Conclusions
References
Chapter 16 Fish and Seafood Authenticity-Species Identification
16.1 Molecular techniques applied to seafood authentication
16.1.1 Molecular markers
16.1.2 Reference Material (RM) and Tissue Banks (TBs)
16.1.3 Databases (DBs)
16.2 Molecular techniques based on protein analysis
16.2.1 Electrophoretic techniques
16.2.2 High-Performance Liquid Chromatography (HPLC)
16.2.3 Immunological techniques
16.2.4 Limitations of fish species identification techniques based on analysis of proteins
16.3 Molecular techniques based on DNA analysis
16.3.1 PCR (Polymerase Chain Reaction)
16.3.2 Polymerase Chain Reaction-Restriction Fragment Length Polymorphism (PCR-RFLP)
16.3.3 Real-Time PCR (RT-PCR)
16.3.4 Forensically Informative Nucleotide Sequencing (FINS)
16.3.5 Other methodologies for fish species identification
16.3.6 Accredited assays as a quality seal
References
Chapter 17 Assuring Safety of Seafood- Risk Assessment
17.1 Introduction
17.2 Differentiating risk from hazard
17.3 Hazards, risks and food safety risk assessment
17.4 Hazard Identification/Risk Profile
17.5 Exposure assessment
17.6 Hazard Characterization
17.7 Risk Characterization
17.7.1 Methods for risk characterization
17.8 Qualitative Risk Assessment
17.9 Semi-quantitative Risk Assessment
17.10 Quantitative Risk Assessment
17.11 Reality check
17.12 Uncertainty and variability
17.13 Data gaps
17.14 Risk management approaches
17.14.1 Case study 1: Vibrio parahaemolyticus in oysters consumed raw
17.14.2 Case study 2: L. monocytogenes in cooked crustaceans
17.14.3 Case study 3: Zero tolerance and the precautionary principle
17.15 Final thoughts

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