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Safety and quality issues in fish processing

Edited by H A Bremner, formerly Danish Institute of Fisheries Research, Denmark

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 71

…an interesting mix of thought provoking philosophy, excellent up-to-date well-referenced topic reviews useful practical, technical advice, as well as very recent research results, plus ideas about future trends.
Food Science and Technology

Professor Bremner provides a thorough, comprehensive volume reviewing current and near future safety and quality issues confronting the seafood industry. The book will make a welcome and needed addition to the library of academics, seafood processors, regulators and students.
Journal of Aquatic Food Product Technology

…a comprehansive standard work on defining, measuring and improving the safety and quality of fish products.
Advances in Food Sciences

 - addresses how to provide fish products which are safe and also meet consumers’ increasingly demanding requirements for quality
 - examines ways of ensuring safe products, from the application of HACCP systems in an international supply chain to the identification and control of hazards from pathogens, allergens, heavy metals, parasites and toxins
 - outlines how to identify and control hazards, from pathogens and allergens to heavy metals, parasites and toxins

The processing and supply of fish products is a huge global business. Like other sectors of the food industry it depends on providing products which are both safe and which meet consumers' increasingly demanding requirements for quality. With its distinguished editor and international team of contributors, Safety and quality issues in fish processing addresses these two central questions.

Part one looks at ways of ensuring safe products. There are 3 chapters on the key issue of applying HACCP systems in an increasingly international supply chain. These are complemented by chapters on identifying and controlling key hazards from pathogens and allergens to heavy metals, parasites and toxins. Part two contains a range of contributions analysing various aspects of fish quality. Two introductory chapters consider how concepts such as quality, freshness and shelf-life may be defined. This chapter provides a context for chapters on modelling and predicting shelf-life, key enzymatic influences on postmortem fish colour, flavour and texture, and the impact of lipid oxidation on shelf-life. Part three of the book looks at ways of improving quality through the supply chain. An initial chapter sets the scene by looking at ways of creating an integrated quality chain. There are then a series of chapters on key processing and preservation technologies ranging from traditional fish drying to high pressure processing. These are followed by a discussion of methods of storage, particularly in maintaining the quality of frozen fish. Two final chapters complete the book by looking at fish byproducts and the issue of species identification in processed seafood.

As authoritative as it is comprehensive, Safety and quality issues in fish processing is a standard work on defining, measuring and improving the safety and quality of fish products.

ISBN 1 85573 552 0
ISBN-13: 978 1 85573 552 1
July 2002
520 pages  234 x 156mm  hardback  
£165.00 / US$280.00 / €200.00

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An e-book version of this title is available to purchase as part of a Collection or Pick n Mix or by Chapter. Visit Woodhead Publishing Online

About the editor

Professor H Allan Bremner is an internationally-known authority on aspects of fish quality. He recently retired from the Danish Institute for Fisheries Research and now has his own consultancy.

Titles which may also be of interest:
Improving farmed fish quality and safety
Improving seafood products for the consumer
Shellfish safety and quality
Maximising the value of marine by-products

Contents

PART 1 ENSURING SAFE PRODUCTS
PART 2 ANALYSING QUALITY
PART 3 IMPROVING QUALITY WITHIN THE SUPPLY CHAIN

Introduction
H A Bremner

PART 1 ENSURING SAFE PRODUCTS

HACCP in the fisheries industry
D R Ward, North Carolina State University, USA
 - Introduction
 - HACCP principles
 - Hazards
 - Developing and implementing HACCP plans
 - Sanitation Standard Operating Procedures (SSOPs)
 - The new millenium
 - Conclusion
 - References

HACCP in practice: the Thai fisheries industry
S Suwanrangsi, Thai Department of Fisheries,Thailand
 - Introduction
 - The Thai fisheries industry
 - The development of HACCP systems in Thailand
 - Setting up a HACCP system
 - The role of the Department of Fisheries
 - Common problems in HACCP implementation
 - Future trends
 - References and further reading

HACCP in the fish canning industry
L Ababouch, FAO, Italy
 - Introduction
 - The canning process, safety and spoilage
 - The regulatory context
 - Hazards in fish canning
 - Spoilage of canned fish
 - The application of GMP in the fish canning industry
 - The application of HACCP in the fish canning industry
 - Future trends
 - Sources of further information and advice
 - References

Improving the control of pathogens in fish products
L Nilsson and L Gram, Danish Institute for Fisheries Research, Denmark
 - Introduction
 - Microbial health hazards in fish products
 - Traditional preservation strategies
 - New preservation strategies
 - Biological preservation
 - Use of lactic acid bacteria for food fermentation
 - Non-thermal food processing techniques
 - Conclusion and future trends
 - References

Identifying allergens in fish
S Yamada and E Zychlinsky, Hitachi Chemical Diagnostics Inc, USA and H Nolte, University of Copenhagen, The Netherlands
 - Introduction: the pattern of fish allergy
 - Materials and methodology for identifying allergens: the case of tuna
 - Analysing results
 - Future trends
 - Sources of further information and advice
 - References

Identifying heavy metals in fish
J Oehlenschleager, Institute for Fishery Techniques and Quality, Germany
 - Introduction
 - Mercury
 - Lead
 - Cadmium
 - Copper
 - Zinc
 - Tin
 - Aluminium
 - Future trends
 - Sources of further information and advice
 - References

Fishborne zoonotic parasites: epidemiology, detection and elimination
K D Murrell, Danish Centre for Experimental Parasitology, Denmark
 - Introduction
 - Parasites of marine fish
 - Parasites of freshwater fish: nematodes
 - Parasites of freshwater fish: cestodes
 - Parasites of freshwater fish: trematodes
 - Prevention and decontamination: marine fish
 - Prevention and decontamination: freshwater fish
 - Future trends
 - References

Rapid detection of seafood toxins
G Palleschi, D Moscone, L Micheli and D Botta, University of Rome, Italy
 - Introduction
 - Immunosensors
 - Domoic acid detection
 - Okadaic acid detection
 - Saxitoxin detection
 - Prototype evaluation
 - Conclusion and future trends
 - References
 - Acknowledgement

PART 2 ANALYSING QUALITY

Understanding the concepts of quality and freshness in fish
H Allan Bremner, Allan Bremner and Associates, Norway
 - Introduction
 - Quality and freshness as concepts
 - Other approaches to concepts of quality
 - Quality as a driving source
 - freshness
 - Safety
 - Future trends
 - References

The meaning of shelf-life
A Barbosa, Universidade do Porto, Portugal, Allan Bremner, Allan Bremner and Associates, Norway and P Vaz-Pires, Universidade do Porto, Portugal
 - Introduction: the concept of shelf-life
 - The beginning of shelf-life
 - The end of shelf-life
 - Are there several shelf-lives?
 - Do we need the expression shelf-life?
 - Future trends
 - Sources of further information and advice
 - References

Modelling and predicting the shelf-life of seafood
P Dalgaard, Danish Institute for Fisheries Research, Denmark
 - Introduction
 - Empirical models
 - The effect of temperature on spoilage rates
 - Indices of quality and spoilage
 - Modelling microbial kinetics
 - Primary growth models
 - Models of microbial activity and interactions
 - Secondary models
 - Validation of shelf-life models
 - Application software
 - Future trends
 - References

The role of enzymes in determining seafood colour, flavour and texture
N Haard, University of California, USA
 - Introduction: the importance of enzymes in postmortem fish
 - Enzymes in fish mycosystems
 - Postmortem physiology
 - Biochemical changes in post-rigor muscle
 - Enzymes and seafood colour and appearance
 - Enzymes and seafood flavour
 - Enzymes and seafood texture
 - The use of enzymes in seafood processing and quality control
 - Enzymes as seafood processing aids
 - References

Understanding lipid oxidation in fish
I Ashton, Unilever R&D Colworth, UK
 - Introduction
 - The role of lipolysis in rancidity development
 - Lipid oxidation reactions
 - Methods to control lipid oxidation and off-flavour development in fish
 - The direct application of antioxidants to fish
 - Modification of the diet of farmed fish
 - Modified atmosphere and vacuum packaging
 - The effects of freezing
 - Conclusion and future trends
 - Sources of further information and advice
 - Acknowledgements
 - References

PART 3 IMPROVING QUALITY WITHIN THE SUPPLY CHAIN

Quality chain management in fish processing
M Frederiksen, Danish Institute of Fisheries Research, Denmark
 - Introduction: the fish supply chain
 - Definitions
 - Organising quality chains
 - An open price settling system
 - Quality assurance systems
 - Maintaining the cold chain
 - Product traceability
 - Inspection
 - Organising a chain management system
 - A common chain management philosophy
 - Communication and co-operation
 - Developing quality chains
 - Future trends
 - References

New non-thermal techniques for processing seafood
M Gudmundsun and H Hafsteinsson, Technological Institute of Iceland, Iceland
 - Introduction
 - The potential application of high pressure
 - Effect on microbial growth
 - Effect on seafood quality
 - Other uses of high pressure and future trends
 - The potential application of high intensity pulsed electric fields (PEF)
 - Effect on microbial growth
 - Effect on seafood quality
 - Future trends in PEF
 - Acknowledgement
 - References

Lactic acid bacteria in fish preservation
G M Hall, Loughborough University, UK
 - Introduction
 - The lactic acid bacteria (LAB)
 - Inhibitory effects
 - Probiotic effect
 - LAB fermentation of foods
 - LAB fermentation of fish
 - LAB in ensilation
 - LAB fermentation of food fish
 - Future trends
 - Sources of further information and advice
 - References

Fish drying
P E Doe, University of Tasmania, Australia
 - Introduction
 - The drying process
 - Spoilage of smoked, cured and dried fish
 - Water activity and its significance
 - Drying methods
 - Dried and cured fish products
 - Recent developments
 - Quality assurance and control
 - References

Quality management of stored fish
E Martinsdottir, Icelandic Fisheries Laboratory, Iceland
 - Introduction: quality indices for fish
 - Guidelines for sensory evaluation of fish
 - Sensory evaluation of fish
 - Quality index method
 - Using quality indices in storage management and production planning
 - Keeping fish under different storage conditions
 - Future trends
 - Sources of further information and advice
 - References

Maintaining the quality of frozen fish
N Hedges, Unilever R & D Colworth, UK
 - Introduction
 - Frozen supply chains
 - Freezing of fish tissue
 - Texture and flavour changes on frozen storage
 - Texture changes on frozen storage
 - Flavour changes on frozen storage
 - Pre-freezing factors influencing storage stability
 - The effect of freezing rate
 - Summary
 - Future trends
 - Sources of further information and advice
 - References

Measuring the shelf-life of frozen fish
H Rehbein, Institute of Fishery Technology and Fish Quality, Germany
 - Introduction
 - Deterioration in frozen fish
 - Indicators of deterioration in frozen fish
 - Biochemical indicators
 - Physical indicators
 - Sensory assessment
 - Conclusions
 - References

Enhancing returns from greater utilisation
A Gildberg, Norwegian Institute of Fisheries and Aquaculture, Norway
 - Introduction: the range of byproducts
 - Physical products
 - Products from enzymatic modifications
 - Functional and pharmaceutical byproducts
 - Useful enzymes
 - Future trends
 - Sources of further information and advice
 - References

Species identification in processed seafood
C G Soleto and R I Perez Martin, Instituto de Investigaciones Marinas, Spain
 - Introduction: the importance of species identification
 - The problem of species identification in seafood products
 - The use of biomolecules as species markers
 - The use of DNA for species identification: DNA integrity and the effects of processing
 - Polymerase Chain Reaction (PCR) techniques
 - Methods not requiring a previous knowledge of the sequence
 - Methods using sequence information
 - Future trends: rapid methods
 - Sources of further information and advice
 - References

Multivariate spectrometric methods for determining quality attributes
B M Jørgensen