Seafood Processing – Technology, Quality and Safety

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.

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 Dagbjorn 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

About the Author :
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.