About the Book
In this book, for the first time, scientists from various disciplines and all partners in the fishery chain address the important issues of quality labelling, monitoring and traceability of fish.
The complexity of the European fishery sector, the attitudes towards quality labelling GMP and the needs for quality information are presented. The progress of implementing traceability (schemes) from catch to consumer is covered. Fishermen give their view on GMP on board of their vessels. New tools for measuring the quality of the catch and the experience with quality grading of the landed fish by QIM are described. Attention is paid to recent developments of E-commerce of fish via the auctions. The possibilities of combining various instrumental methods for measuring fish quality are highlighted.
A range of contributions on labelling systems, industrial standards, awards and certification procedures for the quality of fish are included. An overview on consumer research on fish in Europe is presented. In addition papers are covering consumer's responses to fresh fish, the evaluation of a promotion campaign for seafood consumption and consumer's opinions towards farmed fish, health and food safety.
The implications of quality labels for the consumers and the influence on their buying decision process are addressed. Two papers discussing labelling, price and packaging as value indicators and the product differentiation for shellfish complete the book.
Table of Contents:
Foreword 19; Welcome address 27; Address "Fish Quality Labelling and Monitoring" 31; Introduction to and outcome of the Concerted Action 'Fish Quality Labelling and Monitoring' (FAIR 98-4174) 33; J.B. Luten; Abstract 33; Introduction 33; Description of the activities 34; Results and discussion 36; Quality labelling workshops 38; Final international conference 40; Acknowledgement 41; References 41; Characteristics of the European fishery chain, GMP and needs for quality information 43; B. Perez-Villarreal and X. Aboitiz; Abstract 43; Introduction 43; European fish consumption and trade characteristics 44; European fish distributions chains 48; Perceived needs for quality information in the fish distribution chain 51; Good manufacturing practice in fish industry 53; Standards related with hygienic regulations 53; Standards related to quality systems 53; Standards applied by quality labels and certification schemes 54; GMP standards strictly speaking 54; Regulatory GMPs 55; Conclusions 55; Acknowledgements 55; A study of the attitudes of the European fish sector towards quality monitoring and labelling 57; B.M. Jorgensen, J. Oehlenschlager, G. Olafsdottir, S.V. Tryggvadottir, M. Careche, K. Heia, P. Nesvadba, M.L. Nunes, B.M. Poli, C. Di Natale, B. Perez-Villarreal, H. Ballo, J. Luten, A. Smelt, W. Denton, P. Bossier, T. Hattula and G. Akesson; Abstract 57; Introduction 58; Methods 59. Results and discussion 60; Conclusions 69; Acknowledgements 69; References 69; Appendix 71; Tracefish: the development of a traceability scheme for the fish industry 75; W. Denton; Abstract 75; Introduction 75; An overview of the Tracefish scheme 76; The background to the development of a traceability scheme for the captured fish industry 78; The philosophy of the Tracefish scheme 84; Concluding remarks 90; Acknowledgements 91; References 91; Traceability from catch to consumer in Denmark 93; T. Borresen, M. Frederiksen and E. Larsen; Abstract 93; Introduction 93; The traceable unit 95; Using information technology 95; Introducing traceability in a fresh fish chain in Denmark 96; Identification and authentication 99; Traceability and crisis management 99; Conclusion 99; Acknowledgements 100; References 100; Fish quality labelling and monitoring:; Getting it right at the start 101; W. Denton; Abstract 101; Introduction 101; What is fish quality 102; What is the nature of the trade in fish? 102; What are the needs for fish quality information? 103; The challenge to the vessel, port and auction sectors 103; Where to Start? 104; The problems faced at sea 104; The way things used to be 105; The way they are now 105; The Future 107; Auction developments 108. The pelagic industry 109; The freezers 109; The inshore sector? 109; Conclusions 110; References 111; Good manufacturing practice on European fishing vessels 113; A.G. Hopper, I. Batista, M.L. Nunes, J. Abrantes, E. Frismo, P. van Slooten, A.A.M Schelvis-Smit, E. Dobosz, E. Miguez Lopez, C. Cibot and D. Beveridge; Abstract 113; Introduction 113; Portugal 114; Norway 116; Netherlands 119; Italy 120; Spain 121; France 121; United Kingdom 122; Discussion 123; Conclusions 126; Weighing and labelling at sea 127; T. Misson, P. Mitchell and A. Steele; Abstract 127; Introduction 127; Materials and methods 128; Results and discussion 131; Future developments 133; Conclusions 134; Acknowledgements 135; Catch Index: Development of a tool for measurement the quality of the catch handling at sea 137; A.A.M. Schelvis-Smit and J.B. Luten; Abstract 137; Introduction 137; Materials and methods 138; Results and discussion 139; Conclusion and further activities 142; Acknowledgements 142; References 143; Quality mark for frozen at sea fillets of fish 145; T. Cartwright-Taylor; Abstract 145; Introduction 145. Consistency of brands 145; What makes a brand successful? 145; The situation in the fish business 146; Improving the consistency of fish quality in the market 147; Frozen fish 148; Frozen at Sea Fillets Association 148; Introducing GMP at sea. Does it pay? 151; I. Lawler; Abstract 151; Introducing GMP at sea 151; The next step 152; Did quality improve? 152; Does quality pay? 154; Where next? 156; The plan 156; Quality grading and e-commerce in European fish auctions 159; J. Vader, H. Carrapato, O. Maraschio, G. Thygesen, Y. Guirrec, E. Miguez Lopez and K.D.Bergmundsson; Abstract 159; Introduction 160; The Netherlands 160; Portugal 160; Italy 161; Denmark 161; France 162; Spain 163; United Kingdom 163; Concluding remarks 163; References 164; PEFA: Selling fish on the Internet across Europe - Bridge between suppliers and remote demand for fresh fish 165; W. Krott; Abstract 165; Market background 165; Company history 167; Pefa products 167; Company profile 170; Current situation 171; Opportunities 173; Summary and conclusion 173. Introduction to and outcome of the project "Multi-sensor techniques for monitoring the quality of fish" (MUSTEC, FAIR CT 98 4076) 175; P. Nesvadba; Abstract 175; Introduction 175; Materials and methods 177; The results and benefits of the project 184; Conclusions 185; Acknowledgements 185; References 185; Instrumental methods for measuring texture of fish 189; M. Careche, S.V. Tryggvadottir, A. Herrero, B. Lagel, U. Petermann, R. Schubring and P. Nesvadba; Abstract 189; Introduction 189; Materials and methods 191; Results and discussion 193; Conclusions 199; Acknowledgements 199; References 199; Visible spectroscopy - Evaluation of storage time of ice stored cod and frozen stored hake 201; K. Heia, M. Esaiassen, H. Nilsen and F. Sigernes; Abstract 201; Introduction 201; Materials and methods 202; Results and discussions 204; Conclusion 208; References 208; Image analysis for monitoring the quality of fish 211; M. Kroger; Abstract 211; Introduction 211; Image formation 212; Image analysis 216; Results 218; Conclusion 223; References 223; Measurements of quality of cod by electronic noses 225; G. Olafsdottir, C. Di Natale and A Macagnano; Abstract 225; Introduction 225. Materials and methods 226; Results and discussion 229; Conclusions 234; Acknowledgement 234; References 234; Measurement of freshness quality of fish based on electrical properties 237; J. Oehlenschlager; Abstract 237; Introduction 237; Materials and methods 238; Results and discussion 240; Conclusions 247; References 248; Annex 1 249; Colour measurement on skin during storage of wet and frozen fish 251; R. Schubring; Abstract 251; Introduction 251; Material and methods 253; Results and discussion 255; Conclusions 261; Acknowledgement 262; References 262; Developments of QIM - past and future 265; E. Martinsdottir, J.B. Luten, A.A.M. Schelvis-Smit and G. Hyldig; Abstract 265; Introduction 265; Development of Quality Index Method 266; QIM-moving from research to industry 268; Further development of QIM 270; Conclusion 270; References 271; Data Fusion in MUSTEC: Towards the definition of an Artificial Quality Index 273; C. Di Natale; Abstract 273; Introduction 273; Experimental 276; Results and discussion 277; Conclusions 281; Acknowledgements 281; References 282. X-Ray techniques for quality assessment 283; K. Andersen; Abstract 283; Introduction 283; A proposed new generation of fillet processing lines 284; Pinbone removal and detection 285; Results and discussions 286; Conclusions 286; References 286; Structuring knowledge about fish quality 287; H. Loje, B. Cowan, A. Bremner, S. Silberg and E. Larsen; Abstract 287; Introduction 287; The quality keyword input system 288; Functionalities in the system 288; Users 290; Status and further work 291; References 291; The view from some European multiple retailers and brand owners on quality and traceability of fish 293; C. Morrison, M. Bjerkas and G. Maddan; Abstract 293; Introduction 294; Recent food issues impacting consumer confidence in the food chain 294; External conditions promoting changes in the food chain 294; Understanding consumer attitudes 295; Brands and quality marks 296; Traceability requirements 298; Proposed development of a specific quality and traceability scheme for farmed fish 300; A view from a brand label organisation in Iceland on fish quality labelling 301; F. Gardarsson; Abstract 301; Introduction 301; The company 301; The brand 302; Brand culture 302; Quality labelling 303; The brand Icelandic as a quality label 303; Traceability 305; Origin as a quality mark 306; Conclusion 306; References 306. Fish quality labelling systems in Southern Europe 307; B. Perez-Villarreal, I. Letellier, H. Loreal and M. Etienne; Abstract 307; Introduction 307; Historic evolution 308; Changes in consumer food habits 308; Advantages of food quality labelling systems 309; Fish quality labelling 309; European certification standards 309; Certified products 311; National labels 311; Collective marks and guarantee marks 312; Conclusion on current situation and perspectives 313; The voluntary Norwegian industry standards for fish. Are they used to assure quality? 315; N.K. Sorensen; Abstract 315; The Norwegian Industry Standards for Fish 315; Objective and scope 316; The Industry Standards 316; Change in fish inspection 317; The use of the Industry Standards 317; Quality grading of farmed fish 318; The Industry Standard for Salmon versus QIM 318; Farmed Atlantic salmon - an example 319; Discussion and conclusion 319; Fish quality awards and labels in Germany and Great Britain 321; J. Oehlenschlager and D. Harrison; Abstract 321; Fish quality contests: The DLG (Deutsche Landwirtschaftsgesellschaft) 321; Quality award for fish and fishery products: RAL Gutezeichen Fisch und Fischprodukte (GFF) 324; Sea Fish Industry Authority Quality Award 324; Have the award schemes been successful? 325; Conclusion 326; Label rouge certification procedures for fish products in France 327; H. Loreal and F. Falconnet; Abstract 327; Introduction 327; Label Rouge: working principles and credibility factors 328; The National Commission of Labels and Certification (CNLC) 328; The steps for certification 330; Fish products " Label Rouge ": case studies 331; Conclusion 334. Consumer research on fish in Europe 335; K. Brunso; Abstract 335; Introduction 335; Framework for the overview 335; Fish consumption in Europe 338; The Total Food Quality Model and current knowledge 339; Discussion and directions for future research 342; Acknowledgements 343; References 343; Consumers and experts responses to fresh cod fillets 345; E. Larsen, G. Hyldig, P. Dalgaard, A.C. Bech and C. Osterberg; Abstract 345; Introduction 345; Materials and methods 345; Results 349; Discussion 356; Conclusion 359; References 359; Demand for documentation of freshness of loose fresh fish 361; H.E. Hansen and K. Fischer; Abstract 361; Introduction 361; Background 361; What kind of documentation does the consumer want? 361; How can the retailer comply with the requirement for documentation? 363; Conclusion 363; References 364; Promoting seafood consumption: an evaluation of the Danish campaign for fresh fish 367; J. Scholderer and K.G. Grunert; Abstract 367; Introduction 367; Evaluating generic seafood promotion in Denmark 370; Discussion 372; References 373; Looking behind the label: ensuring food label claims that are credible to consumers 375; S. Brooker; Abstract 375; Introduction 375; What is NCC? 376. Consumer problems and the UK response 376; Introduction to soft law 377; Introduction to soft law - the self-regulation spectrum 378; Introduction to soft law - the food self-regulation spectrum 378; NCC guidelines 379; Communicating with consumers 381; Conclusion 382; References 382; The concerned fish consumer: the implications for quality labelling 383; M. Gibson; Abstract 383; Introduction: the changing European food market and consumer 383; The concerned consumer 386; Conclusions 390; Consumer opinions towards farmed fish, accounting for relevance and individual knowledge 393; A.P.W. Kole; Abstract 393; Introduction 393; Method 395; Qualitative study 395; The questionnaire 396; Results 396; Discussion and conclusion 398; Acknowledgements 400; References 400; Consumer attitudes towards health and food safety 401; T. Gross; Abstract 401; Introduction 401; Objectives 401; Methodology 402; Results 402; Conclusions 411; The influence of collective trademarks in consumers' buying decision process 413; H.M.Norberg and O. Myrland; Abstract 413; Introduction 413; Literature review 414; Pre-study and model 415; Method 416; Results and discussion 421. Concluding remarks 424; Acknowledgements 425; References 425; Appendix 1 426; Appendix 2 428; Labelling, price and packaging as value indicators in aquaculture: an emperical application for fresh mussels 429; D.C. Dopico; Abstract 429; Introduction 429; Objectives 430; The theory of signalling: Consumer perception of price, quality and value 430; Hypothesis 432; Data and methodology. 434; Analysis of results 436; Conclusions 439; Acknowledgments 439; References 439; Labelling and product differentiation in the French national market for oysters and mussels 441; C. Mariojouls and P. Paquotte; Abstract 441; Introduction 441; Oyster and mussel sector in France: present state of supply and demand 442; Specificity of the oyster sector 442; Specificity of the mussel sector 443; The context of quality approach in the case of the French oyster and mussel sector 444; A typology of the quality approaches in the french oyster and mussel 445; Discussion 448; Conclusion 451; Acknowledgements 452; References 452; Index 453.
