Ebook Safety and quality issues in fish processing

Part 1 Ensuring product safety, quality analysis part 2, part 3 Improving quality in the supply chain,... are the main contents of the in three parts "Ebook Safety and quality issues in fish processing". Each reference peers

Safety and quality issues in fish processing Related titles from Woodhead’s food science, technology and nutrition list: Fish drying and smoking (ISBN: 56676 668 0) This book brings together the work of an international group of fish technologists, food scientists, microbiologists, chemists and engineers. It will provide readers with an understanding of the physical, chemical and biological factors influencing the functionality of the product at every stage from harvest to consumption. Seafood safety, processing and biotechnology (ISBN: 56676 573 0) The 25 reports in this book were prepared by international food scientists specialising in seafood. Topics include seafood quality, toxicity, analytical techniques, HACCP, modelling, seafood microbiology, and new food and non-food uses of seafood. Food processing technology: principles and practice Second edition (ISBN: 85573 533 4) The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. The publication of this completely revised new edition is set to confirm the position of this textbook as the best singlevolume introduction to food manufacturing technologies available. New chapters include computer control of processing, novel ‘minimal’ technologies including processing using high pressures or pulsed electric fields, ohmic heating and an extended chapter on modified atmosphere packaging. Details of these books and a complete list of Woodhead’s food science, technology and nutrition titles can be obtained by: • visiting our web site at www.woodhead-publishing.com • contacting Customer Services (email: sales@woodhead-publishing.com; fax: +44 (0) 1223 893694; tel.: +44 (0) 1223 891358 ext. 30; address: Woodhead Publishing Limited, Abington Hall, Abington, Cambridge CB1 6AH, England) If you would like to receive information on forthcoming titles in this area, please send your address details to: Francis Dodds (address, tel. and fax as above; e-mail: francisd@woodhead-publishing.com). Please confirm which subject areas you are interested in. Safety and quality issues in fish processing Edited by H. Allan Bremner Published by Woodhead Publishing Limited Abington Hall, Abington Cambridge CB1 6AH England www.woodhead-publishing.com Published in North America by CRC Press LLC 2000 Corporate Blvd, NW Boca Raton FL 33431 USA First published 2002, Woodhead Publishing Limited and CRC Press LLC ß 2002, Woodhead Publishing Limited The authors have asserted their moral rights. This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. Reasonable efforts have been made to publish reliable data and information, but the authors and the publishers cannot assume responsibility for the validity of all materials. Neither the authors nor the publishers, nor anyone else associated with this publication, shall be liable for any loss, damage or liability directly or indirectly caused or alleged to be caused by this book. Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming and recording, or by any information storage or retrieval system, without permission in writing from the publishers. The consent of Woodhead Publishing Limited and CRC Press LLC does not extend to copying for general distribution, for promotion, for creating new works, or for resale. Specific permission must be obtained in writing from Woodhead Publishing Limited or CRC Press LLC for such copying. Trademark notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation, without intent to infringe. British Library Cataloguing in Publication Data A catalogue record for this book is available from the British Library. Library of Congress Cataloging-in-Publication Data A catalog record for this book is available from the Library of Congress. Woodhead Publishing Limited ISBN 85573 552 CRC Press ISBN 0-8493-1540-9 CRC Press order number: WP1540 Cover design by The ColourStudio Project managed by Macfarlane Production Services, Markyate, Hertfordshire (macfarl@aol.com) Typeset by MHL Typesetting Limited, Coventry, Warwickshire Printed by TJ International, Padstow, Cornwall, England Contents List of contributors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xiii Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . H. Allan Bremner, Allan Bremner and Associates, Mount Coolum Part Ensuring safe products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . HACCP in the fisheries industry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . D. R. Ward, North Carolina State University, Raleigh 2.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.2 HACCP principles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.3 Hazards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.4 Developing and implementing HACCP plans . . . . . . . . . . . . . . . . 2.5 Sanitation standard operating procedures (SSOPs) . . . . . . . . . . . 2.6 The new millennium . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.7 Conclusion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2.8 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . HACCP in practice: the Thai fisheries industry . . . . . . . . . . . . . . . . S. Suwanrangsi, Thai Department of Fisheries, Bangkok 3.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.2 The development of HACCP systems in Thailand . . . . . . . . . . . 3.3 HACCP methodology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.4 Common problems in HACCP implementation . . . . . . . . . . . . . . 3.5 Future trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 10 11 13 15 16 16 18 18 19 20 22 26 vi Contents 3.6 Sources of further information and advice . . . . . . . . . . . . . . . . . . . Appendix: Documented HACCP-based Quality Program . . . . . . . . . . . . 27 29 HACCP in the fish canning industry . . . . . . . . . . . . . . . . . . . . . . . . . . . . L. Ababouch, FAO, Rome 4.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4.2 The canning process, safety and spoilage . . . . . . . . . . . . . . . . . . . . 4.3 The regulatory context . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4.4 Hazards in fish canning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4.5 Spoilage of canned fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4.6 The application of GMP in the fish canning industry . . . . . . . . 4.7 The application of HACCP in the fish canning industry . . . . . 4.8 Future trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4.9 Sources of further information and advice . . . . . . . . . . . . . . . . . . . 4.10 References and further reading . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 Improving the control of pathogens in fish products . . . . . . . . . . . L. Nilsson and L. Gram, Danish Institute for Fisheries Research, Lyngby 5.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5.2 Microbial health hazards in fish products . . . . . . . . . . . . . . . . . . . . 5.3 Traditional preservation strategies . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5.4 New preservation strategies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5.5 Biological preservation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5.6 Use of lactic acid bacteria for food fermentation . . . . . . . . . . . . 5.7 Non-thermal food processing techniques . . . . . . . . . . . . . . . . . . . . . 5.8 Conclusion and future trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5.9 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Identifying allergens in fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . S. Yamada and E. Zychlinsky, Hitachi Chemical Diagnostics Inc., Mountain View; and H. Nolte, University of Copenhagen 6.1 Introduction: the pattern of fish allergy . . . . . . . . . . . . . . . . . . . . . . 6.2 Materials and methodology for identifying allergens: the case of tuna . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.3 Analyzing results . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.4 Future trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6.5 Sources of further information and advice . . . . . . . . . . . . . . . . . . . 6.6 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Identifying heavy metals in fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . J. Oehlenschla¨ger, Institute for Fishery Technology and Quality, Hamburg 7.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7.2 Mercury . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 32 34 35 39 43 43 51 51 51 54 54 55 58 60 62 72 72 73 74 85 85 87 89 92 92 93 95 95 97 Contents 7.3 7.4 7.5 7.6 7.7 7.8 7.9 7.10 7.11 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, Frederiksberg 8.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.2 Parasites of marine fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.3 Parasites of freshwater fish: nematodes . . . . . . . . . . . . . . . . . . . . . . 8.4 Parasites of freshwater fish: cestodes . . . . . . . . . . . . . . . . . . . . . . . . 8.5 Parasites of freshwater fish: trematodes . . . . . . . . . . . . . . . . . . . . . . 8.6 Prevention and decontamination: marine fish . . . . . . . . . . . . . . . . 8.7 Prevention and decontamination: freshwater fish . . . . . . . . . . . . . 8.8 Future trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.9 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Rapid detection of seafood toxins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . G. Palleschi, D. Moscone, L. Micheli and D. Botta, University of Rome 9.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.2 Immunosensors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.3 Domoic acid detection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.4 Okadaic acid detection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.5 Saxitoxin detection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.6 Prototype evaluation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.7 Conclusion and future trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.8 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9.9 Acknowledgement . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . vii 100 102 104 105 105 106 107 107 108 114 114 115 118 119 123 128 132 137 138 142 142 143 144 147 151 156 156 157 160 Part II Analysing quality . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 161 10 Understanding the concepts of quality and freshness in fish . . H. Allan Bremner, Allan Bremner and Associates, Mount Coolum 10.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10.2 Quality and freshness as concepts . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10.3 Other approaches to concepts of quality . . . . . . . . . . . . . . . . . . . . . 10.4 Quality as a driving force . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 163 163 164 167 169 viii Contents 10.5 10.6 10.7 10.8 Freshness . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Safety . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Future trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 170 170 171 171 11 The meaning of shelf-life . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . A. Barbosa, University of Porto; H. Allan Bremner, Allan Bremner and Associates, Mount Coolum; and P. Vaz-Pires, University of Porto 11.1 Introduction: the concept of shelf-life . . . . . . . . . . . . . . . . . . . . . . . . 11.2 The beginning of shelf-life . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11.3 The end of shelf-life . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11.4 Are there several shelf-lives? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11.5 Do we need the expression shelf-life? . . . . . . . . . . . . . . . . . . . . . . . 11.6 Future trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11.7 Sources of further information and advice . . . . . . . . . . . . . . . . . . . 11.8 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 173 12 Modelling and predicting the shelf-life of seafood . . . . . . . . . . . . . P. Dalgaard, Danish Institute for Fisheries Research, Lyngby 12.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12.2 Modelling of shelf-life and quality attributes determined in product storage trials . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12.3 Modelling of microbial kinetics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12.4 Validation of shelf-life models . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12.5 Application software . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12.6 Future trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12.7 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . The role of enzymes in determining seafood color, flavor and texture . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . N. Haard, University of California, Davis 13.1 Introduction: the importance of enzymes in postmortem fish . 13.2 Enzymes in fish myosystems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13.3 Postmortem physiology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13.4 Biochemical changes in post-rigor muscle . . . . . . . . . . . . . . . . . . . 13.5 Enzymes and seafood color and appearance . . . . . . . . . . . . . . . . . 13.6 Enzymes and seafood flavor . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13.7 Enzymes and seafood texture . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13.8 The use of enzymes in seafood processing and quality control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13.9 Enzymes as seafood processing aids . . . . . . . . . . . . . . . . . . . . . . . . . 13.10 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 173 174 176 178 184 184 186 187 191 191 192 199 208 211 212 213 13 220 220 221 223 226 230 233 235 238 238 243 Contents ix 14 Understanding lipid oxidation in fish . . . . . . . . . . . . . . . . . . . . . . . . . . I. P. Ashton, Unilever R&D, Sharnbrook 14.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14.2 The role of lipolysis in rancidity development . . . . . . . . . . . . . . . 14.3 Lipid oxidation reactions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14.4 Methods to control lipid oxidation and off-flavour development in fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14.5 The direct application of antioxidant(s) to fish . . . . . . . . . . . . . . . 14.6 Modification of the diet of farmed fish . . . . . . . . . . . . . . . . . . . . . . 14.7 Modified atmosphere and vacuum packaging . . . . . . . . . . . . . . . . 14.8 The effects of freezing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14.9 Conclusion and future trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14.10 Sources of further information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14.11 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14.12 Acknowledgements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 267 267 272 273 274 275 276 277 285 Part III Improving quality within the supply chain . . . . . . . . . . . . . . . . . 287 15 Quality chain management in fish processing . . . . . . . . . . . . . . . . . M. Frederiksen, Danish Institute of Fisheries Research, Lyngby 15.1 Introduction: the fish supply chain . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.2 Definitions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.3 Organising quality chains . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.4 An open price settling system . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.5 Quality assurance systems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.6 Maintaining the cold chain . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.7 Product traceability . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.8 Inspection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.9 Organising a chain management system . . . . . . . . . . . . . . . . . . . . . 15.10 A common chain management philosophy . . . . . . . . . . . . . . . . . . . 15.11 Communication and cooperation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.12 Developing quality chains . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.13 Future trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15.14 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 289 16 New non-thermal techniques for processing seafood . . . . . . . . . . M. Gudmundsson and H. Hafsteinsson, Technological Institute of Iceland, Reykjavik 16.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16.2 The potential application of high pressure . . . . . . . . . . . . . . . . . . . 16.3 Effect on microbial growth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16.4 Effect on seafood quality . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16.5 Other uses of high pressure and future trends . . . . . . . . . . . . . . . . 16.6 The potential application of high-intensity pulsed electric fields (PEF) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 254 254 256 261 289 291 293 295 296 296 297 298 299 299 301 302 305 306 308 308 308 309 310 317 318 x Contents 16.7 16.8 16.9 16.10 16.11 Effect on microbial growth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Effect on seafood quality . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Future trends in PEF . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Acknowledgement . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 319 320 321 323 329 17 Lactic acid bacteria in fish preservation . . . . . . . . . . . . . . . . . . . . . . . G. M. Hall, Loughborough University 17.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17.2 The lactic acid bacteria (LAB) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17.3 Inhibitory effects . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17.4 Probiotic effect . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17.5 LAB fermentation of foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17.6 LAB fermentation of fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17.7 LAB in ensilation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17.8 LAB fermentation of food fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17.9 Future trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17.10 Sources of further information and advice . . . . . . . . . . . . . . . . . . . 17.11 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 330 18 Fish drying . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . P. E. Doe, University of Tasmania, Hobart 18.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18.2 The drying process . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18.3 Spoilage of smoked, cured and dried fish . . . . . . . . . . . . . . . . . . . . 18.4 Water activity and its significance . . . . . . . . . . . . . . . . . . . . . . . . . . . 18.5 Drying methods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18.6 Dried and cured fish products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18.7 Recent developments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18.8 Quality assurance and control . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18.9 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19 Quality management of stored fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . E. Martinsdo´ttir, Icelandic Fisheries Laboratories, Reykjavik 19.1 Introduction: quality indices for fish . . . . . . . . . . . . . . . . . . . . . . . . . 19.2 Guidelines for sensory evaluation of fish . . . . . . . . . . . . . . . . . . . . 19.3 Sensory evaluation of fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19.4 Developing a quality index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19.5 Using quality indices in storage management and production planning . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19.6 Keeping fish under different storage conditions . . . . . . . . . . . . . . 19.7 Future trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19.8 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19.9 Acknowledgements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 330 330 332 334 335 337 343 345 346 346 347 350 350 351 351 352 354 354 355 356 358 360 360 361 363 367 369 370 371 374 378 Contents 20 Maintaining the quality of frozen fish . . . . . . . . . . . . . . . . . . . . . . . . . N. Hedges, Unilever R&D, Sharnbrook 20.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20.2 Frozen supply chains . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20.3 Freezing of fish tissue . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20.4 Texture and flavour changes on frozen storage . . . . . . . . . . . . . . 20.5 Texture changes on frozen storage . . . . . . . . . . . . . . . . . . . . . . . . . . . 20.6 Flavour changes on frozen storage . . . . . . . . . . . . . . . . . . . . . . . . . . . 20.7 Pre-freezing factors influencing storage stability . . . . . . . . . . . . . 20.8 The effect of freezing rate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20.9 Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20.10 Future trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20.11 Further reading . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20.12 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21 Measuring the shelf-life of frozen fish . . . . . . . . . . . . . . . . . . . . . . . . . H. Rehbein, Institute of Fishery Technology and Fish Quality, Hamburg 21.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21.2 Deterioration in frozen fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21.3 Indicators of deterioration in frozen fish . . . . . . . . . . . . . . . . . . . . . 21.4 Biochemical indicators . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21.5 Physical indicators . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21.6 Sensory assessment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21.7 Conclusions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21.8 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 Enhancing returns from greater utilization . . . . . . . . . . . . . . . . . . . . A. Gildberg, Norwegian Institute of Fisheries and Aquaculture Research, Tromsø 22.1 Introduction: the range of byproducts . . . . . . . . . . . . . . . . . . . . . . . . 22.2 Physical products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22.3 Products from enzymatic modifications . . . . . . . . . . . . . . . . . . . . . . 22.4 Functional and pharmaceutical byproducts . . . . . . . . . . . . . . . . . . . 22.5 Useful enzymes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22.6 Future trends . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22.7 Sources of further information and advice . . . . . . . . . . . . . . . . . . . 22.8 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Species identification in processed seafoods . . . . . . . . . . . . . . . . . . . . C. G. Sotelo and R. I. Pe´rez-Martı´n, Instituto de Investigaciones Marinas, Vigo 23.1 Introduction: the importance of species identification . . . . . . . . 23.2 The problem of species identification in seafood products . . . 23.3 The use of biomolecules as species markers . . . . . . . . . . . . . . . . . xi 379 379 380 381 383 384 389 392 397 398 399 400 400 407 407 407 411 412 415 417 419 419 425 425 427 430 435 438 440 441 442 450 450 451 452 xii Contents 23.4 The use of DNA for species identification: DNA integrity and the effect of processing . . . . . . . . . . . . . . . . . . 23.5 Polymerase Chain Reaction (PCR) techniques . . . . . . . . . . . . . . . 23.6 Methods not requiring a previous knowledge of the sequence . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23.7 Methods using sequence information . . . . . . . . . . . . . . . . . . . . . . . . . 23.8 Future trends: rapid methods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23.9 Sources of further information and advice . . . . . . . . . . . . . . . . . . . 23.10 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 456 456 458 460 465 467 467 24 Multivariate spectrometric methods for determining quality attributes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . B. M. Jørgensen, Danish Institute for Fisheries Research, Lyngby 24.1 Introduction to multivariate spectroscopic methods . . . . . . . . . . 24.2 Near-infrared (NIR)spectroscopy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24.3 Fluorescence spectroscopy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24.4 Nuclear magnetic resonance (NMR) sprectroscopy . . . . . . . . . . 24.5 Future trends and sources and further information and advice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24.6 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 490 491 Index 495 . 475 475 476 481 484 Contributors Chapters and 10 Chapter Professor H. Allan Bremner Allan Bremner and Associates 21 Carrock Court Mount Coolum Queensland 4573 Australia Donn R. Ward Professor and Associate Head N.C. State University College of Agriculture and Life Sciences Department of Food Science Box 7624 Raleigh NC 27695 USA Tel/Fax: +61(0)7 5446 2560 E-mail: bremqual1@optus.net.com.au Formerly at Danish Institute for Fisheries Research Department of Seafood Research Building 221 Søltofts Plads Technical University of Denmark DK-2800 Kgs. Lyngby Denmark E-mail: hab@dfu.min.dk Tel: +1 919 515 2951 Fax: +1 919 515 4694 E-mail: Donn_Ward@ncsu.edu Chapter Ms Sirilak Suwanrangsi Special Exchange Projects Officer (Thailand) Fish, Seafood and Production Division Canadian Food Inspection Agency 59 Camerot Drive Nepean xiv Contributors Ontario Canada K1A 0H9 Tel: +1 613 225 2342 (ext. 4541) Fax: +1 613 228 6648 E-mail: suwanrangs@inspection.gc.ca Chapter Lahsen Ababouch Chief FIIU F-608 FAO Rome Italy Tel: +39 06 5705 4057 Fax: +39 06 5705 5188 E-mail: Lahsen.Ababouch@fao.org Chapter L. Nilsson and L. Gram Danish Institute for Fisheries Research Department of Seafood Research Søltofts Plads, Building 221 Technical University of Denmark DK-2800 Kgs. Lyngby Denmark Tel: +45 45 25 49 21 Fax: +45 45 88 47 74 E-mail: lni@dfu.min.dk Chapter S. Yamada and E. Zychlinsky Hitachi Chemical Diagnostics, Inc. 630 Clyde Court Mountain View CA 94043 USA E-mail: yamada17@earthlink.net H. Nolte Department of Internal Medicine Asthma and Allergy Unit University of Copenhagen Denmark Chapter J. Oehlenschla¨ger Institute for Fishery Technology and Fish Quality Federal Research Centre for Fisheries Palmaille D-22767 Hamburg Germany Tel: +49 40 38905 151 Fax: +49 40 38905 262 E-mail: oehlenschlaeger.ibt@bfafisch.de Chapter K. D. Murrell WHO/FAO Collaborating Centre for Emerging Parasitic Zoonoses Danish Centre for Experimental Parasitology The Royal Veterinary and Agricultural University Dyrlaegevej 100 DK-1870 Frederiksberg C Denmark Tel: +45 35 28 27 75 Fax: +45 35 28 27 74 E-mail: kdm@kvl.dk Contributors Chapter G. Palleschi, D. Moscone, L. Micheli and D. Botta Dipartimento di Scienze e Technologie Chimiche Universita` di Roma ‘Tor Vergata’ Via della Ricerca Scientifica 00133 Roma Italy Tel: +39 06 72594337 Fax: +39 06 72594328 E-mail: Giuseppe.Palleschi@uni roma2.it Chapter 11 Dr Alexandra Barbosa ICBAS – Insituto de Cieˆncias Biome´dicas de Abel Salazar Largo Prof. Abel Salazar, 4099-003 Porto Portugal Tel: +351 222 062 272 Fax: +351 220 622 232 E-mail: octopus@icbas.up.pt Professor H. Allan Bremner Allan Bremner and Associates Formerly at Danish Institute for Fisheries Research Department of Seafood Research Building 221 Søltofts Plads Technical University of Denmark DK-2800 Kgs. Lyngby Denmark E-mail: hab@dfu.min.dk Professor Paulo Vaz-Pires ICBAS – Insituto de Cieˆncias Biome´dicas de Abel Salazar Largo Prof. Abel Salazar, 4099-003 Porto Portugal Tel: +351 222 062 272 Fax: +351 222 062 232 E-mail: vazpires@icbas.up.pt Chapter 12 Paw Dalgaard Danish Institute for Fisheries Research (DIFRES) Department of Seafood Research Ministry of Food, Agriculture and Fisheries DTU Building 221 DK-2800 Kgs. Lyngby Denmark Tel: +45 45 25 25 66 E-mail: pad@dfu.min.dk Chapter 13 Norman F. Haard Institute of Marine Resources Department of Food Science and Technology University of California Davis CA 95616 USA Tel: +1 530 752 2507 Fax: +1 530 752 4759 E-mail: nfhaard@ucdavis.edu xv xvi Contributors Chapter 14 Chapter 17 I.P. Ashton Unilever R&D Colworth House Sharnbrook Beds MK44 1LQ England George M. Hall Department of Chemical Engineering Loughborough University Leicestershire LE11 3TU England E-mail: ian.ashton@unilever.com Tel: +44 (0) 1509 222 517 Fax: +44 (0) 1509 223 923 E-mail: G.M.Hall@lboro.ac.uk Chapter 15 M. Frederiksen Danish Institute for Fisheries Research (DIFRES) Department of Seafood Research Building 221 Søltofts Plads Technical University of Denmark DK-2800 Kgs. Lyngby Denmark Tel: +45 45 88 33 22 Fax: +45 45 88 47 74 E-mail: maf@dfu.min.dk Chapter 18 Peter E. Doe School of Engineering University of Tasmania GPO Box 252-65 Hobart Australia 7001 Tel: +61 6226 2129 Fax: +61 6226 7863 E-mail: Peter.Doe@utas.edu.au Chapter 19 Chapter 16 M. Gudmundsson and H. Hafsteinsson Technological Institute of Iceland (MATRA) Keldnaholt IS-112 Reykjavik Iceland Tel: +354 570 71 00 Fax: +354 570 71 11 E-mail: magnusg@iti.is E-mail: hannes.hafsteinsson@iti.is E. Martinsdo´ttir Project Manager Research and Development Division Icelandic Fisheries Laboratories P.O. Box 1405 IS-121 Reykjavik Iceland Tel: +354 5620240 Fax: +354 5620740 E-mail: emilia@rf.is Contributors xvii Chapter 20 Chapter 23 N. Hedges Unilever R&D Colworth House Sharnbrook Bedfordshire MK44 1LQ England Dr Carmen G. Soleto and Dr Ricardo I. Pere´z-Martı´n Instituto de Investigaciones Marinas Eduardo Cabello 36208 Vigo Spain Tel: +44 (0) 1234 781781 E-mail: nick.hedges@unilever.com Tel: +34 986 214471 Fax: +34 986 292762 E-mail: carmen@iim.csic.es Chapter 21 H. Rehbein Institute for Fishery Technology and Fish Quality Federal Research Centre for Fisheries Palmaille D-22767 Hamburg Germany Tel: +49 40 38905 167 Fax: +49 40 38905 262 E-mail: rehbein.ibt@bfa-fisch.de Chapter 22 Asbjorn Gildberg Norwegian Institute of Fisheries and Aquaculture Research Ltd. N-9005 Tromsø Norway Tel: +47 77 62 90 00 Fax: +47 77 62 91 00 E-mail: asbjorn.gildberg@fiskforsk. norut.no Chapter 24 Bo M. Jørgensen Danish Institute for Fisheries Research (DIFRES) Department of Seafood Research Ministry of Food, Agriculture and Fisheries DTU Building 221 2800 Kgs. Lyngby Denmark Tel: +45 45252566 E-mail: boj@dfu.min.dk Introduction H. Allan Bremner, Allan Bremner and Associates, Mount Coolum Fish is an exceptionally important component of the human diet and an enormous industry exists to provide a huge variety of consumer products in which fish is a major component. These offerings range from whole fish, large and small, to pieces of fish such as cuts and fillets, to canned fish in a multitude of forms, to dried and cured products, to fish oils and extracts, to frozen portions and complete meals through to reformed and gelled products. The list is enormous, the variety even within one product type is extensive and the range of species used as food runs well into the thousands. Each of these variations and combinations presents a huge matrix of possibilities, opportunities and problems. Over the last 80 or so years, fish technologists and scientists have been endeavouring to draw some general rules from observation and experimentation on fish and fish products to control and predict their properties under a vast variety of circumstances. The two main driving themes for these efforts have been in safety and quality – expressed mostly in terms of measurable properties. This volume picks up these driving themes to cover major issues in safety and quality that are not only important topics of investigation relevant to industry today but that will continue to be important into the future. Each author is an expert in their own particular field and they have summed up the situation to provide a current benchmark of existing knowledge. In addition they have pointed to solutions to problems, where they exist, and have also indicated current gaps in the knowledge base and described research and investigations required to capitalise and expand on this base. In many instances they have described how new understandings, approaches and technologies will have impact and thus effect change in the way operations are carried out to provide better, safer and more stable products with greater surety than previously. It has also been important to describe how one area may relate to another, for example [...]... observation and experimentation on fish and fish products to control and predict their properties under a vast variety of circumstances The two main driving themes for these efforts have been in safety and quality – expressed mostly in terms of measurable properties This volume picks up these driving themes to cover major issues in safety and quality that are not only important topics of investigation... stored fish ´ E Martinsdottir, Icelandic Fisheries Laboratories, Reykjavik 19.1 Introduction: quality indices for fish 19.2 Guidelines for sensory evaluation of fish 19.3 Sensory evaluation of fish 19.4 Developing a quality index 19.5 Using quality indices in storage... Bremner and Associates, Mount Coolum Fish is an exceptionally important component of the human diet and an enormous industry exists to provide a huge variety of consumer products in which fish is a major component These offerings range from whole fish, large and small, to pieces of fish such as cuts and fillets, to canned fish in a multitude of forms, to dried and cured products, to fish oils and extracts,... 21 Measuring the shelf-life of frozen fish H Rehbein, Institute of Fishery Technology and Fish Quality, Hamburg 21.1 Introduction 21.2 Deterioration in frozen fish 21.3 Indicators of deterioration in frozen fish 21.4 Biochemical indicators ... relevant to industry today but that will continue to be important into the future Each author is an expert in their own particular field and they have summed up the situation to provide a current benchmark of existing knowledge In addition they have pointed to solutions to problems, where they exist, and have also indicated current gaps in the knowledge base and described research and investigations... portions and complete meals through to reformed and gelled products The list is enormous, the variety even within one product type is extensive and the range of species used as food runs well into the thousands Each of these variations and combinations presents a huge matrix of possibilities, opportunities and problems Over the last 80 or so years, fish technologists and scientists have been endeavouring... for Fisheries Research Department of Seafood Research Søltofts Plads, Building 221 Technical University of Denmark DK-2800 Kgs Lyngby Denmark Tel: +45 45 25 49 21 Fax: +45 45 88 47 74 E-mail: lni@dfu.min.dk Chapter 6 S Yamada and E Zychlinsky Hitachi Chemical Diagnostics, Inc 630 Clyde Court Mountain View CA 94043 USA E-mail: yamada17@earthlink.net H Nolte Department of Internal Medicine Asthma and. .. Norwegian Institute of Fisheries and Aquaculture Research Ltd N-9005 Tromsø Norway Tel: +47 77 62 90 00 Fax: +47 77 62 91 00 E-mail: asbjorn.gildberg@fiskforsk norut.no Chapter 24 Bo M Jørgensen Danish Institute for Fisheries Research (DIFRES) Department of Seafood Research Ministry of Food, Agriculture and Fisheries DTU Building 221 2800 Kgs Lyngby Denmark Tel: +45 45252566 E-mail: boj@dfu.min.dk 1 Introduction... 361 363 367 369 370 371 374 378 Contents 20 Maintaining the quality of frozen fish N Hedges, Unilever R&D, Sharnbrook 20.1 Introduction 20.2 Frozen supply chains 20.3 Freezing of fish tissue 20.4 Texture and flavour changes on frozen storage ... Chapter 7 J Oehlenschlager ¨ Institute for Fishery Technology and Fish Quality Federal Research Centre for Fisheries Palmaille 9 D-22767 Hamburg Germany Tel: +49 40 38905 151 Fax: +49 40 38905 262 E-mail: oehlenschlaeger.ibt@bfafisch.de Chapter 8 K D Murrell WHO/FAO Collaborating Centre for Emerging Parasitic Zoonoses Danish Centre for Experimental Parasitology The Royal Veterinary and Agricultural University . Safety and quality issues in fish processing Related titles from Woodhead’s food science, technology and nutrition list: Fish drying and smoking (ISBN: 1 56676. evaluation of fish 361 19.3 Sensory evaluation of fish 363 19.4 Developing a quality index . . 367 19.5 Using quality indices in storage management and production planning 369 19.6 Keeping fish under. 400 21 Measuring the shelf-life of frozen fish . 407 H. Rehbein, Institute of Fishery Technology and Fish Quality, Hamburg 21.1 Introduction 407 21.2 Deterioration in frozen fish 407 21.3 Indicators