Fish Processing Technology JOIN US ON THE INTERNET VIA WWW, GOPHER, FTP OR EMAil: WWW: GOPHER: FTP: EMAIL: http://www.thomson.com gopher.thomson.com ftp.thomson.com findit@kiosk.thomson.com A service of I(jJPC!') Fish Processing Technology Second edition Edited by G.M.HALL Lecturer Food Engineering and Biotechnology Group Loughborough University BLACKIE ACADEMIC & PROFESSIONAL An Imprint of Chapman & Hall London· Weinheim New York· Tokyo· Melbourne· Madras Published by Blackie Academic and Professional, an imprint of Chapman & Hall, 2-6 Boundary Row, London SEI8HN, UK Chapman & Hall, 2- Boundary Row, London SEI 8HN, UK Chapman & Hall GmbH, Pappelallee 3, 69469 Weinheim, Germany Chapman & Hall USA, 115 Fifth Avenue, New York, NY 10003, USA Chapman & Hall Japan, ITP-Japan, Kyowa Building, 3F, 2-2-1 Hirakawacho, Chiyoda-ku, Tokyo 102, Japan DA Book (Aust.) Pty Ltd, 648 Whitehorse Road, Mitcham 3132, Victoria, Australia Chapman & Hall India, R Seshadri, 32 Second Main Road, CIT East, Madras 600035, India First edition 1992 Second edition 1997 © 1997 Chapman & Hall Typeset in 10j 12pt Times by Thomson Press (India) Ltd, New Delhi ISBN-13: 978-1-4612-8423-9 e-ISBN-13 : 978-1-4613-11 13-3 DOl: 10.1007/ 978-1-4613-1113-3 Apart from any fair dealing for the purposes of research or private study, or criticism or review, as permitted under the UK Copyright Designs and Patents Act, 1988, this publication may not be reproduced, stored, or transmitted, in any form or by any means, without the prior permission in writing of the publishers, or in the case of reprographic reproduction only in accordance with the terms of the licences issued by the Copyright Licensing Agency in the UK, or in accordance with the terms of licences issued by the appropriate Reproduction Rights Organization outside the UK Enquiries concerning reproduction outside the terms stated here should be sent to the publishers at the London address printed on this page The publisher makes no representation, express or implied, with regard to the accuracy of the information contained in this book and cannot accept any legal responsibility or liability for any errors or omissions that may be made A catalogue record for this book is available from the British Library Printed on acid-free text paper, manufactured in accordance with ANSIjNISO Z39.48-1992 (Permanence of Paper) Contents List of contributors Preface Biochemical dynamics and the quality of fresh and frozen fish R.M.LOVE ix xi 1.1 Introduction 1.2 Sequential changes during the spawning cycle 1.3 The condition of fish 1.4 The role of body constituents in governing fish quality and processability 1.4.1 Lipids 1.4.2 Proteins 1.4.3 Carbohydrates 1.4.4 Pigmentation 1.4.5 Flavour compounds 1.4.6 Minerals 1.5 Summary of considerations of biological condition and quality References 1 4 10 13 22 24 24 24 26 Preservation of fish by curing (drying, salting and smoking) W.F.A HORNER 32 2.1 2.2 32 32 33 35 36 40 42 43 46 54 54 55 Introduction Water content, water activity (a w ) and storage stability 2.2.1 Basic definitions 2.2.2 Water activity and microbial spoilage 2.2.3 Water activity and water relationships in fish 2.2.4 Water relationships, preservation and product quality 2.3 Drying 2.3.1 Air or contact drying 2.3.2 Drying calculations 2.4 Salting 2.4.1 Water activity and shelf-life 2.4.2 The salting process 2.4.3 Storage: maturing and spoilage 2.4.4 Other salted fish products 2.5 Smoking 2.5.1 Introduction: preservation, titivation or camouflage 2.5.2 Smoke production 2.5.3 Quality, safety and nutritive value 2.5.4 Processing and equipment References Surimi and fish-mince products G.M HALL and N.H AHMAD 3.1 3.2 Introduction Fish-muscle proteins 3.2.1 Nature of muscle proteins 3.2.2 Properties of actin and myosin 59 61 62 62 63 66 68 72 74 74 75 75 76 vi CONTENTS 3.2.3 The action of salt 3.2.4 Surimi-based products 3.3 The surimi process 3.3.1 Basic concepts 3.3.2 Process elements 3.3.3 Appropriate species for surimi production 3.3.4 Quality of surimi products 3.3.5 Microbial aspects of surimi 3.4 Fish mince 3.4.1 Sources of raw material 3.4.2 Fish-mince products 3.4.3 Comparison of surimi and fish-mince products References Chilling and freezing of fish G.A GARTHWAITE 4.1 Introduction 4.1.1 Relationship between chilling and storage life 4.1.2 Relative spoilage rates 4.2 Modified-atmosphere packaging (MAP) 4.2.1 Introduction 4.2.2 Modified-atmosphere packaging systems 4.3 Freezing 4.3.1 General aspects of freezing 4.3.2 Prediction of freezing times by numerical methods 4.3.3 Freezing systems 4.4 The application of freezing systems in fish processing 4.4.1 Freezing on board 4.4.2 Onshore processing 4.5 Changes in quality on chilled and frozen storage 4.5.1 Chilled storage 4.5.2 Frozen storage 4.5.3 Thawing References Canning fish and fish products W.F.A HORNER 5.1 Principles of canning 5.1.1 Thermal destruction offish-borne bacteria 5.1.2 Thermal processing: quality criteria 5.1.3 Storage of canned fish 5.1.4 Choice of heat process 5.2 Design of packaging for fish products 5.2.1 Glass jars 5.2.2 Flexible containers 5.2.3 Rigid metal containers 5.2.4 Rigid plastic containers 5.2.5 Labelling 5.3 Process operations and equipment 5.3.1 Pre-processing operations 5.3.2 Exhausting 5.3.3 Heat processing and heat-processing equipment 5.3.4 Post-process operations 5.4 Cannery operations for specific canned-fish products 5.4.1 Small pelagics 5.4.2 Tuna and mackerel 78 79 80 80 82 85 86 87 88 88 89 89 90 93 93 93 94 95 95 95 98 98 100 103 108 108 111 113 113 114 116 117 119 119 119 129 134 134 135 135 135 137 138 139 139 139 143 146 152 153 153 155 CONTENTS 5.4.3 5.4.4 References Crustacea and molluscs New canned-fish products Methods of identifying species of raw and processed fish I.M.MACKIE Introduction Requirements for non-sensory methods offish species identification Principles of electrophoresis and isoelectric focusing 6.3.1 Electrophoretic systems 6.3.2 Separation systems 6.4 Fish flesh proteins 6.4.1 Structure of muscle 6.4.2 Structure of myofibrils 6.4.3 Muscle proteins 6.5 Experimental procedures for electrophoretic methods 6.5.1 Raw fish flesh 6.5.2 Cooked but not autoclaved fish 6.5.3 Heat-sterilised and autoclaved products 6.6 Alternative protein-based methods of fish species identification 6.6.1 Immunoassay procedures 6.6.2 Capillary electrophoresis 6.6.3 HPLC 6.7 DNA techniques offish species identification 6.8 Fish eggs 6.9 General conclusions References 6.1 6.2 6.3 Modified-atmosphere packaging of fish and fish products vii 155 156 158 160 160 164 166 167 169 172 172 173 173 176 176 184 188 190 190 190 191 191 192 196 197 200 A.R DAVIES Introduction Microbial flora offresh fish Pathogenic flora of fresh fish 7.3.1 Clostridium botulinum 7.3.2 Other pathogens 7.4 Present applications of MAP to fish and fish products 7.5 Experimental approach 7.5.1 Introduction 7.5.2 Materials and methods 7.5.3 Results 7.5.4 Discussion 7.6 Future developments 7.6.1 Combination treatments 7.6.2 Predictive/mathematical modelling 7.6.3 Intelligent packaging 7.6.4 Developments in packaging films and equipment 7.6.5 Quality assurance of MAP Acknowledgements References 7.1 7.2 7.3 HACCP and quality assurance of seafood M DILLON and V McEACHERN 8.1 8.2 Introduction Defining HACCP 200 202 203 205 206 206 207 207 208 210 213 214 215 215 217 218 219 220 220 224 224 225 viii CONTENTS 8.3 Application of QMP 8.3.1 ISO 9002 elements not addressed by QMP 8.3.2 ISO 9002 elements partially addressed by QMP 8.4 Practical aspects of planning and implementing HACCP systems 8.5 HACCP verification 8.5.1 Defect definitions 8.6 Future developments of seafood quality systems References 228 228 229 229 238 240 243 246 Temperature modelling and relationships in fish transportation C ALASALV AR and P.C QUANTICK 249 9.1 Introduction 9.2 Transportation of fish 9.2.1 Road transportation 9.2.2 Air transportation 9.2.3 Sea transportation 9.3 Containers and cooling gels 9.3.1 In developing countries 9.3.2 In developed countries 9.3.3 Use of cooling gels in fish transportation 9.4 Safety, quality and spoilage of fish during transportation 9.4.1 Effect of temperature on the growth of micro-organisms during transportation 9.4.2 Temperature control and legislation in fish transportation 9.4.3 Application of HACCP in seafood 9.4.4 Factors affecting the shelf-life of fish 9.5 Types of predictive modelling in fish transportation 9.5.1 Time-temperature function integrators and rate of spoilage 9.5.2 Heat transfer/mathematical approach 9.5.3 Computer modelling of time-temperature 9.6 Food MicroModel 9.6.1 Types of model in Food MicroModel 9.6.2 Use of Food MicroModei in fish transportation 9.7 Conclusion References 249 250 250 251 252 252 253 255 255 257 Index 257 259 260 262 263 263 265 275 282 282 283 284 284 289 Contributors N.H Ahmad Department of Chemical Engineering, Loughborough University, Ashby Road, Loughborough, Leicestershire LEll 3TU, UK e Alasalvar Food Research Centre, University of Lincolnshire and Humberside, Humber Lodge, 61 Bargate, Grimsby DN34 5AA, UK A.R Davies Department of Food Microbiology, Leatherhead Food Research Association, Randalls Road, Leatherhead, Surrey KT22 7RY, UK M Dillon Midway Technology, 14 Farndon Road, Woodford Halse, Northants NNll 6TT, UK G.A Garthwaite School of Applied Science & Technology, University of Lincolnshire and Humberside, Humber Lodge, 61 Bargate, Grimsby DN34 5AA, UK G.M.Hall Department of Chemical Engineering, Loughborough University, Ashby Road, Loughborough, Leicestershire LEll 3TU, UK W.F.A Horner University of Hull International Fisheries Institute, Cottingham Road, Hull HU6 7RX, UK R.M Love East Silverburn, Kingswells, Aberdeen ABI 8QL, UK v McEachern Quality Management Program, Inspection Service Branch, Dept of Fisheries & Oceans, 200 Kent Street, Ottawa, Ontario, Canada KIA OE6 I.M Mackie CSL Food Science Laboratory, PO Box 31,135 Abbey Road, Aberdeen AB9 8DG, UK P.e Quantick Food Research Centre, University of Lincolnshire and Humberside, Humber Lodge, 61 Bergate, Grimsby DN34 5AA, UK Preface As with the first edition this book includes chapters on established fish processes and new processes and allied issues The first five chapters cover fish biochemistry affecting processing, curing, surimi and fish mince, chilling and freezing and canning These established processes can still show innovations and improved theory although their mature status precludes major leaps in knowledge and technology The four chapters concerned with new areas relevant to fish processing are directed at the increasing globalisation of the fish processing industry and the demands, from legislation and the consumer, for better quality, safer products One chapter reviews the methods available to identify fish species in raw and processed products The increased demand for fish products and the reduced catch of commercially-important species has lead to adulteration or substitution of these species with cheaper species The ability to detect these practices has been based on some elegant analytical techniques in electrophoresis A second chapter describes work in modified atmosphere packaging with emphasis on pathogenic organisms including these which are just emerging into our consciousness The following chapter describes the application of hazard analysis critical control point (HACCP) into fish processing management As fish processing becomes more sophisticated and located nearer to the catching grounds the processors, in developing and developed countries, must be able to show compliance with the hygiene regulations of their export markets The importance of HACCP as a management tool is increasing in the fishery sector and this chapter describes its application Finally, reflecting again the increase transportation offish to distant markets, there is a chapter on temperature relationships and fish quality The chapter indicates the success of temperature monitoring schemes in predicting quality changes during transportation but also includes information on simple heat transfer calculations which can be done to estimate, for example, ice usage in less sophisticated distribution systems Finally, as with the previous edition we have tried to emphasise quality aspects throughout This edition ,also shows that product innovation and increased trading raise new opportunities (or problems?) for the technologist to solve G.H ... VIA WWW, GOPHER, FTP OR EMAil: WWW: GOPHER: FTP: EMAIL: http://www.thomson.com gopher.thomson.com ftp.thomson.com findit@kiosk.thomson.com A service of I(jJPC!'') Fish Processing Technology Second... not mobilised simultaneously but in a sequence that changes with the progress of depletion In general, lipids are G M Hall (ed.), Fish Processing Technology © Chapman & Hall 1997 FISH PROCESSING. .. G. M. HALL Lecturer Food Engineering and Biotechnology Group Loughborough University BLACKIE ACADEMIC & PROFESSIONAL An Imprint of Chapman & Hall London· Weinheim New York· Tokyo· Melbourne· Madras