Seafood processing technology, quality and safety edited by ioannis s boziaris

Seafood Processing Seafood Processing Technology, Quality and Safety Edited by Ioannis S Boziaris School of Agricultural Sciences, University of Thessaly, Volos, Greece This edition first published 2014 © 2014 by John Wiley & Sons, Ltd Registered office: John Wiley & Sons, Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK Editorial offices: 9600 Garsington Road, Oxford, OX4 2DQ, UK The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, UK 111 River Street, Hoboken, NJ 07030-5774, USA For details of our global editorial offices, for customer services and for information about how to apply for permission to reuse the copyright material in this book please see our website at www.wiley.com/wiley-blackwell The right of the author to be identified as the author of this work has been asserted in accordance with the UK Copyright, Designs and Patents Act 1988 All rights reserved No part of this publication may be reproduced, stored in a retrieval system, or 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neither the publisher nor the author shall be liable for damages arising herefrom If professional advice or other expert assistance is required, the services of a competent professional should be sought Library of Congress Cataloging-in-Publication Data Seafood processing : technology, quality and safety / Ioannis S Boziaris pages cm Includes index ISBN 978-1-118-34621-1 (cloth) Fishery processing I Boziaris, Ioannis S., editor of compilation SH335.S34 2014 664 94 – dc23 2013024198 A catalogue record for this book is available from the British Library Wiley also publishes its books in a variety of electronic formats Some content that appears in print may not be available in electronic books Cover image: Fish processing building in Sotra, Bergen © Simonas Vaikasas, courtesy of Shutterstock Sea Crab © w-i-n-d, courtesy of iStock Seafood © Cristian Baitg, courtesy of iStock Cover design by www.hisandhersdesign.co.uk Set in 9/11pt TimesTen by Laserwords Private Limited, Chennai, India 2014 Contents About the IFST Advances in Food Science Book Series List of Contributors Preface Introduction to Seafood Processing – Assuring Quality and Safety of Seafood Ioannis S Boziaris 1.1 1.2 1.3 1.4 Introduction Seafood spoilage Seafood hazards Getting the optimum quality of the raw material 1.4.1 Pre-mortem handling 1.4.2 Post-mortem handling 1.5 Seafood processing 1.6 Quality, safety and authenticity assurance 1.7 Future trends References Part I Processing Technologies Shellfish Handling and Primary Processing Yi-Cheng Su and Chengchu Liu 2.1 Introduction 2.1.1 Health hazards associated with molluscan shellfish 2.2 Shellfish harvesting 2.2.1 Growing area 2.2.2 Water quality 2.3 Bivalve shellfish handling 2.3.1 Temperature control 2.3.2 Transportation and storage 2.3.3 Retail handling 2.4 Shellfish primary processing 2.4.1 Shucking xiii xv xix 1 2 3 4 6 11 11 11 13 13 17 18 18 19 20 21 21 vi CONTENTS 2.5 2.6 2.7 2.4.2 Packing 2.4.3 Post-harvest processes Bivalve shellfish depuration 2.5.1 Factors affecting depuration 2.5.2 Facilities 2.5.3 Water disinfection Shellfish labelling Conclusion Acknowledgements References Chilling and Freezing of Fish Flemming Jessen, Jette Nielsen and Erling Larsen 3.1 3.2 3.3 3.4 3.5 3.6 3.7 Introduction Post-mortem changes at chilled storage temperatures 3.2.1 Rigor mortis 3.2.2 Protein changes 3.2.3 Lipid changes 3.2.4 Microbial changes Effect of freezing temperatures on quality-related processes 3.3.1 The freezing process 3.3.2 Frozen storage temperatures Fresh fish chain 3.4.1 Handling and processing on board fish vessels 3.4.2 Landing, sorting and first sale 3.4.3 Transport and wholesaler/central storage 3.4.4 Super-chilling Frozen fish chain 3.5.1 Freezing systems 3.5.2 Frozen storage 3.5.3 Thawing 3.5.4 Storage life Legislation Recommendations References Heat Processing of Fish Dagbjørn Skipnes 4.1 4.2 4.3 4.4 Introduction Basic principles Best available technology for thermal processing of fish Quality changes during heat treatment of fish 4.4.1 Process design effects on product quality 4.4.2 Biochemical changes during heating 4.4.3 Cook loss 4.4.4 Water holding capacity 4.4.5 Texture and colour changes Acknowledgement References 22 22 23 24 25 25 27 27 28 28 33 33 34 34 36 36 37 37 37 40 41 42 44 45 46 46 47 51 52 53 54 54 55 61 61 61 62 63 68 69 71 73 74 75 75 CONTENTS Irradiation of Fish and Seafood Ioannis S Arvanitoyannis and Persefoni Tserkezou 5.1 Introduction 5.2 Quality of irradiated fish and fishery products and shelf life extension 5.2.1 Fish 5.2.2 Shellfish, crustaceans and molluscs 5.3 Microflora of irradiated fish and fishery products 5.3.1 Fish 5.3.2 Shellfish, crustaceans and molluscs 5.4 Conclusions References Preservation of Fish by Curing Sigurjon Arason, Minh Van Nguyen, Kristin A Thorarinsdottir and Gudjon Thorkelsson 6.1 Introduction 6.2 Salting 6.2.1 Salting methods 6.2.2 Processes for salted fish products 6.2.3 Changes in fish muscle during salting 6.2.4 Heavily salted fish products 6.3 Marinating 6.3.1 Introduction 6.3.2 Marinating methods 6.3.3 Ingredients used in marinating 6.3.4 Factors affecting the quality of marinated products 6.3.5 Changes in fish muscle during marinating 6.3.6 Storage of marinated fish products 6.4 Smoking 6.4.1 Introduction 6.4.2 Smoking method 6.4.3 Changes in fish muscle during smoking 6.4.4 Factors affecting the quality of smoked fish products 6.4.5 Packaging and storage of smoked fish products References Drying of Fish Minh Van Nguyen, Sigurjon Arason and Trygve Magne Eikevik 7.1 Introduction 7.2 Principles of drying 7.2.1 Mass and heat transfer during drying 7.2.2 Drying kinetics 7.2.3 Water activity 7.3 Drying methods 7.3.1 Sun drying 7.3.2 Solar drying 7.3.3 Heat pump drying 7.3.4 Freeze-drying 7.3.5 Osmotic dehydration vii 83 83 84 84 89 101 101 106 120 120 129 129 130 130 132 134 138 143 143 143 145 145 146 146 146 146 147 148 149 151 151 161 161 161 161 162 163 163 163 164 164 165 166 viii 7.4 7.5 CONTENTS Changes in fish muscle during drying 7.4.1 Changes in chemical properties of fish muscle 7.4.2 Changes in physical properties of fish muscle 7.4.3 Effect of drying on the nutritional properties of fish Packing and storage of dried fish products References Fish Fermentation Somboon Tanasupawat and Wonnop Visessanguan 8.1 8.2 8.3 8.4 8.5 Definition of the term fermentation in food technology Fermented foods worldwide Lactic acid fermentation Traditional salt/fish fermentation 8.4.1 Classification of fermented fish 8.4.2 World fermented fish products Future trends in fish fermentation technology References Frozen Surimi and Surimi-based Products Emiko Okazaki and Ikuo Kimura 9.1 9.2 9.3 9.4 9.5 9.6 9.7 Fish material for frozen surimi Principles and process of frozen surimi production 9.2.1 Fish material 9.2.2 Washing and scaling of fish 9.2.3 Sorting of fish 9.2.4 Filleting of fish 9.2.5 Mechanical separation of fish 9.2.6 Leaching 9.2.7 Refining 9.2.8 Dewatering 9.2.9 Blending of cryoprotectants 9.2.10 Freezing 9.2.11 Frozen storage and transport Characteristics of fish material and manufacturing technology 9.3.1 Surimi from dark-fleshed fatty fish species 9.3.2 Surimi production from fish species with high protease activity in the muscle Denaturation of fish protein by freezing and its prevention 9.4.1 Stability of fish protein 9.4.2 Substances promoting protein denaturation during frozen storage 9.4.3 Cryoprotectants and their mechanism of action 9.4.4 Effects of polyphosphates Evaluation of surimi quality Surimi-based products 9.6.1 The production of surimi-based products in the world 9.6.2 General processing techniques of surimi-based products 9.6.3 Recent technological changes in the production of surimi-based products Future prospective References 166 166 167 169 169 170 177 177 178 179 180 181 182 197 199 209 209 209 210 210 212 212 212 212 217 218 218 218 218 219 219 222 223 224 224 226 228 228 231 231 231 231 232 233 474 CH17 ASSURING SAFETY OF SEAFOOD – RISK ASSESSMENT 309 people in L’Aquila The case prompts the question: will the six years in jail and the $10 million in costs and damages incurred by the six scientists prove a deterrent to the future of risk assessment in general, and of MRA in particular? 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Journal of Medical Virology, 80, 1468–1476 Todd, E and Harwig, J (1996) Microbial risk analysis of food in Canada Journal of Food Protection, 1996 supplement, pp 10–18 478 CH17 ASSURING SAFETY OF SEAFOOD – RISK ASSESSMENT WTO (2007a) The WTO agreement on technical barriers to trade World Trade Organization http://www.wto.org/english/docs_e/legal_e/17-tbt_e.htm [accessed 18 June 2013] WTO (2007b) The WTO Agreement on the application of sanitary and phytosanitary measures World Trade Organization http://www.wto.org/english/tratop_e/sps_e/spsagr_e.htm [accessed 18 June 2013] Index accredited assays, 439–40 Acinetobacter, 240, 388, 395 actin, 35, 70, 71, 214 (Table 9.3), 223, 224 (Fig 9.13), 228, 423 active packaging, 254 Aerobic Plate Counts APC (enumeration of), 390–391 (Table 15.1), 392 Aeromonas, 106, 185, 244 (Table 10.2), 246, 247, 388, 395 determination of, 396 Aeromonas hydrophilla, 3, 65, 239, 248, 389 effect of irradiation on, 118 (Table 5.6), 120 Aeromonas salmonicida, 403 alkaline saline leaching (see leaching) ammonia, 371 amnesic shellfish poisoning (ASP), 3, 13, 362 amplified fragment length polymorphism by PCR (PCR-AFLP) (see PCR based techniques) anaerobic treatment, 269–70, 289 (Table 11.3), 292, 298 (Table 11.4) animal feed, 287 (Table 11.2), 291, 297 (Table 11.4) aquaculture production, 350 energy consumption, 313 ATP, 2, 34 degradation of, 367, 373 changes during frozen storage, 41 determination in bacteria, 399 role in rigor mortis, 34–5 ATP-ase, 214 (Fig 9.3), 217 (Fig 9.5), 218, 221 (Fig.9.3), 224, 225 (Figs 9.14 and 9.15), 227 (Fig 9.17), 293, 299 (Table 11.4) authentication (definition of ), 419 autolysis, 2, 4, 44, 389 Bacillus, 65, 105, 106, 183, 184, 185 Bacillus cereus, 65, 104, 186, 250, 389 effect of irradiation on, 109 (Table 5.5), 120 bacterial pathogens, 1, 3, 12, 389, 458 (Table 17.1) detection of, 397–9 (Fig 15.1) batch retort, 321 bidimensional electrophoresis (2DE) (see electrophoresis) biodiesel, 292, 297 (Table 11.4), 312, 317 (Fig 12.3) biogas, 270, 280 (Table 11.2), 289 (Table 11.3), 292, 298 (Table 11.4) biogenic amines, 85, 183, 194–9, 248, 372–3 biological oxygen demand (BOD), 269 (Fig 11.3), 280–6 (Table 11.2), 302 (Table 11.5), 321 (Fig 12.4) bioremediation, 266–9, 289 (Table 11.3) biotoxins, 3, 16, 25, 458 (Table 17.1), 460, 461 (Box 17.1) bivalve (see shellfish) blast freezer, 38 (Fig 3.4), 48, 49, 337 brevetoxin, 12 brine salting (see salting) Seafood Processing: Technology, Quality and Safety, First Edition Edited by Ioannis S Boziaris © 2014 John Wiley & Sons, Ltd Published 2014 by John Wiley & Sons, Ltd 480 INDEX Brochothrix thermosphacta, 2, 182, 239, 241 (Fig 10.1), 243, 244 (Table 10.2), 245, 246, 248, 252, 253 determination of, 396, 403, 406 (Table 15.3), 408 Budu (Muslim sauce) (see fermented fish) calpains, 36, 37 (Fig 3.3) canning energy requirements, 63, 265 (Table 11.1) guidelines, 65 sustainable operation, 319–22 water usage, 321 (Fig 12.4) capacitance, 400 capillary clectrophoresis (CE) (see electrophoresis) carbon dioxide, 238 effect on microorganisms, 239, 241 (Fig 10.1) solubility, 239 (Table 10.1) carbon footprint, 313–14, 339 carbon labelling, 314 carbon monoxide, 240, 242 caspases, 36, 37 (Fig 3.3) cathepsins, 36, 37 (Fig 3.3) cell alive system freezing (CAS), 50–51 certified reference material (CRM), 421 chemical oxygen demand (COD), 269, 282–3 (Table 11.2), 298 (Table 11.4), 302–4 (Table 11.5), 321 (Fig 12.4) chill-chain, 52 chilling, (Table 1.1) effect on fish quality, 34–7 energy consumption, 326 methods of, 41–2 sustainable operation, 324–7 chondrichthyes, 363 ciguatera (poisoning), 3, 362, 458 (Table 17.1), 459 cloning, 403, 404 (Table 15.3) Clostridium botulinum, 3, 61, 353, 389 effect of irradiation on, 106, 114 (Table 5.5) effect of MAP on, 250–251 effect of smoking on, 148, 151 heat inactivation of, 65 cold marinating (see marinating) cold smoking (see smoking) collagenases, 36 colour (measurement), 377 conductance, 400 contact freezing (see plate freezing) continuous retort, 321 cook loss, 68, 69, 70, 71–3 cook value (C-value), 67 cook-chill, 64 cooked marinating (see marinating) crustaceans, 2, 3, 143, 180, 368, 389, 392, 455 approved irradiation absorbed dose, 84 (Table 5.2) handling of, microbiological parameters of, 390–391 (Table 15.1) packaging of, 252 quality of irradiated, 89, 101, 102 (Table 5.4) cryogenic freezing (see freezing-methods) cryoprotectants, 211 (Fig 9.2), 218, 222 (Fig 9.11), 226–7, 293, 299 (Table 11.4), 328 (Fig 12.5) dark muscle, 219, 220 (Table 9.6), 329, 364, 365 dark-fleshed fatty fish, 216, 219, 220 databases (DBs), 421–2 denaturation (of proteins during) drying, 167 freezing, 40, 41 (Fig 3.6), 223–8 heating, 70–71, 74 salting, 137 surimi production, 217 (Fig 9.5) denaturing gradient gel electrophoresis (DGGE) (see PCR based techniques) depuration, 23–6 facilities of, 25 factors affecting, 24 water disinfection, 25–6 descriptive test, 367 dewatering, 161, 211 (Fig 9.2), 212, 218, 221, 222 (Fig 9.11), 224 diarrhoeic shellfish poisoning (DSP), 3, 13, 362 dimethylamine (DMA), 41, 215, 216 (Table 9.5), 246, 367, 370, 371–2 dinoflagellate, 12, 13, 363 direct epiflourescence filter technique (DEFT), 401 discriminative test, 367 DNA analysis, 430–437 domoic acid, 13 dose response, 454, 456, 462, 464 (Fig 17.2), 465, 468, 469 INDEX dry salting (see salting) drying changes in fish colour, 168 lipids, 167 nutritional properties, 169 proteins, 167 texture, 167–8 volume, 168–9 kinetics, 162 (Eqs 7.1 and 7.1) drying rate, 162 (Eq 7.2) heat transfer, 162, 164 mass transfer, 162, 166 moisture content, 162, 168 moisture diffusivity, 162, 163 moisture ratio, 162 (Eq 7.1) methods: freeze-drying, 165–6 heat pump drying, 164, 165 (Fig 7.1) solar drying, 164 sun drying, 163 osmotic dehydration, 166 drying rate (see drying) ecolabelling, 314, 319 effluent control, 312 electronic nose, 376–7 Electrophoresis Gels in Denaturing/Thermic Gradient (D/TGGE) (see PCR based techniques) electrophoresis, 423–8 Capillary Electrophoresis (CE), 427–8 Isoelectric focusing (IEF), 424–5 (Fig 16.1) Polyacrilamide Gel Electrophoresis with SDS (SDS-PAGE), 426–7 (Fig 16.2) Bidimensional Electrophoresis (2DE), 427 (Fig 16.3) Urea Isoelectric Focusing (Urea-IEF), 425–6 electrostatic smoking (see smoking) energy consumption, 312 aquaculture, 313 canning, 63 fish processes, 302–3 (Table 11.5) freezing/chilling processes, 326 high pressure processing, 63 on-board processing, 335 surimi production, 327–8 Enterobacteriaceae, 85, 103, 107 (Table 5.5), 244, 245 (Table 10.2), 246, 247, 253, 388, 392 481 determination of, 396, 397, 401 environmental quality objectives (EQOs), 263 environmental quality standards (EQSs), 263 enzymatic browning, 2, (Table 1.1) enzyme-linked immunosorbent assay (ELISA), 402 (see mmunological Techniques) extrusion cooking, 231 Escherichia coli determination of, 397, 400, 405 (Table 15.3) effect of depuration on, 23 effect of irradiation on, 103, 120 levels in shellfish growing areas, 13–14 microbiological parameter, 390–391 (Table 15.1) EU quality grading scheme (see sensory-methods) exposure assessment, 460–462 extrusion cooking, 231 eye fluid refractive index, 374 F value, 67 faecal coliforms (levels in shellfish growing areas), 14–18 fermentation definition, 178–9 lactic acid fermentation, 179–80 salt/fish fermentation, 180–181 sustainable operation, 332 fermented fish Budu (Muslim sauce), 190 fish sauce, 190–192 in Africa, 183 in East Asia, 185 in Europe, 182–3 in South Asia, 183–4 in Southeast Asia, 185–7 in Thailand, 187–8 Kung-chom, 188 (Fig 8.1), 189 Muslim sauce (see budu) Pla-chom, 188 (Fig 8.1) Pla-ra, 188 (Fig 8.1), 189 Pla-som, 187, 188 (Fig 8.1) Shrimp paste, 189 (Fig 8.2) Som-fak, 188 (Fig 8.1) with large amount of salt, 181–2 with salt and carbohydrate, 182 filleting, 3, 4, 45, 47 (Fig 3.5), 135 (Fig 6.2), 144 (Fig 6.3), 147 (Fig 6.4), 211 (Fig 9.2), 212, 222 (Fig 9.11), 320 (Table 12.1) 482 filtration, 17, 25, 265, 270–271, 282, 288 (Table 11.2), 289 (Table 11.3), 292, 297 (Table 11.4), 352 Fischtester (see Torrymeter) fish chain fresh, 41–4 (Fig 3.7) frozen, 46–7 (Fig 3.8) fish feed, 71, 272, 282 (Table 11.2), 364 fish fermentation (see fermentation) fish meal process, 264, (Fig 11.1), 330 (Fig 12.6), 331 (Table 12.4) sustainable operation, 329–32 fish oil process, 264 (Fig 11.1), 273 (Fig 11.5), 330 (Fig 12.6) sustainable operation, 329–32 fish protein hydrolysates, 276 (Table 11.2), 329 fish waste hydrolysates (FWH), 266, 267 (Fig 11.2), 277 (Table 11.2) fish sauce (see fermented fish) fish waste (treatment methods) anaerobic treatment, 269–70 bioremediation, 266–9 filtration, 270–271 hydrolysis, 265–6 screening (see filtration) fish nutritional composition of, 364–5 vitamins of, 364–5 minerals of, 365 fat content of, 134, 363 (Table 14.1) categories of, 363 fisheries (production), 34 (Fig 3.1), 350 Flavobacterium, 105, 106, 185, 388, 395 flexible retort packaging, 351, 353–4 flow cytometry, 401 fluorescent in situ hybridization (FISH), 401 food safety risk assessment, 457 Forensically Informative Nucleotide Sequencing (FINS), 435–7 (Fig 16.7) formaldehyde (FA) freeze-drying (see drying methods) freezers, 49, 324–5 freezing, (Table 1.1) energy consumption, 326 methods, 49–51 cryogenic freezing, 49 impingement freezing, 50 INDEX plate freezing, 49 pressure shift freezing, 50 process, 37–40 sustainable operation, 324–7 systems classification, 325 (Table 12.3) freshness definition, 365–6 indicators, 269 quality, 366 fried marinating (see marinating) frozen storage, 40–41 frozen surimi (see surimi) gamma irradiation, 85, 116 gel strength, 211 (Table 9.1), 214, 219 (Fig 9.6), 221 (Fig 9.9), 222 (Fig 9.10), 228 (Fig 9.18), 229 (Fig 9.19 and Box 9.1), 230 (Box 9.2), 232 gel-forming ability, 219 (Fig 9.6), 222 (Fig 9.10), 223 (Fig 9.12) glycolysis, 34, 364 H2 S producing bacteria, 85, 103, 104, 107, 110 (Table 5.5) determination of, 394 (Table 15.2), 396, 400 halophillic bacteria proteases of, 192 role in fish fermentation, 192–3 species involved in fish sauce fermentation, 193 (Table 8.2) hazards in molluscan shellfish, 11 in raw oysters, 351 in seafood, 2–3 in smoked fish, 151 Hazard Analysis Critical Control Point (HACCP), 20, 116, 453, 454 hazard characterization, 457, 462–4 hazard identification, 457, 458–60 heat pump drying (see drying methods) heat resistance (of) bacterial spores, 65 Clostridium botulinum, 65–6 Listeria monocytogenes, 66 Salmonella, 67 V parahaemolyticus, 66 heating, (Table 1.1) effect on colour, 71 proteins, 71 INDEX texture, 70 water holding capacity (WHC), 70 energy requirements, 63 heat transfer, 50, 52, 62, 63, 65, 72, 162, 164, 320, 321, 325, 329, 331 hedonic test, 367 hepatitis A virus (HAV), 3, 12, 23, 24, 464 heterofermentative (see lactic acid fermentation) High Performance Liquid Chromatography (HPLC), 428–9 (Fig 16.4) High Pressure Processing (HPP) energy consumption, 63 in oysters shucking, 21, 351 inactivation of vibrios in oysters, 22–3, 351 histamine, 183, 187 degradation in fermented fish, 195 (Fig 8.4) formation in fermented fish, 194–6 homofermentative (see lactic acid fermentation) hot smoking (see smoking) hurdles, 4, 249 hydrolysis of lipids, 36, 138 of proteins, 186, 192, 196 as waste treatment method, 265–6, 267 (Fig 11.2), 275–7 (Table 11.2), 289 (Table 11.3), 294, 295 (Fig 11.6) hydrostatic retort, 321 hygiene indicators, 397 ice crystals (formation of), 38–9 (Fig 3.5) immunological techniques, 402, 429–30 impedance, 400 impingement freezing (see freezing-methods) injection salting (see salting) intelligent packaging, 254 ionic strength, 216, 226 (Fig 9.16), 228, 352 irradiation, (Table 1.1) absorbed dose, 5, 84 dose levels, 83 in oysters processing, 23 irradiated crustaceans, 89, 101 irradiated fish, 85–9 irradiated mollusks 89, 101 isoelectric focusing (IEF) (see electrophoresis) kamaboko, 97 (Table 5.2), 105, 209, 213, 214 (Table 9.3), 221 (Fig 9.9), 231 483 kung-chom (see fermented fish) k-value, 373 lactic acid bacteria, 2, 64, 107 (Table 5.5), 179, 239, 240, 244 (Table 10.2), 389 determination of, 394 (Table 15.2), 389, 396 species involved in fish fermentation, 181 (Table 8.1) lactic acid fermentation (see fermentation) Lactobacillus, 106, 116, 119 (Table 5.6), 179, 180, 182, 183, 185, 186, 187, 195, 239, 245, 270, 271 (Fig 11.4), 281 (Table 11.2), 403 leaching, 148, 211 (Fig 9.2), 212–17 alkaline saline leaching, 218, 220, 222 (Fig 9.10) leak indicators, 255 Life Cycle Assessment (LCA) definition of, 315 phases of, 315–17 (Fig 12.2) Life cycle impact analysis, 316 Life cycle interpretation, 316–17 lipids changes due to chilling, 37–8 drying, 167, 169 freezing, 40–41 salting, 137–8 smoking, 148 composition of fish, 134, 363–4 (Table 14.1) freshness indicator, 367 oxidation of, liquid smoking (see smoking methods) Listeria monocytogenes case study in cooked crustaceans, 471–2 determination of, 389, 398, 399, 407 effect of MAP on, 249 effect of irradiation on, 101, 103, 104, 106, 109 (Table 5.5), 119 (Table 5.6), 120 heat inactivation of, 65, 66, 67 (Fig 4.1), 74 (Fig 4.2) microbiological parameter, 390 (Table 15.1) risk assessment of, 454, 455, 464, 470 marinating, (Table 1.1), 143–6, 144 (Fig 6.3) factors affecting quality 484 marinating (continued) ingredients salt, 145 sugar, 145 vinegar, 145 methods cold marinating, 143 cooked marinating, 144 fried marinating, 145 product storage, 146 marine toxins, 12 elimination in shellfish, 24 mass transfer, 70, 133, 137, 141, 162, 166, 330 microbial food safety risk assessment (MFSRA) 455, 456, 457, 469 microbiological parameters, 390–391 (Table 15.1) micro-biota indigenous, 388 contamination, 388 spoilage, 388–9 pathogenic, 389 Micrococcus, 105, 184, 185, 195, 388, 395 microsatellites, 438 microwave heating, 62, 63 minerals (see fish-nutritional composition of) Modified Atmosphere Packaging (MAP) application on fresh fish, 251 fresh crustaceans, 252 fresh mollusks, 252, 253 (Fig.10.2) smoked fish, 253 definition of, 238 effect on sensory attributes, 242 oxidative rancidity, 242–3 spoilage microbiota, 243–6, 244 (Table 10.2) spoilage mechanism, 246–8 Listeria monocytogenes, 249 Clostridium botulinum, 250 moisture content, 72, 162, 168, 218, 228, 276 (Table 11.2), 293, 297 (Table 11.4), 322, 330 moisture diffusivity, 162, 163 moisture ratio, 162 (Eq 7.1) molecular markers, 420–421, 438 molecular methods, 402–8 molluscan (see shellfish) INDEX molluscs, 3, 11, 13–14, 313, 362, 458 approved irradiation absorbed dose, 84 (Table 5.2) microbiological parameters of, 390–391 (Table 15.1) quality of irradiated, 89, 101, 102 (Table 5.4) shelf life of irradiated, 106, 116, 117 (Table 5.6) Moraxella, 185, 240, 388 Most Probable Number (MPN), 14, 17, 18, 390–391 (Table 15.1), 392, 397 muslim sauce (see budu) muscle proteins (see actin and myosin) mussels (see shellfish) myofibrillar protein, 36, 37 (Fig 3.3), 71, 213, 216, 221 (Fig 9.8), 224, 226 (Fig 226), 293, 299 (Table 11.4), 352 myoglobin, 138, 168, 219, 240, 242, 251, 364 myosin, 35, 69, 70, 71, 137, 213, 214 (Table 9.3), 223–4, 228, 423 neurotoxic shellfish poisoning (NSP), 3, 12, 362 nitrogen in MAP, 241 liquid, 49, 50 non-protein nitrogen (NPN), 2, 246, 364, 367 norovirus, 12, 24, 464 Nuclear Magnetic Resonance (NMR), 378–9 ohmic heating, 68, 231, 232 okadaic acid, 13 on-board processing, 42–5, 334–8 advantages of, 334–5 disadvantages of, 334–5 management of, 335–6 sustainability aspects of, 336 organoleptic (see sensory) osmotic dehydration (see drying methods) osteichthyes, 363 oxygen effect on fish muscle colour, 168, 251 lipid oxidation, 167, 242 microorganisms, 241 in MAP, 239, 240 oyster (see shellfish) ozone in shellfish depuration, 23, 26 INDEX packaging, (Table 1.1), 151, 169 flexible retort packaging, 351, 353–4 functions of, 237 materials for, 253–4 of crustaceans, 352 of dried seafood, 169–70 of, mollusks, 252–3 (Fig 10.2) of smoked fish, 151 under modified atmospheres (see MAP) paralytic shellfish poisoning (PSP), pasteurization, of fish, 62–3 of shellfish, 22 PCR (Polymerase Chain Reaction), 431 PCR based techniques amplified fragment lengthpolymorphism by PCR (PCR-AFLP), 438 denaturing gradient gel electrophoresis (DGGE), 403–6 (Table 15.3), 439 thermal gradient gel electrophoresis (TGGE), 403–6 (Table 15.3), 439 qPCR, 404–6 (Table 15.3), 432–5 (Fig 16.6) random amplification of polymorphic DNA (RAPD), 438 restriction fragment length polymorphism (RFLP), 431–2 (Fig 16.5) single-strand conformation polymorphism amplified by PCR (PCR-SSCP), 438 terminal restriction fragment length polymorphism (T-RFLP), 403–6 (Table 15.3) pH (measurement), 374 pH shift process, 352 Photobacterium phosphoreum, 2, 6, 52, 64, 239, 241 (Fig 10.1), 241, 243, 244 (Table 10.2), 245, 247, 248, 252, 253, 389 determination of, 393 (Table 15.2), 395, 396, 400, 401 (Table 15.3) pickle salting (see salting ), pigments, 292–3 pla-chom (see fermented fish) pla-ra (see fermented fish) pla-som (see fermented fish) plate freezing (see freezing methods) Polyacrilamide Gel Electrophoresis with SDS (SDS-PAGE) (see electrophoresis) 485 Polymerase Chain Reaction - Restriction Fragment Length Polymorphism (PCR- RFLP) (see PCR based techniques) polyunsaturated fatty acids (PUFA), 64, 150, 167, 169, 364 post mortem changes in, 34–5 lipids, 36–7 proteins, 36 handling of fish, pre-mortem handling of fish, 3–4 pressure shift freezing (see freezing-methods) production efficiency, 333–4 protease activity, 222, 277 (Table 11.2) proteolysis, 40, 247, 367 Pseudomonas, 2, 6, 64, 105, 106, 113 (Table 5.5), 183, 185, 239, 243, 244 (Table 10.2), 245, 246, 248, 388, 389 determination of, 393 (Table 15.2), 395, 396, 400, 403, 406 (Table 15.3), 408 Psychrobacter, 388, 403 Psychrotrophic Plate Counts, PPC (enumeration), 392–3 (Table 15.1) Psychrotrophs, 388, 392 qPCR or RT PCR (see PCR based techniques) qualitative risk assessment, 466–7 quality index method (QIM) (see sensory-methods) quality indicators, 255 quantitative risk assessment (QRA), 454, 468 radio frequency heating, 68 Random Amplification of Polymorphic DNA (RAPD) (see PCR based techniques) rapid methods, 399–402 Real Time PCR or qPCR (see PCR based techniques) reality check, 468 recrystallization, 39, 40, 46 reference material (RM), 421 refining (surimi production), 211, (Fig 9.2), 217–18, 328 refrigerated seawater (RSW), 44, 46 486 rehydration, 133–4, 141, 165, 379 respiratory activity, 400 retort, 21, 63 batch, 321 continuous, 321 hydrostatic, 321 retort heating, 231 retort packaging, 7, 351, 353 rigor mortis effect on quality, 3–4 mechanism of, 34–5 (Fig 3.2) risk analysis, 454, 455, 457 characterization, 465–6 communication, 455 definition of, 454, 456 management, 455, 459, 465, 469, 470 Salmonella determination of, 389, 398, 399, 406 (Table 15.3), 407 effect of irradiation on, 103, 104, 106, 109 (Table 5.5), 116, 117 (Table 5.6), 120 heat inactivation of, 67 microbiological parameter, 390, 391 (Table 15.1) salt/fish fermentation (see fermentation) salted fish classification, 138 heavily salted processing, 132, 133 (Fig 6.1) rehydration, 133–4 storage, 132 transport, 132 light salted, 134, 135 (Fig 6.2) quality criteria, 139 (Table 6.2) salting, (Table 1.1) changes in lipids, 138 pH, 135, texture, 135–6 proteins, 137 salt, 137 water activity, 134–5 water content, 137 water holding capacity (WHC), 136 factors affecting quality raw materials, 141 salt, 141, 142 (Table 6.3) methods brine salting, 131 dry salting, 130, 136, 137 INDEX heavy salting, 133 (Fig 6.1) injection salting, 131–2 light salting, 135 (Fig 6.2) pickle salting, 131, 137 sanitizers (in shellfish depuration), 26 sarcoplasmic protein, 71, 212, 327 (Fig 12.5), 423 saxitoxin, 12, 461 (Box 17.1) scaling, 183, 210, 211 (Fig 9.2), 302 (Table 11.5), 320 (Table 12.1) seafood authentication (see authentication) semi-quantitative risk assessment, 466 sensory assessment, 6, 367, 368–70 sensory, 367 methods EU scheme, 368, 369 (Table 14.2) Quality Index Method (QIM), 368–70 Torry scheme, 368 shelf life definition of, 366 of dried fish, 170 of frozen fish, 53 (Table 3.1) of high pressure processed oysters, 23 of irradiated seafood, 85–101 of seafood under MAP, 241 of smoked seafood, 151 of super-chilled fish shellfish growing areas classification, 13–17 water quality, 17–18 handling labelling, 27 retail, 20 storage, 19–20 temperature control, 18–19 (Tables 2.1 and 2.2) transport, 19–20 hazards associated with, 12 microbiological parameters, 390–391 (Table 15.1) modified atmosphere packaging of, 252–3 processing depuration, 23–4 high pressure processing (HPP), 22–3 packing, 22 shucking, 21–2 quality of irradiated, 89, 101 risk management, 470–1 Shewanella, 2,6, 52, 64, 183, 239, 241 (Fig 10.1), 243, 244 (Table 10.2), 245, 246, 247, 388, 389 INDEX determination of, 395, 396, 403, 404 (Table 15.3) shrimp paste (see fermented fish) shucking, 21–2 Single-Strand Conformation Polymorphism amplified by PCR (PCR-SSCP) (see PCR based techniques) smoked fish packaging, 151 storage, 151 smoking, (Table 1.1), 147 (Fig 6.4) changes in fish muscle, 148–9 factors affecting quality drying methods, 150 raw material, 149 salting methods, 150 smoke composition, 150–151 methods cold smoking, 148 electrostatic smoking, 148 hot smoking, 147 liquid smoking, 148 sustainable operation, 322–4 solar drying (see drying methods) solid waste (in fish processes), 302–3 (Table 11.5) som-fak (see fermented fish) sorting (of fish), 44–5, 211 (Table 9.1), 212 sous-vide, 62, 64 species identification (definition), 419 specific spoilage organisms (SSO), 2, 37, 243, 388 spoilage mechanism (see spoilage) spoilage microorganisms (or microbiota), 2, 388–9, 393–7 (Table 15.2) enumeration, 396 (Table 15.2) identification, 395 MAP effect on, 243–9 spoilage autolytic, chemical, enzymatic, mechanism, 2, 37, 243 microbial, 2, 388 Staphylococcus aureus determination of, 397 effect of irradiation on, 103, 104, 105 microbiological parameter, 390 (Table 15.1) sterilization, 61, 63, 64, 65 487 stunning, subjective test, 367 sun drying (see drying methods) super-chilling, 46 super-freezing, 50 supply chain, 334, 339 surimi definition of, 209 energy consumption, 328 process operation, 211 (Fig 9.2), 327 (Fig 12.5) sustainable operation, 327–9 water consumption, 328–9 sustainability criteria of, 312 definition of, 311–12 suwari, 213, 214 (Table 9.3), 226, 228 (Fig 9.18), 229 (Box 9.1), 232 (Fig 9.20) terminal restriction fragment length polymorphism (T-RFLP) (see PCR based techniques) texture (measurement), 367, 378 thawing, 47 (Fig 3.8), 52 thaw-rigor, 41 thermal conductivity (of fish), 52, 68 thermal gradient gel electrophoresis (TGGE) (see PCR based techniques) thermal processing (see heating) time temperature indicators, 254 Tissue Bank (TB), 421 Torry scheme (see sensory-methods) Torrymeter, 375 Total Viable Counts TVC (enumeration of), 392–5 Total Volatile Basic Nitrogen (TVB-N), 6, 367, 370–371 toxin (see marine toxin) transglutaminase (TGase), 210, 214 (Fig 9.3), 215, 232 Trimethylamine Oxide (TMAO), 41, 372 Trimethylamine-Nitrogen (TMA-N), Trimethylamine-Oxide aldolase (TMAOase), 41 Trimetylamine (TMA), 372 Ultraviolet light in shellfish depuration (water disinf), 25 Urea Isoelectric Focusing (Urea-IEF) (see electrophoresis) vacuum packaging, (Table 1.1), 64, 151, 170, 238, 246, 403 488 INDEX value-added seafood advantages of, 343–4 development of, 344–5 health-driven, 348–9 market-driven, 345–6 resource-driven, 349–50 technology-driven, 351 value-driven, 346–7 Vibrio cholerae determination of, 398–9, 400, 405 (Table 15.3) effect of depuration on, 23 microbiological parameter, 391 (Table 15.1) risk assessment, 461 (Fig 17.1), 463 (Table 17.2), 467 (Table 17.3) Vibrio parahaemolyticus case study in raw oysters, 470–472 determination of, 398–9, 405 (Table 15.3), 407 effect of depuration on, 23–4 effect of high pressure on, 22–3 effect of irradiation on, 23, 101, 104, 109 (Table 5.5), 116, 117 (Table 5.6) effect of ozone on, 26 effect of pasteurization on, 22 effect of sanitizers on, 26 effect of temperature control on, 18 (Table 2.1) effect of UV on, 25 heat resistance of, 66 occurrence in shellfish, 12, 18, 19, 21 microbiological parameter, 391 (Table 15.1) risk assessment, 454, 455, 457, 464 Vibrio vulnificus determination of, 398–9, 400, 405 (Table 15.3), 407 effect of depuration on, 23–4 effect of irradiation on, 116, 118 (Table 5.6) effect of ozone on, 26 effect of pasteurization on, 22 effect of sanitizers on, 26 effect of temperature control on, 19 (Table 2.2) occurrence in shellfish, 12, 18, 19 risk assessment, 454, 470 virus detection, 407 occurrence in shellfish, 12 reduction in shellfish, 23–4, 25 VIS/NIR spectroscopy vitamins (see fish, nutritional composition of) waste treatment (see fish waste) wastewater (in fish processes), 302–3 (Table 11.5) water activity (aw ), (definition), 163 water consumption, 312 in canning, 321 in cleaner production, 333 in surimi production, 328–9 water disinfection, 25–6 methods filtration, 25 ozone, 26 sanitizers, 26 ultra-violet light, 25 water holding capacity (WHC) changes due to freezing, 40 heating, 70, 74 (Fig 4.2) marinating, 146 modified atmosphere packaging (MAP), 242 salting, 136 smoking, 149 surimi production, 216, 217 (Fig 9.4), 226 (Fig 9.16) water soluble proteins (WSP), 75, 212, 352 x-rays (see irradiation) yeasts, 103, 161, 179, 184, 253, 389 determination of, 394 (Table 10.2), 396 ... Seafood Processing Seafood Processing Technology, Quality and Safety Edited by Ioannis S Boziaris School of Agricultural Sciences, University of Thessaly, Volos, Greece This edition first published... high-pressure processing of Seafood Processing: Technology, Quality and Safety, First Edition Edited by Ioannis S Boziaris © 2014 John Wiley & Sons, Ltd Published 2014 by John Wiley & Sons, Ltd... viruses such as Seafood Processing: Technology, Quality and Safety, First Edition Edited by Ioannis S Boziaris © 2014 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