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Seafood Processing
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Technology, Quality and Safety
Besorgungstitel - wird vorgemerkt | Lieferzeit: Besorgungstitel - Lieferbar innerhalb von 10 Werktagen I
Artikel-Nr:
9781118346211
Veröffentl:
2014
Erscheinungsdatum:
03.02.2014
Seiten:
512
Autor:
Ioannis S Boziaris
Gewicht:
998 g
Format:
246x170x28 mm
Sprache:
Englisch
Beschreibung:
Ioannis S. Boziaris (MSc, PhD) is Assistant Professor in Seafood Hygiene and Preservation since 2006 in
the Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of
Thessaly, Volos, Greece.
the Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of
Thessaly, Volos, Greece.
Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects. The first part of the book ('Processing Technologies') covers primary processing, heating, chilling, freezing, irradiation, traditional preservation methods (salting, drying, smoking, fermentation, etc), frozen surimi and packaging. The subjects of waste management and sustainability issues of fish processing are also covered. In the second part ('Quality and Safety Issues'), quality and safety analysis, fish and seafood authenticity and risk assessment are included.
Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects.
About the IFST Advances in Food Science Book Series xiii
List of Contributors xv
Preface xix
1 Introduction to Seafood Processing - Assuring Quality and Safety of Seafood 1
Ioannis S. Boziaris
1.1 Introduction 1
1.2 Seafood spoilage 2
1.3 Seafood hazards 2
1.4 Getting the optimum quality of the raw material 3
1.5 Seafood processing 4
1.6 Quality, safety and authenticity assurance 6
1.7 Future trends 6
References 7
Part I Processing Technologies 9
2 Shellfish Handling and Primary Processing 11
Yi-Cheng Su and Chengchu Liu
2.1 Introduction 11
2.2 Shellfish harvesting 13
2.3 Bivalve shellfish handling 18
2.4 Shellfish primary processing 21
2.5 Bivalve shellfish depuration 23
2.6 Shellfish labelling 27
2.7 Conclusion 27
Acknowledgements 28
References 28
3 Chilling and Freezing of Fish 33
Flemming Jessen, Jette Nielsen and Erling Larsen
3.1 Introduction 33
3.2 Post-mortem changes at chilled storage temperatures 34
3.3 Effect of freezing temperatures on quality-related processes 37
3.4 Fresh fish chain 41
3.5 Frozen fish chain 46
3.6 Legislation 54
3.7 Recommendations 54
References 55
4 Heat Processing of Fish 61
Dagbjørn Skipnes
4.1 Introduction 61
4.2 Basic principles 61
4.3 Best available technology for thermal processing of fish 62
4.4 Quality changes during heat treatment of fish 63
Acknowledgement 75
References 75
5 Irradiation of Fish and Seafood 83
Ioannis S. Arvanitoyannis and Persefoni Tserkezou
5.1 Introduction 83
5.2 Quality of irradiated fish and fishery products and shelf life extension 84
5.3 Microflora of irradiated fish and fishery products 101
5.4 Conclusions 120
References 120
6 Preservation of Fish by Curing 129
Sigurjon Arason, Minh Van Nguyen, Kristin A. Thorarinsdottir and Gudjon Thorkelsson
6.1 Introduction 129
6.2 Salting 130
6.3 Marinating 143
6.4 Smoking 146
References 151
7 Drying of Fish 161
Minh Van Nguyen, Sigurjon Arason and Trygve Magne Eikevik
7.1 Introduction 161
7.2 Principles of drying 161
7.3 Drying methods 163
7.4 Changes in fish muscle during drying 166
7.5 Packing and storage of dried fish products 169
References 170
8 Fish Fermentation 177
Somboon Tanasupawat and Wonnop Visessanguan
8.1 Definition of the term fermentation in food technology 177
8.2 Fermented foods worldwide 178
8.3 Lactic acid fermentation 179
8.4 Traditional salt/fish fermentation 180
8.5 Future trends in fish fermentation technology 197
References 199
9 Frozen Surimi and Surimi-based Products 209
Emiko Okazaki and Ikuo Kimura
9.1 Fish material for frozen surimi 209
9.2 Principles and process of frozen surimi production 209
9.3 Characteristics of fish material and manufacturing technology 219
9.4 Denaturation of fish protein by freezing and its prevention 223
9.5 Evaluation of surimi quality 228
9.6 Surimi-based products 231
9.7 Future prospective 232
References 233
10 Packaging of Fish and Fishery Products 237
Bert Noseda, An Vermeulen, Peter Ragaert and Frank Devlieghere
10.1 Introduction 237
10.2 MAP principles and importa
List of Contributors xv
Preface xix
1 Introduction to Seafood Processing - Assuring Quality and Safety of Seafood 1
Ioannis S. Boziaris
1.1 Introduction 1
1.2 Seafood spoilage 2
1.3 Seafood hazards 2
1.4 Getting the optimum quality of the raw material 3
1.5 Seafood processing 4
1.6 Quality, safety and authenticity assurance 6
1.7 Future trends 6
References 7
Part I Processing Technologies 9
2 Shellfish Handling and Primary Processing 11
Yi-Cheng Su and Chengchu Liu
2.1 Introduction 11
2.2 Shellfish harvesting 13
2.3 Bivalve shellfish handling 18
2.4 Shellfish primary processing 21
2.5 Bivalve shellfish depuration 23
2.6 Shellfish labelling 27
2.7 Conclusion 27
Acknowledgements 28
References 28
3 Chilling and Freezing of Fish 33
Flemming Jessen, Jette Nielsen and Erling Larsen
3.1 Introduction 33
3.2 Post-mortem changes at chilled storage temperatures 34
3.3 Effect of freezing temperatures on quality-related processes 37
3.4 Fresh fish chain 41
3.5 Frozen fish chain 46
3.6 Legislation 54
3.7 Recommendations 54
References 55
4 Heat Processing of Fish 61
Dagbjørn Skipnes
4.1 Introduction 61
4.2 Basic principles 61
4.3 Best available technology for thermal processing of fish 62
4.4 Quality changes during heat treatment of fish 63
Acknowledgement 75
References 75
5 Irradiation of Fish and Seafood 83
Ioannis S. Arvanitoyannis and Persefoni Tserkezou
5.1 Introduction 83
5.2 Quality of irradiated fish and fishery products and shelf life extension 84
5.3 Microflora of irradiated fish and fishery products 101
5.4 Conclusions 120
References 120
6 Preservation of Fish by Curing 129
Sigurjon Arason, Minh Van Nguyen, Kristin A. Thorarinsdottir and Gudjon Thorkelsson
6.1 Introduction 129
6.2 Salting 130
6.3 Marinating 143
6.4 Smoking 146
References 151
7 Drying of Fish 161
Minh Van Nguyen, Sigurjon Arason and Trygve Magne Eikevik
7.1 Introduction 161
7.2 Principles of drying 161
7.3 Drying methods 163
7.4 Changes in fish muscle during drying 166
7.5 Packing and storage of dried fish products 169
References 170
8 Fish Fermentation 177
Somboon Tanasupawat and Wonnop Visessanguan
8.1 Definition of the term fermentation in food technology 177
8.2 Fermented foods worldwide 178
8.3 Lactic acid fermentation 179
8.4 Traditional salt/fish fermentation 180
8.5 Future trends in fish fermentation technology 197
References 199
9 Frozen Surimi and Surimi-based Products 209
Emiko Okazaki and Ikuo Kimura
9.1 Fish material for frozen surimi 209
9.2 Principles and process of frozen surimi production 209
9.3 Characteristics of fish material and manufacturing technology 219
9.4 Denaturation of fish protein by freezing and its prevention 223
9.5 Evaluation of surimi quality 228
9.6 Surimi-based products 231
9.7 Future prospective 232
References 233
10 Packaging of Fish and Fishery Products 237
Bert Noseda, An Vermeulen, Peter Ragaert and Frank Devlieghere
10.1 Introduction 237
10.2 MAP principles and importa