Safety and Quality Issues in Fish Processing
H A Bremner
Elsevier, Jul 25, 2002 - Technology & Engineering - 520 pages
The processing and supply of fish products is a huge global business. Like other sectors of the food industry it depends on providing products which are both safe and which meet consumers' increasingly demanding requirements for quality. With its distinguished editor and international team of contributors, Safety and quality issues in fish processing addresses these two central questions.
Part one looks at ways of ensuring safe products. There are 3 chapters on the key issue of applying HACCP systems in an increasingly international supply chain. These are complemented by chapters on identifying and controlling key hazards from pathogens and allergens to heavy metals, parasites and toxins. Part two contains a range of contributions analysing various aspects of fish quality. Two introductory chapters consider how concepts such as quality, freshness and shelf-life may be defined. This chapter provides a context for chapters on modelling and predicting shelf-life, key enzymatic influences on postmortem fish colour, flavour and texture, and the impact of lipid oxidation on shelf-life. Part three of the book looks at ways of improving quality through the supply chain. An initial chapter sets the scene by looking at ways of creating an integrated quality chain. There are then a series of chapters on key processing and preservation technologies ranging from traditional fish drying to high pressure processing. These are followed by a discussion of methods of storage, particularly in maintaining the quality of frozen fish. Two final chapters complete the book by looking at fish byproducts and the issue of species identification in processed seafood.
As authoritative as it is comprehensive, Safety and quality issues in fish processing is a standard work on defining, measuring and improving the safety and quality of fish products.
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Chapter 5 Improving the control of pathogens in fish products
Chapter 7 Identifying heavy metals in fish
epidemiology detection and elimination
Chapter 9 Rapid detection of seafood toxins
Chapter 15 Quality chain management in fish processing
Chapter 16 New nonthermal techniques for processing seafood
Chapter 17 Lactic acid bacteria in fish preservation
Chapter 18 Fish drying
Chapter 19 Quality management of stored fish
Chapter 20 Maintaining the quality of frozen fish
Chapter 21 Measuring the shelflife of frozen fish
Chapter 22 Enhancing returns from greater utilization
Chapter 10 Understanding the concepts of quality and freshness in fish
Chapter 11 The meaning of shelflife
Chapter 12 Modelling and predicting the shelflife of seafood
Chapter 13 The role of enzymes in determining seafood color flavor and texture
Chapter 14 Understanding lipid oxidation in fish
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analysis antioxidants application aquaculture aquatic Atlantic cod bacteriocins Biochem Bremner byproducts chain changes chemical compounds concentration consumer contain cooked Dalgaard denaturation detection determination effect enzymes extracts factors fatty acids fillets fish muscle fish products fish sauce fish species fishery products flavour Food Chem Food Microbiol Food Sci freezing fresh fish frozen fish frozen storage growth HACCP HACCP plan HACCP systems hazards high pressure histamine Huss hydrolysis inactivation increased industry infection inhibition lactic acid bacteria lipid lipid oxidation Listeria monocytogenes lysozyme mackerel marine measurement meat membrane mercury methods microbial microorganisms minced myofibrils myosin nisin parameters parasites pathogenic phospholipids prediction preservation processing proteins rainbow trout rancidity raw material reaction salmon salt sample saxitoxin seafood sensory evaluation shelf-life shellfish shrimp spoilage studies surimi techniques Technol Technology temperature texture tissue tocopherol toxins tuna water activity