Safety and Quality Issues in Fish Processing

Front Cover
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.
  • Addresses how to provide fish products which are safe and also meet consumers’ increasingly demanding requirements for quality
  • Examines ways of ensuring safe products, from the application of HACCP systems in an international supply chain to the identification and control of hazards from pathogens, allergens, heavy metals, parasites and toxins
  • Outlines how to identify and control hazards, from pathogens and allergens to heavy metals, parasites and toxins

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Chapter 1 Introduction
Chapter 2 HACCP in the fisheries industry
the Thai fisheries industry
Chapter 4 HACCP in the fish canning industry
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
Chapter 23 Species identification in processed seafoods
Chapter 24 Multivariate spectrometric methods for determining quality attributes

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About the author (2002)

Professor H. Allan Bremner is an internationally-known authority on aspects of fish quality. He recently retired from the Danish Institute for Fisheries Research and now has his own consultancy.

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