Safety and Quality Issues in Fish Processing. Woodhead Publishing Series in Food Science, Technology and Nutrition

  • ID: 2736425
  • Book
  • 520 Pages
  • Elsevier Science and Technology
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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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Part 1 Ensuring safe products: HACCP in the fisheries industry; HACCP in practice: The Thai fisheries industry; HACCP in the fish canning industry; Improving the control of pathogens in fish products; Identifying allergens in fish; Identifying heavy metals in fish; Fishborne zoonotic parasites: Epidemiology, detection and elimination; Rapid detection of seafood toxins. Part 2 Analysing quality: Understanding concepts of quality and freshness in fish; Meaning of shelf-life; Modelling and predicting shelf-life of seafood; Role of enzymes in determining seafood colour, flavour and texture; Understanding lipid oxidation in fish. Part 3 Improving quality within the supply chain: Quality chain management in fish processing; New non-thermal techniques for processing seafood; Lactic acid bacteria in fish preservation; Fish drying; Quality management of stored fish; Maintaining quality of frozen fish; Measuring shelf-life of frozen fish; Enhancing returns from greater utilization; Species identification in processed seafoods; Multivariate spectrometric methods for determining quality attibutes.
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Bremner, H AProfessor 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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Note: Product cover images may vary from those shown