The first edition of this unique book combined an outlining
and updating of the traditional areas of fish processing technology
with detailed descriptions of important new areas of work.
This fully revised
and updated edition continues to provide coverage of modern aspects of
traditional processes, and highly practical descriptions of important new
areas. All the chapters which have been kept from the first edition have
been brought up-to-date, and there are four new chapters on:
- methods of
identifying fish species
- modified atmosphere packaging of fish
- temperature
modelling in fish transportation
- aspects of quality and HACCP in fish
processing
Written as an overview of the field for industrialists in
developed countries wishing to improve or diversify their operation and
for those teaching this aspect of food science and technology, the book
is also of proven value to workers in developing countries which are
expanding their fish processing industries to earn important foreign currency.
Contents:
List of contributors. Preface.
Biochemical dynamics and the quality of fresh and
frozen fish: Introduction. Sequential changes during the spawning
cycle. The condition of fish. The role of body constituents in governing fish
quality and processability. Summary of conditions of biological condition and
quality.
Preservation of fish by curing (drying, salting and smoking:
Introduction. Water content, water activity (aw) and storage stability. Drying.
Salting. Smoking.
Surimi and fish-mince products:
Introduction. Fish muscle proteins. The surimi process. Fish mince.
Chilling
and freezing of fish: Introduction. Modified-atmosphere
packaging (MAP). Freezing. The application of freezing systems in fish
processing. Changes in quality on chilled and frozen storage.
Canning
fish and fish products: Principles of canning. Design of
packaging for fish products. Process operations and equipment. Canning
operations for specific canned-fish products.
Methods of identifying
species of raw and processed fish: Introduction. Requirements
for non-sensory methods of fish species identification. Principles of
electrophoresis and isoelectric focusing. Fish flesh proteins. Experimental
procedures for electrophoretic methods. Alternative protein-based methods
of fish species identification. DNA techniques of fish species identification.
Fish eggs. General conclusions.
Modified-atmosphere packaging of fish and fish
products: Introduction. Microbial flora of fresh fish. Pathogenic
flora of fresh fish. Present applications of MAP to fish and fish products.
Experimental approach. Future developments.
HACCP and the quality assurance of
seafood: Introduction. Defining HACCP. Application
of QMP. Practical apects of planning and implementing HACCP systems. HACCP
verification. Future developments of seafood quality systems.
Temperature
modelling and relationships in fish transportation: Introduction.
Transportation of fish. Containers and cooling gels.
Safety, quality and spoilage of fish during transportation. Types of predictive
modelling in fish transportation. Food micromodel.
Conclusion. Index.
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