Safety and quality issues in fish processing:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Boca Raton, Fla. [u.a.]
CRC Press
2002
Cambridge, Engl. |
| Ausgabe: | 1. publ. |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XVII, 507 S. Ill., graph. Darst. |
| ISBN: | 0849315409 1855735520 |
Internformat
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| 245 | 1 | 0 | |a Safety and quality issues in fish processing |c ed. by H. Allan Bremner |
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| 264 | 1 | |a Boca Raton, Fla. [u.a.] |b CRC Press |c 2002 | |
| 264 | 1 | |a Cambridge, Engl. | |
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| 650 | 4 | |a Produits de la pêche - Traitement - Qualité - Contrôle | |
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Datensatz im Suchindex
| _version_ | 1804135598339915776 |
|---|---|
| adam_text | Titel: Safety and quality issues in fish processing
Autor: Bremner, H. Allan
Jahr: 2002
Contents
List of contributors ..................................................... xiii
1 Introduction ...................................................... 1
H. Allan Bremner, Allan Bremner and Associates, Mount Coolum
Part 1 Ensuring safe products ........................................ 3
2 HACCP in the fisheries industry ................................ 5
D. R. Ward, North Carolina State University, Raleigh
2.1 Introduction .................................................. 5
2.2 HACCP principles ........................................... 7
2.3 Hazards ...................................................... 10
2.4 Developing and implementing HACCP plans ................ 11
2.5 Sanitation standard operating procedures (SSOPs) ........... 13
2.6 The new millennium ......................................... 15
2.7 Conclusion ................................................... 16
2.8 References ................................................... 16
3 HACCP in practice: the Thai fisheries industry ................ 18
5. Suwanrangsi, Thai Department of Fisheries, Bangkok
3.1 Introduction .................................................. 18
3.2 The development of HACCP systems in Thailand ........... 19
3.3 HACCP methodology ........................................ 20
3.4 Common problems in HACCP implementation .............. 22
3.5 Future trends ................................................. 26
vi Contents
3.6 Sources of further information and advice ................... 27
Appendix: Documented HACCP-based Quality Program ............ 29
4 HACCP in the fish canning industry ............................ 31
L. Ababouch, FAO, Rome
4.1 Introduction .................................................. 31
4.2 The canning process, safety and spoilage .................... 32
4.3 The regulatory context ....................................... 34
4.4 Hazards in fish canning ...................................... 35
4.5 Spoilage of canned fish ...................................... 39
4.6 The application of GMP in the fish canning industry ........ 43
4.7 The application of HACCP in the fish canning industry ..... 43
4.8 Future trends ................................................. 51
4.9 Sources of further information and advice ................... 51
4.10 References and further reading ............................... 51
5 Improving the control of pathogens in fish products ........... 54
L. Nilsson and L. Gram, Danish Institute for Fisheries Research,
Lyngby
5.1 Introduction .................................................. 54
5.2 Microbial health hazards in fish products .................... 55
5.3 Traditional preservation strategies ............................ 58
5.4 New preservation strategies .................................. 60
5.5 Biological preservation ....................................... 62
5.6 Use of lactic acid bacteria for food fermentation ............ 72
5.7 Non-thermal food processing techniques ..................... 72
5.8 Conclusion and future trends ................................. 73
5.9 References ................................................... 74
6 Identifying allergens in fish ...................................... 85
S. Yamada and E. Zychlinsky, Hitachi Chemical Diagnostics Inc.,
Mountain View; and H. Nolle, University of Copenhagen
6.1 Introduction: the pattern of fish allergy ...................... 85
6.2 Materials and methodology for identifying allergens:
the case of tuna .............................................. 87
6.3 Analyzing results ............................................ 89
6.4 Future trends ................................................. 92
6.5 Sources of further information and advice ................... 92
6.6 References ................................................... 93
7 Identifying heavy metals in fish ................................. 95
J. Oehlenschldger, Institute for Fishery Technology and Quality,
Hamburg
7.1 Introduction .................................................. 95
7.2 Mercury ...................................................... 97
Contents vii
7.3 Lead ....................................................... 100
7.4 Cadmium .................................................... 102
7.5 Copper ....................................................... 104
7.6 Zinc ....................................................... 105
7.7 Tin ....................................................... 105
7.8 Aluminium ................................................... 106
7.9 Future trends ............................................... 107
7.10 Sources of further information and advice ................... 107
7.11 References ................................................... 108
8 Fish borne zoonotic parasites: epidemiology, detection and
elimination ....................................................... 114
K. D. Murrell, Danish Centre for Experimental Parasitology,
Frederiksberg
8.1 Introduction .................................................. 114
8.2 Parasites of marine fish ...................................... 115
8.3 Parasites of freshwater fish: nematodes ...................... 118
8.4 Parasites of freshwater fish: cestodes ........................ 119
8.5 Parasites of freshwater fish: trematodes ...................... 123
8.6 Prevention and decontamination: marine fish ................ 128
8.7 Prevention and decontamination: freshwater fish ............. 132
8.8 Future trends ................................................. 137
8.9 References ................................................... 138
9 Rapid detection of seafood toxins ................................ 142
G. Palleschi, D. Moscone, L. Micheli and D. Botta, University of Rome
9.1 Introduction .................................................. 142
9.2 Immunosensors .............................................. 143
9.3 Domoic acid detection ....................................... 144
9.4 Okadaic acid detection ....................................... 147
9.5 Saxitoxin detection ........................................... 151
9.6 Prototype evaluation ......................................... 156
9.7 Conclusion and future trends ................................. 156
9.8 References ................................................... 157
9.9 Acknowledgement ........................................... 160
Part II Analysing quality ............................................. 161
10 Understanding the concepts of quality and freshness in fish .. 163
H. Allan Bremner, Allan Bremner and Associates, Mount Coolum
10.1 Introduction .................................................. 163
10.2 Quality and freshness as concepts ............................ 164
10.3 Other approaches to concepts of quality ..................... 167
10.4 Quality as a driving force .................................... 169
viii Contents
10.5 Freshness .................................................... 170
10.6 Safety ....................................................... 170
10.7 Future trends ................................................. 171
10.8 References.................................................... 171
11 The meaning of shelf-life ....................................... 173
A. Barbosa, University of Porto; H. Allan Bremner, Allan Bremner
and Associates, Mount Coolum; and P. Vaz-Pires, University of Porto
11.1 Introduction: the concept of shelf-life ........................ 173
11.2 The beginning of shelf-life ................................... 174
11.3 The end of shelf-life ......................................... 176
11.4 Are there several shelf-lives? ................................ 178
11.5 Do we need the expression shelf-life? ....................... 184
11.6 Future trends ................................................. 184
11.7 Sources of further information and advice ................... 186
11.8 References ................................................... 187
12 Modelling and predicting the shelf-life of seafood ............. 191
P. Dalgaard, Danish Institute for Fisheries Research, Lyngby
12.1 Introduction .................................................. 191
12.2 Modelling of shelf-life and quality attributes determined in
product storage trials ......................................... 192
12.3 Modelling of microbial kinetics .............................. 199
12.4 Validation of shelf-life models ............................... 208
12.5 Application software ......................................... 211
12.6 Future trends ................................................. 212
12.7 References ................................................... 213
13 The role of enzymes in determining seafood color, flavor
and texture ...................................................... 220
N. Haard, University of California, Davis
13.1 Introduction: the importance of enzymes in postmortem
fish ....................................................... 220
13.2 Enzymes in fish myosystems ................................ 221
13.3 Postmortem physiology ...................................... 223
13.4 Biochemical changes in post-rigor muscle ................... 226
13.5 Enzymes and seafood color and appearance ................. 230
13.6 Enzymes and seafood flavor ................................. 233
13.7 Enzymes and seafood texture ................................ 235
13.8 The use of enzymes in seafood processing and quality
control ....................................................... 238
13.9 Enzymes as seafood processing aids ......................... 238
13.10 References ................................................... 243
Contents ix
14 Understanding lipid oxidation in fish .......................... 254
/. P. Ashton, Unilever R D, Sharnbrook
14.1 Introduction .................................................. 254
14.2 The role of lipolysis in rancidity development ............... 256
14.3 Lipid oxidation reactions ..................................... 261
14.4 Methods to control lipid oxidation and off-flavour
development in fish .......................................... 267
14.5 The direct application of antioxidant(s) to fish ............... 267
14.6 Modification of the diet of farmed fish ...................... 272
14.7 Modified atmosphere and vacuum packaging ................ 273
14.8 The effects of freezing ....................................... 274
14.9 Conclusion and future trends ................................. 275
14.10 Sources of further information ............................... 276
14.11 References ................................................... 277
14.12 Acknowledgements .......................................... 285
Part III Improving quality within the supply chain ................. 287
15 Quality chain management in fish processing ................. 289
M. Frederilcsen, Danish Institute of Fisheries Research, Lyngby
15.1 Introduction: the fish supply chain ........................... 289
15.2 Definitions ................................................... 291
15.3 Organising quality chains .................................... 293
15.4 An open price settling system ................................ 295
15.5 Quality assurance systems ................................... 296
15.6 Maintaining the cold chain ................................. 296
15.7 Product traceability .......................................... 297
15.8 Inspection .................................................... 298
15.9 Organising a chain management system ..................... 299
15.10 A common chain management philosophy ................... 299
15.11 Communication and cooperation ............................. 301
15.12 Developing quality chains ................................... 302
15.13 Future trends ................................................. 305
15.14 References ................................................... 306
16 New non-thermal techniques for processing seafood .......... 308
M. Gudmundsson and H. Hafsteinsson, Technological Institute of
Iceland, Reykjavik
16.1 Introduction .................................................. 308
16.2 The potential application of high pressure ................... 308
16.3 Effect on microbial growth .................................. 309
16.4 Effect on seafood quality .................................... 310
16.5 Other uses of high pressure and future trends ................ 317
16.6 The potential application of high-intensity
pulsed electric fields (PEF) .................................. 318
x Contents
16.7 Effect on microbial growth.................................. 319
16.8 Effect on seafood quality .................................... 320
16.9 Future trends in PEF ......................................... 321
16.10 References ................................................... 323
16.11 Acknowledgement ........................................... 329
17 Lactic acid bacteria in fish preservation ....................... 330
G. M. Hall, Loughborough University
17.1 Introduction .................................................. 330
17.2 The lactic acid bacteria (LAB) ............................... 330
17.3 Inhibitory effects ............................................. 332
17.4 Probiotic effect .............................................. 334
17.5 LAB fermentation of foods .................................. 335
17.6 LAB fermentation of fish .................................... 337
17.7 LAB in ensilation ............................................ 343
17.8 LAB fermentation of food fish ............................... 345
17.9 Future trends ................................................. 346
17.10 Sources of further information and advice ................... 346
17.11 References ................................................... 347
18 Fishdrying ...................................................... 350
P. E. Doe, University of Tasmania, Hobart
18.1 Introduction .................................................. 350
18.2 The drying process ........................................... 351
18.3 Spoilage of smoked, cured and dried fish .................... 351
18.4 Water activity and its significance ........................... 352
18.5 Drying methods .............................................. 354
18.6 Dried and cured fish products ................................ 354
18.7 Recent developments ........................................ 355
18.8 Quality assurance and control ................................ 356
18.9 References ................................................... 358
19 Quality management of stored fish ............................. 360
E. Martinsdottir, Icelandic Fisheries Laboratories, Reykjavik
19.1 Introduction: quality indices for fish ......................... 360
19.2 Guidelines for sensory evaluation of fish .................... 361
19.3 Sensory evaluation of fish ................................... 363
19.4 Developing a quality index .................................. 367
19.5 Using quality indices in storage management and
production planning .......................................... 369
19.6 Keeping fish under different storage conditions .............. 370
19.7 Future trends ................................................. 371
19.8 References ................................................... 374
19.9 Acknowledgements .......................................... 378
Contents xi
20 Maintaining the quality of frozen fish ......................... 379
N. Hedges, Unilever R D, Shambrook
20.1 Introduction .................................................. 379
20.2 Frozen supply chains ......................................... 380
20.3 Freezing of fish tissue ....................................... 381
20.4 Texture and flavour changes on frozen storage .............. 383
20.5 Texture changes on frozen storage ........................... 384
20.6 Flavour changes on frozen storage ........................... 389
20.7 Pre-freezing factors influencing storage stability ............. 392
20.8 The effect of freezing rate ................................... 397
20.9 Summary .................................................... 398
20.10 Future trends ................................................. 399
20.11 Further reading .............................................. 400
20.12 References ................................................... 400
21 Measuring the shelf-life of frozen fish ......................... 407
H. Rehbein, Institute of Fishery Technology and Fish Quality,
Hamburg
21.1 Introduction .................................................. 407
21.2 Deterioration in frozen fish .................................. 407
21.3 Indicators of deterioration in frozen fish ..................... 411
21.4 Biochemical indicators ....................................... 412
21.5 Physical indicators ........................................... 415
21.6 Sensory assessment .......................................... 417
21.7 Conclusions .................................................. 419
21.8 References ................................................... 419
22 Enhancing returns from greater utilization .................... 425
A. Gildberg, Norwegian Institute of Fisheries and Aquaculture
Research, Troms0
22.1 Introduction: the range of byproducts ........................ 425
22.2 Physical products............................................. 427
22.3 Products from enzymatic modifications ...................... 430
22.4 Functional and pharmaceutical byproducts ................... 435
22.5 Useful enzymes .............................................. 438
22.6 Future trends ................................................. 440
22.7 Sources of further information and advice ................... 441
22.8 References ................................................... 442
23 Species identification in processed seafoods .................... 450
C. G. Sotelo and R. I. Perez-Martin, Institute de Investigaciones
Marinas, Vigo
23.1 Introduction: the importance of species identification ........ 450
23.2 The problem of species identification in seafood products ... 451
23.3 The use of biomolecules as species markers ................. 452
xii Contents
23.4 The use of DNA for species identification:
DNA integrity and the effect of processing .................. 456
23.5 Polymerase Chain Reaction (PCR) techniques ............... 456
23.6 Methods not requiring a previous knowledge of the
sequence ..................................................... 458
23.7 Methods using sequence information ......................... 460
23.8 Future trends: rapid methods ................................. 465
23.9 Sources of further information and advice ................... 467
23.10 References ................................................... 467
24 Multivariate spectrometric methods for determining
quality attributes ................................................ 475
B. M. J0rgensen, Danish Institute for Fisheries Research, Lyngby
24.1 Introduction to multivariate spectroscopic methods .......... 475
24.2 Near-infrared (NIR)spectroscopy ............................. 476
24.3 Fluorescence spectroscopy ................................... 481
24.4 Nuclear magnetic resonance (NMR) sprectroscopy .......... 484
24.5 Future trends and sources and further information and
advice ....................................................... 490
24.6 References ................................................... 491
Index ....................................................... 495
|
| adam_txt |
Titel: Safety and quality issues in fish processing
Autor: Bremner, H. Allan
Jahr: 2002
Contents
List of contributors . xiii
1 Introduction . 1
H. Allan Bremner, Allan Bremner and Associates, Mount Coolum
Part 1 Ensuring safe products . 3
2 HACCP in the fisheries industry . 5
D. R. Ward, North Carolina State University, Raleigh
2.1 Introduction . 5
2.2 HACCP principles . 7
2.3 Hazards . 10
2.4 Developing and implementing HACCP plans . 11
2.5 Sanitation standard operating procedures (SSOPs) . 13
2.6 The new millennium . 15
2.7 Conclusion . 16
2.8 References . 16
3 HACCP in practice: the Thai fisheries industry . 18
5. Suwanrangsi, Thai Department of Fisheries, Bangkok
3.1 Introduction . 18
3.2 The development of HACCP systems in Thailand . 19
3.3 HACCP methodology . 20
3.4 Common problems in HACCP implementation . 22
3.5 Future trends . 26
vi Contents
3.6 Sources of further information and advice . 27
Appendix: Documented HACCP-based Quality Program . 29
4 HACCP in the fish canning industry . 31
L. Ababouch, FAO, Rome
4.1 Introduction . 31
4.2 The canning process, safety and spoilage . 32
4.3 The regulatory context . 34
4.4 Hazards in fish canning . 35
4.5 Spoilage of canned fish . 39
4.6 The application of GMP in the fish canning industry . 43
4.7 The application of HACCP in the fish canning industry . 43
4.8 Future trends . 51
4.9 Sources of further information and advice . 51
4.10 References and further reading . 51
5 Improving the control of pathogens in fish products . 54
L. Nilsson and L. Gram, Danish Institute for Fisheries Research,
Lyngby
5.1 Introduction . 54
5.2 Microbial health hazards in fish products . 55
5.3 Traditional preservation strategies . 58
5.4 New preservation strategies . 60
5.5 Biological preservation . 62
5.6 Use of lactic acid bacteria for food fermentation . 72
5.7 Non-thermal food processing techniques . 72
5.8 Conclusion and future trends . 73
5.9 References . 74
6 Identifying allergens in fish . 85
S. Yamada and E. Zychlinsky, Hitachi Chemical Diagnostics Inc.,
Mountain View; and H. Nolle, University of Copenhagen
6.1 Introduction: the pattern of fish allergy . 85
6.2 Materials and methodology for identifying allergens:
the case of tuna . 87
6.3 Analyzing results . 89
6.4 Future trends . 92
6.5 Sources of further information and advice . 92
6.6 References . 93
7 Identifying heavy metals in fish . 95
J. Oehlenschldger, Institute for Fishery Technology and Quality,
Hamburg
7.1 Introduction . 95
7.2 Mercury . 97
Contents vii
7.3 Lead . 100
7.4 Cadmium . 102
7.5 Copper . 104
7.6 Zinc . 105
7.7 Tin . 105
7.8 Aluminium . 106
7.9 Future trends . 107
7.10 Sources of further information and advice . 107
7.11 References . 108
8 Fish borne zoonotic parasites: epidemiology, detection and
elimination . 114
K. D. Murrell, Danish Centre for Experimental Parasitology,
Frederiksberg
8.1 Introduction . 114
8.2 Parasites of marine fish . 115
8.3 Parasites of freshwater fish: nematodes . 118
8.4 Parasites of freshwater fish: cestodes . 119
8.5 Parasites of freshwater fish: trematodes . 123
8.6 Prevention and decontamination: marine fish . 128
8.7 Prevention and decontamination: freshwater fish . 132
8.8 Future trends . 137
8.9 References . 138
9 Rapid detection of seafood toxins . 142
G. Palleschi, D. Moscone, L. Micheli and D. Botta, University of Rome
9.1 Introduction . 142
9.2 Immunosensors . 143
9.3 Domoic acid detection . 144
9.4 Okadaic acid detection . 147
9.5 Saxitoxin detection . 151
9.6 Prototype evaluation . 156
9.7 Conclusion and future trends . 156
9.8 References . 157
9.9 Acknowledgement . 160
Part II Analysing quality . 161
10 Understanding the concepts of quality and freshness in fish . 163
H. Allan Bremner, Allan Bremner and Associates, Mount Coolum
10.1 Introduction . 163
10.2 Quality and freshness as concepts . 164
10.3 Other approaches to concepts of quality . 167
10.4 Quality as a driving force . 169
viii Contents
10.5 Freshness . 170
10.6 Safety . 170
10.7 Future trends . 171
10.8 References. 171
11 The meaning of shelf-life . 173
A. Barbosa, University of Porto; H. Allan Bremner, Allan Bremner
and Associates, Mount Coolum; and P. Vaz-Pires, University of Porto
11.1 Introduction: the concept of shelf-life . 173
11.2 The beginning of shelf-life . 174
11.3 The end of shelf-life . 176
11.4 Are there several shelf-lives? . 178
11.5 Do we need the expression shelf-life? . 184
11.6 Future trends . 184
11.7 Sources of further information and advice . 186
11.8 References . 187
12 Modelling and predicting the shelf-life of seafood . 191
P. Dalgaard, Danish Institute for Fisheries Research, Lyngby
12.1 Introduction . 191
12.2 Modelling of shelf-life and quality attributes determined in
product storage trials . 192
12.3 Modelling of microbial kinetics . 199
12.4 Validation of shelf-life models . 208
12.5 Application software . 211
12.6 Future trends . 212
12.7 References . 213
13 The role of enzymes in determining seafood color, flavor
and texture . 220
N. Haard, University of California, Davis
13.1 Introduction: the importance of enzymes in postmortem
fish . 220
13.2 Enzymes in fish myosystems . 221
13.3 Postmortem physiology . 223
13.4 Biochemical changes in post-rigor muscle . 226
13.5 Enzymes and seafood color and appearance . 230
13.6 Enzymes and seafood flavor . 233
13.7 Enzymes and seafood texture . 235
13.8 The use of enzymes in seafood processing and quality
control . 238
13.9 Enzymes as seafood processing aids . 238
13.10 References . 243
Contents ix
14 Understanding lipid oxidation in fish . 254
/. P. Ashton, Unilever R D, Sharnbrook
14.1 Introduction . 254
14.2 The role of lipolysis in rancidity development . 256
14.3 Lipid oxidation reactions . 261
14.4 Methods to control lipid oxidation and off-flavour
development in fish . 267
14.5 The direct application of antioxidant(s) to fish . 267
14.6 Modification of the diet of farmed fish . 272
14.7 Modified atmosphere and vacuum packaging . 273
14.8 The effects of freezing . 274
14.9 Conclusion and future trends . 275
14.10 Sources of further information . 276
14.11 References . 277
14.12 Acknowledgements . 285
Part III Improving quality within the supply chain . 287
15 Quality chain management in fish processing . 289
M. Frederilcsen, Danish Institute of Fisheries Research, Lyngby
15.1 Introduction: the fish supply chain . 289
15.2 Definitions . 291
15.3 Organising quality chains . 293
15.4 An open price settling system . 295
15.5 Quality assurance systems . 296
15.6 Maintaining the cold chain . 296
15.7 Product traceability . 297
15.8 Inspection . 298
15.9 Organising a chain management system . 299
15.10 A common chain management philosophy . 299
15.11 Communication and cooperation . 301
15.12 Developing quality chains . 302
15.13 Future trends . 305
15.14 References . 306
16 New non-thermal techniques for processing seafood . 308
M. Gudmundsson and H. Hafsteinsson, Technological Institute of
Iceland, Reykjavik
16.1 Introduction . 308
16.2 The potential application of high pressure . 308
16.3 Effect on microbial growth . 309
16.4 Effect on seafood quality . 310
16.5 Other uses of high pressure and future trends . 317
16.6 The potential application of high-intensity
pulsed electric fields (PEF) . 318
x Contents
16.7 Effect on microbial growth. 319
16.8 Effect on seafood quality . 320
16.9 Future trends in PEF . 321
16.10 References . 323
16.11 Acknowledgement . 329
17 Lactic acid bacteria in fish preservation . 330
G. M. Hall, Loughborough University
17.1 Introduction . 330
17.2 The lactic acid bacteria (LAB) . 330
17.3 Inhibitory effects . 332
17.4 Probiotic effect . 334
17.5 LAB fermentation of foods . 335
17.6 LAB fermentation of fish . 337
17.7 LAB in ensilation . 343
17.8 LAB fermentation of food fish . 345
17.9 Future trends . 346
17.10 Sources of further information and advice . 346
17.11 References . 347
18 Fishdrying . 350
P. E. Doe, University of Tasmania, Hobart
18.1 Introduction . 350
18.2 The drying process . 351
18.3 Spoilage of smoked, cured and dried fish . 351
18.4 Water activity and its significance . 352
18.5 Drying methods . 354
18.6 Dried and cured fish products . 354
18.7 Recent developments . 355
18.8 Quality assurance and control . 356
18.9 References . 358
19 Quality management of stored fish . 360
E. Martinsdottir, Icelandic Fisheries Laboratories, Reykjavik
19.1 Introduction: quality indices for fish . 360
19.2 Guidelines for sensory evaluation of fish . 361
19.3 Sensory evaluation of fish . 363
19.4 Developing a quality index . 367
19.5 Using quality indices in storage management and
production planning . 369
19.6 Keeping fish under different storage conditions . 370
19.7 Future trends . 371
19.8 References . 374
19.9 Acknowledgements . 378
Contents xi
20 Maintaining the quality of frozen fish . 379
N. Hedges, Unilever R D, Shambrook
20.1 Introduction . 379
20.2 Frozen supply chains . 380
20.3 Freezing of fish tissue . 381
20.4 Texture and flavour changes on frozen storage . 383
20.5 Texture changes on frozen storage . 384
20.6 Flavour changes on frozen storage . 389
20.7 Pre-freezing factors influencing storage stability . 392
20.8 The effect of freezing rate . 397
20.9 Summary . 398
20.10 Future trends . 399
20.11 Further reading . 400
20.12 References . 400
21 Measuring the shelf-life of frozen fish . 407
H. Rehbein, Institute of Fishery Technology and Fish Quality,
Hamburg
21.1 Introduction . 407
21.2 Deterioration in frozen fish . 407
21.3 Indicators of deterioration in frozen fish . 411
21.4 Biochemical indicators . 412
21.5 Physical indicators . 415
21.6 Sensory assessment . 417
21.7 Conclusions . 419
21.8 References . 419
22 Enhancing returns from greater utilization . 425
A. Gildberg, Norwegian Institute of Fisheries and Aquaculture
Research, Troms0
22.1 Introduction: the range of byproducts . 425
22.2 Physical products. 427
22.3 Products from enzymatic modifications . 430
22.4 Functional and pharmaceutical byproducts . 435
22.5 Useful enzymes . 438
22.6 Future trends . 440
22.7 Sources of further information and advice . 441
22.8 References . 442
23 Species identification in processed seafoods . 450
C. G. Sotelo and R. I. Perez-Martin, Institute de Investigaciones
Marinas, Vigo
23.1 Introduction: the importance of species identification . 450
23.2 The problem of species identification in seafood products . 451
23.3 The use of biomolecules as species markers . 452
xii Contents
23.4 The use of DNA for species identification:
DNA integrity and the effect of processing . 456
23.5 Polymerase Chain Reaction (PCR) techniques . 456
23.6 Methods not requiring a previous knowledge of the
sequence . 458
23.7 Methods using sequence information . 460
23.8 Future trends: rapid methods . 465
23.9 Sources of further information and advice . 467
23.10 References . 467
24 Multivariate spectrometric methods for determining
quality attributes . 475
B. M. J0rgensen, Danish Institute for Fisheries Research, Lyngby
24.1 Introduction to multivariate spectroscopic methods . 475
24.2 Near-infrared (NIR)spectroscopy . 476
24.3 Fluorescence spectroscopy . 481
24.4 Nuclear magnetic resonance (NMR) sprectroscopy . 484
24.5 Future trends and sources and further information and
advice . 490
24.6 References . 491
Index . 495 |
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| discipline_str_mv | Chemie / Pharmazie Lebensmitteltechnologie |
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| index_date | 2024-07-02T15:30:26Z |
| indexdate | 2024-07-09T20:43:03Z |
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| spelling | Safety and quality issues in fish processing ed. by H. Allan Bremner 1. publ. Boca Raton, Fla. [u.a.] CRC Press 2002 Cambridge, Engl. XVII, 507 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Produits de la pêche - Traitement - Qualité - Contrôle Fishery processing Quality control Qualität (DE-588)4047966-3 gnd rswk-swf Sicherheit (DE-588)4054790-5 gnd rswk-swf Fischverarbeitung (DE-588)4135772-3 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Fischverarbeitung (DE-588)4135772-3 s Qualität (DE-588)4047966-3 s DE-604 Sicherheit (DE-588)4054790-5 s b DE-604 Bremner, H. Allan Sonstige oth HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=014957942&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
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| title | Safety and quality issues in fish processing |
| title_auth | Safety and quality issues in fish processing |
| title_exact_search | Safety and quality issues in fish processing |
| title_exact_search_txtP | Safety and quality issues in fish processing |
| title_full | Safety and quality issues in fish processing ed. by H. Allan Bremner |
| title_fullStr | Safety and quality issues in fish processing ed. by H. Allan Bremner |
| title_full_unstemmed | Safety and quality issues in fish processing ed. by H. Allan Bremner |
| title_short | Safety and quality issues in fish processing |
| title_sort | safety and quality issues in fish processing |
| topic | Produits de la pêche - Traitement - Qualité - Contrôle Fishery processing Quality control Qualität (DE-588)4047966-3 gnd Sicherheit (DE-588)4054790-5 gnd Fischverarbeitung (DE-588)4135772-3 gnd |
| topic_facet | Produits de la pêche - Traitement - Qualité - Contrôle Fishery processing Quality control Qualität Sicherheit Fischverarbeitung Aufsatzsammlung |
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