Safety and quality issues in fish processing

Protect and expand your market share for fish products with the help of a thorough understanding of the principles of safety and quality in fish processing and product development

The processing and supply of fish is a huge global business. Like all sectors of the food industry, its success depends on providing products which are safe and which meet consumers' demanding requirements for quality. This hardback book, produced by an international panel of experts, provides a comprehensive overview of these aspects of fish product manufacturing, storage and distribution.

Part 1 addresses safety assurance, with considerable emphasis on HACCP and detailed description of the main hazards relevant to fish products (e.g. pathogens, parasites, allergens, heavy metals). Part 2 looks in detail at defining and determining quality, with considerations of issues like freshness, shelf-life, enzyme-mediated changes and lipidoxidation. The final part contains a series of chapters looking at achieving, maintaining and generally managing quality along the supply chain, with emphasis on how processing technology can be used to help optimise quality. As a comprehensive overview, the book provides a standard reference source for anyone involved in defining, measuring and improving the quality and safety of fish products.

Contents

Introduction

Part I - 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 II - Analysing quality

• Understanding the concepts of quality and freshness in fish
• The meaning of shelf-life
• Modelling and predicting the shelf-life of seafood
• The role of enzymes in determining seafood colour, flavour and texture
• Understanding lipid oxidation in fish

Part III - 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 the quality of frozen fish
• Measuring the shelf-life of frozen fish
• Enhancing returns from greater utilisation
• Species identification in processed seafoods
• Multivariate spectrometric methods for determining quality attributes

Hardback book - 507 pages