Safety and Quality Issues in Fish ProcessingThe 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.
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Table des matières
| 3 | |
| 5 | |
| 18 | |
| 31 | |
| 54 | |
| 95 | |
| 114 | |
Chapter 9
Rapid detection of seafood toxins | 142 |
Chapter 15 Quality chain management in fish processing | 287 |
Chapter 16 New nonthermal techniques for processing seafood | 308 |
Chapter 17
Lactic acid bacteria in fish preservation | 330 |
Chapter 18
Fish drying | 350 |
Chapter 19
Quality management of stored fish | 360 |
Chapter 20
Maintaining the quality of frozen fish | 379 |
Chapter 21
Measuring the shelflife of frozen fish | 407 |
Chapter 22 Enhancing returns from greater utilization | 425 |
Chapter 10 Understanding the concepts of quality and freshness in fish | 161 |
Chapter 11 The meaning of shelflife | 173 |
Chapter 12 Modelling and predicting the shelflife of seafood | 191 |
Chapter 13 The role of enzymes in determining seafood color flavor and texture | 220 |
Chapter 14
Understanding lipid oxidation in fish | 254 |
Chapter 23 Species identification in processed seafoods | 450 |
Chapter 24 Multivariate spectrometric methods for determining quality attributes | 475 |
Index | 495 |
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Expressions et termes fréquents
analysis antioxidants application aquaculture aquatic Atlantic cod bacteriocins Biochem Bremner byproducts chain changes chemical compounds concentration consumer contain cooked Dalgaard denaturation detection determination effect enzymes extracts factors fatty acids fillets fish muscle fish products fish sauce fish species fishery products flavour Food Chem Food Microbiol Food Sci freezing fresh fish frozen fish frozen storage growth HACCP HACCP plan HACCP systems hazards high pressure histamine Huss hydrolysis inactivation increased industry infection inhibition lactic acid bacteria lipid lipid oxidation Listeria monocytogenes lysozyme mackerel marine measurement meat membrane mercury methods microbial microorganisms minced myofibrils myosin nisin parameters parasites pathogenic phospholipids prediction preservation processing proteins rainbow trout rancidity raw material reaction salmon salt sample saxitoxin seafood sensory evaluation shelf-life shellfish shrimp spoilage studies surimi techniques Technol Technology temperature texture tissue tocopherol toxins tuna water activity
