Cover -- Title Page -- Copyright -- Contents -- About the IFST Advances in Food Science Book Series -- List of Contributors -- Preface -- Chapter 1 Introduction to Seafood Processing-Assuring Quality and Safety of Seafood -- 1.1 Introduction -- 1.2 Seafood spoilage -- 1.3 Seafood hazards -- 1.4 Getting the optimum quality of the raw material -- 1.4.1 Pre-mortem handling -- 1.4.2 Post-mortem handling -- 1.5 Seafood processing -- 1.6 Quality, safety and authenticity assurance -- 1.7 Future trends -- References -- Part I Processing Technologies -- Chapter 2 Shellfish Handling and Primary Processing -- 2.1 Introduction -- 2.1.1 Health hazards associated with molluscan shellfish -- 2.2 Shellfish harvesting -- 2.2.1 Growing area -- 2.2.2 Water quality -- 2.3 Bivalve shellfish handling -- 2.3.1 Temperature control -- 2.3.2 Transportation and storage -- 2.3.3 Retail handling -- 2.4 Shellfish primary processing -- 2.4.1 Shucking -- 2.4.2 Packing -- 2.4.3 Post-harvest processes -- 2.5 Bivalve shellfish depuration -- 2.5.1 Factors affecting depuration -- 2.5.2 Facilities -- 2.5.3 Water disinfection -- 2.6 Shellfish labelling -- 2.7 Conclusion -- Acknowledgements -- References -- Chapter 3 Chilling and Freezing of Fish -- 3.1 Introduction -- 3.2 Post-mortem changes at chilled storage temperatures -- 3.2.1 Rigor mortis -- 3.2.2 Protein changes -- 3.2.3 Lipid changes -- 3.2.4 Microbial changes -- 3.3 Effect of freezing temperatures on quality-related processes -- 3.3.1 The freezing process -- 3.3.2 Frozen storage temperatures -- 3.4 Fresh fish chain -- 3.4.1 Handling and processing on board fish vessels -- 3.4.2 Landing, sorting and first sale -- 3.4.3 Transport and wholesaler/central storage -- 3.4.4 Super-chilling -- 3.5 Frozen fish chain -- 3.5.1 Freezing systems -- 3.5.2 Frozen storage -- 3.5.3 Thawing -- 3.5.4 Storage life.

3.6 Legislation -- 3.7 Recommendations -- References -- Chapter 4 Heat Processing of Fish -- 4.1 Introduction -- 4.2 Basic principles -- 4.3 Best available technology for thermal processing of fish -- 4.4 Quality changes during heat treatment of fish -- 4.4.1 Process design effects on product quality -- 4.4.2 Biochemical changes during heating -- 4.4.3 Cook loss -- 4.4.4 Water holding capacity -- 4.4.5 Texture and colour changes -- Acknowledgement -- References -- Chapter 5 Irradiation of Fish and Seafood -- 5.1 Introduction -- 5.2 Quality of irradiated fish and fishery products and shelf life extension -- 5.2.1 Fish -- 5.2.2 Shellfish, crustaceans and molluscs -- 5.3 Microflora of irradiated fish and fishery products -- 5.3.1 Fish -- 5.3.2 Shellfish, crustaceans and molluscs -- 5.4 Conclusions -- References -- Chapter 6 Preservation of Fish by Curing -- 6.1 Introduction -- 6.2 Salting -- 6.2.1 Salting methods -- 6.2.2 Processes for salted fish products -- 6.2.3 Changes in fish muscle during salting -- 6.2.4 Heavily salted fish products -- 6.3 Marinating -- 6.3.1 Introduction -- 6.3.2 Marinating methods -- 6.3.3 Ingredients used in marinating -- 6.3.4 Factors affecting the quality of marinated products -- 6.3.5 Changes in fish muscle during marinating -- 6.3.6 Storage of marinated fish products -- 6.4 Smoking -- 6.4.1 Introduction -- 6.4.2 Smoking method -- 6.4.3 Changes in fish muscle during smoking -- 6.4.4 Factors affecting the quality of smoked fish products -- 6.4.5 Packaging and storage of smoked fish products -- References -- Chapter 7 Drying of Fish -- 7.1 Introduction -- 7.2 Principles of drying -- 7.2.1 Mass and heat transfer during drying -- 7.2.2 Drying kinetics -- 7.2.3 Water activity -- 7.3 Drying methods -- 7.3.1 Sun drying -- 7.3.2 Solar drying -- 7.3.3 Heat pump drying -- 7.3.4 Freeze-drying.

7.3.5 Osmotic dehydration -- 7.4 Changes in fish muscle during drying -- 7.4.1 Changes in chemical properties of fish muscle -- 7.4.2 Changes in physical properties of fish muscle -- 7.4.3 Effect of drying on the nutritional properties of fish -- 7.5 Packing and storage of dried fish products -- References -- Chapter 8 Fish Fermentation -- 8.1 Definition of the term fermentation in food technology -- 8.2 Fermented foods worldwide -- 8.3 Lactic acid fermentation -- 8.4 Traditional salt/fish fermentation -- 8.4.1 Classification of fermented fish -- 8.4.2 World fermented fish products -- 8.5 Future trends in fish fermentation technology -- References -- Chapter 9 Frozen Surimi and Surimi-based Products -- 9.1 Fish material for frozen surimi -- 9.2 Principles and process of frozen surimi production -- 9.2.1 Fish material -- 9.2.2 Washing and scaling of fish -- 9.2.3 Sorting of fish -- 9.2.4 Filleting of fish -- 9.2.5 Mechanical separation of fish -- 9.2.6 Leaching -- 9.2.7 Refining -- 9.2.8 Dewatering -- 9.2.9 Blending of cryoprotectants -- 9.2.10 Freezing -- 9.2.11 Frozen storage and transport -- 9.3 Characteristics of fish material and manufacturing technology -- 9.3.1 Surimi from dark-fleshed fatty fish species -- 9.3.2 Surimi production from fish species with high protease activity in the muscle -- 9.4 Denaturation of fish protein by freezing and its prevention -- 9.4.1 Stability of fish protein -- 9.4.2 Substances promoting protein denaturation during frozen storage -- 9.4.3 Cryoprotectants and their mechanism of action -- 9.4.4 Effects of polyphosphates -- 9.5 Evaluation of surimi quality -- 9.6 Surimi-based products -- 9.6.1 The production of surimi-based products in the world -- 9.6.2 General processing techniques of surimi-based products.

9.6.3 Recent technological changes in the production of surimi-based products -- 9.7 Future prospective -- References -- Chapter 10 Packaging of Fish and Fishery Products -- 10.1 Introduction -- 10.2 MAP principles and importance for packaging fresh fish -- 10.2.1 Principles of MAP -- 10.2.2 Importance of MAP -- 10.3 Non-microbial effects of MAP -- 10.3.1 Effect on sensorial quality -- 10.3.2 Effect on oxidative rancidity -- 10.4 Effects of MAP on fish spoilage -- 10.4.1 Effect of MAP on the spoilage microbiota -- 10.4.2 Effect of MAP on the spoilage mechanism -- 10.5 Effects of MAP on the microbial safety of fish products -- 10.5.1 Listeria monocytogenes -- 10.5.2 Clostridium botulinum -- 10.6 Application of MAP on fish and fishery products -- 10.6.1 Fresh fish -- 10.6.2 Fresh crustaceans -- 10.6.3 Fresh molluscs -- 10.6.4 Smoked fish products -- 10.7 Packaging materials and future developments -- 10.7.1 Barrier materials -- 10.7.2 Active and intelligent packaging -- 10.7.3 New resources for packaging materials -- References -- Chapter 11 Fish Waste Management -- 11.1 Introduction -- 11.2 Treatment methods -- 11.2.1 Hydrolysis -- 11.2.2 Bioremediation -- 11.2.3 Anaerobic treatment -- 11.2.4 Filtration/screening -- 11.2.5 Miscellaneous/multifunctional methods -- 11.3 Uses of fish waste -- 11.3.1 Animal feed -- 11.3.2 Biodiesel/biogas -- 11.3.3 Natural pigments -- 11.3.4 Food industry/cosmetics -- 11.3.5 Waste management -- 11.3.6 Miscellaneous uses -- 11.4 Inputs and outputs in fisheries -- References -- Electronic Sources -- Chapter 12 Fish Processing Installations: Sustainable Operation -- 12.1 Introduction -- 12.1.1 Defining sustainability -- 12.1.2 Sustainability criteria -- 12.1.3 Climate change -- 12.2 Assessment tools -- 12.2.1 Carbon footprinting -- 12.2.2 Life cycle assessment -- 12.2.3 Supply chain.

12.3 Process operations -- 12.3.1 Introduction -- 12.3.2 Pre-processing -- 12.3.3 Canning -- 12.3.4 Smoking -- 12.3.5 Freezing and chilling -- 12.3.6 Surimi production -- 12.3.7 Fish meal and fish oil -- 12.3.8 Fermented products -- 12.4 Production efficiency -- 12.4.1 Introduction -- 12.4.2 Cleaner production -- 12.4.3 Management approaches -- 12.5 On-board processing -- 12.5.1 Introduction -- 12.5.2 Advantages and disadvantages -- 12.5.3 Sustainability aspects -- 12.5.4 Plant design -- 12.6 Conclusions -- References -- Chapter 13 Value-added Seafood -- 13.1 Introduction -- 13.2 Value-added product development -- 13.3 Market-driven -- 13.4 Values-driven -- 13.5 Health-driven -- 13.6 Resource-driven -- 13.7 Technology-driven -- 13.8 Conclusions -- References -- Part II Quality and Safety Issues -- Chapter 14 Seafood Quality Assessment -- 14.1 Why is quality assessment of aquatic animals multifarious and complex? -- 14.2 Fish composition -- 14.2.1 Introduction -- 14.2.2 Categories of fish species -- 14.2.3 Fish muscle -- 14.2.4 Nutritional composition -- 14.3 Fish freshness -- 14.3.1 What is fish freshness and how can it be defined? -- 14.3.2 Freshness and quality relationship -- 14.3.3 Some indicators for the freshness determination of fish -- 14.4 Sensory methods -- 14.4.1 EU quality grading scheme -- 14.4.2 The Torry scheme for cooked fillets -- 14.4.3 Quality Index Method -- 14.5 Chemical methods -- 14.5.1 Traditional methods as TVB-N, TMAO, TMA, DMA -- 14.5.2 Biogenic amines -- 14.5.3 K-value -- 14.6 Physical methods -- 14.6.1 pH -- 14.6.2 Eye fluid refractive index -- 14.7 Instrumental methods and automation -- 14.7.1 Fischtester and Torrymeter -- 14.7.2 VIS/NIR spectroscopy -- 14.7.3 Electronic nose -- 14.7.4 Colour measurement -- 14.7.5 Texture measurement -- 14.7.6 NMR (Nuclear Magnetic Resonance).

14.8 Imaging technologies and machine vision.