Aquatic Product Processing Technology (Second Edition)

Author: Hall
Publisher:
Publish Date: 2002-06-01
Features: This book is the same as the edition, covering existing fish processing methods, new processing technologies, and relevant literature. The first five chapters discuss the biochemistry of fish affecting processing, salting, fish paste and minced meat, cooling and freezing, and canned processing. Since these existing processing methods are relatively mature, this book does not provide extensive introductions to their processes and basic knowledge but focuses on innovative and advanced theories. The last four chapters introduce new fields related to fish processing, primarily targeting the increasing globalization trend of the fish processing industry and the growing demand from regulations and consumers for higher-quality and safer products. One chapter reviews various common methods for identifying species of raw fish and processed fish products. The increasing demand for fish products and the decline in the catch of commercially important fish species have led to issues of using cheaper fish species as substitutes and adulteration. The detection of these issues currently relies on some sophisticated analytical techniques based on electrophoresis. Another chapter discusses improvements in modified atmosphere packaging, focusing on pathogenic bacteria, including some recently discovered pathogens. The following chapters describe the application of Hazard Analysis and Critical Control Points (HACCP) in fish processing management. As fish processing becomes increasingly complex and processing locations move closer to fishing sites, processors, whether in developed or developing countries, must comply with hygiene regulations of export markets. As a management tool, the importance of HACCP is growing in the fisheries sector, and this chapter introduces its application. Finally, considering the increased transportation of fish to more distant markets, there is a chapter on the relationship between temperature and fish quality. This chapter not only demonstrates the successful prediction of quality changes during transportation using temperature monitoring charts but also involves simple heat transfer calculations that can be used to estimate the amount of ice needed in less complex distribution systems.