Safety and Quality Issues in Fish Processing - 1st Edition - ISBN: 9781855735521, 9781855736788

Safety and Quality Issues in Fish Processing

1st Edition

Editors: H A Bremner
Hardcover ISBN: 9781855735521
eBook ISBN: 9781855736788
Imprint: Woodhead Publishing
Published Date: 25th July 2002
Page Count: 520
Tax/VAT will be calculated at check-out
180.00
290.00
225.00
Unavailable
Compatible Not compatible
VitalSource PC, Mac, iPhone & iPad Amazon Kindle eReader
ePub & PDF Apple & PC desktop. Mobile devices (Apple & Android) Amazon Kindle eReader
Mobi Amazon Kindle eReader Anything else

Institutional Access


Table of Contents

Part 1 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 2 Analysing quality: Understanding concepts of quality and freshness in fish; Meaning of shelf-life; Modelling and predicting shelf-life of seafood; Role of enzymes in determining seafood colour, flavour and texture; Understanding lipid oxidation in fish. Part 3 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 quality of frozen fish; Measuring shelf-life of frozen fish; Enhancing returns from greater utilization; Species identification in processed seafoods; Multivariate spectrometric methods for determining quality attibutes.


Description

Part 1 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 2 Analysing quality: Understanding concepts of quality and freshness in fish; Meaning of shelf-life; Modelling and predicting shelf-life of seafood; Role of enzymes in determining seafood colour, flavour and texture; Understanding lipid oxidation in fish. Part 3 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 quality of frozen fish; Measuring shelf-life of frozen fish; Enhancing returns from greater utilization; Species identification in processed seafoods; Multivariate spectrometric methods for determining quality attibutes.

Key Features

  • Addresses how to provide fish products which are safe and also meet consumers’ increasingly demanding requirements for quality
  • Examines ways of ensuring safe products, from the application of HACCP systems in an international supply chain to the identification and control of hazards from pathogens, allergens, heavy metals, parasites and toxins
  • Outlines how to identify and control hazards, from pathogens and allergens to heavy metals, parasites and toxins

Readership

Academics, seafood processors, regulators and students


Details

No. of pages:
520
Language:
English
Copyright:
© Woodhead Publishing 2002
Published:
Imprint:
Woodhead Publishing
eBook ISBN:
9781855736788
Hardcover ISBN:
9781855735521

Reviews

…an interesting mix of thought provoking philosophy, excellent up-to-date well-referenced topic reviews useful practical, technical advice, as well as very recent research results, plus ideas about future trends., Food Science and Technology
Professor Bremner provides a thorough, comprehensive volume reviewing current and near future safety and quality issues confronting the seafood industry. The book will make a welcome and needed addition to the library of academics, seafood processors, regulators and students., Journal of Aquatic Food Product Technology
…a comprehansive standard work on defining, measuring and improving the safety and quality of fish products., Advances in Food Sciences


About the Editors

H A Bremner Editor

Professor H. Allan Bremner is an internationally-known authority on aspects of fish quality. He recently retired from the Danish Institute for Fisheries Research and now has his own consultancy.

Affiliations and Expertise

formerly Danish Institute of Fisheries Research, Denmark