Advances in Fish Processing Technology

Transcription

1 SUB Hamburg A/ Advances in Fish Processing Technology D.P. Sen ALLIED PUBLISHERS PRIVATE LIMITED New Delhi Mumbai Kolkata Lucknow * Chjennai Nagpur Bangalore Hyderabad Ahmedabad

2 Contents Dedication Foreword Preface Acknowledgements Introduction Abbreviations v vii ix xi xv xvii 1. Resources, Their Utilisation Emerging Trends Introduction Fishery Resources Aquaculture Disposition of World Catch Imports and Exports Concluding Remarks 39 References Chemical Composition and Their Technological Significance Introduction Proximate Composition Variation in Proximate Composition Different Organs Water Proteins Lipid Compounds of Extractive Fraction Electrolytes and Trace Elements Vitamins 103

3 xxii Contents 2.11 Pigments Selected Miscellaneous Constituents Concluding Remarks 110 References Fish Odours and Flavours Introduction Odour and Flavour Types of Fish Odour and Flavour Odour and Flavour of Very Fresh Fish Flavourous Substances in Fish Flavours of Crustaceans and Molluscs Flavour Change During Handling, Storage and Prosessing 136 3*8 Flavour-Products of Japan Deodourisation of Fish and Fish Protein Concentrate (FPC) Concluding Remarks 145 References Fresh Fish Handling and Chill Storage Introduction Wet Fish Utilisation in India Rigor Mortis Autolysis Bacterial Spoilage Chill Storage of Fish Concluding Remarks 195 References Modified Atmosphere Packaging of Seafoods Introduction What is Map Advantages and Disadvantages of Map Gases of Map Cooling and Temperature of Storage Bacteriology of Map Sensory Assessment Objective Assessment of Quality Microbiological Safety 214

4 Contents xxiii 5.10 Packaging Shelf Life of Map Products Adjunct Treatments Residual Effect of Carbon Dioxide of Map Products Map and Freshwater Carp (Catla catla) Process and Guidelines for Handling Preservation with Ammonia Concluding Remarks 223 References Assessment of Freshness Quality 228,6.1 Introduction Sensory Assessment Physical Methods Chemical Methods Quality Assessment of Tropical Freshwater Fish Concluding Remarks 249 References Traditional Salted and Dried Fish Products Introduction Cured Fish Products in Indian Economy Traditional Methods and Products of India Salting Drying Microbiological Spoilage Insect Infestation Browning of SunDried and Salted Products Common Salt Effect of Salting and Drying Use of Preservative Chemicals Packaging Concluding-Remarks 295 References Proteolysed Fish Products Traditional Fermented Fish Products of South East and East Asia 305 > 8.2 Traditional Semi-Preserved Fish Products of Europe 313

5 xxiv Contents 8.3 Fish Silage Fish Protein Hydrolystate (FPH) Concluding Remarks 334 References Minced Fish Technology Introduction What is Minced Fish? Raw Materials Quality and Anatomical Considerations Fatty Fish for Minced Products Process Proximate Composition * Functional Quality of Minced Fish Frozen Storage of Mince Additives Code of Practice Standard Advantages of Minced Fish Minced Fish Based Products Concluding Remarks 366 References Retort Pouch Processing Technology Introduction Retortable Plastic Packages Principle of Retort Pouch Technology (RPT) and Pouch-Geometry Retort Pouch Processing of Fish Products Quality Control Production Systems Commercially Available Concluding Remarks 387 References Surimi and Surimi-Based Products Introduction Minced Fish, Raw Surimi and Frozen Surimi Cryoprotectants Principle of Surimi Production 391

6 Contents xxv 11.5 Gel-Formation Surimi-based Products Concluding Remarks 411 References Irradiation in Fish Processing Introduction Radiation and its Sources Wholesomeness Aspect Irradiation Process Radiation Induced Changes Packaging Radurization of Tropical Fish Radicidation Radappertization Dehydro Irradiation Processing Miscellaneous Processes Identification of Irradiated Fish Concluding Remarks 452 References Antarctic Krill and Its Processing Introduction Biomass and Harvest Chemical Composition and Nutritive Value Technological Problems Associated with Handling Handling and Processing Concluding Remarks 469 References Microwave in Fish Handling and Processing Introduction Mechanism of Microwave Heating Cooking Time Applications in Fish Handling and Processing Concluding Remarks 482 References 483

7 xxvi Contents 15. Fish Food Products Introduction Fish Protein Concentrate (FPC) Partially Hydrolysed and Deodourised (PHD) Fish Flour Intermediate Moisture Fish Cake Marinebeef Texturised "Meat" from Fish Fish Sausage Dehydrated Protein-Rich Foods Fish Paste Fish Soup Powder and Tablets Dehydrated Curried Fish Mince Fish Based Extrusion Products Convenience Fish Products from Thermally Processed Fish Freeze-Dried Shrimp Products Requiring Frozen Storage Cheese-like Products from Fish Protein Drink from Fish Protein Isolate Broth from Shrimp Waste Concluding Remarks 526 References Advances in Freezing Technology Introduction Freezing-out of Water Microbiology of Frozen Fish Effect on Proteins Major Changes in Frozen Stored'Seafoods Freezing of Pre- and Post-Rigor Fish Freezing of Precooked Fish Freezing Quality Assessment of Frozen Shrimps Storage-life of Frozen Seafoods Concluding Remarks 570 References Shrimp Culture, Shrimp Feed, Melanosis and Moulting Introduction 576

8 Contents xxvii 17.2 Shrimp Culture Shrimp Feed Melanosis Moulting Concluding Remarks 612 References Selected By-products from Sea Chi tin, Chitosan and Glucosamine Leather from Fish Skin Collagen Fibre and Surgical Suture By-products From Seaweeds: Alginate, Agar, Carrageenan and Bioactive Substances 631 References Fatty Acids, Fish Oil and Fish in Health and Nutrition Introduction Fish Oil In Coronary Heart Disease Fish, Fish Oil, Eicosanoids In Health And Disease Linoleic Acid, ALA, AA, EPA and DHA, and their Interconvertibility Vitamin E, Fish Oil and Lipid Peroxidation Fish Oil Vs Fish Fish Oil Marine Oil in India and Concluding Remarks 675 Appendix Addendum 678 References Fishborne Pathogens and Depuration Introduction Pathogenicity of Seafoods Dietary Tradition and Its Implication Fishborne Pathogens Fish and Seafood-borne Viruses Parasites Molluscan Shellfish Borne Disease and Depuration Pathogens of Wastewater Aquaculture 715

9 xxviii Contents 20.9 Concluding Remarks 718 References Toxins, Pollutants and Contaminants Introduction Toxins From Fish and Seafoods Pollutants - Pesticide Residue Contaminants: Heavy Metals and other Elements Concluding Remarks 768 References 768 Addendum A Environmental Chemical Contaminant and Pesticide Tolerances, Action Levels, and Guidance Levels (USA) B Tolerance Limit of Pesticide Residue and Poisonous Elements (India) Quality Management Introduction Source of Pathogens Hazard Analysis Critical Control Point ISO International and National Advisory, and Ragulatory Authorities Methodology for Evaluation of Bacteriological Quality Code of Practice and Quality Standards Concluding Remarks 802 References 802 Index 805