Advances in Fish Processing Technology

SUB Hamburg A/516614 Advances in Fish Processing Technology D.P. Sen ALLIED PUBLISHERS PRIVATE LIMITED New Delhi Mumbai Kolkata Lucknow * Chjennai Nagpur Bangalore Hyderabad Ahmedabad

Contents Dedication Foreword Preface Acknowledgements Introduction Abbreviations v vii ix xi xv xvii 1. Resources, Their Utilisation Emerging Trends 1 1.1 Introduction 1 1.2 Fishery Resources 2 1.3 Aquaculture 14 1.4 Disposition of World Catch 20 1.5 Imports and Exports 34 1.6 Concluding Remarks 39 References 41 2. Chemical Composition and Their Technological Significance 43 2.1 Introduction 43 2.2 Proximate Composition 44 2.3 Variation in Proximate Composition 45 2.4 Different Organs 62 2.5 Water 64 2.6 Proteins 66 2.7 Lipid 75 2.8 Compounds of Extractive Fraction 92 2.9 Electrolytes and Trace Elements 96 2.10 Vitamins 103

xxii Contents 2.11 Pigments 105 2.12 Selected Miscellaneous Constituents 107 2.13 Concluding Remarks 110 References 110 3. Fish Odours and Flavours 120 3.1 Introduction 120 3.2 Odour and Flavour 121 3.3 Types of Fish Odour and Flavour 121 3.4 Odour and Flavour of Very Fresh Fish 122 3.5 Flavourous Substances in Fish 124 3.6 Flavours of Crustaceans and Molluscs 133 3.7 Flavour Change During Handling, Storage and Prosessing 136 3*8 Flavour-Products of Japan 141 3.9 Deodourisation of Fish and Fish Protein Concentrate (FPC) 144 3.10 Concluding Remarks 145 References 146 4. Fresh Fish Handling and Chill Storage 151 4.1 Introduction 151 4.2 Wet Fish Utilisation in India 151 4.3 Rigor Mortis 152 4.4 Autolysis 164 4.5 Bacterial Spoilage 167 4.6 Chill Storage of Fish 175 4.7 Concluding Remarks 195 References 195 5. Modified Atmosphere Packaging of Seafoods 203 5.1 Introduction 203 5.2 What is Map 203 5.3 Advantages and Disadvantages of Map 205 5.4 Gases of Map 205 5.5 Cooling and Temperature of Storage 208 5.6 Bacteriology of Map 209 5.7 Sensory Assessment 210 5.8 Objective Assessment of Quality 212 5.9 Microbiological Safety 214

Contents xxiii 5.10 Packaging 215 5.11 Shelf Life of Map Products 217 5.12 Adjunct Treatments 218 5.13 Residual Effect of Carbon Dioxide of Map Products 219 5.14 Map and Freshwater Carp (Catla catla) 219 5.15 Process and Guidelines for Handling 220 5.16 Preservation with Ammonia 222 5.17 Concluding Remarks 223 References 224 6. Assessment of Freshness Quality 228,6.1 Introduction 228 6.2 Sensory Assessment 229 6.3 Physical Methods 235 6.4 Chemical Methods 238 6.5 Quality Assessment of Tropical Freshwater Fish 247 6.6 Concluding Remarks 249 References 249 7. Traditional Salted and Dried Fish Products 254 7.1 Introduction 254 7.2 Cured Fish Products in Indian Economy 255 7.3 Traditional Methods and Products of India 255 7.4 Salting 261 7.5 Drying 267 7.6 Microbiological Spoilage 277 7.7 Insect Infestation 279 7.8 Browning of SunDried and Salted Products 283 7.9 Common Salt 284 7.10 Effect of Salting and Drying 287 7.11 Use of Preservative Chemicals 290 7.12 Packaging 294 7.13 Concluding-Remarks 295 References 295 8. Proteolysed Fish Products 305 8.1 Traditional Fermented Fish Products of South East and East Asia 305 > 8.2 Traditional Semi-Preserved Fish Products of Europe 313

xxiv Contents 8.3 Fish Silage. 315 8.4 Fish Protein Hydrolystate (FPH) 319 8.5 Concluding Remarks 334 References 335 9. Minced Fish Technology 340 9.1 Introduction 340 9.2 What is Minced Fish? 340 9.3 Raw Materials 340 9.4 Quality and Anatomical Considerations 344 9.5 Fatty Fish for Minced Products 348 9.6 Process 348 9.7 Proximate Composition 355 9.8 * Functional Quality of Minced Fish 357 9.9 Frozen Storage of Mince 358 9.10 Additives 361 9.11 Code of Practice 363 9.12 Standard 364 9.13 Advantages of Minced Fish 365 9.14 Minced Fish Based Products 365 9.15 Concluding Remarks 366 References 367 10. Retort Pouch Processing Technology 372 10.1 Introduction 372 10.2 Retortable Plastic Packages 373 10.3 Principle of Retort Pouch Technology (RPT) and Pouch-Geometry 378 10.4 Retort Pouch Processing of Fish Products 381 10.5 Quality Control 385 10.6 Production Systems Commercially Available 386 10.7 Concluding Remarks 387 References 388 11. Surimi and Surimi-Based Products 389 11.1 Introduction 389 11.2 Minced Fish, Raw Surimi and Frozen Surimi 390 11.3 Cryoprotectants 390 11.4 Principle of Surimi Production 391

Contents xxv 11.5 Gel-Formation 402 11.6 Surimi-based Products 403 11.7 Concluding Remarks 411 References 412 12. Irradiation in Fish Processing 413 12.1 Introduction 413 12.2 Radiation and its Sources 414 12.3 Wholesomeness Aspect 416 12.4 Irradiation Process 421 12.5 Radiation Induced Changes 422 12.6 Packaging 436 12.7 Radurization of Tropical Fish 439 12.8 Radicidation 445 12.9 Radappertization 447 12.10 Dehydro Irradiation Processing 447 12.11 Miscellaneous Processes 449 12.12 Identification of Irradiated Fish 450 12.13 Concluding Remarks 452 References 452 13. Antarctic Krill and Its Processing 458 13.1 Introduction 458 13.2 Biomass and Harvest 458 13.3 Chemical Composition and Nutritive Value 460 13.4 Technological Problems Associated with Handling 464 13.5 Handling and Processing 465 13.6 Concluding Remarks 469 References 469 14. Microwave in Fish Handling and Processing 471 14.1 Introduction 471 14.2 Mechanism of Microwave Heating 473 14.3 Cooking Time 477 14.4 Applications in Fish Handling and Processing 479 14.5 Concluding Remarks 482 References 483

xxvi Contents 15. Fish Food Products 486 15.1 Introduction 486 15.2 Fish Protein Concentrate (FPC) 488 15.3 Partially Hydrolysed and Deodourised (PHD) Fish Flour 499 15.4 Intermediate Moisture Fish Cake 500 15.5 Marinebeef 501 15.6 Texturised "Meat" from Fish 502 15.7 Fish Sausage 503 15.8 Dehydrated Protein-Rich Foods 510 15.9 Fish Paste 513 15.10 Fish Soup Powder and Tablets 513 15.11 Dehydrated Curried Fish Mince 515 15.12. Fish Based Extrusion Products 516 15.13 Convenience Fish Products from Thermally Processed Fish 517 15.14 Freeze-Dried Shrimp 518 15.15 Products Requiring Frozen Storage 520 15.16 Cheese-like Products from Fish 523 15.17 Protein Drink from Fish Protein Isolate 524 15.18 Broth from Shrimp Waste 525 15.19 Concluding Remarks 526 References 527 16. Advances in Freezing Technology 532 16.1 Introduction 532 16.2 Freezing-out of Water 533 16.3 Microbiology of Frozen Fish 535 16.4 Effect on Proteins 536 16.5 Major Changes in Frozen Stored'Seafoods 545 16.6 Freezing of Pre- and Post-Rigor Fish 554 16.7 Freezing of Precooked Fish 556 16.8 Freezing 557 16.9 Quality Assessment of Frozen Shrimps 566 16.10 Storage-life of Frozen Seafoods 567 16.11 Concluding Remarks 570 References 570 17. Shrimp Culture, Shrimp Feed, Melanosis and Moulting 576 17.1 Introduction 576

Contents xxvii 17.2 Shrimp Culture 577 17.3 Shrimp Feed 584 17.4 Melanosis 607 17.5 Moulting 611 17.6 Concluding Remarks 612 References 613 18. Selected By-products from Sea 616 18.1 Chi tin, Chitosan and Glucosamine 616 18.2 Leather from Fish Skin 626 18.3 Collagen Fibre and Surgical Suture 630 18.4 By-products From Seaweeds: Alginate, Agar, Carrageenan and Bioactive Substances 631 References 646 19. -3 Fatty Acids, Fish Oil and Fish in Health and Nutrition 649 19.1 Introduction 649 19.2 Fish Oil In Coronary Heart Disease 650 19.3 Fish, Fish Oil, Eicosanoids In Health And Disease 652 19.4 Linoleic Acid, ALA, AA, EPA and DHA, and their Interconvertibility 657 19.5 Vitamin E, Fish Oil and Lipid Peroxidation 658 19.6 Fish Oil Vs Fish 659 19.7 Fish Oil 661 19.8 Marine Oil in India and Concluding Remarks 675 Appendix-1 676 Addendum 678 References 678 20. Fishborne Pathogens and Depuration 684 20.1 Introduction 684 20.2 Pathogenicity of Seafoods 684 20.3 Dietary Tradition and Its Implication 685 20.4 Fishborne Pathogens 687 20.5 Fish and Seafood-borne Viruses 710 20.6 Parasites 711 20.7 Molluscan Shellfish Borne Disease and Depuration 711 20.8 Pathogens of Wastewater Aquaculture 715

xxviii Contents 20.9 Concluding Remarks 718 References 719 21. Toxins, Pollutants and Contaminants 726 21.1 Introduction 726 21.2 Toxins From Fish and Seafoods 726 21.3 Pollutants - Pesticide Residue 752 21.4 Contaminants: Heavy Metals and other Elements 755 21.5 Concluding Remarks 768 References 768 Addendum 775 21.A Environmental Chemical Contaminant and Pesticide Tolerances, Action Levels, and Guidance Levels (USA) 775 21.B Tolerance Limit of Pesticide Residue and Poisonous Elements (India) 776 22. Quality Management 778 22.1 Introduction 778 22.2 Source of Pathogens 779 22.3 Hazard Analysis Critical Control Point 780 22.4 ISO-9000 788 22.5 International and National Advisory, and Ragulatory Authorities 791 22.6 Methodology for Evaluation of Bacteriological Quality 792 22.7 Code of Practice and Quality Standards 794 22.8 Concluding Remarks 802 References 802 Index 805