Safety and quality issues in fish processing Edited by H Allan Bremner Published by Woodhead Publishing Limited Abington Hall, Abington Cambridge CB1 6AH England www.woodhead-publishing.com Published in North America by CRC Press LLC 2000 Corporate Blvd, NW Boca Raton FL 33431 USA First published 2002, Woodhead Publishing Limited and CRC Press LLC ß 2002, Woodhead Publishing Limited The authors have asserted their moral rights This book contains information obtained from authentic and highly regarded sources Reprinted material is quoted with permission, and sources are indicated Reasonable efforts have been made to publish reliable data and information, but the authors and the publishers cannot assume responsibility for the validity of all materials Neither the authors nor the publishers, nor anyone else associated with this publication, shall be liable for any loss, damage or liability directly or indirectly caused or alleged to be caused by this book Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming and recording, or by any information storage or retrieval system, without permission in writing from the publishers The consent of Woodhead Publishing Limited and CRC Press LLC does not extend to copying for general distribution, for promotion, for creating new works, or for resale Specific permission must be obtained in writing from Woodhead Publishing Limited or CRC Press LLC for such copying Trademark notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation, without intent to infringe British Library Cataloguing in Publication Data A catalogue record for this book is available from the British Library Library of Congress Cataloging-in-Publication Data A catalog record for this book is available from the Library of Congress Woodhead Publishing Limited ISBN 85573 552 CRC Press ISBN 0-8493-1540-9 CRC Press order number: WP1540 Cover design by The ColourStudio Project managed by Macfarlane Production Services, Markyate, Hertfordshire (macfarl@aol.com) Typeset by MHL Typesetting Limited, Coventry, Warwickshire Printed by TJ International, Padstow, Cornwall, England Contents List of contributors xiii Introduction H Allan Bremner, Allan Bremner and Associates, Mount Coolum Part Ensuring safe products 3 HACCP in the fisheries industry D R Ward, North Carolina State University, Raleigh 2.1 Introduction 2.2 HACCP principles 2.3 Hazards 2.4 Developing and implementing HACCP plans 2.5 Sanitation standard operating procedures (SSOPs) 2.6 The new millennium 2.7 Conclusion 2.8 References HACCP in practice: the Thai fisheries industry S Suwanrangsi, Thai Department of Fisheries, Bangkok 3.1 Introduction 3.2 The development of HACCP systems in Thailand 3.3 HACCP methodology 3.4 Common problems in HACCP implementation 3.5 Future trends 5 10 11 13 15 16 16 18 18 19 20 22 26 vi Contents 3.6 Sources of further information and advice Appendix: Documented HACCP-based Quality Program 27 29 HACCP in the fish canning industry L Ababouch, FAO, Rome 4.1 Introduction 4.2 The canning process, safety and spoilage 4.3 The regulatory context 4.4 Hazards in fish canning 4.5 Spoilage of canned fish 4.6 The application of GMP in the fish canning industry 4.7 The application of HACCP in the fish canning industry 4.8 Future trends 4.9 Sources of further information and advice 4.10 References and further reading 31 Improving the control of pathogens in fish products L Nilsson and L Gram, Danish Institute for Fisheries Research, Lyngby 5.1 Introduction 5.2 Microbial health hazards in fish products 5.3 Traditional preservation strategies 5.4 New preservation strategies 5.5 Biological preservation 5.6 Use of lactic acid bacteria for food fermentation 5.7 Non-thermal food processing techniques 5.8 Conclusion and future trends 5.9 References Identifying allergens in fish S Yamada and E Zychlinsky, Hitachi Chemical Diagnostics Inc., Mountain View; and H Nolte, University of Copenhagen 6.1 Introduction: the pattern of fish allergy 6.2 Materials and methodology for identifying allergens: the case of tuna 6.3 Analyzing results 6.4 Future trends 6.5 Sources of further information and advice 6.6 References Identifying heavy metals in fish J Oehlenschla¨ger, Institute for Fishery Technology and Quality, Hamburg 7.1 Introduction 7.2 Mercury 31 32 34 35 39 43 43 51 51 51 54 54 55 58 60 62 72 72 73 74 85 85 87 89 92 92 93 95 95 97 Contents 7.3 7.4 7.5 7.6 7.7 7.8 7.9 7.10 7.11 Lead Cadmium Copper Zinc Tin Aluminium Future trends Sources of further information and advice References Fishborne zoonotic parasites: epidemiology, detection and elimination K D Murrell, Danish Centre for Experimental Parasitology, Frederiksberg 8.1 Introduction 8.2 Parasites of marine fish 8.3 Parasites of freshwater fish: nematodes 8.4 Parasites of freshwater fish: cestodes 8.5 Parasites of freshwater fish: trematodes 8.6 Prevention and decontamination: marine fish 8.7 Prevention and decontamination: freshwater fish 8.8 Future trends 8.9 References Rapid detection of seafood toxins G Palleschi, D Moscone, L Micheli and D Botta, University of Rome 9.1 Introduction 9.2 Immunosensors 9.3 Domoic acid detection 9.4 Okadaic acid detection 9.5 Saxitoxin detection 9.6 Prototype evaluation 9.7 Conclusion and future trends 9.8 References 9.9 Acknowledgement vii 100 102 104 105 105 106 107 107 108 114 114 115 118 119 123 128 132 137 138 142 142 143 144 147 151 156 156 157 160 Part II Analysing quality 161 10 Understanding the concepts of quality and freshness in fish H Allan Bremner, Allan Bremner and Associates, Mount Coolum 10.1 Introduction 10.2 Quality and freshness as concepts 10.3 Other approaches to concepts of quality 10.4 Quality as a driving force 163 163 164 167 169 viii Contents 10.5 10.6 10.7 10.8 Freshness Safety Future trends References 170 170 171 171 11 The meaning of shelf-life A Barbosa, University of Porto; H Allan Bremner, Allan Bremner and Associates, Mount Coolum; and P Vaz-Pires, University of Porto 11.1 Introduction: the concept of shelf-life 11.2 The beginning of shelf-life 11.3 The end of shelf-life 11.4 Are there several shelf-lives? 11.5 Do we need the expression shelf-life? 11.6 Future trends 11.7 Sources of further information and advice 11.8 References 173 12 Modelling and predicting the shelf-life of seafood P Dalgaard, Danish Institute for Fisheries Research, Lyngby 12.1 Introduction 12.2 Modelling of shelf-life and quality attributes determined in product storage trials 12.3 Modelling of microbial kinetics 12.4 Validation of shelf-life models 12.5 Application software 12.6 Future trends 12.7 References The role of enzymes in determining seafood color, flavor and texture N Haard, University of California, Davis 13.1 Introduction: the importance of enzymes in postmortem fish 13.2 Enzymes in fish myosystems 13.3 Postmortem physiology 13.4 Biochemical changes in post-rigor muscle 13.5 Enzymes and seafood color and appearance 13.6 Enzymes and seafood flavor 13.7 Enzymes and seafood texture 13.8 The use of enzymes in seafood processing and quality control 13.9 Enzymes as seafood processing aids 13.10 References 173 174 176 178 184 184 186 187 191 191 192 199 208 211 212 213 13 220 220 221 223 226 230 233 235 238 238 243 Contents ix 14 Understanding lipid oxidation in fish I P Ashton, Unilever R&D, Sharnbrook 14.1 Introduction 14.2 The role of lipolysis in rancidity development 14.3 Lipid oxidation reactions 14.4 Methods to control lipid oxidation and off-flavour development in fish 14.5 The direct application of antioxidant(s) to fish 14.6 Modification of the diet of farmed fish 14.7 Modified atmosphere and vacuum packaging 14.8 The effects of freezing 14.9 Conclusion and future trends 14.10 Sources of further information 14.11 References 14.12 Acknowledgements 267 267 272 273 274 275 276 277 285 Part III Improving quality within the supply chain 287 15 Quality chain management in fish processing M Frederiksen, Danish Institute of Fisheries Research, Lyngby 15.1 Introduction: the fish supply chain 15.2 Definitions 15.3 Organising quality chains 15.4 An open price settling system 15.5 Quality assurance systems 15.6 Maintaining the cold chain 15.7 Product traceability 15.8 Inspection 15.9 Organising a chain management system 15.10 A common chain management philosophy 15.11 Communication and cooperation 15.12 Developing quality chains 15.13 Future trends 15.14 References 289 16 New non-thermal techniques for processing seafood M Gudmundsson and H Hafsteinsson, Technological Institute of Iceland, Reykjavik 16.1 Introduction 16.2 The potential application of high pressure 16.3 Effect on microbial growth 16.4 Effect on seafood quality 16.5 Other uses of high pressure and future trends 16.6 The potential application of high-intensity pulsed electric fields (PEF) 254 254 256 261 289 291 293 295 296 296 297 298 299 299 301 302 305 306 308 308 308 309 310 317 318 x Contents 16.7 16.8 16.9 16.10 16.11 Effect on microbial growth Effect on seafood quality Future trends in PEF References Acknowledgement 319 320 321 323 329 17 Lactic acid bacteria in fish preservation G M Hall, Loughborough University 17.1 Introduction 17.2 The lactic acid bacteria (LAB) 17.3 Inhibitory effects 17.4 Probiotic effect 17.5 LAB fermentation of foods 17.6 LAB fermentation of fish 17.7 LAB in ensilation 17.8 LAB fermentation of food fish 17.9 Future trends 17.10 Sources of further information and advice 17.11 References 330 18 Fish drying P E Doe, University of Tasmania, Hobart 18.1 Introduction 18.2 The drying process 18.3 Spoilage of smoked, cured and dried fish 18.4 Water activity and its significance 18.5 Drying methods 18.6 Dried and cured fish products 18.7 Recent developments 18.8 Quality assurance and control 18.9 References 19 Quality management of stored fish E Martinsdo´ttir, Icelandic Fisheries Laboratories, Reykjavik 19.1 Introduction: quality indices for fish 19.2 Guidelines for sensory evaluation of fish 19.3 Sensory evaluation of fish 19.4 Developing a quality index 19.5 Using quality indices in storage management and production planning 19.6 Keeping fish under different storage conditions 19.7 Future trends 19.8 References 19.9 Acknowledgements 330 330 332 334 335 337 343 345 346 346 347 350 350 351 351 352 354 354 355 356 358 360 360 361 363 367 369 370 371 374 378 Contents 20 Maintaining the quality of frozen fish N Hedges, Unilever R&D, Sharnbrook 20.1 Introduction 20.2 Frozen supply chains 20.3 Freezing of fish tissue 20.4 Texture and flavour changes on frozen storage 20.5 Texture changes on frozen storage 20.6 Flavour changes on frozen storage 20.7 Pre-freezing factors influencing storage stability 20.8 The effect of freezing rate 20.9 Summary 20.10 Future trends 20.11 Further reading 20.12 References 21 Measuring the shelf-life of frozen fish H Rehbein, Institute of Fishery Technology and Fish Quality, Hamburg 21.1 Introduction 21.2 Deterioration in frozen fish 21.3 Indicators of deterioration in frozen fish 21.4 Biochemical indicators 21.5 Physical indicators 21.6 Sensory assessment 21.7 Conclusions 21.8 References 22 Enhancing returns from greater utilization A Gildberg, Norwegian Institute of Fisheries and Aquaculture Research, Tromsø 22.1 Introduction: the range of byproducts 22.2 Physical products 22.3 Products from enzymatic modifications 22.4 Functional and pharmaceutical byproducts 22.5 Useful enzymes 22.6 Future trends 22.7 Sources of further information and advice 22.8 References 23 Species identification in processed seafoods C G Sotelo and R I Pe´rez-Martı´n, Instituto de Investigaciones Marinas, Vigo 23.1 Introduction: the importance of species identification 23.2 The problem of species identification in seafood products 23.3 The use of biomolecules as species markers xi 379 379 380 381 383 384 389 392 397 398 399 400 400 407 407 407 411 412 415 417 419 419 425 425 427 430 435 438 440 441 442 450 450 451 452 Multivariate spectrometric methods for determining quality attributes 493 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 RUAN R R and CHEN P L, Water in foods and biological materials A nuclear magnetic resonance approach, Lancaster, Technomic Pub Co., 1998 BRO R, Multi-way analysis in the food industry Models algorithms and applications, Dissertation, University of Amsterdam, Amsterdam, The Netherlands, 1998 CARECHE M and LI-CHAN E C Y, ‘Structural changes in cod myosin after modification with formaldehyde or frozen storage’, J Food Sci, 1997 62 717–23 CARECHE M, HERRERO A M, RODRIGUEZ-CASADO A, MAZO M L and DEL CARMONA P, ‘Structural changes of hake (Merluccius merluccius L.) fillets: effects of freezing and frozen storage’, J Agric Food Chem, 1999 47 952–9 OGAWA M, NAKAMURA S, HORIMOTO Y, HAEJUNG AN TSUCHIYA T and NAKAI S, ‘Raman spectroscopic study of changes in fish actomyosin during setting’, J Agric Food Chem, 1999 47 3309–18 SAEED S, FAWTHROP S A and HOWELL N K, ‘Electron spin resonance (ESR) study on free radical transfer in fish lipid-protein interaction’, J Sci Food Agric, 1999 79 1809–16 COUPLAND J and MCCLEMENTS D J (2001) ‘Ultrasonics’ in Ref 42, 217–41 MALINOWSKI E, Factor analysis in chemistry, New York, Wiley & Sons, 2nd ed, 1991 GUNASEKARAN S, Nondestructive food evaluation Techniques to analyze properties and quality, New York, Marcel Dekker, 2001 BECHMANN I E and JØRGENSEN B M, ‘Rapid assessment of quality parameters for frozen cod using near-infrared spectroscopy’, J Food Sci Technol 1998 31 648–52 UDDIN M, ISHIZAKI S, OKAZAKI E and TANAKA M, ‘Near-infrared reflectance spectroscopy for determining end-point temperature of heated fish and shellfish meats’, J Sci Food Agric, 2002 82 286–92 BRODERSEN K and BREMNER H A, ‘Exploration of the use of NIR reflectance spectroscopy to distinguish and measure attributes of conditioned and cooked shrimp (Pandalus borealis)’, Food Sci Technol, 2001 34 533–41 NILSEN H A, ‘Freshness measured by near-infrared technology’, Food Technol Int, 2001 107–9 WARM K, MARTENS H and NIELSEN J, ‘Sensory quality criteria for five fish species predicted from near-infrared (NIR) reflectance measurement’, J Food Qual, 2001 24 389–404 PINK J, NACZK M and PINK D, ‘Evaluation of the quality of frozen minced red hake: use of Fourier transform near-infrared spectroscopy’, J Agric Food Chem, 1999 47 4280–84 WOLD J P and ISAKSSON T, ‘Non-destructive determination of fat and moisture in whole Atlantic salmon by near-infrared diffuse spectrometry’, J Food Sci, 1997 62 734–6 AUBOURG S P, SOTELO C G and PEREZ-MARTIN R, ‘Assessment of quality 494 51 52 53 54 55 56 57 58 59 60 61 Safety and quality issues in fish processing changes in frozen sardine (Sardina pilchardus) by fluorescence detection’, J Am Oil Chem Soc, 1998 75 575–80 AUBOURG S and MEDINA I, ‘Quality differences assessment in canned sardine (Sardina pilchardus) by fluorescence detection’, J Agric Food Chem, 1997 45 3617–21 AMIN AMIZA M and OWUSU APENTEN R K, ‘Urea and heat unfolding of coldadapted Atlantic cod (Gadus morhua) trypsin and bovine trypsin’, J Sci Food Agric, 1996 70 1–10 AURSAND M, MABON F and MARTIN G, ‘Characterization of farmed and wild salmon (Salmo salar) by a combined use of compositional and isotopic analyses’, J Am Oil Chem Soc, 2000 77 659–66 13 MEDINA I, SACCHI R and AUBOURG S, ‘Application of C NMR to the selection of the thermal processing conditions of canned fatty fish’, Eur Food Res Technol, 2000 210 176–8 MEDINA I, SACCHI R, GIUDICIANNI I and AUBOURG S, ‘Oxidation in fish lipids during thermal stress as studied by 13C nuclear magnetic resonance spectroscopy’, J Am Oil Chem Soc, 1998 75 147–54 31 YOKOYAMA Y, AZUMA Y, SAKAGUCHI M, KAWAI F and KANAMORI M, ‘ P NMR study of bioenergetic changes in carp muscle with cold-CO2 anesthesia and non-destructive evaluation of freshness’, Fisheries Sci, 1996 62 267–71 YOKOYAMA Y, AZUMA Y, SAKAGUCHI M, KAWAI F and KANAMORI M, ‘Nondestructive phosphorus-31 nuclear magnetic resonance study of postmortem changes in oyster tissues’, Fisheries Sci, 1996 62 416–20 JENSEN K N, GULDAGER H S and JØRGENSEN B M, ‘Three-way modelling of NMR relaxation profiles from thawed cod muscle’, J Aquat Food Prod Technol, 2002, in press JEPSEN S M, PEDERSEN H T and ENGELSEN S B, ‘Application of chemometrics to low-field 1H NMR relaxation data of intact fish flesh’, J Sci Food Agric, 1999 79 1793–802 STEEN C and LAMBELET P, ‘Texture changes in frozen cod mince measured by low-field nuclear magnetic resonance spectroscopy’, J Sci Food Agric, 1997 75 268–72 LAMBELET P, RENEVEY F, KAABI C and RAEMY A, ‘Low-field nuclear magnetic resonance relaxation study of stored or processed cod’, J Agric Food Chem, 1995 43 1462–6 Index absolute sterility 32 accuracy factor 210 acid 131 production by LAB 332–3 actin 311 activation energy 206 added-acid silages 343–4 adenosine diphosphate (ADP) 223, 226 adenosine monophosphate (AMP) 226–7 adenosine triphosphate (ATP) 220, 223, 224, 226, 311, 394 metabolism 225 aerosolization 86 ‘Ageless’ 275 agro-waste dryers 354 algae 56, 58, 142 alkaline phosphatase 440 allergens 85–94 future trends 92 identification in tuna 87–92 analysing results 89–92 methodology 87–9 pattern of fish allergy 85–7 allicin 71 aluminium 106–7 analysis 107 Alzheimer’s disease 106 ammonia 235 amnesic shellfish poisoning (ASP) 144 amplification fragment length polymorphisms (AFLPs) 460 analogous enzymes 222 analytical techniques allergens 87–92 heavy metals 99–100, 101–2, 103–4, 105, 106, 107 spectroscopy see spectroscopy toxins 142–60 anaphylaxis 86 anchovy 355 animal-derived antimicrobial enzymes 61, 69–70 animal feed see feed anisakiasis 114, 116, 117–18, 118 anisakid nematodes 114, 116–18, 128–32 anserine 272 antifreeze proteins (AFP) 396–7 antigens 85, 454–5 antimicrobial enzymes 61, 69–70 antioxidants 268–72 addition to frozen fish 397 endogenous 272 herbs and spices 270–1 legal issues and direct addition 269 natural antioxidant extracts 271–2 synthetic 270 appearance 317, 412 enzymes and 230–3 see also colour application software 211–12 aquaculture 426, 427, 441 composition of feed 409 496 Index fish meal substitution 344–5 modification of diet 273–4 prevention of parasitic infestation 129–30 Aqualab CX2 Water Activity Meter 353 arbitrary scaling 483 Arrhenius equation 194, 206 artificial neural networks (ANN) 206 Asia, South East 338, 340–3 see also canning industry; Thailand astaxanthin 274 Atlantic cod 452 atomic absorption spectrometry (AAS) 104 audit procedures 25–6, 30 bacteria bacterial counts 182–3 commercial sterility 32–4 hazards in fish products 55–7 red halophilic bacteria 71–2 see also microorganisms bacteriocinogenic LAB 64–7, 73–4 bacteriocins 61, 67–9, 73–4, 333–4 bagoong 341–2 balao balao 340–1 Baranyi Growth Model 203 beginning of shelf-life 174–6 Better Process Control (BPC) Plan 35 bias factor 210 Bifidobacterium 331, 333 bioactive peptides 437 biochemical indicators 412–15 biological preservation 62–72 biomagnification 39 biomolecules 452–6 biopolymers 436–7 biosensors 240–1 Birdseye, Clarence 379 bitter peptides 435 ‘blackspot’ 232 bleeding 410 blood, contamination with 393–4 bonito 354 botulinum cook 33 botulism 31, 34, 37–8 brain spiking 225 brining 131 bromoperoxidases 235 browning 232–3 BSE crisis 297 Business Process Reengineering (BPR) 300 business to business (B2B) 305 buying and selling fish 294, 296, 302, 305–6, 372 byproducts 425–49 defining 426 from enzymatic modifications 430–5 enzymes 241–2, 438–40 functional and pharmaceutical 435–8 future trends 440–1 physical products 427–30 quantities and value 426–7 range 425–7 cadmium 102–4 analysis 103–4 calcium 260 calibration model 477–8, 479–80 calpains 229, 236 can integrity 41–2 candling 130, 135 canned cod liver 431–3 canning industry 31–53 application of GMP 43 application of HACCP 32, 43–51 future trends 51 hazards 35–9 regulatory context 34–5 safety considerations 32–4 spoilage 34, 39–43 Capillaria philippinensis 127–8 capillary zone electrophoresis 453–4 carbohydrates, fermentable 339 carbon dioxide 207–8, 209, 333 atmosphere packaging 68 cardinal parameters 207–8, 209 Carnobacterium 331–2, 333 piscicola 64–5, 66–7, 69 carnosine 272 carotenoids 230, 231, 274 catch/capture, global 426, 451 catching see harvesting catfish 355 cathepsins 229, 236, 430 caviar 433 cell concentration 200–3 cephalopods 103 cereal fermentations 336–7 cestodes 119–23 Diphyllobothrium 121–3 chelators 269–70 chemical hazards 39 chemical methods for shelf-life 183 chemical oxygen absorption scavenger 275 chemical spoilage 351 Index see also lipid oxidation chemical spoilage level (CSL) 193 chemiluminescent immunosensor 148–9, 150 chill storage 58–60 chilling 37, 117, 129 before freezing 395–6 chitin 344, 436 chitosan 435, 436–7 chlamysin 440 cholangiocarcinoma 125, 126 cinnamon 71 circumstances 167, 176 clonorchiasis 123–5 epidemiology 123–4 life cycle 123 pathology 125 Clostridium botulinum 32–3, 56, 57 clove 71 coating 410 cod 452, 476–7 allergy to 86–7 canned cod liver 431–3 Codex Alimentarius Code of Practice 43 guidelines for sensory evaluation 361–2 cold-adapted enzymes 241, 242 cold chain 296–7 see also quality chain cold-smoked salmon (CSS) 64–5, 198 cold store flavours 390 collagen 229, 237, 431, 436 colorimetric tests 391 colour 317 defects in canned foods 42–3 enzymes and 230–3 commercial identification kits 465 commercial sterility 32–4 Commission for the Conservation of Southern Bluefin Tuna 93 communication 301–2 competition 290 compression method 134 conceptual spaces 168–9 connective tissue degradation 237 constant rate drying 351 consumers 177, 373 consumption 451 contact dermatitis 85, 86 control charts 369–70 convection governed drying 351 cooling see chilling cooperation 301–2 497 copper 104–5 analysis 105 corrective actions 8–9 corrosion 42 critical control points (CCPs) 8, 20, 25, 357 canning industry 49, 50 critical limits 8, 25 crustaceans see shellfish cryoprotectants 276, 396–7 CTPP 434–5 cured fish 350–9 products 354–5 spoilage 351–2 cycloxygenase (COX) 266 cytochrome oxidase 413–14 dairy fermentation 335, 336 Danish Institute for Fisheries Research (DIFRES) 291, 297, 302 data analysis 368 dates, food label 177–8 death of fish 174–5, 176 method of killing 409 demerit point system 356–7 demersal fish 389, 390 descaling, enzymatic 439 dew-point instruments 353 diamine oxydase (DAO) 36–7 diarrhetic shellfish poisoning (DSP) 147 differential pulse anodic scanning voltammetry (DPSAV) 104 diffuse reflectance 477, 478–9 diffusion governed drying 351 digestion method for inspection 134–5 digestive proteinases 229 dimethyl--propriothetin (DMPT) 234, 235 dimethyl sulphide (DMS) 234, 235 dimethylamine (DMA) 387, 414 dinoflagellates 56, 58 Diphyllobothrium 121–3 epidemiology 121–2 life cycle 121 pathology 122–3 distributed chain management 294–5 DNA 455–67 integrity 456 methods not requiring sequence knowledge 458–60 methods using sequence information 460–5 PCR techniques 456–8 498 Index rapid methods 465–7 sequencing 460–1, 462 DNA chips 465–7 DNA probes 465, 466 documentation 9–10, 21, 25, 29–30, 49 domoic acid (DA) 144–7 analytical methods 145–7 drying fish 350–9 methods 354 process 351 products 354–5 quality assurance 357–8 quality control 356–7 recent developments 355–6 spoilage of smoked, cured and dried fish 351–2 water activity 352–3 echinostomes 127 e-commerce 305–6 EDTA 269–70 eicosanoids 268 electrochemical immunosensors 144, 145–7, 149–51, 155, 156 electronic transitions 476 electrophoresis 453–4 electrothermal AAS (ETAAS) 104 Embden-Meyerhof-Parnas (EMP) glycolytic pathway 331 end of shelf-life 176–8 endogenous antioxidants 272 endogenous enzymes 240 ensilation 343–5, 346 enzyme linked immunosorbent assay (ELISA) 143–4 detection of toxins 145–7, 148–51, 152–5, 156 enzymes 220–53 animal-derived anti-microbial 61, 69–70 biochemical changes in post-rigor muscle 226–9 byproducts from fish processing 241–2, 438–40 changes in activities in frozen fish 413–14 colour, appearance and 230–3 effect of high-pressure processing on 310–11 effect of non-thermal processing on activity 311–12, 320 enzymatic browning 232 enzymatic lipid oxidation 266–8 in fish myosystems 221–2 and flavour 233–5 importance in postmortem fish 220–1 interspecies differences 222 postmortem physiology 223–6 processing aids 221, 238–42 products from enzymatic modifications 430–5 proteolytic 238–9 quality indices and analytical tools 240–1 and texture 235–8 Escherichia coli (E coli) 56, 57 Europe fish fermentation products 337 transport of fresh fish 291 European Foundation for Quality Management (EFQM) excellence model 303–5 European Union (EU) labelling 451 legislation and antioxidants 269 sensory evaluation 182, 183, 363–4, 371–2 exogenous enzymes 240–1 expectations 167 exponential growth model 200–1 extensible mark-up language (XML) 305–6 extractable protein 412–13 extrinsic enzymes 222 F0 (sterilization process equivalent time) 34 falling rate drying 351 ‘fast twitch’ muscle 223 feed byproduct utilization 427, 428–9 composition for farmed fish 409 Fenton-Haber-Weiss reaction 263 fermentation 72, 335–43 cereal 336–7 classification of LAB fermented fish products 338–40 dairy 335, 336 fish 337–43 LAB fermentation of food fish 345–6 products of fish fermentation 340–3 vegetable 335–6, 336 fertilizer 427, 428 FINS (forensically informative nucleotide sequencing) 460–1, 462 fish canning industry see canning industry fish meal 428 Index substitutes 344–5 fish protein hydrolysates 433–5 fish sauce 433–5 fish silage 343–4, 428–9, 433–5 fish supply chain 289–91 see also quality chain Fishbase 467 fishermen 296 fishing vessels onboard handling and byproducts 429–30 role in quality chain 293–4 see also harvesting flatfish 452 flavonoids 271–2 flavour 233–5, 412 changes on frozen storage 389–92 measurement of changes 391–2 changes and ice storage 394–5 fresh fish 233–4 seaweed 234–5 stale fish 235 flexible growth models 202–3 flow diagrams 46–7 fluorescence landscape 481, 482 fluorescence spectroscopy 481–4 fluorimetry 392 Food Allergy Issues Alliance 92 food-borne disease outbreaks 54–5 Food and Drug Administration (FDA) BPC Plan 35 Establishment Inspection Reports (EIR) 14 and HACCP 5, 6–7, 15 Hazards and Controls Guidance 10–11 labelling 92 SSOPs 14–15 food industry 177 food intolerance 86 Food Micromodel software 212 Food Protection Conference 1971 Food Spoilage Predictor (FSP) 211 formaldehyde 229, 387, 414 fraud 451–2 free fatty acids (FFAs) 266 lipolysis 257–62 free radical interceptor antioxidants 268–9 freeze thaw cycling 276, 398 freezing 379 effect of freezing rate 397–8, 411 effect on rancidity development 275–6 of fish tissue 381–3 and parasite control 131, 136 499 partial freezing 396 pre-freezing factors influencing storage 392–7 at sea 380, 396 see also frozen fish freshness 163, 170, 175, 187, 360–1 EU grades 363 fresh fish flavour 233–4 freshwater fish parasites 118–28 cestodes 119–23 nematodes 118–19 prevention and decontamination 132–6 trematodes 123–8 frozen fish 379–424 deterioration 407–11 flavour changes on storage 389–92 frozen supply chains 380–1 future trends 399–400 pre-freezing factors influencing storage stability 392–7 shelf-life see shelf-life texture changes on storage see texture see also freezing ‘fully dried’ fish products 354–5 functional byproducts 435–8 gad c 86–7 gaping 224, 226 garlic 62, 71 gas chromatography (GC) 100, 392 gelatine 436–7 gelation mechanisms 314–16 Gemini Logger Manager 211 genetic distance 461 glassy state 398, 408 glazing 410 glucose 331, 332 glutathione 267, 272 glycogen metabolism 224 Gompertz model 202 good manufacturing practices (GMP) 13, 20, 293 application in fish canning 43 gnathostomiasis 118–19 gutting 129 HACCP see Hazard Analysis and Critical Control Point haem proteins 231, 262–6 hake 450–1 handling 225 and byproducts 429–30 procedures and storage of frozen fish 393–4 500 Index harvesting 225, 429–30 method of catching 129, 409 parasite control 128–30 pre-freezing factors and frozen fish quality 393–4, 408–9, 409–10 seasonal effects 393, 408 hazard analysis 7–8, 24, 48–9 Hazard Analysis and Critical Control Point (HACCP) 5–17, 170, 293 common problems in implementation 22–6 differing models 22 dried and cured fish 357–8 and fish canning industry 32, 43–51 HACCP plans 30, 49, 50 developing and implementing 11–13 HACCP team 44 hazards see hazards measuring success of implementation 26 outlook for the new millennium 15–16 parasite control 131, 133 principles 7–10 scope of implementation 23 SSOPs 13–15 Thailand 18–30 Hazard Opportunity Studies (HAZOP) hazards 10–11, 12 in fish canning 35–9 information about 24 microbial hazards in fish products 55–8, 59 heat induced proteases 237 heat treatment see thermal processing heavy metals 95–113 aluminium 106–7 cadmium 102–4 copper 104–5 future trends 107 hazards in canned fish 39 lead 39, 100–2 mercury 39, 97–100 tin 39, 105–6 zinc 105 helminths see parasites hepatitis A 56, 58 herb extracts 271 herbs 62, 70–2, 270–1 herring kippers 355 Heterophyes heterophyes 126–7 high-performance liquid chromatography (HPLC) 100, 142, 148, 454 high-pressure processing 308–18 effect on microbial growth 62, 72–3, 309–10 effect on quality 310–17 future trends 317–18 High Quality Life (HQL) 182 high-resolution NMR 484, 485 histamine N-methyltransferase (HMT) 36–7 histamine poisoning 36–7, 56, 57–8 histamine release assay 88, 90–2 homologous enzymes 221–2 hormone-sensitive lipases 261–2 horseradish peroxidase (HRP) 148–9 hurdle technology 352–3 hydrogen peroxide 333 hydrolysates 433–5 hypersensitivity 85 hypoxanthine 226, 227 ice crystals 275–6, 389 ice storage 117, 175, 394–5 icedays 175, 292 immunoblot technique 87, 88, 91–2 immunoglobin E (IgE) specific antibodies 85, 87, 88, 90–2 immunological techniques 454–5 immunosensors 143–4 electrochemical disposable 144, 145–7, 149–51, 155, 156 incipient spoilage 40 individually quick-frozen (IQF) fillets/ portions 380 Info-fisk 291, 297, 302 information technology (IT) 170 application software 211–12 see also Internet inland wholesale market 290 inner filter effect 481–2 inosine monophosphate (IMP) 227, 234 inspection 298–9 techniques 134–5 interactions 203–5 Intermarche 289–90 International Commission for the Conservation of Atlantic Tuna 93 International Institute of Refrigeration (IIR) 182 Internet 291, 297, 301–2, 305–6 intestinal trematodes 126–7 invertebrates 11 iron 262–3 irradiation 73, 130–1, 136, 308 isoelectric focusing (IEF) 453 isoenzymes 222 isoforms 222 Index isolation species concept 453 Itai-Itai disease 102 iterative approach 210 Jameson effect 204 K value 183, 227 Kewalo Research Facility 92–3 Ki value 227 killing, method of 409 kimchi 335–6 kinetic models of microbial growth 206–8 kippers 355 kosher enzyme preparations 439 labels 177–8 lactic acid bacteria (LAB) 62–9, 73–4, 204–5, 330–49 bacteriocins 61, 67–9, 73–4, 333–4 definition 330–1 in ensilation 343–5, 346 fermentation of food fish 345–6 fish fermentation 337–43 food fermentation 72, 335–7 future trends 346 genera 331–2, 333 inhibitory effects 332–4 metabolism 331, 332 probiotic effect 334–5 use as protective cultures 63–7 Lactobacillus 331, 333 lactoferrin 61, 70 lactoperoxidase 61, 70 lactose 335 lag time 200–3 Lambert-Beer law 478 lead 39, 100–2 analysis 101–2 leaker spoilage 41–2 legislation see regulation ligase 464 lipases 261–2 lipid analysis 454 lipid hydrolysis 228 lipid oxidation 228, 255–86 control of 268–76 direct application of antioxidant 268–72 effects of freezing 275–6 effects of high pressure 316–17 enzymatic 266–8 future trends 276–7 MAP and vacuum packaging 274–5 modification of diet of farmed fish 501 273–4 non-enzymatic 262–6 reactions 262–8 role of lipolysis in rancidity development 257–62 storage of frozen fish 389–90, 415 lipolysis 257–62 lipoxygenase (LOX) 234, 266–8 Listeria monocytogenes 56, 57, 60 biological preservation and 64–5, 66–7, 68–9 LAB and 64–5, 66–7, 204–5 Logistic model 201–2, 203 long chain aldehyde-forming enzyme (LAFE) 235 low acid canned foods (LACF) 32–3 low-resolution NMR 484, 486–90 lysozomes 430 lysozyme 61, 69–70, 440 mackerel 355 Maillard reaction 232 manganese compounds 107 marinades 131 marine fish parasites 115–18 prevention and decontamination 128–32 Marine Mammal Protection Act 1972 137 marine mammals 128–9, 137 marine oils 435, 438 masmin 355 maturation 430–1, 439–40 maximum specific growth rate 200–3 mechanical tests 389 mehiawah 71 melanosis 232 membranes, removal of 431–3 mercury 39, 97–100 analysis 99–100 metabolite concentrations 414–15 Metagonimus yokogawi 126–7 metal ion sequestrants 269–70 metallothioneins 102 metals, heavy see heavy metals methyl mercury 39, 97–8, 99 metmyoglobin 230, 231, 264, 265, 277 Metorchis conjunctus 127 Mexico 119 microcrystallisation 317 microorganisms 54–84 bacterial counts and shelf-life 182–3 biological preservation 62–72 drying and reduction of microbial spoilage 352, 358 502 Index health hazards in fish products 55–8, 59 LAB and food fermentation 72 modelling of microbial kinetics 199–208 microbial activity and interactions 203–5 primary models 200–3 secondary models 205–8 new preservation strategies 60–2 non-thermal processing and 60, 62, 72–3, 309–10, 319–20 seafood spoilage model 192, 193 traditional preservation strategies 58–60 water activity and growth of 352–3 microstructure 310–11, 312–16, 320–1, 322 mid infrared spectroscopy (MIR) 454 Minamata disease 39, 97–8 mince 411 minimal spoilage level (MSL) 193 minimum durability, date of 177 mitochondrial DNA (mtDNA) 455–6 see also DNA modelling shelf-life 191–219 application software 211–12 future trends 212–13 microbial kinetics 199–208 and quality attributes in product storage trials 192–8 validation of shelf-life models 208–11 modified atmosphere packaging (MAP) 274–5, 345–6 ‘modified Gompertz’ models 202 molluscs 103 monitoring monounsaturated fatty acids 438 Morocco fish canning industry 43–51 mouse bioassay (MBA) 142, 152 multiple compound quality indices (MCQI) 198 multiple linear regression 198 multiplicative signal correction 479 multivariate measures of quality 167–8, 169 multivariate spectroscopy 475–94 fluorescence 481–4 future trends 490 NIR 476–80 NMR 484–90 muscle biochemical changes in post-rigor muscle 226–9 freezing of fish tissue 381–3 postmortem physiology 223–6 texture changes on frozen storage 384–9 mussels 103 myofibrillar proteins 311, 312–15 myofibrils 381, 383, 384 texture changes on frozen storage 385–8 myoglobin 263–6 myosin 311, 312–14, 387–8 Nanophytes salmincola 127 natural antioxidant extracts 271–2 near-infrared (NIR) spectroscopy 417, 418, 454, 476–80 nematodes 114 freshwater fish 118–19 marine fish 115–18 neural networks 480 artifical (ANN) 206 nisin 61, 67–9, 69–70, 334 noble metals 107 non-enzymatic browning 232–3 non-enzymatic lipid oxidation 262–6 non-frozen fraction 382, 386 non-thermal processing 308–29 effect on microbial growth 60, 62, 72–3, 309–10, 319–20 effect on quality 310–17, 320–1, 322 future trends 317–18, 321 high pressure 62, 72–3, 308–18 PEF 62, 72–3, 318–22 Norwalk virus 56, 58 Norway 427 nuclear magnetic resonance (NMR) spectroscopy 388–9, 417, 418, 484–90 high-resolution 484, 485 low-resolution 484, 486–90 nuclease 440 nucleotide catabolism 226–8 nucleotides 415 odour 233, 235, 412 ‘fishy’ odour 233, 395 okadaic acid (OA) 147–51 analytical techniques 148–51 oligonucleotide ligation assay (OLA) 464 oligonucleotide probe arrays 465–7 opacity 230, 317 opisthorchiasis 124, 125–6, 133 oregano 71 organs, consumption of 97 Index orthologous enzymes 222 ‘own check’ systems 293 oysters 103, 104, 105 panellists, training 362–3, 368 parallel factor analysis (PARAFAC) 482–3, 487–9 paralogous enzymes 221–2 paralytic shellfish poisoning (PSP) 151–2 parasites 56, 58, 114–41 actions at harvesting 128–30 actions at processing 130–2, 135–6 cestodes 119–23 enzymatic removal 431–3 freshwater fish 118–28 future trends 137 inspection techniques 134–5 marine fish 115–18 nematodes 114, 115–18, 118–19 prevention and decontamination 128–36 freshwater fish 132–6 marine fish 128–32 trematodes 123–8, 135–6 partial freezing 396 partial least squares (PLS) regression 198, 479, 480 ‘partly dried’ fish 355 pathogens see microorganisms patis 341–2 Pefa.com 305 pelagic fish 389–90 Penzim 437–8 pepsins 439–40 peptides bioactive 437 bitter 435 peroxide value (PV or POV) 391, 415 pH 207–8, 209, 340 and stability of frozen fish 394 ultimate 226 pharmaceutical byproducts 435–8 phospholipases 259–61 phospholipids 256–7, 257–9 phosphorylation 262 physical indicators for shelf-life 183, 415–17 physical spoilage 351 physiological disorders 226 phytate 270 phytoplankton 97 pickling 131 plankton 97, 99 plant-based antimicrobial compounds 62, 503 70–2 plant extracts 271–2 pollution 95–6 polymerase chain reaction (PCR) 455, 456–8 PCR-RFLP 461–4 species specific 464 polyphenol oxidase (PPO) 229, 232 polynomial models 206 polyunsaturated fatty acids 438 pond water contamination 132–3 postharvest pigmentation 232–3 postmortem physiology 223–6, 395 post-process contamination 38, 41–2 post-rigor muscle 226–9 Practical Storage Life (PSL) 182 pre-freezing factors 392–7 pre-processing technique 478, 479 prerequisite programmes (PRPs) 20, 29–30 inadequate 24 preservation technologies 58–74 biological 62–72 new 60–2 non-thermal see non-thermal processing traditional 58–60 pre-spoilage 40 price settling system 295–6 primary models 200–3 primary processing 380–1 probiotics 334–5 process-related hazards 11, 12 product storage trials 192–8 production planning 369–70 products fish canning 44–6 risk categories for microbial hazards 58, 59 type of and deterioration of frozen fish 410–11 protamine 70 proteases 238–9 heat induced 237 protein-lipid browning 232–3 protein phosphatase (PP) assay 148 proteins aggregation in frozen fish 238 antifreeze proteins (AFP) 396–7 effect of non-thermal processing 310–11, 320 extractable as biochemical indicator for frozen fish 412–13 haem proteins 231, 262–6 504 Index hydrolysis 228–9 species markers 453–6 proteolytic enzymes 238–9 Pseudoterranova decipiens 116, 117 pulsed electric fields (PEFs) 318–22 effect on microbial growth 62, 72–3, 319–20 effect on quality 320–1, 322 future trends 321 QIM-Eurofish 372 quality 1, 2, 163–72 and byproducts 429–30 conceptual spaces 168–9 defined quality 164–6 defined quality and quality as a concept 166 defining fresh fish quality 292 as a driving force 169–70 effect of non-thermal processing techniques on 310–17, 320–1, 322 fermented fish products 342–3 future trends 171 hierarchical organisation 165 loss of prime quality in fresh seafood 221 modelling of attributes determined in product storage trials 192–8 multivariate measures 167–8, 169 quality assurance 170, 293, 296–9, 357–8 see also Hazard Analysis and Critical Control Point quality chain 183, 289–307 common chain management philosophy 299–301 communication and cooperation 301–2 continuous development 303 definition of 293 developing quality chains 302–5 fish supply chain 289–91 future trends 305–6 inspection 298–9 maintaining the cold chain 296–7 open price settling system 295–6 organising a chain management system 299 organising quality chains 293–5 performance measurement 303–5 supply chain management 290, 292, 300 traceability 292, 297–8, 372–3 quality control 170 cured and dried fish 356–7 use of enzymes 238 quality control charts 369–70 Quality Index Method (QIM) 182, 183, 298–9, 367–8, 371–2, 418–19 evaluation of whole fish 364–6 QIM-Eurofish 372 quality indices 196–8, 360–1 developing 367–8 enzymes as 240 multiple compound (MCQI) 198 single compound (SCQI) 196 using in storage management and production planning 369–70 quality management 360–78 future trends 371–3 guidelines for sensory evaluation 361–3 keeping fish under different storage conditions 370–1 sensory evaluation 363–7 storage management and production planning 369–70 Quantitative Descriptive Analysis (QDA) 367 quenching 481–2 Raman spectroscopy 417, 418, 490 rancidity 255–6 effect of freezing on development 275–6 frozen fish 389–90, 397 measurement 391–2 role of lipolysis 257–62 see also lipid oxidation random amplification of polymorphic DNA (RAPD) 458 rapid DNA methods 465–7 rapid freezing 276 ‘Ratkowsky’ type models 206–8 record-keeping 9–10, 21, 25, 29–30, 49 red halophilic bacteria 71–2 ‘red tides’ 142 reflectance, diffuse 477, 478–9 regulation context for canned fish 34–5 fermented fish products 342–3 legislation and antioxidants 269 meeting different requirements and standards 23 Regulatory Fish Encyclopaedia 467 relative rates of spoilage (RRS) 191–2 effect of temperature 193–6 relaxation times 486–9 resolution of rigor 228–9, 236 resource requirements for HACCP 23 Index restriction fragment length polymorphism of PCR fragments (PCR-RFLP) 461–4 Richards model 202 rigor mortis 220–1, 394, 409–10 onset of 223–4 resolution of rigor 228–9, 236 ripening 430–1, 439–40 roes 321, 322 rosemary 271 safety 1, 2, 170–1 and canning fish 32–4 salmon canned 31 parasite-free from aquaculture 129–30 QIM scheme 365 smoked 64–5, 198, 345 Salmonella 56, 57 salt 131, 340, 353 salt solubility 388 sample size 366 sand lance 355 sanitation standard operating procedures (SSOPs) 13–15 sarcoplasmic proteins 311, 315–16 profile 454 sarcoplasmic reticulum vesicles 381, 384, 386 sauerkraut 335–6 saxitoxin 151–5 analytical methods 152–5 scombroid poisoning 36–7, 56, 57–8 screen printed electrode (SPE) immunosensor 144, 145–7, 149–51, 155, 156 sea-based freezing 380, 396 Seafood Spoilage Predictor (SSP) software 211 seapacking 302 seasonal effects 393, 408 seaweed flavour 234–5 secondary models 205–8 selenium 98 selling fish 294, 296, 302, 305–6, 372 Senegal fish canning industry 43–51 sensory evaluation 360–7 cooked fillets 366–7 EU scheme 182, 183, 363–4, 371–2 facilities for 362 frozen fish 411, 412, 417–19 guidelines 361–3 QIM 364–6 505 raw fillets 366 shelf-life 182, 183 training of panellists 362–3, 368 sequence information (DNA) 460–5 sequencing, DNA 460–1, 462 sex of fish 409 shelf-life 173–90 beginning of 174–6 circumstances 184–6 concepts and their limits 184, 185 definition 173–4 different ways of measuring 182–4 end of 176–8 examples from literature 178–81 frozen fish 182, 411–19 biochemical indicators 412–15 indicators of deterioration 411–12 physical indicators 415–17 sensory evaluation 417–19 future trends 184–6 keywords technique 186 language considerations 173 modelling and predicting see modelling shelf-life quality management 368, 369 usefulness 184 shellfish 101, 438 ensilation of processing waste 344–5 food-borne disease outbreaks 54–5 lysozymes 440 toxins see toxins Shigella 56, 57 shrimp thawing water 440 silage 343–4, 428–9, 433–5 single compound quality indices (SCQI) 196 single strand conformation polymorphisms (SSCPs) 459–60 Six Sigma approach 170 size, fish 409 skins, removal of 431–3 skipjack 355 slicing procedure 488 ‘slow twitch’ muscle 223 smoked fish 350–9 salmon 64–5, 198, 345 spoilage 351–2 smoking 60, 132 sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) 87, 88, 89–90 softening 235–6, 236–7 software 211–12 solar dryers 354 506 Index South East Asia 338, 340–3 see also canning industry; Thailand spawning 393 species species-related hazards 10–11 and spoilage 408 type and texture change in frozen storage 393 species identification 450–74 biomolecules as species markers 452–6 DNA integrity and effect of processing 456 importance 450–1 methods not requiring sequence knowledge 458–60 methods using sequence information 460–5 PCR techniques 456–8 problem in seafood products 451–2 rapid methods 465–7 specific spoilage organisms (SSOs) 191–2, 193, 212 spectrophotometric ELISA 144, 145, 147, 152–5 spectroscopy 475–94 fluorescence 481–4 frozen fish 391–2, 417, 418 future trends 490 NIR 417, 418, 454, 476–80 NMR 388–9, 417, 418, 484–90 spices 62, 70–2, 270–1 spin-lattice relaxation time 486 spin-spin relaxation time 486–9 spoilage 191–2 canned fish 34, 39–43 frozen fish 407–11 indicators 411–12 indices of quality and 196–8 microbial seafood spoilage model 192, 193 smoked, cured and dried fish 351–2 spreadsheet software 212 square root models 206–8 squid 355–6, 431 stale fish flavour 235 standard operating procedures (SOPs) 30 standards see regulation Staphylococcus aureus 56, 57 Staphylococcus enterotoxin poisoning (SEP) 38 statistical analysis 369–70 Steriflow retorts 47 sterility absolute 32 commercial 32–4 stockfish 355 storage conditions and frozen fish quality 398, 411 keeping fish under different storage conditions 370–1 management and quality indices 369–70 quality management see quality management temperature and ATP metabolism 225 storage trials 192–8 Streptococcus 331 sulphate-adenyltransferase 235 sulphide precursors 234 supply chain frozen 380–1 requirements of low-temperature supply chain 398 see also quality chain supply chain management (SCM) 290, 292, 300 surimi 316 synergism 61–2 synthetic antioxidants 270 taxonomic characteristics 453 tea extract 271–2 teleost fish 389 temperature 340 effect on relative rates of spoilage 193–6 kinetic models of microbial growth 206–8, 209 quality management 370–1 shelf-life and 211 storage temperature and ATP metabolism 225 storage temperature and quality of frozen fish 398, 411 temperature cycling 276, 398 tenderization 236–7 tert-butyl hydroquinone (TBHQ) 270, 271 texture 412 changes on frozen storage 238, 384–9 measurement 388–9, 416–17 pre-freezing factors 393, 394, 395 effects of non-thermal processing 312–16, 320–1, 322 enzymes and 235–8 microbial growth and 208 Thailand 18–30 common problems in HACCP Index implementation 22–6 Department of Fisheries (DOF) 19–20, 21, 23, 24, 25–6 development of HACCP systems 19–20 exports 18 HACCP methodology 20–1 thaw drip 416 thaw rigor 225, 396, 410 thawing 318, 411 freeze thaw cycling 276, 398 thermal processing 40 botulinum cook 33 combined with high pressure 309 parasite control 131–2, 135, 136 technical information for canning industry 46–7 thermophilic spoilage 34, 40–1 thiaminase 229 thiobarbituric acid reactive substance (TBARS) test 391, 415 thiobarbituric acid (TBA) test 391 time-temperature monitors (TTMs) 183, 358, 370–1 tin 39, 105–6 analysis 106 tocopherol 257, 273–4 Torry-scale 182, 366–7 Total Quality Management (TQM) 170, 299–300 toxins 142–60 domoic acid 144–7 evaluation of prototype detector 156 future trends 156 immunosensors 143–4 okadaic acid 147–51 saxitoxin 151–5 traceability 292, 297–8, 372–3 training of panellists 362–3, 368 transglutaminase (TGase) 236, 237, 239 transmittance 478 transport 291 transverse relaxation time 486–9 trawling time 409 trematodes 123–8, 135–6 clonorchiasis 123–5 intestinal 126–8 opisthorchiasis 124, 125–6, 133 triacyl glycerides (TAGs) 256–7, 257–9, 261–2 tributyltin (TBT) 105–6 tri-linear data 481, 482–3 tri-linearising technique 487–90 507 trimethylamine (TMA) 395 TMA-index 196 trimethylamine oxide (TMAO) 229, 235, 387, 395 trypsins 241, 242, 437–8, 439–40 tuna 92–3, 452 identifying allergens 87–92 Tuna Research and Conservation Center (TRCC) 92 12D concept 33 tyrosine 232 ultimate pH 226 ultrasonication 62, 72–3 underprocessing 38, 40 urea 235 urease 229 uric acid 226, 227 ‘use by’ date 177–8 utilization of byproducts see byproducts vacuum packaging (VP) 274–5 validation of shelf-life models 208–11 variability 370 vegetable fermentations 335–6, 336 verification 9, 49–51 vertebrates 10 Vibrio spp 55, 56, 57 virtual supply chain 300–1 viruses 56, 58 viscera contamination with 393–4 removal 117, 129 viscosimetry 413 washing 40 wastewater (use in agriculture) 132–3 water activity 207–8, 209 and its significance 352–3 water-holding capacity (WHC) 416 water pools 486–90 water-soluble sarcoplasmic protein profiles 454 whiting 345 wholesale market, inland 290 wolffish 105 XML 305–6 yield factor 203–4 zinc 105 zoonotic parasites see parasites [...]... processing how improvements in analytical techniques have increased understanding of composition, properties, nutritional attributes and of contamination and that this information is relevant to safety and quality considerations The volume is organised into three major sections concerned with ‘Ensuring safe products’, ‘Analysing quality attributes’ and, ‘Improving quality within the supply chain’ In. .. used in processing and other research to support hazard identification Close monitoring of industry performance in HACCP implementation has been 20 Safety and quality issues in fish processing carried out by inspection of facilities, concentrating on the effectiveness of critical control points, record review and verification procedures within the business’s HACCP system Implementation by the industry... systems in the industry The program involved reviewing existing inspection methods, new training for inspectors and developing new HACCP-based audit procedures Since 1996, HACCP based quality systems have been mandatory for the export fish processing sector The DOF requires that approved businesses must have a HACCP program implemented, documented and verified by the Department In response to the growing... Rule Food and Drug Administration, Washington DC FDA (1995) Federal Register, Vol 60, No 242, p 65096 Procedure for the Safe and Sanitary Processing and Importing of Fish and Fishery Products: Final Rule Food and Drug Administration, Washington DC FDA (2001) Fish and Fisheries Products Hazards & Controls Guidance: Third Edition Department of Health and Human Services, Public Health Service, Food and Drug... has increased its support to industry The most important early activity for successful implementation of HACCP from 1991–97 was training on the principles and application of HACCP for the fish processing industry However, since 1998 the focus has been much more on audit of established HACCP systems and the development of guidelines and other supporting information Training on HACCP principles and methodology... has been seeking a common approach to maximizing the quality and safety of all food products This approach includes the use of Hazard Analysis and Critical Control Point (HACCP) systems as a mean of assuring proper food handling, processing and retail sale to consumers The use of HACCP systems in the fishery industry is now on a global scale Since it first emerged, the concept has increased in importance,... been slow to 16 Safety and quality issues in fish processing embrace innovation and change Until the advent of HACCP ‘floors, walls, and ceilings,’ ‘command and control,’ ‘appearance and odor,’ or ‘gotcha’ characterized the inspection philosophy of USDA or FDA for many years Under HACCP, the regulatory agencies do not have to change in response to a newly identified hazard or processing technology,... observation and experimentation on fish and fish products to control and predict their properties under a vast variety of circumstances The two main driving themes for these efforts have been in safety and quality – expressed mostly in terms of measurable properties This volume picks up these driving themes to cover major issues in safety and quality that are not only important topics of investigation... provided and handbooks are available to the fisheries industry in the local language Key documents to be maintained are listed in the appendix at the end of this chapter Businesses are also responsible for having personnel training to carry out their duties within the HACCP system In many cases the individual plant has its own laboratory capable of performing microbiological and contaminant testing Some... effective and products are safe These will determine how effectively the plant HACCP program is operating and this, in turn, will determine the frequency of the regular inspection and audit of the plant and of the products exported The role of DOF in providing guidance during inspection is to: • explain clearly health and safety standards, regulation guidelines or requirements used as references to their inspections ... implementation of HACCP principles 32 4.2 Safety and quality issues in fish processing The canning process, safety and spoilage HACCP principles were embraced by the fish canning industry some 30 years... salient information is reported here as a background for the application of HACCP in the fish canning industry 36 Safety and quality issues in fish processing 4.4.1 Histamine poisoning Histamine... training 6 Safety and quality issues in fish processing It is important to recognize that HACCP has been in a constant state of evolution since its introduction Principles have been added and