Ebook Safety and quality issues in fish processing

Safety and quality issues in fish processing







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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
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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 1 85573 552 0
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
()
Typeset by MHL Typesetting Limited, Coventry, Warwickshire
Printed by TJ International, Padstow, Cornwall, England







List of contributors xiii
1 Introduction 1

H. Allan Bremner, Allan Bremner and Associates, Mount Coolum
Part 1 Ensuring safe products 3
2 HACCP in the fisheries industry 5
D. R. Ward, North Carolina State University, Raleigh
2.1 Introduction 5
2.2 HACCP principles 7
2.3 Hazards 10
2.4 Developing and implementing HACCP plans 11
2.5 Sanitation standard operating procedures (SSOPs) . 13
2.6 The new millennium 15
2.7 Conclusion 16
2.8 References 16
3 HACCP in practice: the Thai fisheries industry 18
S. Suwanrangsi, Thai Department of Fisheries, Bangkok
3.1 Introduction 18
3.2 The development of HACCP systems in Thailand 19
3.3 HACCP methodology 20
3.4 Common problems in HACCP implementation 22
3.5 Future trends 26
Contents







3.6 Sources of further information and advice . . 27
Appendix: Documented HACCP-based Quality Program 29
4 HACCP in the fish canning industry . 31

L. Ababouch, FAO, Rome
4.1 Introduction . 31
4.2 The canning process, safety and spoilage . 32
4.3 The regulatory context 34
4.4 Hazards in fish canning 35
4.5 Spoilage of canned fish 39
4.6 The application of GMP in the fish canning industry 43
4.7 The application of HACCP in the fish canning industry 43
4.8 Future trends . 51
4.9 Sources of further information and advice . . 51
4.10 References and further reading . 51
5 Improving the control of pathogens in fish products . 54
L. Nilsson and L. Gram, Danish Institute for Fisheries Research,
Lyngby
5.1 Introduction . 54
5.2 Microbial health hazards in fish products 55
5.3 Traditional preservation strategies . 58
5.4 New preservation strategies . 60
5.5 Biological preservation . 62
5.6 Use of lactic acid bacteria for food fermentation 72
5.7 Non-thermal food processing techniques . . 72
5.8 Conclusion and future trends 73
5.9 References . 74
6 Identifying allergens in fish 85
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 85
6.2 Materials and methodology for identifying allergens:
the case of tuna . 87
6.3 Analyzing results 89

6.4 Future trends . 92
6.5 Sources of further information and advice . . 92
6.6 References . 93
7 Identifying heavy metals in fish 95
J. Oehlenschla
¨
ger, Institute for Fishery Technology and Quality,
Hamburg
7.1 Introduction . 95
7.2 Mercury 97
vi Contents







7.3 Lead . 100
7.4 Cadmium 102
7.5 Copper 104
7.6 Zinc . . 105
7.7 Tin 105
7.8 Aluminium 106
7.9 Future trends 107
7.10 Sources of further information and advice 107
7.11 References . . 108
8 Fishborne zoonotic parasites: epidemiology, detection and
elimination . 114
K. D. Murrell, Danish Centre for Experimental Parasitology,

Frederiksberg
8.1 Introduction 114
8.2 Parasites of marine fish . 115
8.3 Parasites of freshwater fish: nematodes 118
8.4 Parasites of freshwater fish: cestodes 119
8.5 Parasites of freshwater fish: trematodes 123
8.6 Prevention and decontamination: marine fish 128
8.7 Prevention and decontamination: freshwater fish . . 132
8.8 Future trends . 137
8.9 References 138
9 Rapid detection of seafood toxins 142
G. Palleschi, D. Moscone, L. Micheli and D. Botta, University of Rome
9.1 Introduction 142
9.2 Immunosensors 143
9.3 Domoic acid detection 144
9.4 Okadaic acid detection . 147
9.5 Saxitoxin detection . 151
9.6 Prototype evaluation . 156
9.7 Conclusion and future trends 156
9.8 References 157
9.9 Acknowledgement . 160
Part II Analysing quality 161
10 Understanding the concepts of quality and freshness in fish 163
H. Allan Bremner, Allan Bremner and Associates, Mount Coolum
10.1 Introduction 163
10.2 Quality and freshness as concepts . 164
10.3 Other approaches to concepts of quality 167
10.4 Quality as a driving force . 169
Contents vii

10.5 Freshness 170
10.6 Safety 170
10.7 Future trends 171
10.8 References . 171
11 The meaning of shelf-life . 173
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 173
11.2 The beginning of shelf-life 174
11.3 The end of shelf-life . 176
11.4 Are there several shelf-lives? 178
11.5 Do we need the expression shelf-life? 184
11.6 Future trends 184
11.7 Sources of further information and advice 186
11.8 References . 187
12 Modelling and predicting the shelf-life of seafood . 191
P. Dalgaard, Danish Institute for Fisheries Research, Lyngby
12.1 Introduction 191
12.2 Modelling of shelf-life and quality attributes determined in
product storage trials . 192
12.3 Modelling of microbial kinetics 199
12.4 Validation of shelf-life models 208
12.5 Application software . 211
12.6 Future trends 212

12.7 References . 213
13 The role of enzymes in determining seafood color, flavor
and texture 220
N. Haard, University of California, Davis
13.1 Introduction: the importance of enzymes in postmortem
fish 220
13.2 Enzymes in fish myosystems 221
13.3 Postmortem physiology . 223
13.4 Biochemical changes in post-rigor muscle . . 226
13.5 Enzymes and seafood color and appearance . . 230
13.6 Enzymes and seafood flavor 233
13.7 Enzymes and seafood texture 235
13.8 The use of enzymes in seafood processing and quality
control 238
13.9 Enzymes as seafood processing aids 238
13.10 References . . 243
viii Contents







14 Understanding lipid oxidation in fish 254
I. P. Ashton, Unilever R&D, Sharnbrook
14.1 Introduction 254
14.2 The role of lipolysis in rancidity development . 256
14.3 Lipid oxidation reactions 261
14.4 Methods to control lipid oxidation and off-flavour

development in fish . 267
14.5 The direct application of antioxidant(s) to fish . 267
14.6 Modification of the diet of farmed fish . 272
14.7 Modified atmosphere and vacuum packaging . 273
14.8 The effects of freezing 274
14.9 Conclusion and future trends . 275
14.10 Sources of further information 276
14.11 References . 277
14.12 Acknowledgements 285
Part III Improving quality within the supply chain . 287
15 Quality chain management in fish processing 289
M. Frederiksen, Danish Institute of Fisheries Research, Lyngby
15.1 Introduction: the fish supply chain 289
15.2 Definitions 291
15.3 Organising quality chains 293
15.4 An open price settling system . . 295
15.5 Quality assurance systems . 296
15.6 Maintaining the cold chain 296
15.7 Product traceability . 297
15.8 Inspection 298
15.9 Organising a chain management system . . 299
15.10 A common chain management philosophy . 299
15.11 Communication and cooperation 301
15.12 Developing quality chains 302
15.13 Future trends . 305
15.14 References . 306
16 New non-thermal techniques for processing seafood 308
M. Gudmundsson and H. Hafsteinsson, Technological Institute of
Iceland, Reykjavik
16.1 Introduction 308

16.2 The potential application of high pressure . 308
16.3 Effect on microbial growth 309
16.4 Effect on seafood quality . 310
16.5 Other uses of high pressure and future trends 317
16.6 The potential application of high-intensity
pulsed electric fields (PEF) . . 318
Contents ix







16.7 Effect on microbial growth 319
16.8 Effect on seafood quality 320
16.9 Future trends in PEF 321
16.10 References . . 323
16.11 Acknowledgement . 329
17 Lactic acid bacteria in fish preservation . . 330
G. M. Hall, Loughborough University
17.1 Introduction 330
17.2 The lactic acid bacteria (LAB) . 330
17.3 Inhibitory effects . 332
17.4 Probiotic effect 334
17.5 LAB fermentation of foods 335
17.6 LAB fermentation of fish . 337
17.7 LAB in ensilation 343
17.8 LAB fermentation of food fish 345
17.9 Future trends 346

17.10 Sources of further information and advice . . 346
17.11 References . . 347
18 Fish drying 350
P. E. Doe, University of Tasmania, Hobart
18.1 Introduction 350
18.2 The drying process . 351
18.3 Spoilage of smoked, cured and dried fish 351
18.4 Water activity and its significance . 352
18.5 Drying methods . 354
18.6 Dried and cured fish products . 354
18.7 Recent developments 355
18.8 Quality assurance and control . 356
18.9 References . 358
19 Quality management of stored fish . 360
E. Martinsdo
´
ttir, Icelandic Fisheries Laboratories, Reykjavik
19.1 Introduction: quality indices for fish 360
19.2 Guidelines for sensory evaluation of fish 361
19.3 Sensory evaluation of fish 363
19.4 Developing a quality index . . 367
19.5 Using quality indices in storage management and
production planning 369
19.6 Keeping fish under different storage conditions 370
19.7 Future trends 371
19.8 References . 374
19.9 Acknowledgements 378
x Contents

20 Maintaining the quality of frozen fish 379
N. Hedges, Unilever R&D, Sharnbrook
20.1 Introduction 379
20.2 Frozen supply chains 380
20.3 Freezing of fish tissue . 381
20.4 Texture and flavour changes on frozen storage 383
20.5 Texture changes on frozen storage 384
20.6 Flavour changes on frozen storage . 389
20.7 Pre-freezing factors influencing storage stability . . 392
20.8 The effect of freezing rate 397
20.9 Summary . 398
20.10 Future trends . 399
20.11 Further reading . 400
20.12 References . 400
21 Measuring the shelf-life of frozen fish . 407
H. Rehbein, Institute of Fishery Technology and Fish Quality,
Hamburg
21.1 Introduction 407
21.2 Deterioration in frozen fish 407
21.3 Indicators of deterioration in frozen fish . 411
21.4 Biochemical indicators 412
21.5 Physical indicators 415
21.6 Sensory assessment . . 417
21.7 Conclusions 419
21.8 References . . 419

22 Enhancing returns from greater utilization . 425
A. Gildberg, Norwegian Institute of Fisheries and Aquaculture
Research, Tromsø
22.1 Introduction: the range of byproducts . 425
22.2 Physical products . 427
22.3 Products from enzymatic modifications . 430
22.4 Functional and pharmaceutical byproducts 435
22.5 Useful enzymes . 438
22.6 Future trends . 440
22.7 Sources of further information and advice 441
22.8 References . . 442
23 Species identification in processed seafoods . 450
C. G. Sotelo and R. I. Pe
´
rez-Martı
´
n, Instituto de Investigaciones
Marinas, Vigo
23.1 Introduction: the importance of species identification . . 450
23.2 The problem of species identification in seafood products . 451
23.3 The use of biomolecules as species markers 452
Contents xi







23.4 The use of DNA for species identification:

DNA integrity and the effect of processing 456
23.5 Polymerase Chain Reaction (PCR) techniques 456
23.6 Methods not requiring a previous knowledge of the
sequence 458
23.7 Methods using sequence information 460
23.8 Future trends: rapid methods 465
23.9 Sources of further information and advice 467
23.10 References . . 467
24 Multivariate spectrometric methods for determining
quality attributes . 475
B. M. Jørgensen, Danish Institute for Fisheries Research, Lyngby
24.1 Introduction to multivariate spectroscopic methods . . 475
24.2 Near-infrared (NIR)spectroscopy 476
24.3 Fluorescence spectroscopy . 481
24.4 Nuclear magnetic resonance (NMR) sprectroscopy . 484
24.5 Future trends and sources and further information and
advice 490
24.6 References . 491
Index 495
xii Contents







Chapters 1 and 10
Professor H. Allan Bremner
Allan Bremner and Associates

21 Carrock Court
Mount Coolum
Queensland 4573
Australia
Tel/Fax: +61(0)7 5446 2560
E-mail:
Formerly at
Danish Institute for Fisheries
Research
Department of Seafood Research
Building 221 Søltofts Plads
Technical University of Denmark
DK-2800 Kgs. Lyngby
Denmark
E-mail:
Chapter 2
Donn R. Ward
Professor and Associate Head
N.C. State University
College of Agriculture and Life
Sciences
Department of Food Science
Box 7624
Raleigh NC 27695
USA
Tel: +1 919 515 2951
Fax: +1 919 515 4694
E-mail:
Chapter 3
Ms Sirilak Suwanrangsi

Special Exchange Projects Officer
(Thailand)
Fish, Seafood and Production
Division
Canadian Food Inspection Agency
59 Camerot Drive
Nepean
Contributors







Ontario
Canada K1A 0H9
Tel: +1 613 225 2342 (ext. 4541)
Fax: +1 613 228 6648
E-mail:
Chapter 4
Lahsen Ababouch
Chief
FIIU
F-608
FAO
Rome
Italy
Tel: +39 06 5705 4057
Fax: +39 06 5705 5188

E-mail:
Chapter 5
L. Nilsson and L. Gram
Danish Institute for Fisheries
Research
Department of Seafood Research
Søltofts Plads,
Building 221
Technical University of Denmark
DK-2800 Kgs. Lyngby
Denmark
Tel: +45 45 25 49 21
Fax: +45 45 88 47 74
E-mail:
Chapter 6
S. Yamada and E. Zychlinsky
Hitachi Chemical Diagnostics, Inc.
630 Clyde Court
Mountain View
CA 94043
USA
E-mail:
H. Nolte
Department of Internal Medicine
Asthma and Allergy Unit
University of Copenhagen
Denmark
Chapter 7
J. Oehlenschla¨ger
Institute for Fishery Technology and

Fish Quality
Federal Research Centre for Fisheries
Palmaille 9
D-22767 Hamburg
Germany
Tel: +49 40 38905 151
Fax: +49 40 38905 262
E-mail: oehlenschlaeger.ibt@bfa-
fisch.de
Chapter 8
K. D. Murrell
WHO/FAO Collaborating Centre
for Emerging Parasitic Zoonoses
Danish Centre for Experimental
Parasitology
The Royal Veterinary and
Agricultural University
Dyrlaegevej 100
DK-1870 Frederiksberg C
Denmark
Tel: +45 35 28 27 75
Fax: +45 35 28 27 74
E-mail:
xiv Contributors

Chapter 9
G. Palleschi, D. Moscone, L. Micheli
and D. Botta
Dipartimento di Scienze e
Technologie Chimiche
Universita` di Roma ‘Tor Vergata’
Via della Ricerca Scientifica
00133 Roma
Italy
Tel: +39 06 72594337
Fax: +39 06 72594328
E-mail: Giuseppe.Palleschi@uni
roma2.it
Chapter 11
Dr Alexandra Barbosa
ICBAS – Insituto de Cie
ˆ
ncias
Biome´dicas de Abel Salazar
Largo Prof. Abel Salazar, 2
4099-003 Porto
Portugal
Tel: +351 222 062 272
Fax: +351 220 622 232
E-mail:
Professor H. Allan Bremner
Allan Bremner and Associates
Formerly at
Danish Institute for Fisheries

Research
Department of Seafood Research
Building 221 Søltofts Plads
Technical University of Denmark
DK-2800 Kgs. Lyngby
Denmark
E-mail:
Professor Paulo Vaz-Pires
ICBAS – Insituto de Cie
ˆ
ncias
Biome´dicas de Abel Salazar
Largo Prof. Abel Salazar, 2
4099-003 Porto
Portugal
Tel: +351 222 062 272
Fax: +351 222 062 232
E-mail:
Chapter 12
Paw Dalgaard
Danish Institute for Fisheries
Research (DIFRES)
Department of Seafood Research
Ministry of Food, Agriculture and
Fisheries
DTU
Building 221
DK-2800 Kgs. Lyngby
Denmark
Tel: +45 45 25 25 66

E-mail:
Chapter 13
Norman F. Haard
Institute of Marine Resources
Department of Food Science and
Technology
University of California
Davis
CA 95616
USA
Tel: +1 530 752 2507
Fax: +1 530 752 4759
E-mail:
Contributors xv







Chapter 14
I.P. Ashton
Unilever R&D
Colworth House
Sharnbrook
Beds MK44 1LQ
England
E-mail:
Chapter 15

M. Frederiksen
Danish Institute for Fisheries
Research (DIFRES)
Department of Seafood Research
Building 221 Søltofts Plads
Technical University of Denmark
DK-2800 Kgs. Lyngby
Denmark
Tel: +45 45 88 33 22
Fax: +45 45 88 47 74
E-mail:
Chapter 16
M. Gudmundsson and H. Hafsteinsson
Technological Institute of Iceland
(MATRA)
Keldnaholt
IS-112 Reykjavik
Iceland
Tel: +354 570 71 00
Fax: +354 570 71 11
E-mail:
E-mail:
Chapter 17
George M. Hall
Department of Chemical Engineering
Loughborough University
Leicestershire LE11 3TU
England
Tel: +44 (0) 1509 222 517
Fax: +44 (0) 1509 223 923

E-mail:
Chapter 18
Peter E. Doe
School of Engineering
University of Tasmania
GPO Box 252-65
Hobart
Australia 7001
Tel: +61 3 6226 2129
Fax: +61 3 6226 7863
E-mail:
Chapter 19
E. Martinsdo´ttir
Project Manager
Research and Development Division
Icelandic Fisheries Laboratories
P.O. Box 1405
IS-121 Reykjavik
Iceland
Tel: +354 5620240
Fax: +354 5620740
E-mail:
xvi Contributors

Chapter 20
N. Hedges
Unilever R&D
Colworth House
Sharnbrook
Bedfordshire MK44 1LQ
England
Tel: +44 (0) 1234 781781
E-mail:
Chapter 21
H. Rehbein
Institute for Fishery Technology and
Fish Quality
Federal Research Centre for Fisheries
Palmaille 9
D-22767 Hamburg
Germany
Tel: +49 40 38905 167
Fax: +49 40 38905 262
E-mail:
Chapter 22
Asbjorn Gildberg
Norwegian Institute of Fisheries and
Aquaculture Research Ltd.
N-9005 Tromsø
Norway
Tel: +47 77 62 90 00
Fax: +47 77 62 91 00
E-mail: asbjorn.gildberg@fiskforsk.
norut.no

Chapter 23
Dr Carmen G. Soleto and Dr Ricardo
I. Pere´z-Martı´n
Instituto de Investigaciones Marinas
Eduardo Cabello 6
36208 Vigo
Spain
Tel: +34 986 214471
Fax: +34 986 292762
E-mail:
Chapter 24
Bo M. Jørgensen
Danish Institute for Fisheries
Research (DIFRES)
Department of Seafood Research
Ministry of Food, Agriculture and
Fisheries
DTU
Building 221
2800 Kgs. Lyngby
Denmark
Tel: +45 45252566
E-mail:
Contributors xvii

Fish is an exceptionally important component of the human diet and an enormous
industry exists to provide a huge variety of consumer products in which fish is a
major component. These offerings range from whole fish, large and small, to
pieces of fish such as cuts and fillets, to canned fish in a multitude of forms, to
dried and cured products, to fish oils and extracts, to frozen portions and
complete meals through to reformed and gelled products. The list is enormous,
the variety even within one product type is extensive and the range of species
used as food runs well into the thousands. Each of these variations and
combinations presents a huge matrix of possibilities, opportunities and problems.
Over the last 80 or so years, fish technologists and scientists have been
endeavouring to draw some general rules from 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 relevant to industry
today but that will continue to be important into the future. Each author is an
expert in their own particular field and they have summed up the situation to
provide a current benchmark of existing knowledge. In addition they have
pointed to solutions to problems, where they exist, and have also indicated
current gaps in the knowledge base and described research and investigations
required to capitalise and expand on this base. In many instances they have

described how new understandings, approaches and technologies will have
impact and thus effect change in the way operations are carried out to provide
better, safer and more stable products with greater surety than previously. It has
also been important to describe how one area may relate to another, for example
1
Introduction
H. Allan Bremner, Allan Bremner and Associates, Mount Coolum