Infodoc : Sciences, Techniques et Culture

1 Introduction to Seafood Processing – Assuring Quality and Safety of Seafood
1.1 Introduction
1.2 Seafood spoilage
1.3 Seafood hazards
1.4 Getting the optimum quality of the raw material
1.5 Seafood processing
1.6 Quality, safety and authenticity assurance
1.7 Future trends
Part I Processing Technologies
2 Shellfish Handling and Primary Processing
2.1 Introduction
2.2 Shellfish harvesting
2.3 Bivalve shellf[...]

1 Introduction to Seafood Processing – Assuring Quality and Safety of Seafood
1.1 Introduction
1.2 Seafood spoilage
1.3 Seafood hazards
1.4 Getting the optimum quality of the raw material
1.5 Seafood processing
1.6 Quality, safety and authenticity assurance
1.7 Future trends
Part I Processing Technologies
2 Shellfish Handling and Primary Processing
2.1 Introduction
2.2 Shellfish harvesting
2.3 Bivalve shellfish handling
2.4 Shellfish primary processing
2.5 Bivalve shellfish depuration
2.6 Shellfish labelling
3 Chilling and Freezing of Fish
3.1 Introduction
3.2 Post-mortem changes at chilled storage temperatures
3.3 Effect of freezing temperatures on quality-related processes
3.4 Fresh fish chain
3.5 Frozen fish chain
3.6 Legislation
3.7 Recommendations
4 Heat Processing of Fish
4.1 Introduction
4.2 Basic principles
4.3 Best available technology for thermal processing of fish
4.4 Quality changes during heat treatment of fish
5 Irradiation of Fish and Seafood
5.1 Introduction
5.2 Quality of irradiated fish and fishery products and shelf life extension
5.3 Microflora of irradiated fish and fishery products
6 Preservation of Fish by Curing
6.1 Introduction
6.2 Salting
6.3 Marinating
6.4 Smoking
7 Drying of Fish
7.1 Introduction
7.2 Principles of drying
7.3 Drying methods
7.4 Changes in fish muscle during drying
7.5 Packing and storage of dried fish products
8 Fish Fermentation
8.1 Definition of the term fermentation in food technology
8.2 Fermented foods worldwide
8.3 Lactic acid fermentation
8.4 Traditional salt/fish fermentation
8.5 Future trends in fish fermentation technology
9 Frozen Surimi and Surimi-based Products
9.1 Fish material for frozen surimi
9.2 Principles and process of frozen surimi production
9.3 Characteristics of fish material and manufacturing technology
9.4 Denaturation of fish protein by freezing and its prevention
9.5 Evaluation of surimi quality
9.6 Surimi-based products
9.7 Future prospective
10 Packaging of Fish and Fishery Products
10.1 Introduction
10.2 MAP principles and importance for packaging fresh fish
10.3 Non-microbial effects of MAP
10.4 Effects of MAP on fish spoilage
10.5 Effects of MAP on the microbial safety of fish products
10.6 Application of MAP on fish and fishery products
10.7 Packaging materials and future developments
11 Fish Waste Management
11.1 Introduction
11.2 Treatment methods
11.3 Uses of fish waste
11.4 Inputs and outputs in fisheries
12 Fish Processing Installations: Sustainable Operation
12.1 Introduction
12.2 Assessment tools
12.3 Process operations
12.4 Production efficiency
12.5 On-board processing
13 Value-added Seafood
13.1 Introduction
13.2 Value-added product development
13.3 Market-driven
13.4 Values-driven
13.5 Health-driven
13.6 Resource-driven
13.7 Technology-driven
13.8 Conclusions
Part II Quality and Safety Issues
14 Seafood Quality Assessment
14.1 Why is quality assessment of aquatic animals multifarious and complex?
14.2 Fish composition
14.3 Fish freshness
14.4 Sensory methods
14.5 Chemical methods
14.6 Physical methods
14.7 Instrumental methods and automation
14.8 Imaging technologies and machine vision
15 Microbiological Examination of Seafood
15.1 Introduction
15.2 Seafood microbiology
15.3 Microbiological parameters of seafood analysis
15.4 Microbiological analysis using conventional culture techniques
15.5 Microbiological examination using indirect rapid methods
15.6 Microscopy based rapid methods
15.7 Immuno-based techniques
15.8 Molecular methods for microbial determination
16 Fish and Seafood Authenticity – Species Identification
16.1 Molecular techniques applied to seafood authentication
16.2 Molecular techniques based on protein analysis
16.3 Molecular techniques based on DNA analysis
17 Assuring Safety of Seafood – Risk Assessment
17.1 Introduction
17.2 Differentiating risk from hazard
17.3 Hazards, risks and food safety risk assessment
17.4 Hazard Identification/Risk Profile
17.5 Exposure assessment
17.6 Hazard Characterization
17.7 Risk Characterization
17.8 Qualitative Risk Assessment
17.9 Semi-quantitative Risk Assessment
17.10 Quantitative Risk Assessment
17.11 Reality check
17.12 Uncertainty and variability
17.13 Data gaps
17.14 Risk management approaches
17.15 Final thoughts