ABSTRACT

The high market demand based on consumers’ trust in fish as a healthy and nutritious food resource made fish processing a very dynamic industry, spurring many innovations in processing and packaging methods. Trends in Fish Processing Technologies not only reflects what is currently new in fish processing but also points out where things are heading in this area. This book provides an overview of the modern technologies employed by the industry.

It details the advances in fish processing, including high pressure processing (HPP), pulsed electric field (PEF) treatment and minimally heat processing combined with microwave (MW) and radio-frequency (RF). It provides references to food safety management systems and food safety & quality indicators for processed fish in order to achieve an adequate level of protection. Quality aspects and molecular methods for the assessment of fish and fish products integrity are introduced. Fish products reformulation trends based on sustainability principles that tackles the reduction of salt content and the use of natural antimicrobials are presented. Innovative packaging solutions for fish products are explored, detailing intelligent packaging with freshness and time-temperature indicators, applications of modified packaging atmosphere, antimicrobial bio-nanocomposite packaging materials and biodegradable edible films used as primary fish packaging. In addition to covering the current advancements in fish processing the book discusses fraud, adulteration, fair trade practices, traceability and the need for added value, clean and sustainable processing in the fish chain.

chapter 1|26 pages

Recent Advances in Seafood Technology

An Overview
ByJavier Borderías, Helena M. Moreno

chapter 2|44 pages

Minimal Heat Processing Applied in Fish Processing

ByJan Thomas Rosnes, Dagbjørn Skipnes

chapter 3|30 pages

High-Pressure Processing of Seafood

ByDaniela Borda

chapter 4|20 pages

Processing of Low-Value Fish, Coproducts, and By-Catch

ByLivia Patraşcu, Iuliana Aprodu

chapter 5|14 pages

Advances in Surimi Processing

ByAusra Sipailiene

chapter 6|26 pages

Reformulation of Preserved Fish Products

ByLoreto M. Valenzuela, Allison Leyton, M. Elena Lienqueo

chapter 7|10 pages

New Product Development

ByEirin M. Skjøndal Bar, Sunniva Hoel, Jørgen Lerfall

chapter 8|16 pages

Clean Fish Processing Technologies

BySanja Vidaček, Rafael Soro

chapter 9|30 pages

Innovative Fish Packaging Solutions

ByIulia Bleoanca, Maria Turtoi

chapter 10|24 pages

Achieving Adequate Protection and Suitable Food Safety Indicators

ByJohannes Pucher, Christian Schlechtriem

chapter 11|14 pages

Food Safety Management in Fish Processing Units

ByAnca Ioana Nicolau, Olafur Oddgeirsson

chapter 12|22 pages

Quality and Quality Changes Assessment of Processed Fish

ByMercedes Careche, Isabel Sánchez-Alonso

chapter 13|14 pages

Molecular Methods for Assessment of Fish and Fish Product Integrity

ByMette S.R. Fachmann, Jeffrey Hoorfar

chapter 14|12 pages

Adulteration and Misbranding of Fish Products

ByMarjolein van der Spiegel, Joop van der Roest

chapter 15|10 pages

Traceability of Fish Products

ByMaitri Thakur

chapter 16|10 pages

Fish Trade Regulations

ByIsabelle Metaxa