Fisheries Processing: Biotechnological applications

508 Pages·1994·12.615 MB·English

by  D. R. Ward (auth.), A. M. Martin (eds.)

Fisheries Processing
Fisheries Processing
Biotechnological applications
Edited by
A.M. Martin
Department of Biochemistry
Memorial University of Newfoundland
St John's
Canada
mi
SPRINGER-SCIENCE+BUSINESS MEDIA, B.V.
First edition 1994
© 1994 Springer Science+Business Media Dordrecht
Originally published by Chapman & Hall in 1994
Softcover reprint ofthe hardcover Ist edition 1994
Typeset in 10/12 Palatino by Acorn Bookwork, Salisbury, Wiltshire
ISBN 978-1-4613-7420-6 ISBN 978-1-4615-5303-8 (eBook)
DOI 10.1007/978-1-4615-5303-8
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Library of Congress Catalog Card Number: 94-70930
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Contents
List of contributors xi
Preface xiii
PART ONE Processing Quality Control
CHAPTER 1
Microbiological quality of fishery products 1
D.R. Ward
1.1 Introduction 1
1.2 Harvesting 3
1.3 Onboard handling 5
1.4 Fishing vessel sanitation and HACCP 10
1.5 Processing 11
1.6 Preservatives 14
1.7 Summary 14
References 14
CHAPTER 2
Rapid methods and automation for seafood microbiology 18
D.Y.C. Fung
2.1 Introduction 18
2.2 Improvements in sampling and sample preparation 19
2.3 Alternative methods for the viable cell count procedure 21
2.4 New methods for estimation of microbial populations
and biomass 30
2.5 Miniaturized microbiological techniques 37
2.6 New and novel techniques 41
2.7 Conclusions 44
Acknowledgment 45
References 45
CHAPTER 3
Microbiological control for fish smoking operations 51
R. Dillon, T.R. Patel and A.M. Martin
3.1 Introduction 51
VI Contents
3.2 Smoking of fish: technological aspects 53
3.3 Smoking industry 63
3.4 Microbiology of fish smoking processes 67
3.5 Conclusions 75
Acknowledgments 75
References 76
CHAPTER 4
New packaging technology for seafood preservation - shelf-life
extension and pathogen control 82
S. Ghazala
4.1 Introduction 82
4.2 Quality and nutritional value of seafood 84
4.3 Food preservation methods 85
4.4 Packaging for seafood 88
4.5 Modern food packaging 92
4.6 Processed seafood as a chilled convenience product 94
4.7 Conclusions 107
Acknowledgments 108
References 108
PART TWO Fisheries Biomass Bioconversion
CHAPTERS
Traditional fermented fish: fish sauce production 111
P. Saisithi
5.1 Introduction 111
5.2 Types of traditional fermented fish products 112
5.3 Fish sauce production 121
5.4 Processing of fish sauce 122
5.5 Changes during fermentation 125
5.6 Microbiology of fish sauce 126
5.7 Chemistry of fish sauce 127
References 129
CHAPTER 6
Proteases from aquatic organisms and their uses in the seafood
industry 132
N.F. Haard and B.K. Simpson
6.1 Introduction 132
6.2 General properties and applications of proteases 134
6.3 Criteria for selection of a protease in industry 134
6.4 Classification of fish proteases 136
6.5 Traditional applications of proteases in the seafood
industry 141
Contents vii
6.6 Recent applications of fish proteases in the seafood
industry 143
6.7 Other potential applications of fish proteases in
industry 146
6.8 Conclusion 149
References 149
CHAPTER 7
Bioprocessing of chitin and chitosan 155
B.K. Simpson, N. Gagne and M. V. Simpson
7.1 Introduction 155
7.2 General properties of chitin and chitosan 157
7.3 Methods for preparing chitin 158
7.4 Methods for preparing chitosan 161
7.5 Advantages of biological versus chemical methods for
preparing chitinlchitosan 164
7.6 Applications of chitin and chitosan 165
7.7 Conclusion 169
References 170
CHAPTER 8
Applications of crustacean wastes in biotechnology
M.E. Zuniga and A. Illanes
8.1 Introduction 174
8.2 Quality and composition of crustacean waste 175
8.3 Recovery of crustacean waste components 177
8.4 Applications of products recovered from crustacean
wastes 181
References 199
CHAPTER 9
Production of fish protein concentrates 206
E. Bdrzana and M. Garcia-Garibay
9.1 Introduction 206
9.2 Fishmeal and fish protein concentrate 208
9.3 Fish protein hydrolyzate 212
9.4 Characteristics and functional properties of fish
products 215
9.5 Utilization of fish products 218
References 220
CHAPTER 10
Production of fish protein hydrolyzates by microorganisms 223
V. Venugopal
10.1 Introduction 223
viii Contents
10.2 Solubilization of fish mince 224
10.3 Microbial proteases 227
10.4 Biotechnological approaches to fish meat solubilization 231
10.5 Solubilization of fish meat by immobilized microbial cells 236
10.6 Future prospects 237
Acknowledgment 239
References 239
CHAPTER 11
Production of fish silage 244
S. Arason
11.1 Introduction 244
11.2 Background 244
11.3 Raw materials 246
11.4 Composition and chemical changes 247
11.5 Production methods 251
11.6 Physical properties of silage 257
11.7 Metal corrosion in silage production 261
11.8 Processing of silage 263
11.9 Silage quality 265
11.10 Nutritional value 267
11.11 Conclusions 268
References 269
CHAPTER 12
Lactic acid and propionic acid fermentations of fish
hydrolyzates 273
R.E. Levin
12.1 Introduction 273
12.2 Enzymatic hydrolysis of fish tissue 275
12.3 Effectiveness of lactic acid and propionic acid
fermentations 275
12.4 Characteristics of the lactic acid and propionic acid
bacteria 277
12.5 Growth media and culture maintenance 284
12.6 Materials and methods 286
12.7 Results 288
12.8 Discussion 306
12.9 Commercial sources of lactic acid bacteria, propionic
acid bacteria and papain 308
References 309
Contents
IX
CHAPTER 13
Mussel processing wastes as a fermentation substrate 311
M.A. Murado, Ma.P. Gonzalez and L. Pastrana
13.1 Mussel and mussel processing wastes in the Galician
RJas 311
13.2 Direct treatment of non-concentrated MPW 312
13.3 Treatment of concentrated MPW 327
13.4 MPW as a raw material: outlook 338
Acknowledgments 340
References 340
CHAPTER 14
Waste water treatment for fisheries operations 344
M.C Veiga, R. Mendez and J.M. Lema
14.1 Introduction 344
14.2 Sources and characteristics of seafood processing
waste waters 345
14.3 Treatment technologies 352
14.4 Technology selection 354
14.5 Conclusions 365
Acknowledgments 367
References 367
PART THREE Aquaculture Applications
CHAPTER 15
Microbial biomass as a source of protein in the feeding
of cultivated fish 371
A.M. Martin
15.1 Introduction 371
15.2 Supplementary foods in fish culture 372
15.3 Microbial biomass protein 373
15.4 Microbial biomass as food for fish culture 374
15.5 A case study: utilization of C utilis biomass as a feed for
aquaculture 379
15.6 Conclusions 385
Acknowledgments 385
References 385
CHAPTER 16
Coloring of salmonids in aquaculture: the yeast Phaffia rhodozyma
as a source of astaxanthin 391
A. Tangeras and E. SUnde
16.1 Introduction 391
x Contents
16.2 Sources of astaxanthin 394
16.3 Quantitation of astaxanthin 395
16.4 The yeast P. rhodozyma 396
16.5 P. rhodozyma as an astaxanthin source for salmonids 401
16.6 Production of P. rhodozyma 405
16.7 Increase in astaxanthin production by P. rhodozyma 414
16.8 Economical considerations 419
16.9 Future use of P. rhodozyma and astaxanthin in
salmonid farming 422
Acknowledgments 424
References 425
CHAYfER 17
Fish vaccines: development, production and use of bacterial
vaccines, with special reference to salmon 432
P.M. Aasjord and E. Slinde
17.1 Introduction 432
17.2 Antibiotics versus fish vaccines 434
17.3 Fish immunology 434
17.4 Humoral and cellular immunity 435
17.5 Uptake of vaccines 437
17.6 Fish diseases 438
17.7 Bacterial vaccines 444
17.8 Isolation and characterization of pathogenic bacteria 446
17.9 Laboratory fermentation analysis and scaling up of
fermentation 447
17.10 Vaccine production 449
17.11 Tests, field trials and approval for sale 454
17.12 Vaccination methods 456
17.13 Future use of vaccines 462
References 463
Index 467
Contributors
P.M. Aasjord (deceased), NorBio NS, Bergen High Technology Center,
ThorIn0hlengst. 55, N-5008 Bergen, Norway.
S. Arason, Iceland Fisheries Laboratory, Skulagata 4, PO Box 1405, 121
Reykjavik, Iceland.
E. Barzana, Departamento de Alimentos y Biotecnologia, Facu1tad de
Quimica, Universidad Nacional Aut6noma de Mexico, Mexico OF 04510,
Mexico.
R. Dillon, Department of Biochemistry, Memorial University of New
foundland, St John's, Newfoundland, Canada AlB 3X9.
D. Y.C. Fung, Department of Animal Science and Industry, Kansas State
University, Manhattan, KS 66506-1600, USA.
N. Gagne, Food Science and Agricultural Chemistry Department,
McGill University, MacDonald Campus, Ste Anne de Bellevue, Quebec,
Canada H9X 3V9.
M. Garcia-Garibay, Departamento de Biotecnologia, Universidad
Aut6noma Metropolitana, Iztapalapa, Mexico OF 09340, Mexico.
S. Ghazala, Department of Biochemistry, Memorial University of New
foundland, St John's, Newfoundland, Canada AlB 3X9.
Ma.P. Gonzalez, Instituto de Investigaciuns Marinas (CSIC), r!Eduardo
Cabello 6, Vigo, 36208 Galicia, Spain.
N.F. Haard, Institute of Marine Resources, Department of Food Science
and Technology, University of California, Davis, CA 95616, USA.
A. Illanes, Escuela de lngeniecia Quimica, Universidad Cat6lica de
Valparaiso, Casilla 4059, Valparaiso, Chile.
J. M. Lema, Department of Chemical Engineering, University of San
tiago de Compostela, 15706 Santiago de Compostela, Spain.
R.E. Levin, Department of Food Science, University of Massachusetts,
Amherst, MA 01003, USA.