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Seafood Processing Seafood Processing Technology, Quality and Safety Edited by Ioannis S. Boziaris School of Agricultural Sciences, University of Thessaly, Volos, Greece Thiseditionfirstpublished2014 ©2014byJohnWiley&Sons,Ltd Registeredoffice:JohnWiley&Sons,Ltd,TheAtrium,SouthernGate,Chichester,WestSussex, PO198SQ,UK Editorialoffices:9600GarsingtonRoad,Oxford,OX42DQ,UK TheAtrium,SouthernGate,Chichester,WestSussex,PO198SQ,UK 111RiverStreet,Hoboken,NJ07030-5774,USA Fordetailsofourglobaleditorialoffices,forcustomerservicesandforinformationabouthowto applyforpermissiontoreusethecopyrightmaterialinthisbookpleaseseeourwebsiteat www.wiley.com/wiley-blackwell. Therightoftheauthortobeidentifiedastheauthorofthisworkhasbeenassertedinaccordance withtheUKCopyright,DesignsandPatentsAct1988. 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Coverimage:FishprocessingbuildinginSotra,Bergen©SimonasVaikasas,courtesyof Shutterstock SeaCrab©w-i-n-d,courtesyofiStock Seafood©CristianBaitg,courtesyofiStock Coverdesignbywww.hisandhersdesign.co.uk Setin9/11ptTimesTenbyLaserwordsPrivateLimited,Chennai,India. 1 2014 Contents AbouttheIFSTAdvancesinFoodScienceBookSeries xiii ListofContributors xv Preface xix 1 IntroductiontoSeafoodProcessing – AssuringQualityandSafetyofSeafood 1 IoannisS.Boziaris 1.1 Introduction 1 1.2 Seafoodspoilage 2 1.3 Seafoodhazards 2 1.4 Gettingtheoptimumqualityoftherawmaterial 3 1.4.1 Pre-mortemhandling 3 1.4.2 Post-mortemhandling 4 1.5 Seafoodprocessing 4 1.6 Quality,safetyandauthenticityassurance 6 1.7 Futuretrends 6 References 7 Part I Processing Technologies 9 2 ShellfishHandlingandPrimaryProcessing 11 Yi-ChengSuandChengchuLiu 2.1 Introduction 11 2.1.1 Healthhazardsassociatedwithmolluscanshellfish 11 2.2 Shellfishharvesting 13 2.2.1 Growingarea 13 2.2.2 Waterquality 17 2.3 Bivalveshellfishhandling 18 2.3.1 Temperaturecontrol 18 2.3.2 Transportationandstorage 19 2.3.3 Retailhandling 20 2.4 Shellfishprimaryprocessing 21 2.4.1 Shucking 21 vi CONTENTS 2.4.2 Packing 22 2.4.3 Post-harvestprocesses 22 2.5 Bivalveshellfishdepuration 23 2.5.1 Factorsaffectingdepuration 24 2.5.2 Facilities 25 2.5.3 Waterdisinfection 25 2.6 Shellfishlabelling 27 2.7 Conclusion 27 Acknowledgements 28 References 28 3 ChillingandFreezingofFish 33 FlemmingJessen,JetteNielsenandErlingLarsen 3.1 Introduction 33 3.2 Post-mortemchangesatchilledstoragetemperatures 34 3.2.1 Rigormortis 34 3.2.2 Proteinchanges 36 3.2.3 Lipidchanges 36 3.2.4 Microbialchanges 37 3.3 Effectoffreezingtemperaturesonquality-relatedprocesses 37 3.3.1 Thefreezingprocess 37 3.3.2 Frozenstoragetemperatures 40 3.4 Freshfishchain 41 3.4.1 Handlingandprocessingonboardfishvessels 42 3.4.2 Landing,sortingandfirstsale 44 3.4.3 Transportandwholesaler/centralstorage 45 3.4.4 Super-chilling 46 3.5 Frozenfishchain 46 3.5.1 Freezingsystems 47 3.5.2 Frozenstorage 51 3.5.3 Thawing 52 3.5.4 Storagelife 53 3.6 Legislation 54 3.7 Recommendations 54 References 55 4 HeatProcessingofFish 61 DagbjørnSkipnes 4.1 Introduction 61 4.2 Basicprinciples 61 4.3 Bestavailabletechnologyforthermalprocessingoffish 62 4.4 Qualitychangesduringheattreatmentoffish 63 4.4.1 Processdesigneffectsonproductquality 68 4.4.2 Biochemicalchangesduringheating 69 4.4.3 Cookloss 71 4.4.4 Waterholdingcapacity 73 4.4.5 Textureandcolourchanges 74 Acknowledgement 75 References 75 CONTENTS vii 5 IrradiationofFishandSeafood 83 IoannisS.ArvanitoyannisandPersefoniTserkezou 5.1 Introduction 83 5.2 Qualityofirradiatedfishandfisheryproductsandshelflifeextension 84 5.2.1 Fish 84 5.2.2 Shellfish,crustaceansandmolluscs 89 5.3 Microfloraofirradiatedfishandfisheryproducts 101 5.3.1 Fish 101 5.3.2 Shellfish,crustaceansandmolluscs 106 5.4 Conclusions 120 References 120 6 PreservationofFishbyCuring 129 SigurjonArason,MinhVanNguyen,KristinA.Thorarinsdottir andGudjonThorkelsson 6.1 Introduction 129 6.2 Salting 130 6.2.1 Saltingmethods 130 6.2.2 Processesforsaltedfishproducts 132 6.2.3 Changesinfishmuscleduringsalting 134 6.2.4 Heavilysaltedfishproducts 138 6.3 Marinating 143 6.3.1 Introduction 143 6.3.2 Marinatingmethods 143 6.3.3 Ingredientsusedinmarinating 145 6.3.4 Factorsaffectingthequalityofmarinatedproducts 145 6.3.5 Changesinfishmuscleduringmarinating 146 6.3.6 Storageofmarinatedfishproducts 146 6.4 Smoking 146 6.4.1 Introduction 146 6.4.2 Smokingmethod 147 6.4.3 Changesinfishmuscleduringsmoking 148 6.4.4 Factorsaffectingthequalityofsmokedfishproducts 149 6.4.5 Packagingandstorageofsmokedfishproducts 151 References 151 7 DryingofFish 161 MinhVanNguyen,SigurjonArasonandTrygveMagneEikevik 7.1 Introduction 161 7.2 Principlesofdrying 161 7.2.1 Massandheattransferduringdrying 161 7.2.2 Dryingkinetics 162 7.2.3 Wateractivity 163 7.3 Dryingmethods 163 7.3.1 Sundrying 163 7.3.2 Solardrying 164 7.3.3 Heatpumpdrying 164 7.3.4 Freeze-drying 165 7.3.5 Osmoticdehydration 166 viii CONTENTS 7.4 Changesinfishmuscleduringdrying 166 7.4.1 Changesinchemicalpropertiesoffishmuscle 166 7.4.2 Changesinphysicalpropertiesoffishmuscle 167 7.4.3 Effectofdryingonthenutritionalpropertiesoffish 169 7.5 Packingandstorageofdriedfishproducts 169 References 170 8 FishFermentation 177 SomboonTanasupawatandWonnopVisessanguan 8.1 Definitionofthetermfermentationinfoodtechnology 177 8.2 Fermentedfoodsworldwide 178 8.3 Lacticacidfermentation 179 8.4 Traditionalsalt/fishfermentation 180 8.4.1 Classificationoffermentedfish 181 8.4.2 Worldfermentedfishproducts 182 8.5 Futuretrendsinfishfermentationtechnology 197 References 199 9 FrozenSurimiandSurimi-basedProducts 209 EmikoOkazakiandIkuoKimura 9.1 Fishmaterialforfrozensurimi 209 9.2 Principlesandprocessoffrozensurimiproduction 209 9.2.1 Fishmaterial 210 9.2.2 Washingandscalingoffish 210 9.2.3 Sortingoffish 212 9.2.4 Filletingoffish 212 9.2.5 Mechanicalseparationoffish 212 9.2.6 Leaching 212 9.2.7 Refining 217 9.2.8 Dewatering 218 9.2.9 Blendingofcryoprotectants 218 9.2.10 Freezing 218 9.2.11 Frozenstorageandtransport 218 9.3 Characteristicsoffishmaterialandmanufacturingtechnology 219 9.3.1 Surimifromdark-fleshedfattyfishspecies 219 9.3.2 Surimiproductionfromfishspecieswithhighprotease activityinthemuscle 222 9.4 Denaturationoffishproteinbyfreezinganditsprevention 223 9.4.1 Stabilityoffishprotein 224 9.4.2 Substancespromotingproteindenaturationduringfrozenstorage 224 9.4.3 Cryoprotectantsandtheirmechanismofaction 226 9.4.4 Effectsofpolyphosphates 228 9.5 Evaluationofsurimiquality 228 9.6 Surimi-basedproducts 231 9.6.1 Theproductionofsurimi-basedproductsintheworld 231 9.6.2 Generalprocessingtechniquesofsurimi-basedproducts 231 9.6.3 Recenttechnologicalchangesintheproduction ofsurimi-basedproducts 231 9.7 Futureprospective 232 References 233