Fish Processing (eBook, PDF)

Sustainability and New Opportunities
Redaktion: Hall, George M.

• Format: PDF

Produktbeschreibung

This book seeks to address the challenges facing the international seafood industry via a two pronged approach: by offering the latest information on established technologies and introducing new ideas and technologies. An introductory chapter sets the tone for the book by presenting the background against which fish processing will exist in the near future. Chapter two looks at the environmental and sustainability issues relating to conventional fish processing, including processing efficiency and better use of the outputs currently considered wastes. The impact of mechanisation and computerisation on environmental sustainability is also addressed. Subsequent chapters examine the latest developments in established fish processing technologies such as canning, curing, freezing and chilling, with an emphasis on the environmental aspects of packaging and the process itself. In addition, quality and processing parameters for specific species, including new species, are described. The second part of the book gives authors the opportunity to introduce the potential technologies and applications of the future to a wider audience. These include fermented products and their acceptance by a wider audience; the utilisation of fish processing by-products as aquaculture feeds; and the use of by-products for bioactive compounds in biomedical, nutraceutical, cosmetic and other applications.

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Produktdetails

• Verlag: John Wiley & Sons
• Seitenzahl: 312
• Erscheinungstermin: 17. August 2010
• Englisch
• ISBN-13: 9781444328592
• Artikelnr.: 37342955

Autorenporträt

About the Editor Dr George M. Hall, Research Fellow, Centre for Sustainable Development, University of Central Lancashire, Preston, UK

Inhaltsangabe

Preface Contributors 1 Introduction: Challenges to the Fish-Processing
Industry in a Resource-Starved World George M. Hall 1.1 Introduction 1.1.1
Defining sustainability 1.1.2 Sustainable development concepts for FPI 1.2
Sustainability tools 1.2.1 Carbon footprinting 1.2.2 Carbon labelling 1.2.3
Life cycle assessment 1.2.4 The supply chain 1.3 Climate change 1.4 The
capture fishery 1.4.1 Current production levels 1.4.2 Future trends and
fisheries management 1.5 Contribution of aquaculture 1.5.1 Current
production levels 1.5.2 Future trends 1.5.3 Barriers to increased
production 1.6 Industrial fish production 1.6.1 Current levels 1.6.2 Future
trends 1.6.3 Redefining 'industrial species' 1.7 Implications for the
processing industry 1.7.1 Efficiency in processing 1.7.2 Food security and
trade 1.7.3 Introducing new food species 1.7.4 Post-harvest losses 1.7.5
Environmental impact of fish processing 1.8 Conclusion: sustainability in
the fish-processing industry References 2 Canning Fish and Fish Products
George M. Hall 2.1 Principles of canning 2.1.1 Thermal destruction of
fish-borne bacteria 2.1.2 Quality criteria for thermally processed fish 2.2
Packaging materials 2.2.1 Glass jars 2.2.2 Rigid metal containers 2.2.3
Rigid plastic containers 2.2.4 Flexible containers (pouches) 2.2.5
Environmental issues related to packaging materials 2.3 Processing
operations 2.3.1 Pre-processing operations 2.3.2 Heat-processing operations
2.3.3 Post-processing operations 2.3.4 Environmental issues and process
optimization 2.4 Canning of specific species 2.4.1 Small pelagics 2.4.2
Tuna and mackerel 2.4.3 Crustacea 2.5 Conclusions References 3 Preservation
by Curing (Drying, Salting and Smoking) George M. Hall 3.1 Basic
relationships 3.1.1 Water activity and spoilage 3.1.2 Product quality 3.2
Drying 3.2.1 Air- or contact drying 3.2.2 Improving the efficiency of
drying 3.3 Salting 3.3.1 Wet and dry salting 3.3.2 Quality aspects 3.4
Smoking 3.4.1 The preservative effect 3.4.2 Quality aspects 3.4.3 Smoking
systems and equipment 3.4.4 Traditional systems 3.4.5 Fuel wood for
traditional fish smoking 3.5 Post-harvest losses in fish smoking 3.5.1
Sustainable livelihoods approach 3.5.2 Assessing post-harvest fisheries
losses 3.6 Sustainability issues References 4 Freezing and Chilling of Fish
and Fish Products George M. Hall 4.1 Introduction 4.1.1 Freezing time
calculations 4.1.2 Effect of freezing on micro-organisms and parasites
4.1.3 Physico-chemical effects during freezing 4.1.4 Temperature modelling
in fish transportation 4.2 Freezing systems 4.2.1 The refrigeration cycle
4.2.2 Classification of freezers 4.2.3 Air-blast freezers 4.2.4 Immersion
freezers 4.2.5 Plate freezers 4.2.6 Cryogenic freezers 4.3 Environmental
impact of freezing operations 4.3.1 Energy efficiency of freezing systems
4.3.2 Cold storage systems 4.3.3 Refrigerants and cryogens 4.3.4 New
refrigeration techniques 4.3.5 Environmental impact of freezer/cold storage
buildings 4.4 Life cycle assessment and the supply chain References 5
Surimi and Fish Mince Products George M. Hall 5.1 Introduction 5.1.1 Fish
muscle proteins 5.1.2 Important protein properties in surimi processing
5.1.3 Appropriate species for surimi production 5.1.4 Surimi quality and
sustainability 5.2 The surimi process 5.2.1 Basic process elements 5.2.2
Energy consumption 5.2.3 Water consumption 5.2.4 By-product development 5.3
Fish mince processing References 6 Sustainability Impacts of
Fish-Processing Operations George M. Hall 6.1 Introduction 6.2
Sustainability issues 6.2.1 Sustainability and legislation 6.2.2 Energy
6.2.3 Water 6.2.4 Effluents 6.2.5 By-product development 6.3 Individual
processes 6.4 Life cycle assessment 6.4.1 Background 6.4.2 Application to
fish-processing operations 6.4.3 Development of LCA for fishing activity
6.5 Supply chain analysis 6.6 Cleaner production 6.7 Processing in a
changing world References 7 Sustainability of Fermented Fish Products S.
Kose and George M. Hall 7.1 Introduction 7.2 Principles of the fermentation
process 7.2.1 Metabolic activity of LAB 7.2.2 The genera of LAB 7.2.3 Other
issues relating to fermentation process 7.2.4 Inhibitory effects of LAB 7.3
Definition and classification of fermented fish products 7.3.1 Definition
7.3.2 Classification 7.4 Types of fermented fish products 7.4.1 European
products 7.4.2 South-East Asian products 7.4.3 Fermented fish products of
Africa 7.5 Quality and standards of fermented fish products 7.5.1 Salting
procedures 7.5.2 Micro-organisms 7.5.3 Fish enzymes 7.5.4 Temperature
during fermentation 7.5.5 Nutritional issues 7.5.6 Flavour 7.5.7 Presence
of lipids 7.5.8 Colour 7.5.9 Other characteristics 7.6 Safety issues
related to fermented fish products 7.6.1 Pathogenic bacteria 7.6.2
Parasites 7.6.3 Histamine and other biogenic amines 7.7 Conclusions
Acknowledgements References 8 On-board Fish Processing S. Kose 8.1
Introduction 8.2 On-board processing 8.2.1 Types of plants processing at
sea 8.2.2 Tenders 8.2.3 History of on-board processing 8.2.4 Species and
products processed at sea 8.3 Advantages of on-board processing 8.4 Quality
issues related to on-board processing 8.4.1 Introduction to quality issues
for fisheries products 8.4.2 Receiving and handling raw materials 8.4.3
Quality issues during processing 8.4.4 Quality issues during storage and
transport 8.5 Sustainable issues Acknowledgements References 9 Fishmeal
Production and Sustainability George M. Hall 9.1 Introduction 9.1.1
Fishmeal production 9.1.2 Conversion efficiency of fishmeal and fish oil
9.1.3 Nutritional value of fishmeal and fish oil 9.2 The fishmeal process
9.2.1 Raw material unloading 9.2.2 The cooker 9.2.3 The press 9.2.4 The
decanter 9.2.5 Separators and purifiers 9.2.6 Evaporators 9.2.7 The drier
9.2.8 Post-production operations 9.2.9 Conclusions 9.3 Sustainability
issues 9.3.1 Energy 9.3.2 Water 9.3.3 Effluents 9.3.4 By-products 9.3.5
Cleaner production 9.3.6 Life cycle assessment of the fishmeal and fish oil
process 9.4 Alternatives to fishmeal 9.4.1 Fish silage 9.4.2 Fish protein
hydrolysates 9.4.3 Plant-based alternatives to fishmeal 9.5 Conclusions
References 10 Utilization of Fish Processing By-products for Bioactive
Compounds K. Shirai and J. C. Ramirez-Ramirez 10.1 Introduction 10.2 Raw
material chemical composition 10.3 Protein hydrolysates and peptides 10.3.1
General aspects and production 10.3.2 FPH composition and use as food
ingredient 10.3.3 FPH and peptide applications 10.3.4 Therapeutic and
health-promoting properties 10.4 Collagen and gelatin 10.4.1 Extraction
conditions of fish collagens and gelatins 10.4.2 Functional properties
10.4.3 Therapeutic properties 10.5 Omega-3 polyunsaturated fatty acid in
fish 10.5.1 Composition 10.5.2 Extraction 10.5.3 Therapeutic properties
10.6 Concluding remarks Acknowledgements References 11 Life Cycle
Assessment of Bulk Packaging Used to Transport Fresh Fish Products: Case
Study K. S. Williams 11.1 Introduction 11.1.1 Background to UK waste and
sustainability 11.2 UK fishing industry 11.2.1 Transportation of fish
products 11.2.2 Packaging of fish 11.2.3 Types of packaging 11.3 Life cycle
assessment 11.3.1 Methodology 11.4 Case study: Rainbow Seafood - EPS and PP
fish boxes 11.4.1 Company profile 11.4.2 Context of the study 11.4.3
Methodology 11.5 System design 11.6 Data acquisition 11.7 Life cycle
inventory 11.8 Life cycle impact assessment 11.9 Results and
recommendations 11.10 Conclusions Acknowledgement References Index