Fish Processing Technology

Transcription

1 Fish Processing Technology

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3 Fish Processing Technology Second edition Edited by G.M.HALL Lecturer Food Engineering and Biotechnology Group Loughborough University BLACKIE ACADEMIC & PROFESSIONAL An Imprint of Chapman & Hall London Weinheim. New York Tokyo Melbourne Madras

4 Published by Blackie Academic and Professional, an imprint of Chapman & Hall, 2-6 Boundary Row, London SEI8HN, UK Chapman & Hall, 2-6 Boundary Row, London SEI 8HN, UK Chapman & Hall GmbH, Pappelallee 3, Weinheim, Germany Chapman & Hall USA, 115 Fifth Avenue, New York, NY 10003, USA Chapman & Hall Japan, ITP-Japan, Kyowa Building, 3F, Hirakawacho, Chiyoda-ku, Tokyo 102, Japan DA Book (Aust.) Pty Ltd, 648 Whitehorse Road, Mitcham 3132, Victoria, Australia Chapman & Hall India, R. Seshadri, 32 Second Main Road, CIT East, Madras , India First edition 1992 Second edition Chapman & Hall Typeset in 10j 12pt Times by Thomson Press (India) Ltd, New Delhi ISBN-13: e-isbn-13 : DOl: / Apart from any fair dealing for the purposes of research or private study, or criticism or review, as permitted under the UK Copyright Designs and Patents Act, 1988, this publication may not be reproduced, stored, or transmitted, in any form or by any means, without the prior permission in writing of the publishers, or in the case of reprographic reproduction only in accordance with the terms of the licences issued by the Copyright Licensing Agency in the UK, or in accordance with the terms of licences issued by the appropriate Reproduction Rights Organization outside the UK. Enquiries concerning reproduction outside the terms stated here should be sent to the publishers at the London address printed on this page. The publisher makes no representation, express or implied, with regard to the accuracy of the information contained in this book and cannot accept any legal responsibility or liability for any errors or omissions that may be made. A catalogue record for this book is available from the British Library 8 Printed on acid-free text paper, manufactured in accordance with ANSIjNISO Z (Permanence of Paper)

5 Contents List of contributors Preface ix xi 1 Biochemical dynamics and the quality of fresh and frozen fish R.M.LOVE 1.1 Introduction Sequential changes during the spawning cycle The condition of fish The role of body constituents in governing fish quality and processability Lipids Proteins Carbohydrates Pigmentation Flavour compounds Minerals Summary of considerations of biological condition and quality 24 References Preservation of fish by curing (drying, salting and smoking) W.F.A. HORNER 2.1 Introduction 2.2 Water content, water activity (a w ) and storage stability Basic definitions Water activity and microbial spoilage Water activity and water relationships in fish Water relationships, preservation and product quality 2.3 Drying Air or contact drying Drying calculations 2.4 Salting Water activity and shelf-life The salting process Storage: maturing and spoilage Other salted fish products 2.5 Smoking Introduction: preservation, titivation or camouflage Smoke production Quality, safety and nutritive value Processing and equipment References 3 Surimi and fish-mince products G.M. HALL and N.H. AHMAD 3.1 Introduction 3.2 Fish-muscle proteins Nature of muscle proteins Properties of actin and myosin

6 vi CONTENTS The action of salt Surimi-based products The surimi process Basic concepts Process elements Appropriate species for surimi production Quality of surimi products Microbial aspects of surimi Fish mince Sources of raw material Fish-mince products Comparison of surimi and fish-mince products 89 References 90 4 Chilling and freezing of fish 93 G.A. GARTHWAITE 4.1 Introduction Relationship between chilling and storage life Relative spoilage rates Modified-atmosphere packaging (MAP) Introduction Modified-atmosphere packaging systems Freezing General aspects of freezing Prediction of freezing times by numerical methods Freezing systems The application of freezing systems in fish processing Freezing on board Onshore processing Changes in quality on chilled and frozen storage Chilled storage Frozen storage Thawing 116 References Canning fish and fish products 119 W.F.A. HORNER 5.1 Principles of canning Thermal destruction offish-borne bacteria Thermal processing: quality criteria Storage of canned fish Choice of heat process Design of packaging for fish products Glass jars Flexible containers Rigid metal containers Rigid plastic containers Labelling Process operations and equipment Pre-processing operations Exhausting Heat processing and heat-processing equipment Post-process operations Cannery operations for specific canned-fish products Small pelagics Tuna and mackerel 155

7 CONTENTS vii Crustacea and molluscs New canned-fish products 156 References Methods of identifying species of raw and processed fish 160 I.M.MACKIE 6.1 Introduction Requirements for non-sensory methods offish species identification Principles of electrophoresis and isoelectric focusing Electrophoretic systems Separation systems Fish flesh proteins Structure of muscle Structure of myofibrils Muscle proteins Experimental procedures for electrophoretic methods Raw fish flesh Cooked but not autoclaved fish Heat-sterilised and autoclaved products Alternative protein-based methods of fish species identification Immunoassay procedures Capillary electrophoresis HPLC DNA techniques offish species identification Fish eggs General conclusions 196 References Modified-atmosphere packaging of fish and fish products 200 A.R. DAVIES 7.1 Introduction Microbial flora offresh fish Pathogenic flora of fresh fish Clostridium botulinum Other pathogens Present applications of MAP to fish and fish products Experimental approach Introduction Materials and methods Results Discussion Future developments Combination treatments Predictive/mathematical modelling Intelligent packaging Developments in packaging films and equipment Quality assurance of MAP 219 Acknowledgements 220 References HACCP and quality assurance of seafood 224 M. DILLON and V. McEACHERN 8.1 Introduction Defining HACCP 225

8 viii CONTENTS 8.3 Application of QMP ISO 9002 elements not addressed by QMP ISO 9002 elements partially addressed by QMP 8.4 Practical aspects of planning and implementing HACCP systems 8.5 HACCP verification Defect definitions 8.6 Future developments of seafood quality systems References Temperature modelling and relationships in fish transportation 249 C. ALASALV AR and P.C. QUANTICK Index 9.1 Introduction 9.2 Transportation of fish Road transportation Air transportation Sea transportation 9.3 Containers and cooling gels In developing countries In developed countries Use of cooling gels in fish transportation 9.4 Safety, quality and spoilage of fish during transportation Effect of temperature on the growth of micro-organisms during transportation Temperature control and legislation in fish transportation Application of HACCP in seafood Factors affecting the shelf-life of fish 9.5 Types of predictive modelling in fish transportation Time-temperature function integrators and rate of spoilage Heat transfer/mathematical approach Computer modelling of time-temperature 9.6 Food MicroModel Types of model in Food MicroModel Use of Food MicroModei in fish transportation 9.7 Conclusion References

9 Contributors N.H. Ahmad e. Alasalvar A.R. Davies M. Dillon G.A. Garthwaite G.M.Hall W.F.A. Horner R.M. Love v. McEachern I.M. Mackie P.e. Quantick Department of Chemical Engineering, Loughborough University, Ashby Road, Loughborough, Leicestershire LEll 3TU, UK Food Research Centre, University of Lincolnshire and Humberside, Humber Lodge, 61 Bargate, Grimsby DN34 5AA, UK Department of Food Microbiology, Leatherhead Food Research Association, Randalls Road, Leatherhead, Surrey KT22 7RY, UK Midway Technology, 14 Farndon Road, Woodford Halse, Northants NNll 6TT, UK School of Applied Science & Technology, University of Lincolnshire and Humberside, Humber Lodge, 61 Bargate, Grimsby DN34 5AA, UK Department of Chemical Engineering, Loughborough University, Ashby Road, Loughborough, Leicestershire LEll 3TU, UK University of Hull International Fisheries Institute, Cottingham Road, Hull HU6 7RX, UK East Silverburn, Kingswells, Aberdeen ABI 8QL, UK Quality Management Program, Inspection Service Branch, Dept of Fisheries & Oceans, 200 Kent Street, Ottawa, Ontario, Canada KIA OE6 CSL Food Science Laboratory, PO Box 31,135 Abbey Road, Aberdeen AB9 8DG, UK Food Research Centre, University of Lincolnshire and Humberside, Humber Lodge, 61 Bergate, Grimsby DN34 5AA, UK

10 Preface As with the first edition this book includes chapters on established fish processes and new processes and allied issues. The first five chapters cover fish biochemistry affecting processing, curing, surimi and fish mince, chilling and freezing and canning. These established processes can still show innovations and improved theory although their mature status precludes major leaps in knowledge and technology. The four chapters concerned with new areas relevant to fish processing are directed at the increasing globalisation of the fish processing industry and the demands, from legislation and the consumer, for better quality, safer products. One chapter reviews the methods available to identify fish species in raw and processed products. The increased demand for fish products and the reduced catch of commercially-important species has lead to adulteration or substitution of these species with cheaper species. The ability to detect these practices has been based on some elegant analytical techniques in electrophoresis. A second chapter describes work in modified atmosphere packaging with emphasis on pathogenic organisms including these which are just emerging into our consciousness. The following chapter describes the application of hazard analysis critical control point (HACCP) into fish processing management. As fish processing becomes more sophisticated and located nearer to the catching grounds the processors, in developing and developed countries, must be able to show compliance with the hygiene regulations of their export markets. The importance of HACCP as a management tool is increasing in the fishery sector and this chapter describes its application. Finally, reflecting again the increase transportation offish to distant markets, there is a chapter on temperature relationships and fish quality. The chapter indicates the success of temperature monitoring schemes in predicting quality changes during transportation but also includes information on simple heat transfer calculations which can be done to estimate, for example, ice usage in less sophisticated distribution systems. Finally, as with the previous edition we have tried to emphasise quality aspects throughout. This edition,also shows that product innovation and increased trading raise new opportunities (or problems?) for the technologist to solve. G.H.