Ioannis S. Boziaris (MSc, PhD) is Assistant Professor in Seafood Hygiene and Preservation since 2006 inthe Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University ofThessaly, Volos, Greece.

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• About the IFST Advances in Food Science Book Series xiiiList of Contributors xvPreface xix1 Introduction to Seafood Processing – Assuring Quality and Safety of Seafood 1Ioannis S. Boziaris1.1 Introduction 11.2 Seafood spoilage 21.3 Seafood hazards 21.4 Getting the optimum quality of the raw material 31.5 Seafood processing 41.6 Quality, safety and authenticity assurance 61.7 Future trends 6References 7Part I Processing Technologies 92 Shellfish Handling and Primary Processing 11Yi-Cheng Su and Chengchu Liu2.1 Introduction 112.2 Shellfish harvesting 132.3 Bivalve shellfish handling 182.4 Shellfish primary processing 212.5 Bivalve shellfish depuration 232.6 Shellfish labelling 272.7 Conclusion 27Acknowledgements 28References 283 Chilling and Freezing of Fish 33Flemming Jessen, Jette Nielsen and Erling Larsen3.1 Introduction 333.2 Post-mortem changes at chilled storage temperatures 343.3 Effect of freezing temperatures on quality-related processes 373.4 Fresh fish chain 413.5 Frozen fish chain 463.6 Legislation 543.7 Recommendations 54References 554 Heat Processing of Fish 61Dagbjørn Skipnes4.1 Introduction 614.2 Basic principles 614.3 Best available technology for thermal processing of fish 624.4 Quality changes during heat treatment of fish 63Acknowledgement 75References 755 Irradiation of Fish and Seafood 83Ioannis S. Arvanitoyannis and Persefoni Tserkezou5.1 Introduction 835.2 Quality of irradiated fish and fishery products and shelf life extension 845.3 Microflora of irradiated fish and fishery products 1015.4 Conclusions 120References 1206 Preservation of Fish by Curing 129Sigurjon Arason, Minh Van Nguyen, Kristin A. Thorarinsdottir and Gudjon Thorkelsson6.1 Introduction 1296.2 Salting 1306.3 Marinating 1436.4 Smoking 146References 1517 Drying of Fish 161Minh Van Nguyen, Sigurjon Arason and Trygve Magne Eikevik7.1 Introduction 1617.2 Principles of drying 1617.3 Drying methods 1637.4 Changes in fish muscle during drying 1667.5 Packing and storage of dried fish products 169References 1708 Fish Fermentation 177Somboon Tanasupawat and Wonnop Visessanguan8.1 Definition of the term fermentation in food technology 1778.2 Fermented foods worldwide 1788.3 Lactic acid fermentation 1798.4 Traditional salt/fish fermentation 1808.5 Future trends in fish fermentation technology 197References 1999 Frozen Surimi and Surimi-based Products 209Emiko Okazaki and Ikuo Kimura9.1 Fish material for frozen surimi 2099.2 Principles and process of frozen surimi production 2099.3 Characteristics of fish material and manufacturing technology 2199.4 Denaturation of fish protein by freezing and its prevention 2239.5 Evaluation of surimi quality 2289.6 Surimi-based products 2319.7 Future prospective 232References 23310 Packaging of Fish and Fishery Products 237Bert Noseda, An Vermeulen, Peter Ragaert and Frank Devlieghere10.1 Introduction 23710.2 MAP principles and importance for packaging fresh fish 23810.3 Non-microbial effects of MAP 24210.4 Effects of MAP on fish spoilage 24310.5 Effects of MAP on the microbial safety of fish products 24810.6 Application of MAP on fish and fishery products 25010.7 Packaging materials and future developments 253References 25511 Fish Waste Management 263Ioannis S. Arvanitoyannis and Persefoni Tserkezou11.1 Introduction 26311.2 Treatment methods 26511.3 Uses of fish waste 29111.4 Inputs and outputs in fisheries 296References 304Electronic Sources 30912 Fish Processing Installations: Sustainable Operation 311George M. Hall and Sevim K¨ose12.1 Introduction 31112.2 Assessment tools 31312.3 Process operations 31912.4 Production efficiency 33312.5 On-board processing 33412.6 Conclusions 338References 33913 Value-added Seafood 343Michael Morrissey and Christina DeWitt13.1 Introduction 34313.2 Value-added product development 34413.3 Market-driven 34513.4 Values-driven 34713.5 Health-driven 34813.6 Resource-driven 35013.7 Technology-driven 35013.8 Conclusions 354References 354Part II Quality and Safety Issues 35914 Seafood Quality Assessment 361J¨org Oehlenschl¨ager14.1 Why is quality assessment of aquatic animals multifarious and complex? 36114.2 Fish composition 36214.3 Fish freshness 36514.4 Sensory methods 36714.5 Chemical methods 37014.6 Physical methods 37414.7 Instrumental methods and automation 37414.8 Imaging technologies and machine vision 38014.9 Conclusion 380References 38115 Microbiological Examination of Seafood 387Ioannis S. Boziaris and Foteini F. Parlapani15.1 Introduction 38715.2 Seafood microbiology 38815.3 Microbiological parameters of seafood analysis 38915.4 Microbiological analysis using conventional culture techniques 39215.5 Microbiological examination using indirect rapid methods 39915.6 Microscopy based rapid methods 40115.7 Immuno-based techniques 40215.8 Molecular methods for microbial determination 40215.9 Conclusions 408References 40816 Fish and Seafood Authenticity – Species Identification 419F´atima C. Lago, Mercedes Alonso, Juan M. Vieites and Montserrat Espi˜neira16.1 Molecular techniques applied to seafood authentication 41916.2 Molecular techniques based on protein analysis 42316.3 Molecular techniques based on DNA analysis 430References 44017 Assuring Safety of Seafood – Risk Assessment 453John Sumner, Catherine McLeod and Tom Ross17.1 Introduction 45317.2 Differentiating risk from hazard 45417.3 Hazards, risks and food safety risk assessment 45617.4 Hazard Identification/Risk Profile 45817.5 Exposure assessment 45917.6 Hazard Characterization 46217.7 Risk Characterization 46517.8 Qualitative Risk Assessment 46617.9 Semi-quantitative Risk Assessment 46617.10 Quantitative Risk Assessment 46817.11 Reality check 46817.12 Uncertainty and variability 46917.13 Data gaps 47017.14 Risk management approaches 47017.15 Final thoughts 473References 474Index 479

Ioannis S. Boziaris (MSc, PhD) is Assistant Professor in Seafood Hygiene and Preservation since 2006 inthe Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University ofThessaly, Volos, Greece.

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• About the IFST Advances in Food Science Book Series xiiiList of Contributors xvPreface xix1 Introduction to Seafood Processing – Assuring Quality and Safety of Seafood 1Ioannis S. Boziaris1.1 Introduction 11.2 Seafood spoilage 21.3 Seafood hazards 21.4 Getting the optimum quality of the raw material 31.5 Seafood processing 41.6 Quality, safety and authenticity assurance 61.7 Future trends 6References 7Part I Processing Technologies 92 Shellfish Handling and Primary Processing 11Yi-Cheng Su and Chengchu Liu2.1 Introduction 112.2 Shellfish harvesting 132.3 Bivalve shellfish handling 182.4 Shellfish primary processing 212.5 Bivalve shellfish depuration 232.6 Shellfish labelling 272.7 Conclusion 27Acknowledgements 28References 283 Chilling and Freezing of Fish 33Flemming Jessen, Jette Nielsen and Erling Larsen3.1 Introduction 333.2 Post-mortem changes at chilled storage temperatures 343.3 Effect of freezing temperatures on quality-related processes 373.4 Fresh fish chain 413.5 Frozen fish chain 463.6 Legislation 543.7 Recommendations 54References 554 Heat Processing of Fish 61Dagbjørn Skipnes4.1 Introduction 614.2 Basic principles 614.3 Best available technology for thermal processing of fish 624.4 Quality changes during heat treatment of fish 63Acknowledgement 75References 755 Irradiation of Fish and Seafood 83Ioannis S. Arvanitoyannis and Persefoni Tserkezou5.1 Introduction 835.2 Quality of irradiated fish and fishery products and shelf life extension 845.3 Microflora of irradiated fish and fishery products 1015.4 Conclusions 120References 1206 Preservation of Fish by Curing 129Sigurjon Arason, Minh Van Nguyen, Kristin A. Thorarinsdottir and Gudjon Thorkelsson6.1 Introduction 1296.2 Salting 1306.3 Marinating 1436.4 Smoking 146References 1517 Drying of Fish 161Minh Van Nguyen, Sigurjon Arason and Trygve Magne Eikevik7.1 Introduction 1617.2 Principles of drying 1617.3 Drying methods 1637.4 Changes in fish muscle during drying 1667.5 Packing and storage of dried fish products 169References 1708 Fish Fermentation 177Somboon Tanasupawat and Wonnop Visessanguan8.1 Definition of the term fermentation in food technology 1778.2 Fermented foods worldwide 1788.3 Lactic acid fermentation 1798.4 Traditional salt/fish fermentation 1808.5 Future trends in fish fermentation technology 197References 1999 Frozen Surimi and Surimi-based Products 209Emiko Okazaki and Ikuo Kimura9.1 Fish material for frozen surimi 2099.2 Principles and process of frozen surimi production 2099.3 Characteristics of fish material and manufacturing technology 2199.4 Denaturation of fish protein by freezing and its prevention 2239.5 Evaluation of surimi quality 2289.6 Surimi-based products 2319.7 Future prospective 232References 23310 Packaging of Fish and Fishery Products 237Bert Noseda, An Vermeulen, Peter Ragaert and Frank Devlieghere10.1 Introduction 23710.2 MAP principles and importance for packaging fresh fish 23810.3 Non-microbial effects of MAP 24210.4 Effects of MAP on fish spoilage 24310.5 Effects of MAP on the microbial safety of fish products 24810.6 Application of MAP on fish and fishery products 25010.7 Packaging materials and future developments 253References 25511 Fish Waste Management 263Ioannis S. Arvanitoyannis and Persefoni Tserkezou11.1 Introduction 26311.2 Treatment methods 26511.3 Uses of fish waste 29111.4 Inputs and outputs in fisheries 296References 304Electronic Sources 30912 Fish Processing Installations: Sustainable Operation 311George M. Hall and Sevim K¨ose12.1 Introduction 31112.2 Assessment tools 31312.3 Process operations 31912.4 Production efficiency 33312.5 On-board processing 33412.6 Conclusions 338References 33913 Value-added Seafood 343Michael Morrissey and Christina DeWitt13.1 Introduction 34313.2 Value-added product development 34413.3 Market-driven 34513.4 Values-driven 34713.5 Health-driven 34813.6 Resource-driven 35013.7 Technology-driven 35013.8 Conclusions 354References 354Part II Quality and Safety Issues 35914 Seafood Quality Assessment 361J¨org Oehlenschl¨ager14.1 Why is quality assessment of aquatic animals multifarious and complex? 36114.2 Fish composition 36214.3 Fish freshness 36514.4 Sensory methods 36714.5 Chemical methods 37014.6 Physical methods 37414.7 Instrumental methods and automation 37414.8 Imaging technologies and machine vision 38014.9 Conclusion 380References 38115 Microbiological Examination of Seafood 387Ioannis S. Boziaris and Foteini F. Parlapani15.1 Introduction 38715.2 Seafood microbiology 38815.3 Microbiological parameters of seafood analysis 38915.4 Microbiological analysis using conventional culture techniques 39215.5 Microbiological examination using indirect rapid methods 39915.6 Microscopy based rapid methods 40115.7 Immuno-based techniques 40215.8 Molecular methods for microbial determination 40215.9 Conclusions 408References 40816 Fish and Seafood Authenticity – Species Identification 419F´atima C. Lago, Mercedes Alonso, Juan M. Vieites and Montserrat Espi˜neira16.1 Molecular techniques applied to seafood authentication 41916.2 Molecular techniques based on protein analysis 42316.3 Molecular techniques based on DNA analysis 430References 44017 Assuring Safety of Seafood – Risk Assessment 453John Sumner, Catherine McLeod and Tom Ross17.1 Introduction 45317.2 Differentiating risk from hazard 45417.3 Hazards, risks and food safety risk assessment 45617.4 Hazard Identification/Risk Profile 45817.5 Exposure assessment 45917.6 Hazard Characterization 46217.7 Risk Characterization 46517.8 Qualitative Risk Assessment 46617.9 Semi-quantitative Risk Assessment 46617.10 Quantitative Risk Assessment 46817.11 Reality check 46817.12 Uncertainty and variability 46917.13 Data gaps 47017.14 Risk management approaches 47017.15 Final thoughts 473References 474Index 479

Ioannis S. Boziaris (MSc, PhD) is Assistant Professor in Seafood Hygiene and Preservation since 2006 inthe Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University ofThessaly, Volos, Greece.

Select Guide Rating

• About the IFST Advances in Food Science Book Series xiiiList of Contributors xvPreface xix1 Introduction to Seafood Processing – Assuring Quality and Safety of Seafood 1Ioannis S. Boziaris1.1 Introduction 11.2 Seafood spoilage 21.3 Seafood hazards 21.4 Getting the optimum quality of the raw material 31.5 Seafood processing 41.6 Quality, safety and authenticity assurance 61.7 Future trends 6References 7Part I Processing Technologies 92 Shellfish Handling and Primary Processing 11Yi-Cheng Su and Chengchu Liu2.1 Introduction 112.2 Shellfish harvesting 132.3 Bivalve shellfish handling 182.4 Shellfish primary processing 212.5 Bivalve shellfish depuration 232.6 Shellfish labelling 272.7 Conclusion 27Acknowledgements 28References 283 Chilling and Freezing of Fish 33Flemming Jessen, Jette Nielsen and Erling Larsen3.1 Introduction 333.2 Post-mortem changes at chilled storage temperatures 343.3 Effect of freezing temperatures on quality-related processes 373.4 Fresh fish chain 413.5 Frozen fish chain 463.6 Legislation 543.7 Recommendations 54References 554 Heat Processing of Fish 61Dagbjørn Skipnes4.1 Introduction 614.2 Basic principles 614.3 Best available technology for thermal processing of fish 624.4 Quality changes during heat treatment of fish 63Acknowledgement 75References 755 Irradiation of Fish and Seafood 83Ioannis S. Arvanitoyannis and Persefoni Tserkezou5.1 Introduction 835.2 Quality of irradiated fish and fishery products and shelf life extension 845.3 Microflora of irradiated fish and fishery products 1015.4 Conclusions 120References 1206 Preservation of Fish by Curing 129Sigurjon Arason, Minh Van Nguyen, Kristin A. Thorarinsdottir and Gudjon Thorkelsson6.1 Introduction 1296.2 Salting 1306.3 Marinating 1436.4 Smoking 146References 1517 Drying of Fish 161Minh Van Nguyen, Sigurjon Arason and Trygve Magne Eikevik7.1 Introduction 1617.2 Principles of drying 1617.3 Drying methods 1637.4 Changes in fish muscle during drying 1667.5 Packing and storage of dried fish products 169References 1708 Fish Fermentation 177Somboon Tanasupawat and Wonnop Visessanguan8.1 Definition of the term fermentation in food technology 1778.2 Fermented foods worldwide 1788.3 Lactic acid fermentation 1798.4 Traditional salt/fish fermentation 1808.5 Future trends in fish fermentation technology 197References 1999 Frozen Surimi and Surimi-based Products 209Emiko Okazaki and Ikuo Kimura9.1 Fish material for frozen surimi 2099.2 Principles and process of frozen surimi production 2099.3 Characteristics of fish material and manufacturing technology 2199.4 Denaturation of fish protein by freezing and its prevention 2239.5 Evaluation of surimi quality 2289.6 Surimi-based products 2319.7 Future prospective 232References 23310 Packaging of Fish and Fishery Products 237Bert Noseda, An Vermeulen, Peter Ragaert and Frank Devlieghere10.1 Introduction 23710.2 MAP principles and importance for packaging fresh fish 23810.3 Non-microbial effects of MAP 24210.4 Effects of MAP on fish spoilage 24310.5 Effects of MAP on the microbial safety of fish products 24810.6 Application of MAP on fish and fishery products 25010.7 Packaging materials and future developments 253References 25511 Fish Waste Management 263Ioannis S. Arvanitoyannis and Persefoni Tserkezou11.1 Introduction 26311.2 Treatment methods 26511.3 Uses of fish waste 29111.4 Inputs and outputs in fisheries 296References 304Electronic Sources 30912 Fish Processing Installations: Sustainable Operation 311George M. Hall and Sevim K¨ose12.1 Introduction 31112.2 Assessment tools 31312.3 Process operations 31912.4 Production efficiency 33312.5 On-board processing 33412.6 Conclusions 338References 33913 Value-added Seafood 343Michael Morrissey and Christina DeWitt13.1 Introduction 34313.2 Value-added product development 34413.3 Market-driven 34513.4 Values-driven 34713.5 Health-driven 34813.6 Resource-driven 35013.7 Technology-driven 35013.8 Conclusions 354References 354Part II Quality and Safety Issues 35914 Seafood Quality Assessment 361J¨org Oehlenschl¨ager14.1 Why is quality assessment of aquatic animals multifarious and complex? 36114.2 Fish composition 36214.3 Fish freshness 36514.4 Sensory methods 36714.5 Chemical methods 37014.6 Physical methods 37414.7 Instrumental methods and automation 37414.8 Imaging technologies and machine vision 38014.9 Conclusion 380References 38115 Microbiological Examination of Seafood 387Ioannis S. Boziaris and Foteini F. Parlapani15.1 Introduction 38715.2 Seafood microbiology 38815.3 Microbiological parameters of seafood analysis 38915.4 Microbiological analysis using conventional culture techniques 39215.5 Microbiological examination using indirect rapid methods 39915.6 Microscopy based rapid methods 40115.7 Immuno-based techniques 40215.8 Molecular methods for microbial determination 40215.9 Conclusions 408References 40816 Fish and Seafood Authenticity – Species Identification 419F´atima C. Lago, Mercedes Alonso, Juan M. Vieites and Montserrat Espi˜neira16.1 Molecular techniques applied to seafood authentication 41916.2 Molecular techniques based on protein analysis 42316.3 Molecular techniques based on DNA analysis 430References 44017 Assuring Safety of Seafood – Risk Assessment 453John Sumner, Catherine McLeod and Tom Ross17.1 Introduction 45317.2 Differentiating risk from hazard 45417.3 Hazards, risks and food safety risk assessment 45617.4 Hazard Identification/Risk Profile 45817.5 Exposure assessment 45917.6 Hazard Characterization 46217.7 Risk Characterization 46517.8 Qualitative Risk Assessment 46617.9 Semi-quantitative Risk Assessment 46617.10 Quantitative Risk Assessment 46817.11 Reality check 46817.12 Uncertainty and variability 46917.13 Data gaps 47017.14 Risk management approaches 47017.15 Final thoughts 473References 474Index 479