Edited By: George Hall
ISBN: 978-1-4051-9047-3
Hardcover, 312 pages
2010
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.
Contents
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
