Handbook on Fish Processing and Preservation

Cover
Half Title
Title Page
Copyright Page
Dedication
Table of Contents
Preface
Abbreviations
1 Physical Characteristics of Fish
1. Shape of the fish
2. Size of the fish
3. Weight composition of fish
4. Density of fish
5. Angle of repose
6. Angle of slip and coefficient of friction
7. Texture (consistency) of fish
8. Freezing point of fish
9. Specific heat (c) of fish
10. Latent heat of fusion
11. Thermal conductivity (k) of fish
12. Thermal diffusivity of fish
13. Enthalpy of fish
2 Chemical Characteristics of Fish
I. Elemental composition of fish
II. Molecular composition of fish
III. Proximate composition of fish
A. Moisture (water)
Importance of water in fish processing
B. Proteins
Nutritional importance of fish proteins
Importance of proteins in fish processing
C. Lipids
Nutritional importance of fish lipids
Importance of lipids in fish processing
D. Carbohydrates
E. Energy
F. Minerals
Nutritional importance of minerals in fish
Importance of minerals in fish on its processing
G. Vitamins
Nutritional importance of vitamins in fish
Importance of vitamins in fish on its processing
Effects of processing on vitamins
H. Nitrogenous extractives
IV. Loss of nutritional value of fish during processing and preservation
V. Metabolism in fish
3 Biological Characteristics of Fish
1. Anatomy in fish processing
I. Eye
II. Gills
III. Skin
IV. Gut
V. Internal organs
VI. Skeletal system
VII. Cardiovascular system
VIII. Muscular system
2. Structure of fish muscle
a. Myotome
b. Sarcoplam
F-actin
Tropomyosin
Troponin (Tn)
3. Muscle of crustaceans
4 Post Mortem Changes in Fish and Safety Hazards
A. Sensory Evaluation
B. Post mortem changes
1. Hyperaemia
2. Rigor mortis
3. Autolysis
4. Microbial putrefaction
5. Lipid oxidation (auto-oxidation) and hydrolysis
6. Discolouration
C. Hazards associated with fishery products
D. Control of hazards
5 Microbiology of Fish and Fish Products
A. Initial Micro-flora
B. Spoilage
a. Fresh fish spoilage
b. Factors Affecting Fresh Fish Spoilage
c. Methods of evaluation of fish spoilage
C. Processing and its Effects on the Microflora
D. Microorganisms associated with food
E. Methods for control of microbial growth
6 Wet Fish Handling and Preparation
A. Keeping quality of fish
B. Causes of spoilage
C. Handling wet fish at sea
D. Handling wet fish on shore
E. Handling of market fish
F. Handling of fresh catch
G. Why process fish and shellfish?
H. Definitions used in fish preparation
I. Requirements for fish handling premises
J. Handling during processing and storage of fish
K. Transportation of live fish
L. Methods for packing and transportation
M. Chemicals used in fish transporta
7 Chilling and Chill Store
I. Chilling of fish
A. Iced storage
i. Use of antimicrobial agents in ice and cold liquids
ii. Storage methods
iii. Icing of Fish in the fish boxes
iv. Refrigerated fish rooms
v. Insulated boxes
vi. Calculation of ice requirement
vii. Ice used
viii. Advantages of icing
ix. Disadvantages of icing
x. Types of Ice
B. Chilled Sea Water (CSW) storage
C. Slurry ice in fish preservation
D. Refrigerated sea water
II. Physical, chemical and microbial changes during chilled storage
III. Factors affecting the rate of spoilage in chilled fish
IV. Factors affecting the changes during chilled store
V. Transportation of chilled fish
8 Freezing and Cold Storage
A. Mechanism of ice crystal formation
B. Freezing point
C. Freezing curve
D. Freezing rate
E. Freezing time
F. Changes in fish during freezing and frozen storage
G. Freezing methods
H. Super-chilling of fish
I. Sanitation in fish processing plants
J. Cold chain
K. Organoleptic (sensory) evaluation for quality assessment
L. Storage life of all frozen fish products depends on
M. Cold storage
N. Thawing of frozen fish
9 Canning of Fish
I. Canning
II. Cans used for canning the fish
III. General considerations in establishing a cannery
IV. Different processing stages of canning of fish
A. Raw material
B. Preparation of fish
C. Precooking
D. Packing
E. Filling
F. Exhausting
G. Sealing the can
H. Heat processing/thermal processing
I. Cooling
J. Coding and labelling
V. Examination of finished can
VI. Causes of spoilage in fish cans and its prevention
1. Canning of seer fish in oil/tomato sauce
2. Canning of mackerel in natural style (salmon style)
3. Canning of Indian mackerel in brine/oil
4. Canning of mackerel fillets in tomato sauce
5. Canning of oil sardine in oil/brine
6. Canning of fried sardines in tomato sauce and oil
7. Canning of Indian oil sardine in curry
8. Canning of shrimp (Dry pack)
9. Canning of shrimp in brine (wet pack)
10. Canning of shrimp in masala
10 Fish Paste Products
I. Deboned fish meat/picked meat
II. Water washing or water bleaching
III. Surimi
IV. Fish Sausage
a. Preparation of sausage
b. Chemical composition of fish sausage
c. Raw material
d. Protein
e. Factors of protein denaturation
f. Chemistry of fish meat with respect to elasticity formation
g. Maximum extraction of myosin group of protein
h. Jelly strength
i. Setting phenomena
J. Increase of cross linking is due to
k. Additives
l. Casing
m. Stuffing
n. Sealing
V. Meat Curing
VI. Fish Ham
VII. Spoilage
VIII. Quality of paste products
IX. Active fish protein powder (AFPP)
X. Partially hydrolysed and deodorised (PHD) meat
XI. Different surimi based products
11 Fish Curing
A. Curing of fish
B. Drying of fish
1. Drying process
2. Drying Phases
3. Methods of Drying
4. Changes in properties of food materials during drying
5. Quality evaluation of the dried fish
C. Salting of fish
1. Salt used in salting of fish
2. Chemical composition of salt
3. Microbiological purity of salt
4. Physical properties of salt
5. Principle of salting
6. Salt uptake by fish
7. How should fish be prepared for salting?
8. Types of Salting
9. Maturation of salted fish
10. Care to be taken to prevent spoilage
D. Smoke curing of fish
1. Wood smoke
2. Smoking procedure
3. Smoked product
4. Methods of smoking
5. Smoked Products
a. Massmin
b. Kippers
c. Bloaters
d. Finnan haddock
E. Spoilage in cured fish
F. Use of preservatives in cured fish
12 Fish Products
A. Fish meal
a. Production method
b. Proximate composition of fish meal
c. Storage
B. Fish Oil
a. Fish body oil
b. Fish Liver oil
c. Refining of fish oil
d. Use of fish oil
C. Non-fat components of fish oil
D. Marinading of fish
a. Types of marinades
b. Spoilage
E. Fermented fish products
a. Types of fermented fish
b. Method of production
c. Mechanism
d. Fermented fish products
e. Fermented fish paste products
f. Fermented fish sauce
F. Fish and Prawn Pickle
G. Fish protein hydrolysates
a. Methods of protein hydrolysis
H. Fish Silage
I. Fish Protein Concentrate (FPC)
J. Irradiation
a. Levels of treatment
b. Chemical changes during irradiation
c. Changes during storage
K. Coated fish products
1. Ingredients
2. Preparation stages
3. Various coated fish based products
13 Fish By-Products
A. Shark fins and fin rays
B. Fish maws and Isinglass
C. Pearl essence
D. Fish leather
E. Biochemical and pharmaceutical products
F. Chitin and Chitosan
G. Fish glue
H. Gelatin
I. Fish albumin
J. Squalene
K. Sea cucumbers (Beche-de-mer)
L. Fish roes
M. Seaweeds and its products
N. Coral
O. Sponge
14 Food Additives in Fish Processing
A. Technical benefits of food additives
B. Major groups of additives
C. Different additive groups
1. Minerals
2. Vitamins
3. Amino acid
4. Colour
5. Flavour
6. Taste
7. Antioxidant
8. Fat/oil
9. Synergist
10. Acidulants
11. Sequestrants
12. Chelating agent
13. Starch
14. Preservative
D. Dangers of food additives and preservatives
E. Effects of food additives
Bibliography
Index