1st Edition

Trends in Fish Processing Technologies




ISBN 9781498729178
Published October 26, 2017 by CRC Press
331 Pages 23 B/W Illustrations

USD $255.00

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Book Description

The high market demand based on consumers’ trust in fish as a healthy and nutritious food resource made fish processing a very dynamic industry, spurring many innovations in processing and packaging methods. Trends in Fish Processing Technologies not only reflects what is currently new in fish processing but also points out where things are heading in this area. This book provides an overview of the modern technologies employed by the industry.

It details the advances in fish processing, including high pressure processing (HPP), pulsed electric field (PEF) treatment and minimally heat processing combined with microwave (MW) and radio-frequency (RF). It provides references to food safety management systems and food safety & quality indicators for processed fish in order to achieve an adequate level of protection. Quality aspects and molecular methods for the assessment of fish and fish products integrity are introduced. Fish products reformulation trends based on sustainability principles that tackles the reduction of salt content and the use of natural antimicrobials are presented. Innovative packaging solutions for fish products are explored, detailing intelligent packaging with freshness and time-temperature indicators, applications of modified packaging atmosphere, antimicrobial bio-nanocomposite packaging materials and biodegradable edible films used as primary fish packaging. In addition to covering the current advancements in fish processing the book discusses fraud, adulteration, fair trade practices, traceability and the need for added value, clean and sustainable processing in the fish chain.

Table of Contents

Recent Advances in Fish Technologies: An Overview - A. Javier Borderías & Helena M. Moreno

Minimally heat processing applied in fish processing - Jan Thomas Rosnes, Dagbjørn Skipnes

High Pressure Processing of Seafood - Daniela Borda

Processing of low value fish, co-products and by-catch - Livia Patraşcu and Iuliana Aprodu

Advances in Surimi Processing - Ausra Sipailiene

Reformulation of Preserved Fish Products - Loreto M. Valenzuela, Allison Leyton and M. Elena Lienqueo

New Product Development - Eirin M. Skjøndal Bar, Sunniva Hoel and  Jørgen Lerfall

Clean Fish Processing Technologies - Sanja Vidaček and Rafael Soro

Innovative Fish Packaging Solutions - Iulia Bleoanca, Maria Turtoi

Achieving Adequate Protection and Suitable Food Safety Indicators - Johannes Pucher, Christian Schlechtriem

Food Safety Management in Fish Processing Units - Anca Ioana Nicolau and Olafur Oddgeirsson

Quality and Quality Changes Assessment of Processed Fish - Mercedes Careche and Isabel Sánchez-Alonso

Molecular Methods for Assessment of Fish and Fish Products Integrity - Mette S.R. Fachmann and Jeffrey Hoorfar

Adulteration and Misbranding of Fish Products -  Marjolein van der Spiegel and Joop van der Roest

Traceability of Fish Products - Maitri Thakur

Fish Trade Regulations - Isabelle Metaxa

 

 

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Editor(s)

Biography

Daniela Borda graduated in 1993 from the Faculty of Food Technology; in 1999, she  obtained  an  MSc degree  and,  in  2005,  acquired  a  PhD  degree  in  Industrial  Engineering  at  the  “Dunarea  de  Jos”  University  of  Galati,  Romania  (UGAL).  She  is currently a professor at UGAL, giving lectures in Food Quality and Safety, Dairy Technology, for bachelor and master students. Her main research interests are related with high-pressure processing, dairy science, gas-chromatography, and edible coat-ings and films.She was an internal and external examiner for several PhD theses. Daniela Borda has served as a reviewer for the Journal of Dairy Science (ADSA),  Journal of Food Processing and Preservation  ( Wiley),  Food Chemistry (Elsevier), Food and Chemical Toxicology (Elsevier), and other scientific publications. As food safety  expert,  Daniela  Borda  is  involved  in  third-party  audits  with  the  Romanian  National Accreditation Body–RENAR. Daniela Borda is the director of Romanian Academica  Publishing  House, with  more than 100 scientific books  published  and  over 50 titles in food science. Two of the books coauthored by Daniela Borda and published by Academica Publishing House have received national awards from the “Gh. Ionescu-Şişeşti” Academy of Agricultural and Forestry Sciences in Romania.

Anca Ioana Nicolau graduated as food technologist (1985) and obtained her PhD title in Biotehnology (1999) at the “Dunarea de Jos” University of Galati, Romania.  She  is  currently  professor  of  Food  Microbiology,  Rapid  Methods,  and  Automation  in  Microbiology  and  Hygiene  for  Food  Business  Operators  at  the  same  institution  where she studied and is qualified to coordinate PhD thesis in the domain of indus-trial  engineering,  specialization  food  industry.  Her  current  research  is  related  to  the  detection  of  pathogens  in  food  and  food  processing  environments  and  to  the  destruction of  microorganisms  using  alternative  technologies.  She  is  member  of  the technological platform Food for Life Romania, where she acts as member of the operational committee andvice president of the working group Quality, Processing and Food Safety. A.I. Nicolau serves as evaluator for European projectsandreviewer for several ISI journals (e.g., Frontiers in Microbiology, Food Microbiology, Foods, and Journal  of  Food  Science). She  has  authored  a  couple  of  books  in  Romanian  and  many  chapters  in  books  edited  either  in  Romanian  or  in  English  (Woodhead  Publishing,  Humana  Press,  and  Springer).  She  received  two  academia  awards  for  contributions to technical books in the domain of food industry and food safety: one from  the  “Gh.  Ionescu-Şişeşti”  Academy of Agricultural  and Forestry  Sciences  in  Romania and the other one from the Romanian Academy.

Peter  Raspor  is  doctor  of  biotechnological  sciences  and  a  professor  of  industrial  microbiology and biotechnology, teaching and researching in Slovenia and Austria. He started as a baker, and later, he finished his education in biochemical engineering with a degree in food science and later activated in biotechnology field. He started the first study program in biotechnology in Slovenia at Ljubljana University and run it from 1994 to 2002, became chair of biotechnology, microbiology, and food safety where  he  activated  until  2013.  From  2014  to  2016  he  worked  at  the  University  of  Ljubljana  and  Institute  for  Food  Nutrition  and  Health  at  University  of  Primorska,  where  he  was  member  of  the  managerial  team.  Under  his  mentorship,  more  than  200 students have finished studies in the area of food technology, biotechnology, and microbiology with diploma and 47 at doctoral level. He was the head of the programs of microbiology and biotechnology at University of Ljubljana, Institute for food and health at University of Primorska, and vice dean for research and international coop-eration at the Faculty of Health Sciences. He conducted more than two dozen inter-national  and  national  projects  in  the  last  20  years.  From  1995  until  2014,  he  was  active  with  European  Cooperation  in  Science  and  Technology  (COST)  and  within  top commissions of the European Union. He was president of European Federation of Food Science & Technology (EFFoST) from 2007 to 2010 and secretary general of Federation of European Microbiological Societies (FEMS) from 2000 to 2006. He is also involved with other international and national governmental and nongovern-mental organizations in Europe. He contributed to European and Global policy doc-uments and declarations in food and microbiology areas. He is a member of many scientific and professional societies and a member of editorial boards or is an editor of highly respected journals in the field. His professional profile is highly respected in the area of food technology and nutrition, industrial microbiology, and biotech-nology. He has been awarded with many highest national and international awards. Professionally, he has also been involved as an auditor for ISO 9000 standards and ISO 22000 in terms of HACCP and food safety management issues for more than 20 years in the food and pharmaceutical sector. In the last few years, he has also con-ducted and chaired a few commissions performing international auditing of quality management systems at prestigious universities on pedagogical and research levels.

Prof. Da-Wen Sun, born in southern China, is a global authority in food engineering research and education; he is a member of the Royal Irish Academy (RIA), which is the highest academic honor in Ireland; he is also a member of Academia Europaea (The Academy of Europe), a fellow of the International Academy of Food Science and Technology, and a Fellow of International Academy of Agricultural and Biosystems Engineering. He is also the founder and editor-in-chief of Food and Bioprocess Technology, one of the most prestigious food science and technology journals; series editor of the Contemporary Food  Engineering  book  series,  with  already  about  50  volumes  published;  and  the  founder and president of the International Academy of Agricultural and Biosystems Engineering  (iAABE).  In  addition,  he  served  as  the  president  of  the  International  Commission of Agricultural and Biosystems Engineering (CIGR), the world’s largest organization in the field, in 2013–2014, and is now honorary president of CIGR. He has significantly contributed to the field of food engineering as a researcher, as an academic authority, and as an educator.His main research activities include cooling, drying, and refrigeration processes and  systems,  quality  and  safety  of  food  products,  bioprocess  simulation  and  opti-mization,  and  computer  vision/image  processing  and  hyperspectral  imaging  tech-nologies.  His  many  scholarly  works  have  become  standard  reference  materials  for  researchers, especially in the areas of computer vision, computational fluid dynam-ics modeling, vacuum cooling, and related subjects. Results of his work have been published in over 800 papers, including more than 400 peer-reviewed journal-papers (Web of Science h-index = 79, SCOPUS h-index = 83), among them, 33 papers have been  selected  by  Thomson  Reuters’s  Essential  Science  Indicators  as  highly  cited  papers, ranking him no. 2 in the world in Agricultural Sciences (January 2017). He has also edited 15 authoritative books. According to ESI, based on data derived over a period of 10 years from Web of Science, there are about 4500 scientists who are among the top one percent of the most cited scientists in the category of Agriculture Sciences, and in the last few years, Professor Sun has consistently been ranked among the very top 10 scientists in the world (he was at the 9th position in January 2017) and has been named Highly Cited Researcher in 2015 and 2016 by Thomson Reuters.He  received  a  first  class  BSc  honors  and  MSc  in  mechanical  engineering,  and  a  PhD  in  chemical  engineering  in  China  before  working  in  various  universities  in  Europe.  He  became  the  first  Chinese  national  to  be  permanently  employed  in  an  Irish university when he was appointed college lecturer at the National University of Ireland, Dublin (University College Dublin, UCD), in 1995, and was then progres-sively promoted in the shortest possible time to senior lecturer, associate professor, and full professor. Dr. Sun is now a professor of food and biosystems engineering and the director of the UCD Food Refrigeration and Computerized Food Technology Research Group. As a leading educator in food engineering, Professor Sun has trained many PhD students, who have made their own contributions to the industry and academia. He has also frequently delivered lectures on advances in food engineering at academic institutions worldwide, and delivered keynote speeches at international conferences. As  a  recognized  authority  in  food  engineering,  he  has  been  conferred  adjunct/visiting/consulting  professorships  from  10  top  universities  in  China,  including  Zhejiang University, Shanghai Jiaotong University, Harbin Institute of Technology, China Agricultural University, South China University of Technology, and Jiangnan University. In recognition of his significant contribution to food engineering worldwide and  for  his  outstanding  leadership  in  the  field,  the  International  Commission  of  Agricultural  and  Biosystems  Engineering  (CIGR)  awarded  him  the  “CIGR  Merit  Award” in 2000, and again in 2006, the Institution of Mechanical Engineers based in the United Kingdom named him “Food Engineer of the Year 2004.” In 2008, he was awarded the “CIGR Recognition Award” in honor of his distinguished achieve-ments as one of the top 1% among agricultural engineering scientists in the world. In 2007, he was presented with the only “AFST(I) Fellow Award” given in that year by the Association of Food Scientists and Technologists (India), and in 2010, he was presented with the “CIGR Fellow Award”; the title of Fellow is the highest honor at CIGR and is conferred to individuals who have made sustained, outstanding contri-butions  worldwide.  In  March  2013,  he  was  presented  with  the  “You  Bring  Charm  to the World” Award by Hong Kong-based Phoenix Satellite Television with other award  recipients  including  the  2012  Nobel  Laureate  in  Literature  and  the  Chinese  Astronaut Team for Shenzhou IX Spaceship. In July 2013, he received the “Frozen Food Foundation Freezing Research Award” from the International Association for Food Protection (IAFP) for his significant contributions to enhancing the field of food-freezing technologies. This is the first time that this prestigious award was presented to  a  scientist  outside  the  United  States,  and  in  June  2015,  he  was  presented  with  the “IAEF Lifetime Achievement Award.” This IAEF (International Association of Engineering  and  Food)  award  highlights  the  lifetime  contribution  of  a  prominent  engineer in the field of food.