Handbook of Seafood: Quality and Safety Maintenance and Applications

360 Pages·2016·6.15 MB·English

by  Ismail Yüksel Genç

FOOD SCIENCE AND TECHNOLOGY

H S
ANDBOOK OF EAFOOD

Q S M
UALITY AND AFETY AINTENANCE
AND APPLICATIONS
F S T
OOD CIENCE AND ECHNOLOGY

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FOOD SCIENCE AND TECHNOLOGY

H S
ANDBOOK OF EAFOOD

Q S M
UALITY AND AFETY AINTENANCE
AND APPLICATIONS

İSMAIL YÜKSEL GENÇ
EDUARDO ESTEVES
AND
ABDULLAH DILER
EDITORS

New York
Copyright © 2016 by Nova Science Publishers, Inc.

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Library of Congress Cataloging-in-Publication Data

Names: Genç, İsmail Yüksel, editor. | Esteves, Eduardo, editor. | Diler,
Abdullah, editor.
Title: Handbook of seafood : quality and safety maintenance and applications
/ İsmail Yüksel Genç, Eduardo Esteves, and Abdullah Diler (Suleyman
Demirel University Fisheries Faculty, Fishing and Processing Technology
Department, pChunhur, Isparta, Turkey, and others), editors.
Description: Hauppauge, New York : Nova Science Publishers, Inc., [2016] |
Series: Food science and technology | Includes bibliographical references
and index.
Identifiers: LCCN 2016030869 (print) | LCCN 2016040679 (ebook) | ISBN
9781634858236 (hardcover) | ISBN 9781634858526
Subjects: LCSH: Seafood--Quality control--Handbooks, manuals, etc. | Fishery
processing--Quality control--Handbooks, manuals, etc.
Classification: LCC TX385 .H365 2016 (print) | LCC TX385 (ebook) | DDC
664/.94--dc23
LC record available at https://lccn.loc.gov/2016030869

Published by Nova Science Publishers, Inc. † New York
CONTENTS

Preface vii
Chapter 1 General Introduction to Seafood Quality and Safety
Maintenance and Applications 1
Eduardo Esteves, Abdullah Diler and İsmail Yüksel Genç
Chapter 2 Microbiology of Fish and Fish Products and Its Implications
on Public Health 13
Regine Helena Silva dos Fernandes Vieira,
Francisca Gleire Rodrigues de Menezes
and Oscarina Viana de Sousa
Chapter 3 Relating Sensory and Instrumental Analyses of Well-Known
and Emerging Fish and Seafood Products 31
Eduardo Esteves
Chapter 4 Measurement of Visual Attributes of Fresh and Processed Seafood 65
Murat O. Balaban and Zayde Ayvaz
Chapter 5 Proteomics and Application in the Seafood Industry 87
Jinru Zhou, Linglin Fu, Yan Zhang and Yanbo Wang
Chapter 6 Quality Changes in Freshwater Fish and Crustacean Species 99
Irineu Batista and Carla Pires
Chapter 7 Quality Changes in Crustaceans during and after Processing 127
Aygül Küçükgülmez, Mehtap Baykal, Ali Eslem Kadak
and Mehmet Çelik
Chapter 8 Trace Elements and Stable Isotopes Analysis as Seafood
Quality Indicators 139
Jaime Aníbal and Cristina Veiga Pires
Chapter 9 Safety and Quality Issues in Global Fish Trade 151
Shalini Amnee Neeliah, Dayawatee Goburdhun
and Harris Neeliah
vi Contents
Chapter 10 Elimination and Control of Pathogens by Novel
and Hurdle Technologies 175
Alex Augusto Gonçalves and Adriene Rosceli Menezes de Oliveira
Chapter 11 Packaging Technologies and Material Type for the Maintenance
of Seafood Safety 191
Ana Augusto, Maria Manuel Gil and Susana Filipa Jesus Silva
Chapter 12 Quantitative Risk Assessment in Seafood 209
Violeta Trinidad Pardío Sedas, Karla María López Hernández
and Argel Flores Primo
Chapter 13 Computer-Based Applications for Monitoring the Quality
and Safety of Seafood 223
İsmail Yüksel Genç and Eduardo Esteves
Chapter 14 Rapid Detection of Foodborne Bacterial Pathogens in Seafood 247
Kitiya Vongkamjan, Siyun Wang and Andrea I. Moreno Switt
Chapter 15 Application of Natural Antimicrobials in Seafood 259
Celso Alves, Susete Pinteus, Rui Pedrosa and Maria Manuel Gil
Chapter 16 Biological Hazards and Natural Antimicrobials for
Seafood Preservation 275
Susete Pinteus, Celso Alves, Rui Pedrosa and Maria Manuel Gil
Chapter 17 HACCP Economics in Seafood Processing Plants 303
Aurora Zugarramurdi, María Amelia Parin
and Héctor Mateo Lupin
Chapter 18 Hygiene and Sanitation Applications in Seafood Industry 315
Abdullah Diler and František Vácha
Chapter 19 Basics of Seafood Quality Indices 333
František Vácha and Abdullah Diler
About the Editors 343
Index 345
PREFACE

During the last decade, the consumption of seafood and related products increased as they
are increasingly considered one of the recommended food items by health organizations due
to their nutritional composition. In this context, the need to assure the quality and safety of the
seafood and related products is equally important compared the other food products’
categories (meat, dairy and poultry products).
Quality is considered the main parameter determining seafood acceptability by
consumers. Marine and freshwater systems are quite diverse both in terms of environmental
conditions as well as the number and diversity of aquatic organisms. Thus, the observable
changes in the quality characteristics of seafood processed and/or stored under various
conditions (temperature, processing and packaging procedures, additives and/or preservatives,
etc.) are also different. The quality assessment method is expectedly species- or group-
specific. The quality loss in seafood is initially caused by autolytic enzymes and later thru
microbial-induced changes. New and emerging methodologies, and hurdle and traditional
technologies to retain the quality as well as methodologies to assess the changes observed in
several seafood products under different conditions (chilled fresh, packaged under different
conditions, with added preservatives, etc.) are reviewed and discussed in chapters 2 to 11.
Moreover, the assurance of safety is increasingly more important as seafood may contain
several chemical compounds and biological agents, such as biotoxins, biogenic amines, heavy
metals, pathogenic bacteria, and virus that are reasonably likely to cause illness or injury in
the absence of control. Qualitative and quantitative detection methods, application areas and
risk assessment methodologies pertaining to fishery products are compiled and reviewed in
chapters 11 to 19.
This book, edited by 5 editors affiliated to institutions in 3 different countries, is expected
to constitute a reference manual for academia and industry. Contributors are experts in their
fields of research and are from more than 10 countries in 3 continents, thus providing
comprehensive perspectives on the subjects. The book’s detailed chapters on a varied set of
topics dealing with seafood quality and safety applications, with an intended focus on less-
known or undervalued species from different locales, constitute an excellent and notable
reference for university libraries, seafood processing technology departments, industry
assessors and professionals, and government inspectors.
Finally, the editors would like to thank Nova Science Publishers for the opportunity to
publish this handbook and evidently the contributors for their peerless work and patience.
This book is the outcome of their excellent work and self-devotion to this editorial project.
We wish them all the best in their academic and professional life.