Trends in Fish Processing Technologies

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.

  • Describes the latest innovation in fish processing technologies
  • Presents the safety challenges of modern fish processing chains
  • Reports on the new product developing trends
  • Discusses the newly adapted packaging solutions for the fish industry
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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