The Seafood Industry Species, Products, Processing, and Safety
, by Granata, Linda Ankenman; Flick, George J.; Martin, Roy E.
- ISBN: 9780813802589 | 081380258X
- Cover: Hardcover
- Copyright: 5/1/2012
The Seafood Industry, Second Edition is a completely updated and contemporary revision of Flick and Martin's classic publication, The Seafood Industry. Covering all aspects of the commercial fish and shellfish industries - from harvest through consumption - the book thoroughly describes the commercial fishery of the western hemisphere. The international audience will also find the coverage accessible because, although species and regulations may differ, the techniques described are similar worldwide,. The second edition contains a significant expansion of the material included in the first edition. Examples include: high pressure processing; inclusion of additional major crustacean species of commerce; fishery centers and development programs; handling methods on fishing vessels; and new chapters on Toxins, Allergies, and Sensitivities; Composition and Quality; and Risk Management and HACCP; and Processing Fin Fish. The Seafood Industry, comprehensive in scope and current with today's issues, will prove to be a great asset to any industry professional or seafood technologist working in the field.
Linda Ankenman Granata is a Research Associate at the Department of Food Science and Technology, Virginia Tech, Blacksburg, Virginia.
George J. Flick, Jr. is University Distinguished Professor at the Department of Food Science and Technology, Virginia Tech, Blacksburg, Virginia.
Roy E. Martin was formerly Senior Vice President (Science and Technology) at the National Fisheries Institute. He is currently a Seafood Industry Consultant based in Spring Hill, Florida.
Preface and Acknowledgments xiii
Contributors xv
1 A History of the Seafood Industry 1
Roy E. Martin
The fish curing industry 1
Fish canning 2
Canning salmon 3
The shrimp fishery 3
Canning oysters, clams, and crabs 5
The fish canning industry 6
The haddock fishery 8
Early Pacific fisheries 9
The menhaden fishery 10
The whaling industry 11
An overview of our heritage 12
Further reading 12
2 Harvesting Techniques 14
George J. Flick, Jr.
Classification of harvesting techniques 14
Nets 15
Trap and gear pot 20
Hook-and-line fishing 22
Shellfish dredging and scooping gear 24
Hand picking 25
Fishing optimization 25
Miscellaneous and experimental gear 25
Acknowledgment 26
Further reading 26
3 Groundfish 27
George J. Flick, Jr., and Laura S. Douglas
Introduction 27
Historical perspective 28
East Coast fishing industry: a historical perspective 28
West Coast fishing industry: a historical perspective 30
Species 32
East Coast 32
West Coast 41
Acknowledgments 44
References 45
Webliography 45
4 Pelagic Fish 48
Laura S. Douglas
Introduction 48
Species 49
Herrings, sardines, and anchovies 49
Tunas, bonitos, and billfishes 50
Miscellaneous pelagic fishes 52
Physical adaptation 53
Musculature 54
Preservation 54
Maine sardines 55
Brisling and sild (formerly Norway sardines) 55
Portuguese sardines 56
Tuna 56
Mackerel 56
Anchovies, Mediterranean style 57
Menhaden 57
Nutritional value 57
Labeling 58
Sardines and sardine-like products 58
Anchovies 59
Tunas 59
Quality factors 59
Brisling and sild (Norway sardines) 59
Portuguese sardines 59
Tunas 60
Mackerels 60
Anchovies, Mediterranean style 60
Acknowledgments 61
References 61
Webliography 61
5 Major Cultured Species 63
Lori S. Marsh
Importance of aquaculture 63
Production environments and systems 63
Pond systems 64
Enclosure and cage systems 64
Flow-through systems 65
Recirculating aquaculture systems 65
Common aquacultured species 65
Carps 66
Oysters 67
Clams, cockles, and arkshells 67
Shrimps and prawns 68
Tilapias 68
Salmons and trouts 69
Conclusions 70
References 70
Webliography 70
6 Shellfish—Mollusks 71
Robin Downey, Lori Marsh, and George J. Flick, Jr.
Mollusk farms and fisheries 71
Natural history 71
Feeding 72
The mollusk and public health 72
Conservation regulations 72
West Coast 73
Clam culture operations 73
Geoduck (giant clam) culture operations 73
Mussel culture operations 74
Oyster culture operations 74
Scallop culture operations 75
Abalone 75
Atlantic and Gulf Coasts 76
Surf clams 76
Ocean quahog 77
Hard clam 78
Soft shell clam 79
Scallops 80
Oysters 80
Blue mussel 81
Acknowledgment 81
References 81
Webliography 82
7 Shellfish—Crustaceans 83
Michael J. Oesterling
Crabs 84
Blue crab 85
King crab 86
Cancer crabs 88
Shrimp 89
Penaeid shrimp 90
Pandalid shrimp 91
Lobster 92
Spiny lobsters 92
American lobster 93
Further reading 94
8 Underutilized (Latent) Fishery Species 95
Michael Jahncke and Daniel Kauffman
History of research programs on underutilized (latent) fishery species 95
Fishery development foundations 96
Saltenstall-Kennedy fishery development funds and sea grant research programs on underutilized (latent) species 97
Examples of past and current underutilized (latent) species development efforts 97
Dogfish 97
Pacific sardine 98
Atlantic red crab 99
Spin-offs from underutilized (latent) species research 99
Nongovernmental organization and consumer pressure for sustainable management 100
Future trends 101
Acknowledgments 101
References 101
Webilography 103
9 Processing Finfish 105
Lori Marsh and George J. Flick, Jr.
Filleting 105
Mince 106
Raw materials and sources 106
Separation processes 106
Washing 110
Mince stabilization 110
Mince products 112
Conclusions 114
Batters and breading 114
Mesh 115
Browning rate 115
Moisture and oil absorption 115
Battered and breaded seafoods 115
Quality assurance of battered and breaded seafood products 116
Acknowledgments 117
References 117
Webliography 117
10 Surimi and Fish Protein Isolate 118
Jae W. Park
Introduction 118
Manufacturing of surimi 119
Refining 121
Freezing, metal detection, and frozen storage 121
Factors affecting surimi quality 122
Surimi gel preparation and measurement 122
Fish protein isolate 123
What is fish protein isolate? 123
Superior gelling properties of FPI 124
Utilization of surimi and fish protein isolate 124
References 126
11 Waste (By-Product) Utilization 128
Lori Marsh and Peter J. Bechtel
Human consumption 129
Mince 129
Roe 130
Fish heads 130
Pharmaceutical nutraceuticals and other products 130
Aquacultural, agricultural, and bulk food uses 131
Fish hydrolysates 131
Fertilizer and compost 131
Nonnutritional uses 132
Biodiesel and fuel 132
Chitin and chitosan 132
Carotenoid pigments 133
Leather and gelatin 133
References 133
12 Processing Mollusks 136
George J. Flick, Jr.
Processing for the live market 136
Processing for the fresh market 137
Bivalves 137
Gastropods 138
Further processing 139
Batter and breading operations 139
Freezing 139
Canning 140
Pickled mollusks 142
High pressure processing 142
Irradiation and electron beam 145
Steam tunnel 145
Heat shock 147
Postharvest processes 147
Postharvest processing validation/verification guidance for Vibrio vulnificus and Vibrio parahaemolyticus 148
Flavoring agents from processing effluents 148
Acknowledgment 149
References 149
Further reading 149
13 Processing Crustaceans 151
Lori S. Marsh
Crabs 151
Swimming or blue crabs 151
Further processing 153
King crab 153
Dungeness crab 154
Stone crab 154
Jonah crab and rock crab 154
Lobster 155
Shrimp 155
Paste shrimp 155
Cold-water shrimp 156
Warm-water shrimp 156
Shrimp processing on board the capture vessel 156
Crawfish 158
Harvesting crawfish 158
Grading 158
Cooking 158
Packaging 159
Other freshwater crawfish products 159
Acknowledgment 159
References 159
Webliography 160
14 Freshwater Fish 161
Denise Skonberg and Thomas E. Rippen
Current status 161
Other fisheries 162
Markets/processing 163
Composition and quality 163
Shelf life 163
Red versus white muscle 163
Nutrient composition 164
Consumer preference 164
Off-flavors 165
Parasites 165
Contaminants 165
Selected species 166
Whitefish 166
Lake whitefish 166
Chubs (lake herring) 166
Other whitefish 166
Yellow perch 167
Walleye 167
Lake trout 168
Smelt 168
Catfish 168
Other species 169
Acknowledgments 170
Further reading 170
Webliography 171
15 Nutrition and Preparation 172
Doris T. Hicks
Introduction 172
Make smart choices from every food group 173
Nutrient intake recommendations 173
Major nutrients 173
Protein 173
Fat 174
Water 175
Minerals 175
Trace minerals 177
Vitamins 178
Water-soluble vitamins 179
Nutrition labeling for seafood 180
What you need to know about mercury in fish and shellfish 181
Allergens 182
Buying seafood 182
Whole fish 182
Fish fillets or steaks 182
Shellfish 183
Label-dated seafood 183
Mail-order seafood 183
Handling and storing fresh seafood 183
Buying frozen seafood 184
Preparation 186
Keeping it clean 186
Cooking: general rules 186
Serving seafood 190
Acknowledgment 191
Further reading 191
Webliography 192
16 Species Identification of Seafood 193
LeeAnn Applewhite, Rosalee Rasmussen, and Michael Morrissey
Significance of problem 194
Types of species substitution 194
Background 195
Comparison of protein- and DNA-based methods 196
DNA-based methods 196
DNA extraction 196
DNA amplification 197
Post-PCR analysis methods 201
Single-stranded conformational polymorphism 205
General summary of DNA-based methods 207
Current regulatory activity 207
Current commercial applications 209
Online resources 209
Challenges and emerging trends 210
DNA chips 211
Quantitative PCR 211
Electrochemical DNA sensors 212
Conclusions 212
References 212
Further reading 218
Webliography 218
17 Packaging 220
Joseph E. Marcy
Why package? 221
Containing and protecting the product 221
Product protection 221
Communication 223
Convenience 224
Package selection 225
Consumer/retail packaging 225
Bulk packaging techniques 227
Handling characteristics of packaging materials 228
Acknowledgment 229
References 229
Further reading 229
18 Freezing 230
Donald E. Kramer, Lyn D. Peters, and Edward Kolbe
Factors affecting frozen shelf life 230
Composition 231
Condition of the fish 232
Season of year 233
Rigor mortis 233
Freezing rate 234
Storage temperature 237
Packaging 238
Thawing 244
Temperature indicators 245
Acknowledgment 246
References 246
Further reading 247
19 Handling of Fresh Fish 249
Thomas E. Rippen and Denise Skonberg
Review of fish spoilage 249
Bacteria 249
Developing a scombrotoxin (histamine) control plan 250
Temperature effect 255
Ice advantages and uses 255
Ice in retail display cases 257
Other cooling systems 257
Bruises and cuts 257
Bacterial contamination 258
Washing and sanitizing 259
Further reading 259
20 Shellfish—Biological Safety 261
George J. Flick, Jr., and Linda Ankenman Granata
Shrimp 261
Shrimp production 262
Raw and processed shrimp 263
Ice storage of shrimp 264
Oysters 264
Postprocessing treatments of oysters 268
Mussels 269
Hepatitis A 269
Toxins 270
Parasites 271
Conclusions 272
References 272
21 Allergens, Decomposition, and Toxins 278
Sherwood Hall
Allergens 279
Decomposition 279
Biogenic amines 280
Seafood toxins 281
Some useful resources 282
Shellfish toxins and primary accumulation 282
Toxins that can be accumulated from plankton but are of uncertain risk to consumers 284
Palytoxins and Ostreopsis toxins 285
Pufferfish, intrinsic toxicity, and toxicity of uncertain origin 285
Distribution 286
Concepts and strategies for managing seafood toxins 286
Sampling, sample preparation, and the significance of a sample 289
Detection methods for toxicity monitoring 289
Elimination 292
History 292
Summary 293
References 293
Further reading 296
22 Cleaning and Sanitation 297
Nina Gritzai Parkinson
Cleaning 298
Surfaces to be cleaned 298
Nonfood-contact surfaces 298
Type of soil 298
Water properties 299
Temperature 299
Equipment and resources 300
Factors to consider when selecting the cleaning compound 300
Sanitizing 301
Chemical factors 302
Biological factors 303
Sanitizers 303
Iodine compounds 304
Quaternary ammonium compounds 304
Acid-anionic surfactants 305
Fatty acid sanitizers 305
Ozone 305
Peroxyacetic acid or peracetic acid solutions 305
Writing sanitation standard operating procedures 305
Acknowledgments 306
Further reading 306
Webliography 307
23 Implementing the Seafood HACCP Regulation 308
Pamela D. Tom
Overview of the seafood HACCP regulation and principles 308
HACCP training 311
Internet HACCP resources 312
Hazards guide 313
Generic HACCP plans and forms 314
Encore manual 314
Discussion list 315
HACCP inspection 315
Monitoring sanitation control procedures 316
Webliography 316
24 Aquaculture 318
Brian G. Bosworth
History of aquaculture 318
Types of aquaculture 319
Advantages and disadvantages of aquaculture 319
Basic requirements of aquaculture 320
Aquaculture production 321
Worldwide 321
United States 322
Culture systems and techniques 322
Catfish 322
Salmon and trout 323
Carp 324
Shrimp 324
Crawfish 324
Oysters 325
Aquatic plants and algae 325
Current issues related to aquaculture production 325
Future of aquaculture 326
Acknowledgment 326
References 326
25 Waste Treatment 327
Gregory D. Boardman
Seafood wastewater 327
Pollution parameters 328
Wastewater guidelines 330
Direct discharge 331
Municipal discharge 333
Waste treatment 334
In-plant controls 334
Reuse and recycling 336
Segregation of waters 337
End-of-pipe treatment 337
Residuals management 344
Conclusions 345
Acknowledgment 346
References 346
Further reading 347
26 Fish Meal and Oil 348
Anthony P. Bimbo
Introduction 348
Production of fish meal 353
Raw material 353
Harvesting 354
Unloading 354
Cooking 355
Pressing 356
Drying 356
Antioxidant addition 357
Storage and shipping 359
Production of crude fish oil 359
Solids removal 360
Oil–water separation 360
Polishing or oil purification 360
Production of stickwater concentrate 360
Evaporation 360
Other production methods 361
Dry rendering 361
Various silage products 361
Hydrolyzates 362
Pollution control 362
Water effluent 363
Gaseous effluent 363
Markets 364
Fish meal 364
Crude fish oil 364
Global aquaculture market 368
References 371
Further reading 373
Webliography 373
27 Regulations 374
Roy E. Martin
Food and Drug Administration 374
Common or usual names 375
Imitations 376
Poisonous and deleterious substances 378
Good manufacturing practices 379
Revision of umbrella GMPs 380
Emergency permit control 380
Labeling 380
Nutrient content descriptors 383
Other definitions 384
“Fresh” 385
Health claims 385
Ingredient labeling 386
Advertising 386
Enforcement 386
Mandatory seafood inspection 387
Imports 389
Bioterrorism 390
Exports 391
Fines 391
National Marine Fisheries Service 391
Inspections 392
Lacey Act 393
Penalties 394
Questions and answers concerning the Lacey Act 395
US Customs 395
Bulk containers 395
Other legislation 396
Magnuson Fishery Conservation and Management Act 396
Optimum yield 396
Anadromous Fish Conservation Act 398
State regulations 400
Interstate Shellfish Sanitation Conference 401
Federal Trade Commission 401
False or misleading 401
Substantiation 401
Appendix 402
NMFS Inspection Services 402
Technical Assistance and Sanitary-Inspected Fish Establishment Services 402
Packed Under Federal Inspection Service 402
Product Grading Service 402
Lot Inspection Service 402
Further reading 403
28 Smoked, Cured, and Dried Fish 404
George J. Flick, Jr., and David D. Kuhn
Economic importance 405
Principles of smoking, drying, and curing 405
Smoked fish processing 406
Purchasing and receiving 407
Raw material storage 407
Raw material preparation 408
Salting 409
Drying fish 413
Smoking 415
Cooling 419
Spoilage and contamination of smoked fish 420
Effect of smoking on composition 421
Dried salted fish 422
Dried fish 422
Pickled fish 423
Government regulations 423
Personnel 423
Quality control 425
Acknowledgment 425
References 425
Further reading 426
29 Transportation, Distribution, Warehousing, and Food Security 427
Roy E. Martin
Transportation 427
Delivery equipment design and construction 428
Preloading controls 428
Loading controls 429
Unloading controls 429
Special concerns: Railcars 430
Special concerns: Air shipping 432
Fish and seafood acceptance by air carriers 435
Factors involved in packaging design 436
Transportation from packing house to airport 437
Air waybill 437
Air waybill requirements for dry ice 437
Distributors that take ownership of product 438
Organization and programs 438
Checkpoints and additional guides 438
Warehousing 440
Buildings and grounds 440
Fixtures and equipment 441
Sanitary facilities 441
Sanitary operations 442
Procedures and controls 443
Personnel 444
Temperature control and handling practices 445
Food security guidelines 447
Supervision 448
Recall strategy 448
Evaluation program 448
Personnel 448
Facility 450
Operations 451
Security of water and utilities 452
Security of ventilation system (where applicable) 452
Mail/packages 453
Access to computer systems 453
Further reading 453
Index 455
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