Fish Processing

Informationen zum Autor About the Editor Dr George M. Hall, Research Fellow, Centre for Sustainable Development, University of Central Lancashire, Preston, UK Klappentext Fish Processing ? Sustainability and New Opportunities Edited by George M. Hall This volume seeks to address the sustainability challenges facing the international seafood industry. These issues centre mainly on energy usage, water usage, effluents and by-product development opportunities. The world fisheries sector offers a good example of the difficulties in applying sustainability principles to a complex set of relationships, involving not just the technologies that could militate against environmental damage but also the economics and human societal imperatives behind them. Fish is food, providing nutrition and livelihoods for millions of people across the world and, because the fish processing industry sits between the fish producer and the consumer, there is a need for influences from both sides to be considered. The book addresses established processes first, covering the latest developments in canning, curing,freezing and surimi production. Subsequent chapters look at new areas, or those not usually included in conventional processing: fermented products, onboard processing, fish meal and oil production issues and high-value bioactive compounds. Three additional linking chapters offer an introduction to sustainability and fisheries, the use of Life Cycle Assessment and supply chain approaches to measure the environmental impact of fish processing and, finally, a case study on the transport of fish in the UK. The aim of the book is to spark an interest not only in the technologies that can help to ensure a sustainable world fishery, but also the contexts in which they operate. The subtitle of the book, Sustainability and New Opportunities , is intended to show that the challenges of a sustainable industry are also opportunities for new product development and process innovation. It is aimed at scientists and technologists working in the global seafood industry, suppliers to the industry, regulatory bodies, and researchers and students of food science and technology. Zusammenfassung The seafood processing industry offers a good example of the difficulties in applying sustainability principles to a complex set of relationships, involving not just the technologies which could militate against environmental damage but also the economics and human societal imperatives behind them. Inhaltsverzeichnis Preface xi Contributors xii 1 Introduction: Challenges to the Fish-Processing Industry in a Resource-Starved World 1 George M. Hall 1.1 Introduction 1 1.1.1 Defining sustainability 1 1.1.2 Sustainable development concepts for FPI 4 1.2 Sustainability tools 8 1.2.1 Carbon footprinting 9 1.2.2 Carbon labelling 9 1.2.3 Life cycle assessment 10 1.2.4 The supply chain 14 1.3 Climate change 15 1.4 The capture fishery 17 1.4.1 Current production levels 17 1.4.2 Future trends and fisheries management 17 1.5 Contribution of aquaculture 19 1.5.1 Current production levels 19 1.5.2 Future trends 19 1.5.3 Barriers to increased production 20 1.6 Industrial fish production 21 1.6.1 Current levels 21 1.6.2 Future trends 22 1.6.3 Redefining 'industrial species' 22 1.7 Implications for the processing industry 22 1.7.1 Efficiency in processing 22 1.7.2 Food security and trade 23 1.7.3 Introducing new food species 24 1.7.4 Post-harvest losses 25 1.7.5 Environmental impact of fish processing 26 1.8 Conclusion: sustainability in the fish-processing industry 27 References 28 2 Canning Fish and Fish Products 30 George M. Hall 2.1 Princip...

List of contents

Preface
 
Contributors
 
1 Introduction: Challenges to the Fish-Processing
 
Industry in a Resource-Starved World
 
George M. Hall
 
1.1 Introduction
 
1.1.1 Defining sustainability
 
1.1.2 Sustainable development concepts for FPI
 
1.2 Sustainability tools
 
1.2.1 Carbon footprinting
 
1.2.2 Carbon labelling
 
1.2.3 Life cycle assessment
 
1.2.4 The supply chain
 
1.3 Climate change
 
1.4 The capture fishery
 
1.4.1 Current production levels
 
1.4.2 Future trends and fisheries management
 
1.5 Contribution of aquaculture
 
1.5.1 Current production levels
 
1.5.2 Future trends
 
1.5.3 Barriers to increased production
 
1.6 Industrial fish production
 
1.6.1 Current levels
 
1.6.2 Future trends
 
1.6.3 Redefining 'industrial species'
 
1.7 Implications for the processing industry
 
1.7.1 Efficiency in processing
 
1.7.2 Food security and trade
 
1.7.3 Introducing new food species
 
1.7.4 Post-harvest losses
 
1.7.5 Environmental impact of fish processing
 
1.8 Conclusion: sustainability in the fish-processing industry
 
References
 
2 Canning Fish and Fish Products
 
George M. Hall
 
2.1 Principles of canning
 
2.1.1 Thermal destruction of fish-borne bacteria
 
2.1.2 Quality criteria for thermally processed fish
 
2.2 Packaging materials
 
2.2.1 Glass jars
 
2.2.2 Rigid metal containers
 
2.2.3 Rigid plastic containers
 
2.2.4 Flexible containers (pouches)
 
2.2.5 Environmental issues related to packaging materials
 
2.3 Processing operations
 
2.3.1 Pre-processing operations
 
2.3.2 Heat-processing operations
 
2.3.3 Post-processing operations
 
2.3.4 Environmental issues and process optimization
 
2.4 Canning of specific species
 
2.4.1 Small pelagics
 
2.4.2 Tuna and mackerel
 

2.4.3 Crustacea
 
2.5 Conclusions
 
References
 
3 Preservation by Curing (Drying, Salting and Smoking)
 
George M. Hall
 
3.1 Basic relationships
 
3.1.1 Water activity and spoilage
 
3.1.2 Product quality
 
3.2 Drying
 
3.2.1 Air- or contact drying
 
3.2.2 Improving the efficiency of drying
 
3.3 Salting
 
3.3.1 Wet and dry salting
 
3.3.2 Quality aspects
 
3.4 Smoking
 
3.4.1 The preservative effect
 
3.4.2 Quality aspects
 
3.4.3 Smoking systems and equipment
 
3.4.4 Traditional systems
 
3.4.5 Fuel wood for traditional fish smoking
 
3.5 Post-harvest losses in fish smoking
 
3.5.1 Sustainable livelihoods approach
 
3.5.2 Assessing post-harvest fisheries losses
 
3.6 Sustainability issues
 
References
 
4 Freezing and Chilling of Fish and Fish Products
 
George M. Hall
 
4.1 Introduction
 
4.1.1 Freezing time calculations
 
4.1.2 Effect of freezing on micro-organisms and parasites
 
4.1.3 Physico-chemical effects during freezing
 
4.1.4 Temperature modelling in fish transportation
 
4.2 Freezing systems
 
4.2.1 The refrigeration cycle
 
4.2.2 Classification of freezers
 
4.2.3 Air-blast freezers
 
4.2.4 Immersion freezers
 
4.2.5 Plate freezers
 
4.2.6 Cryogenic freezers
 
4.3 Environmental impact of freezing operations
 
4.3.1 Energy efficiency of fr

Report

"The book lays the groundwork for assessing seafood sustainability beyond the harvesting sector to encompass whole industry segments in the future. The authors present a fine academic analysis of both the potential and limits of the LCA approach, given basic disagreements on the definition of sustainability; appropriate inclusion and measurement of environmental impacts; and the role of regulations, costs, and acceptance by industry, consumers, and the public." ( J ournal of Aquatic Food Product Technology , 25 December 2013)

Product details

• Authors: G Hall, George Hall, George M. Hall
• Assisted by: George M. Hall (Editor)
• Publisher: Wiley, John and Sons Ltd
• Languages: English
• Product format: Hardback
• Released: 28.10.2010
• EAN: 9781405190473
• ISBN: 978-1-4051-9047-3
• No. of pages: 312
• Subjects: Education and learning > Teaching preparation > Vocational needs; Natural sciences, medicine, IT, technology > Biology > Ecology; Fische, Food Science & Technology, Lebensmitteltechnik, Lebensmittelforschung u. -technologie, Fleisch, Fisch, Geflügel, Meat, Fish & Poultry