Fisheries Processing: Biotechnological applications / Edition 1

by A.M. Martin

Overview

Fisheries Processing concentrates on the application of bioprocessing methods for the enhancement of the seafood industry as a whole and, in particular, to the area of recovery and processing of the marine biomass not utilized in traditional fisheries processing operations.

Product Details

ISBN-13:	9780412584602
Publisher:	Springer US
Publication date:	05/31/1999
Series:	Biotechnological Applications
Edition description:	1994
Pages:	494
Product dimensions:	6.10(w) x 9.25(h) x 0.04(d)
Age Range:	18 Years

Table of Contents

One Processing Quality Control.- 1 Microbiological quality of fishery products.- 1.1 Introduction.- 1.2 Harvesting.- 1.3 Onboard handling.- 1.4 Fishing vessel sanitation and HACCP.- 1.5 Processing.- 1.6 Preservatives.- 1.7 Summary.- References.- 2 Rapid methods and automation for seafood microbiology.- 2.1 Introduction.- 2.2 Improvements in sampling and sample preparation.- 2.3 Alternative methods for the viable cell count procedure.- 2.4 New methods for estimation of microbial populations and biomass.- 2.5 Miniaturized microbiological techniques.- 2.6 New and novel techniques.- 2.7 Conclusions.- Acknowledgment.- References.- 3 Microbiological control for fish smoking operations.- 3.1 Introduction.- 3.2 Smoking of fish: technological aspects.- 3.3 Smoking industry.- 3.4 Microbiology of fish smoking processes.- 3.5 Conclusions.- Acknowledgments.- References.- 4 New packaging technology for seafood preservation — shelf-life extension and pathogen control.- 4.1 Introduction.- 4.2 Quality and nutritional value of seafood.- 4.3 Food preservation methods.- 4.4 Packaging for seafood.- 4.5 Modern food packaging.- 4.6 Processed seafood as a chilled convenience product.- 4.7 Conclusions.- Acknowledgments.- References.- Two Fisheries Biomass Bioconversion.- 5 Traditional fermented fish: fish sauce production.- 5.1 Introduction.- 5.2 Types of traditional fermented fish products.- 5.3 Fish sauce production.- 5.4 Processing of fish sauce.- 5.5 Changes during fermentation.- 5.6 Microbiology of fish sauce.- 5.7 Chemistry of fish sauce.- References.- 6 Proteases from aquatic organisms and their uses in the seafood industry.- 6.1 Introduction.- 6.2 General properties and applications of proteases.- 6.3 Criteria for selection of a protease in industry.- 6.4 Classification of fish proteases.- 6.5 Traditional applications of proteases in the seafood industry.- 6.6 Recent applications of fish proteases in the seafood industry.- 6.7 Other potential applications of fish proteases in industry.- 6.8 Conclusion.- References.- 7 Bioprocessing of chitin and chitosan.- 7.1 Introduction.- 7.2 General properties of chitin and chitosan.- 7.3 Methods for preparing chitin.- 7.4 Methods for preparing chitosan.- 7.5 Advantages of biological versus chemical methods for preparing chitin/chitosan.- 7.6 Applications of chitin and chitosan.- 7.7 Conclusion.- References.- 8 Applications of crustacean wastes in biotechnology.- 8.1 Introduction.- 8.2 Quality and composition of crustacean waste.- 8.3 Recovery of crustacean waste components.- 8.4 Applications of products recovered from crustacean wastes.- References.- 9 Production of fish protein concentrates.- 9.1 Introduction.- 9.2 Fishmeal and fish protein concentrate.- 9.3 Fish protein hydrolyzate.- 9.4 Characteristics and functional properties of fish products.- 9.5 Utilization of fish products.- References.- 10 Production of fish protein hydrolyzates by microorganisms.- 10.1 Introduction.- 10.2 Solubilization of fish mince.- 10.3 Microbial proteases.- 10.4 Biotechnological approaches to fish meat solubilization.- 10.5 Solubilization of fish meat by immobilized microbial cells.- 10.6 Future prospects.- Acknowledgment.- References.- 11 Production of fish silage.- 11.1 Introduction.- 11.2 Background.- 11.3 Raw materials.- 11.4 Composition and chemical changes.- 11.5 Production methods.- 11.6 Physical properties of silage.- 11.7 Metal corrosion in silage production.- 11.8 Processing of silage.- 11.9 Silage quality.- 11.10 Nutritional value.- 11.11 Conclusions.- References.- 12 Lactic acid and propionic acid fermentations of fish hydrolyzates.- 12.1 Introduction.- 12.2 Enzymatic hydrolysis of fish tissue.- 12.3 Effectiveness of lactic acid and propionic acid fermentations.- 12.4 Characteristics of the lactic acid and propionic acid bacteria.- 12.5 Growth media and culture maintenance.- 12.6 Materials and methods.- 12.7 Results.- 12.8 Discussion.- 12.9 Commercial sources of lactic acid bacteria, propionic acid bacteria and papain.- References.- 13 Mussel processing wastes as a fermentation substrat.- 13.1 Mussel and mussel processing wastes in the Galician Rias.- 13.2 Direct treatment of non-concentrated MPW.- 13.3 Treatment of concentrated MPW.- 13.4 MPW as a raw material: outlook.- Acknowledgments.- References.- 14 Waste water treatment for fisheries operations.- 14.1 Introduction.- 14.2 Sources and characteristics of seafood processing waste waters.- 14.3 Treatment technologies.- 14.4 Technology selection.- 14.5 Conclusions.- Acknowledgments.- References.- Three Aquaculture Applications.- 15 Microbial biomass as a source of protein in the feeding of cultivated fish.- 15.1 Introduction.- 15.2 Supplementary foods in fish culture.- 15.3 Microbial biomass protein.- 15.4 Microbial biomass as food for fish culture.- 15.5 A case study: utilization of C. utilis biomass as a feed for aquaculture.- 15.6 Conclusions.- Acknowledgments.- References.- 16 Coloring of salmonids in aquaculture: the yeast Phaffia rhodozyma as a source of astaxanthin.- 16.1 Introduction.- 16.2 Sources of astaxanthin.- 16.3 Quantitation of astaxanthin.- 16.4 The yeast P. rhodozyma.- 16.5 P. rhodozyma as an astaxanthin source for salmonids.- 16.6 Production of P. rhodozyma.- 16.7 Increase in astaxanthin production by P. rhodozyma.- 16.8 Economical considerations.- 16.9 Future use of P. rhodozyma and astaxanthin in salmonid farming.- Acknowledgments.- References.- 17 Fish vaccines: development, production and use of bacterial vaccines, with special reference to salmon.- 17.1 Introduction.- 17.2 Antibiotics versus fish vaccines.- 17.3 Fish immunology.- 17.4 Humoral and cellular immunity.- 17.5 Uptake of vaccines.- 17.6 Fish diseases.- 17.7 Bacterial vaccines.- 17.8 Isolation and characterization of pathogenic bacteria.- 17.9 Laboratory fermentation analysis and scaling up of fermentation.- 17.10 Vaccine production.- 17.11 Tests, field trials and approval for sale.- 17.12 Vaccination methods.- 17.13 Future use of vaccines.- References.