Seafood Chilling, Refrigeration and Freezing: Science and Technology

Fish and seafood are highly perishable, and must be preservedimmediately after being caught or harvested. It is very importantboth to preserving its quality and to ensure that it does not poseany risks to human health upon consumption. Chilling, refrigerationand freezing are the major preservation methods used with seafoodand fish products, all three processes aiming to preserve thefreshness and flavour of the fish. Consumer demand for fish remainshigh despite escalating prices in the last ten years which haveseen the retail cost of the most popular breeds (cod, haddock,salmon) more than double for unfrozen fish. Many consumers appearto be willing to pay a premium for freshness and quality, both ofwhich are closely linked in shoppers minds with theefficient chilling and refrigeration of the fish along the supplychain. At the same time, frozen fish and seafood has also grownmore popular with shoppers, as a cheaper, more convenientalternative to refrigerated fresh fish and seafood. Seafood Chilling, Refrigeration and Freezing presents thescience behind the chilling, refrigerating and freezing of fish andseafood, describing the chemical, microbiological and physicalchanges which take place during preservation, and considering thenew technologies which can be used, highlighting their benefits andtheir economic implications. The book takes account of thedifferent requirements for different breeds of fish and seafood,and includes both traditional and novel technologies, providingboth current and future perspectives. It will be required readingfor food scientists, fish processors and retailers as well as fishspecialists, researchers and process designers. INDICE: Preface.1. Introduction.2. Chemical composition of fish.2.1. Proteins.2.2. Lipids.2.3. Carbohydrates.2.4. Minerals.2.5. Vitamins.References.3. Quality Changes and Spoilage of Fish.3.1. Introduction.3.2. Factors Affecting Quality of Fish.3.2.1. Species.3.2.2. Size.3.2.3. Distance to port.3.2.4. Diet of fish.3.2.5. Fishing grounds and methods.3.2.6. Sex.3.3. Postmortem Changes in Fish Muscle.3.3.1. Rigor mortis.3.3.2. Chemical changes.3.3.3. Microbiological changes.3.3.4. Enzymatical changes.3.3.5. Sensory changes.References.4. Chilling.4.1. Fundamentals of Chilling.4.2. Chilling of Fish.4.2.1. Chilling methods of fish: traditional and advanced.4.2.1.1. Chilling with ice.4.2.1.2. Chilling with water–ice mix/slurry ice.4.2.1.3. Use of chilled/refrigerated sea water.4.2.1.4. Chilling with dry ice.4.2.1.5. Super–chilling.4.3. Chilling on Board.4.4. Combination of chilling with traditional and advanced preserving technologies.References.5. Quality Changes of Fish During Chilling.5.1. Introduction.5.2. Chemical Changes.5.3. Microbiological Changes.5.4. Enzymatical Changes.5.5. Physical Changes.5.6. Sensory Changes.References.6. Refrigerating.6.1. Introduction.6.2. Fundamentals of Refrigeration.6.3. Refrigeration Systems.6.3.1. Vapour–compression system.6.3.2. Air–cycle system.6.3.3. Absorption system.6.3.4. Thermo electric system.6.3.5. Evaporative cooler.6.4. Refrigerants.6.4.1. Classification of refrigerants.6.4.2. Ozone depletion potential.6.4.3. Global warming potential.6.4.4. Safety of refrigerants.6.5 Refrigeration of Fish.6.6. Refrigerating on board.6.7. Combination of refrigerating with traditional and advanced preserving technologies.References.7. Freezing Technology.7.1. Principals of Freezing.7.1.1. Water and ice.7.1.2. Nucleation in pure water.7.1.3. Freezing point depression.7.1.4. Crystal growth.7.1.5. Crystallization.7.1.6. Freezing time.7.1.7. Freezing velocity.7.2. Biological Aspects of Freezing.7.2.1. Cryopreservation of cells and other biomaterials.7.2.2. Biological ice nucleation.7.2.3. Antifreeze proteins.7.3. Freezing Methods.7.3.1. Air blast freezing.7.3.2. Indirect contact freezing.7.3.3. Immersion freezing.7.3.4. Cryogenic freezing.References.8. Freezing and Frozen Storage of Fish.8.1. Effects of Freezing and Frozen Storage on Fish Quality.8.1.1 Chemical and nutritional changes.8.1.2. Microbiological changes.8.1.3 Physical changes.8.1.4. Sensory changes.8.2. Shelf Life of Frozen Fish.8.3. Freezing of Fish on Board.8.4. Transportation of Frozen Fish.8.5. Combination of Freezing with Traditional and Advanced Preserving Technologies.References.9. Thawing of Frozen Fish.9.1. Quality Changes of Fish During Thawing.9.2. Thawing Methods of Frozen Fish.9.2.1. Thawing with air.9.2.2. Thawing with water.9.2.3. Thawing under vacuum.9.2.4. Thawing with electrical resistance.9.2.5. Dielectric thawing.9.2.6. Microwave Thawing.9.2.7. Thawing with hydrostatic high pressure.9.2.8. Ultrasound assisted thawing.9.3. Recommendations for GMP in Seafood Thawing.References.Index

• ISBN: 978-1-118-51218-0
• Editorial: Wiley–Blackwell
• Encuadernacion: Cartoné
• Páginas: 256
• Fecha Publicación: 03/07/2015
• Nº Volúmenes: 1
• Idioma: Inglés