Safety and Quality Issues in Fish Processing at Chef2Chef

Edited by a leading authority on quality issues, and with a distinguished international team of contributors, this book summarizes important new research on improving quality in fish processing. It covers applying HACCP systems in an increasingly international supply chain, analyzes aspects of fish quality, defines quality, freshness, and shelf-life, provides a context for modelling and predicting shelf-life, discusses key enzymatic influences on postmortem fish colour, flavour, and texture, and highlights the impact of lipid oxidation on shelf-life. In addition, the book examines key processing and preservation technologies ranging from traditional fish drying to high pressure processing.