The Seafood Industry WILEY-BLACKWELL. Species, Products, Processing, and Safety. Linda Ankenman Granata. Roy E. Martin. George J. Flick, Jr.

Transcription

1 The Seafood Industry Species, Products, Processing, and Safety Second Edition Edited by L. Linda Ankenman Granata Virginia Tech George J. Flick, Jr. Virginia Tech Roy E. Martin Seafoods'ndustry Consultant WILEY-BLACKWELL A John Wiley &. Sons, Ltd., Publication

2 Contents Preface and Acknowledgments Contributors xiii XV 3 Groundfish George J. Flick, Jr., and Laura S. Douglas 27 1 A History of the Seafood Industry Roy E. Martin The fish curing industry Fish canning Canning salmon The shrimp fishery Canning oysters, clams, and crabs The fish canning industry The haddock fishery Early Pacific fisheries ; The menhaden fishery The whaling industry \ An overview of our heritage i Introduction \ Historical perspective East Coast fishing industry: a historical perspective West Coast fishing industry: a historical perspective Species East Coast West Coast Acknowledgments, 4 Pelagic Fish Laura S. Douglas Harvesting Techniques George}. Flick, Jr. Classification of harvesting techniques Nets Trap and gear pot Hook-and-line fishing Shellfish dredging and scooping gear Hand picking Fishing optimization Miscellaneous and experimental gear Acknowledgment "1 /% Introduction Species Herrings, sardines, and anchovies Tunas, bonitos, and billfishes Miscellaneous pelagic fishes Physical adaptation Musculature Preservation Maine sardines Brisling and sild (formerly Norway sardines) Portuguese sardines Tuna

3 vi Contents 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 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 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 Shellfish Crustaceans 83 Michael J. Oesterling Crabs 84 Blue crab 85 King crab 86 Cancer crabs 88 Shrimp 89 Penaeid shrimp Pandalid shrimp s 91 Lobster 92 Spiny lobsters 92 American lobster Underutilized (Latent) Fishery Species 95 Michael Jahncke and Daniel Kaujfman 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

4 Contents vii Webilography 9 Processing Finfish Lori Marsh and George J. Flick, Jr. Filleting Mince Raw materials and sources Separation processes Washing Mince stabilization Mince products Conclusions Batters and breading Mesh Browning rate Moisture and oil absorption Battered and breaded seafoods Quality assurance of battered and breaded seafood products Acknowledgments , nb Surimi and Fish Protein Isolate 118 JaeW.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 ' 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 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 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

5 viii Contents 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 Freshwater Fish 161 Denise Skonberg and Thomas E. Rippen Current status Other fisheries Markets/processing Composition and quality Shelf life Red versus white muscle Nutrient composition Consumer preference Off-flavors Parasites Contaminants Selected species Whitefish Lake whitefish Chubs (lake herring) Other whitefish Yellow perch Walleye Lake trout Smelt Catfish Other species Acknowledgments 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 ^ Species Identification of Seafood 193 LeeAnn Applewhite, Rosalee Rasmussen, and Michael Morrissey Significance of problem Types of species substitution Background Comparison of protein- and DNA-based methods DNA-based methods DNA extraction DNA amplification Post-PCR analysis methods Single-stranded conformational polymorphism General summary of DNA-based methods, Current regulatory activity Current commercial applications Online resources Challenges and emerging trends DNA chips Quantitative PCR Electrochemical DNA sensors Conclusions

6 Contents ix 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 v Bulk packaging techniques 227 Handling characteristics of packaging materials 228 Acknowledgment 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 Acknowledgment i 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 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 x 264 Postprocessing treatments of oysters 268 _JVIussels 269 Hepatitis A Toxins 270 Parasites 271 Conclusions Allergens, Decomposition, and Toxins 278 Sherwood Hall Allergens Decomposition Biogenic amines Seafood toxins \ Some useful resources Shellfish toxins and primary accumulation Toxins that can be accumulated from plankton but are of uncertain risk to consumers Palytoxins and Ostreopsis toxins' Pufferfish, intrinsic toxicity, and toxicity of uncertain origin Distribution Concepts and strategies for managing seafood toxins Sampling, sample preparation, and the significance of a sample Detection methods for toxicity monitoring Elimination History Summary 22 Cleaning and Sanitation Nina Gritzai Parkinson Cleaning Surfaces to be cleaned Nonfood-contact surfaces

7 x Contents 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 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 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 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 Fish Meal and Oil 348 Anthony P. Bimbo Introduction 348 Production of fish meal 353 Raw material 353 Harvesting 354 Unloading 354 Cooking i 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

8 Contents xi Dry rendering Various silage products Hydrolyzates Pollution control Water effluent Gaseous effluent Markets Fish meal Crude fish oil Global aquaculture market 27 Regulations Roy E. Martin Food and Drug Administration Common or usual names Imitations Poisonous and deleterious substances Good manufacturing practices Revision of umbrella GMPs Emergency permit control Labeling Nutrient content descriptors Other definitions "Fresh" Health claims Ingredient labeling Advertising Enforcement Mandatory seafood inspection Imports Bioterrorism Exports \ Fines National Marine Fisheries Service Inspections Lacey Act Penalties Questions and answers concerning the Lacey Act US Customs Bulk containers Other legislation Magnuson Fishery Conservation and Management Act Optimum yield Anadromous Fish Conservation Act State regulations J v 37V Interstate Shellfish Sanitation Conference Federal Trade Commission False or misleading Substantiation Appendix NMFS Inspection Services Technical Assistance and Sanitary-Inspected Fish Establishment Services Packed Under Federal Inspection Service Product Grading Service Lot Inspection Service 28 Smoked, Cured, and Dried Fish George J. Flick, Jr., and David D. Kuhn Economic importance Principles of smoking, drying, and curing Smoked fish processing Purchasing and receiving Raw material storage - Raw material preparation Salting Drying fish Smoking Cooling Spoilage and contamination of smoked fish Effect of smoking on composition Dried salted fish Dried fish Pickled fish Government regulations Personnel Quality control Acknowledgment 29 Transportation, Distribution, Warehousing, and Food Security Roy E. Martin Transportation Delivery equipment design and construction Preloading controls Loading controls Unloading controls Special concerns: Railcars

9 xii Contents Special concerns: Air shipping Fish and seafood acceptance by air carriers Factors involved in packaging design Transportation from packing house to airport Air waybill Air waybill requirements for dry ice Distributors that take ownership of product Organization and programs Checkpoints and additional guides Warehousing Buildings and grounds Fixtures and equipment Sanitary facilities Sanitary operations Procedures and controls Index Personnel Temperature control and handling practices Food security guidelines Supervision Recall strategy Evaluation program Personnel Facility Operations Security of water and utilities Security of ventilation system (where applicable) Mail/packages Access to computer systems