This book seeks to address the challenges facing the international seafood industry via a two pronged approach: by offering the latest information on established technologies and introducing new ideas and technologies. An introductory chapter sets the tone for the book by presenting the background against which fish processing will exist in the near future. Chapter two looks at the environmental and sustainability issues relating to conventional fish processing, including processing efficiency and better use of the outputs currently considered wastes. The impact of mechanisation and computerisation on environmental sustainability is also addressed. Subsequent chapters examine the latest developments in established fish processing technologies such as canning, curing, freezing and chilling, with an emphasis on the environmental aspects of packaging and the process itself. In addition, quality and processing parameters for specific species, including new species, are described.The second part of the book gives authors the opportunity to introduce the potential technologies and applications of the future to a wider audience. These include fermented products and their acceptance by a wider audience; the utilisation of fish processing by-products as aquaculture feeds; and the use of by-products for bioactive compounds in biomedical, nutraceutical, cosmetic and other applications..

1.1.1 Defining sustainability......Page 15 1.1.2 Sustainable development concepts for FPI......Page 18 1.2 Sustainability tools......Page 22 1.2.2 Carbon labelling......Page 23 1.2.3 Life cycle assessment......Page 24 1.2.4 The supply chain......Page 28 1.3 Climate change......Page 29 1.4.2 Future trends and fisheries management......Page 31 1.5.2 Future trends......Page 33 1.5.3 Barriers to increased production......Page 34 1.6.1 Current levels......Page 35 1.7.1 Efficiency in processing......Page 36 1.7.2 Food security and trade......Page 37 1.7.3 Introducing new food species......Page 38 1.7.4 Post-harvest losses......Page 39 1.7.5 Environmental impact of fish processing......Page 40 1.8 Conclusion: sustainability in the fish-processing industry......Page 41 References......Page 42 2.1.1 Thermal destruction of fish-borne bacteria......Page 44 2.2 Packaging materials......Page 48 2.2.2 Rigid metal containers......Page 49 2.2.5 Environmental issues related to packaging materials......Page 51 2.3 Processing operations......Page 53 2.3.1 Pre-processing operations......Page 54 2.3.2 Heat-processing operations......Page 58 2.3.4 Environmental issues and process optimization......Page 60 2.4 Canning of specific species......Page 61 2.5 Conclusions......Page 62 References......Page 63 3.1.1 Water activity and spoilage......Page 65 3.2.1 Air- or contact drying......Page 67 3.3.1 Wet and dry salting......Page 69 3.3.2 Quality aspects......Page 70 3.4.2 Quality aspects......Page 71 3.4.3 Smoking systems and equipment......Page 72 3.4.4 Traditional systems......Page 73 3.4.5 Fuel wood for traditional fish smoking......Page 76 3.5 Post-harvest losses in fish smoking......Page 79 3.5.1 Sustainable livelihoods approach......Page 81 3.5.2 Assessing post-harvest fisheries losses......Page 84 3.6 Sustainability issues......Page 88 References......Page 89 4.1.1 Freezing time calculations......Page 91 4.1.3 Physico- chemical effects during freezing......Page 93 4.1.4 Temperature modelling in fish transportation......Page 95 4.2.1 The refrigeration cycle......Page 96 4.2.2 Classification of freezers......Page 97 4.2.3 Air- blast freezers......Page 98 4.2.6 Cryogenic freezers......Page 100 4.3.1 Energy efficiency of freezing systems......Page 101 4.3.2 Cold storage systems......Page 102 4.3.3 Refrigerants and cryogens......Page 103 4.3.4 New refrigeration techniques......Page 104 4.3.5 Environmental impact of freezer/cold storage buildings......Page 105 4.4 Life cycle assessment and the supply chain......Page 106 References......Page 109 5.1 Introduction......Page 112 5.1.1 Fish muscle proteins......Page 114 5.1.2 Important protein properties in surimi processing......Page 115 5.1.3 Appropriate species for surimi production......Page 116 5.2.1 Basic process elements......Page 118 5.2.2 Energy consumption......Page 120 5.2.3 Water consumption......Page 122 5.3 Fish mince processing......Page 123 References......Page 124 6.1 Introduction......Page 126 6.2.1 Sustainability and legislation......Page 127 6.2.2 Energy......Page 129 6.2.5 By-product development......Page 134 6.3 Individual processes......Page 135 6.4.1 Background......Page 137 6.4.2 Application to fish-processing operations......Page 139 6.4.3 Development of LCA for fishing activity......Page 141 6.5 Supply chain analysis......Page 143 6.6 Cleaner production......Page 145 6.7 Processing in a changing world......Page 148 References......Page 149 7.1 Introduction......Page 152 7.2.1 Metabolic activity of LAB......Page 153 7.2.3 Other issues relating to fermentation process......Page 154 7.2.4 Inhibitory effects of LAB......Page 155 7.3.1 Definition......Page 156 7.3.2 Classification......Page 157 7.4.1 European products......Page 160 7.4.2 South-East Asian products......Page 161 7.4.3 Fermented fish products of Africa......Page 164 7.5 Quality and standards of fermented fish products......Page 165 7.5.2 Micro-organisms......Page 166 7.5.5 Nutritional issues......Page 167 7.5.8 Colour......Page 168 7.6 Safety issues related to fermented fish products......Page 169 7.6.1 Pathogenic bacteria......Page 170 7.6.3 Histamine and other biogenic amines......Page 172 References......Page 177 8.1 Introduction......Page 181 8.2.1 Types of plants processing at sea......Page 182 8.2.2 Tenders......Page 185 8.2.3 History of on-board processing......Page 186 8.2.4 Species and products processed at sea......Page 187 8.3 Advantages of on-board processing......Page 188 8.4.1 Introduction to quality issues for fisheries products......Page 189 8.4.2 Receiving and handling raw materials......Page 190 8.4.3 Quality issues during processing......Page 201 8.4.4 Quality issues during storage and transport......Page 216 Acknowledgements......Page 217 References......Page 218 9.1.1 Fishmeal production......Page 221 9.1.2 Conversion efficiency of fishmeal and fish oil......Page 224 9.1.3 Nutritional value of fishmeal and fish oil......Page 226 9.2 The fishmeal process......Page 229 9.2.1 Raw material unloading......Page 230 9.2.2 The cooker......Page 231 9.2.4 The decanter......Page 232 9.2.6 Evaporators......Page 233 9.2.8 Post-production operations......Page 234 9.3 Sustainability issues......Page 235 9.3.3 Effluents......Page 236 9.3.5 Cleaner production......Page 237 9.3.6 Life cycle assessment of the fishmealand fish oil process......Page 238 9.4 Alternatives to fishmeal......Page 240 9.4.1 Fish silage......Page 241 9.4.2 Fish protein hydrolysates......Page 243 9.4.3 Plant-based alternatives to fishmeal......Page 245 9.5 Conclusions......Page 246 References......Page 247 10.2 Raw material chemical composition......Page 250 10.3.1 General aspects and production......Page 251 10.3.3 FPH and peptide applications......Page 254 10.3.4 Therapeutic and health-promoting properties......Page 257 10.4 Collagen and gelatin......Page 258 10.4.1 Extraction conditions of fish collagens and gelatins......Page 260 10.4.2 Functional properties......Page 262 10.4.3 Therapeutic properties......Page 263 10.5.1 Composition......Page 264 10.5.2 Extraction......Page 269 10.5.3 Therapeutic properties......Page 270 References......Page 272 11.1 Introduction......Page 280 11.1.1 Background to UK waste and sustainability......Page 281 11.2 UK fishing industry......Page 282 11.2.1 Transportation of fish products......Page 283 11.2.2 Packaging of fish......Page 284 11.2.3 Types of packaging......Page 285 11.3.1 Methodology......Page 289 11.4.1 Company profile......Page 290 11.4.2 Context of the study......Page 291 11.5 System design......Page 292 11.7 Life cycle inventory......Page 294 11.8 Life cycle impact assessment......Page 295