Quality and quality changes in fresh fish


 

 

 

 

 

Table of Contents


FAO FISHERIES TECHNICAL PAPER - 348
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS

H. H. Huss
Technological Laboratory
Ministry of Agriculture and Fisheries
Denmark

FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
Rome, 1995

The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country territory city or area or of its authorities or concerning the delimitation of its frontiers or boundaries.

M-47
ISBN 92-5-103507-5

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FAO 1995

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TABLE OF CONTENTS


PREPARATION

1. INTRODUCTION

2. AQUATIC RESOURCES AND THEIR UTILIZATION

3. BIOLOGICAL ASPECTS

3.1. Classification
3.2. Anatomy and physiology
3.3. Growth and reproduction

4. CHEMICAL COMPOSITION

4.1. Principal constituents
4.2. Lipids
4.3. Proteins
4.4. N-containing extractives
4.5. Vitamins and minerals

5. POST MORTEM CHANGES IN FISH

5.1. Sensory changes
5.2. Autolytic changes
5.3. Bacteriological changes
5.4. Lipid oxidation and hydrolysis

6. QUALITY CHANGES AND SHELF LIFE OF CHILLED FISH

6.1. The effect of storage temperature
6.2. The effect of hygiene during handling
6.3. The effect of anaerobic conditions and carbon dioxide
6.4. The effect of gutting
6.5. The effect of fish species, fishing ground and season

7. IMPROVED FISH HANDLING METHODS

7.1. Basics of fresh fish handling and use of ice
7.2. Fish handling in artisanal fisheries
7.3. Improved catch handling in industrial fisheries

8. ASSESSMENT OF FISH QUALITY

8.1. Sensory methods
8.2. Biochemical and chemical methods
8.3. Physical methods
8.4. Microbiological methods

9. ASSURANCE OF FRESH FISH QUALITY

10. APPENDIXES

A. Triangle Test for Difference
B. Simple triangular test
C. Guide to EEC Freshness Grades
D. Evaluation form for raw cod
E. Evaluation of cooked fish
F. Quality test using structured scaling

11. REFERENCES