Modified Atmospheric Processing and Packaging of Fish Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging

by Otwell, W. Steven; Kristinsson, Hordur G.; Balaban, Murat O.

• ISBN13: 9780813807683
• ISBN10: 0813807689
• Edition: 1st
• Format: Hardcover
• Copyright: 2006-07-28
• Publisher: Wiley-Blackwell

Summary

In Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging, experts from industry, academia, and agencies discuss the technology, commercial practices, and pertinent regulations of these fish processing applications, providing the most current and complete information on the topics available anywhere. Coverage of major seafood technology applications includes discussion of practices that are new, controversial, and rapidly expanding in production and markets throughout the world. Methods of application, shelf life, color enhancement, technical aspects, product quality, regulatory issues, microbial consequences, food safety concerns, and product assessments are fully addressed. Modified Atmospheric Processing and Packaging of Fish is the benchmark resource for the practice, science, and regulation of the most popular processing and packaging methods for fresh and frozen seafood worldwide.

Author Biography

W. Steven Otwell, Ph.D., is professor in the Aquatic Food Products Program, Food Science and Human Nutrition Department, University of Florida, Gainesville, FL. He is the founder and National Coordinator for the Seafood HACCP Alliance for education and training based in the United States and serves as the USA Board Delegate for the International Association of Fish Inspectors. Hordur G. Kristinsson, Ph.D., is assistant professor in the Aquatic Food Products Program, Food Science and Human Nutrition Department, University of Florida, Gainesville, FL. Murat O. Balaban, Ph.D., is professor in the Aquatic Food Products Program, Food Science and Human Nutrition Department, University of Florida, Gainesville, FL.

Table of Contents

Contributors	xi
Preface	xiii
Acknowledgments	xv
PART I USE OF CARBON MONOXIDE AND FILTERED SMOKES IN FISH PROCESSING
1 Use of Filtered Smokes and Carbon Monoxide in Fish Processing	03	(12)
W. Steven Otwell
1.1 Historical perspective	03	(4)
1.2 Regulations	07	(3)
1.3 Future considerations	10	(1)
References	11	(4)
2 Commercial Aspects of Filtered Wood Smoke Technology Compared to Carbon Monoxide Gassing of Seafood Products	15	(14)
Blanc E. Olson
2.1 Introduction	15	(1)
2.2 Traditional wood smoke processing	15	(1)
2.3 Filtered wood smoking processes	16	(1)
2.4 Similar commercial preservation methods	16	(1)
2.5 How fresh is fresh fish?	17	(1)
2.6 Benefits and actions of filtered wood smoke processing	18	(4)
2.7 Summary of the benefits as they relate to commercial aspects	22	(1)
2.8 Filtered wood smoking—the processes	23	(1)
2.9 Clearsmoke filtered wood smoking process	23	(3)
2.10 Tasteless smoke	26	(1)
2.11 Carbon monoxide processing	26	(1)
2.12 Labeling	27	(1)
2.13 Summary	27	(1)
References	28	(1)
3 The Influence of Carbon Monoxide and Filtered Wood Smoke on Fish Muscle Color	29	(24)
Hordur G. Kristinsson, Murat O. Balaban, and W. Steven Otwell
3.1 The chemistry of fish color	29	(3)
3.2 Carbon monoxide related colors	32	(11)
3.3 Identifying CO- or FS-treated products	43	(7)
References	50	(3)
4 Human Absorption of Carbon Monoxide with Consumption of CO-Exposed Tuna	53	(12)
Matthew P. Davenport, Paul W. Davenport, Hordur G. Kristinsson, and W. Steven Otwell
4.1 Introduction	53	(2)
4.2 Methods	55	(3)
4.3 Results	58	(2)
4.4 Discussion	60	(3)
4.5 Summary	63	(1)
References	63	(2)
5 Microbial and Quality Consequences of Aquatic Foods Treated with Carbon Monoxide or Filtered Wood Smoke	65	(22)
Hordur G. Kristinsson, Murat O. Balaban, and W. Steven Otwell
5.1 Introduction	65	(2)
5.2 Influence of CO and FS on microbial growth	67	(6)
5.3 Influence on histamine formation	73	(2)
5.4 Effect on oxidative rancidity	75	(4)
5.5 Influence on muscle proteins and texture	79	(3)
References	82	(5)
6 Use of CO for Red Meats: Current Research and Recent Regulatory Approvals	87	(16)
Joseph G. Sebranek and Terry A. Houser
6.1 Introduction	87	(1)
6.2 Historical development	88	(1)
6.3 Functions and effects of CO used for packaging of red meat	89	(5)
6.4 Means of utilizing CO and gas blends for red meat packaging	94	(1)
6.5 Concerns for CO use	95	(2)
6.6 Current regulations for CO use in the United States	97	(1)
References	98	(5)
7 Prospects for Utilization of Carbon Monoxide in the Muscle Food Industry	103	(14)
Oddvin Sørbeim
7.1 Introduction	103	(1)
7.2 Retail display of muscle foods	104	(1)
7.3 International regulations on CO	105	(1)
7.4 How to apply CO	106	(1)
7.5 Color	107	(2)
7.6 Lipid oxidation	109	(1)
7.7 Tenderness	110	(1)
7.8 Microbiology	110	(1)
7.9 Substitution of nitrite with CO in meat sausages	111	(1)
7.10 Toxicology and occupational safety	112	(1)
7.11 Prospects for future CO utilization	112	(1)
Acknowledgments	113	(1)
References	113	(4)
8 Tasteless Smoke Sources, Specifications, and Controls	117	(10)
Bill Kowalski
References	125	(2)
9 Color Enhancement and Potential Fraud in Using CO	127
Murat O. Balaban, Hordur G. Kristinsson, and Bruce Welt
9.1 Introduction	127	(1)
9.2 Approach	128	(1)
9.3 Experimental design	129	(2)
9.4 Results and discussion	131	(7)
9.5 Recommendations	138	(2)
Acknowledgments	140	(1)
References	140	(3)
PART II USE OF MODIFIED AND CONTROLLED ATMOSPHERIC PACKAGING
10 Use of Modified Atmosphere Packaging to Extend the Shelf Life of Fresh Fish: A Critical Look from a Historical Perspective	143	(20)
Joe M. Regenstein
Acknowledgments	161	(1)
References	162	(1)
11 Hazards Associated with Clostridium botulinum in Modified Atmosphere Packaged Fresh Fish and Fishery Products	163	(30)
Guy E. Skinner and N. Rukma Reddy
11.1 Introduction	163	(2)
11.2 Clostridium botulinum: History and control	165	(3)
11.3 Shelf-life extension of fresh fish and fishery products using MAP	168	(2)
11.4 Clostridium botulinum and MAP fish and fishery products	170	(2)
11.5 Botulinum toxin formation versus absolute consumer rejection	172	(3)
11.6 Published studies on MAP	175	(8)
11.7 Test variables in MAP studies	183	(3)
11.8 The future of MAP fresh fish and fishery products	186	(1)
References	187	(6)
12 Botulism from Fishery Products: History and Control	193	(24)
John W. Austin and James P. Smith
12.1 Introduction	193	(1)
12.2 Clostridium botulinum	193	(1)
12.3 Botulism	194	(1)
12.4 Incidence of Clostridium botulinum type E in fishery products	194	(2)
12.5 Botulism incidents caused by fishery products	196	(5)
12.6 Control of Clostridium botulinum in fishery products	201	(9)
12.7 Conclusion	210	(1)
References	211	(6)
13 Verification for Use of TTI Controls for Seafood	217	(8)
W. Steven Otwell
References	223	(2)
14 Use of TTI in Monitoring Temperature Exposure During Food Transport, Catering, and Packaging	225	(12)
Peter Rönnow
14.1 Basic principles of TTIs	226	(1)
14.2 Food industry experience	226	(4)
14.3 Application of smart labels in catering airlines	230	(2)
14.4 Application of TTI concept to MAP- and ROP-packed seafood	232	(3)
Acknowledgments	235	(1)
References	235	(2)
Index	237