FRESH FISH QUALITY AND QUALITY CHANGESPDF电子书下载

1．AQUATIC RESOURCES AND THEIR UTILIZATION 1

PREFACE 5

2．CLASSIFICATION,ANATOMY AND PHYSIOLOGY OF FISH 5

Classification 5

Anatomy and physiology 6

The skeleton 6

Muscle anatomy and function 6

The cardiovascular system 9

Other organs 11

Growth and reproduction 12

3．CHEMICAL COMPOSITION 15

Principal constituents 15

Lipids 17

Proteins 20

N-containing extractives 20

Vitamins and minerals 24

4．POST-MORTEM CHANGES IN FISH 27

Organoleptic changes 27

Changes in raw fresh fish 27

Changes in eating quality 29

Autolytic changes 32

Muscle enzymes and their activity 33

Digestive enzymes and their activity 40

Bacteriological changes 43

The bacterial flora of live fish 43

Changes in the microflora during storage and spoilage 44

Microbial invasion 45

Fish as a substrate for bacteria 46

Specific spoilage bacteria 50

Rancidity 51

Autoxidation 52

Rancidity caused by enzymatic activity 53

Physical changes 54

Changes in pH 54

Changes in Eh 54

Changes in electrical properties 56

5．ASSESSMENT OF FISH QUALITY 61

Sensory methods 61

Composition 65

Trimethylamine(TMA) 65

Chemical methods 65

Total volatile bases(TVB) 67

Nucleotide degradation products 68

Measurements of oxidative rancidity 68

Physical methods 69

Electrical properties 69

pH and Eh 69

Measuring texture 70

Measuring water-binding capacity 71

Microbiological methods 72

Standard plate count 73

Thermotolerant coliform bacteria(E.coli) 74

Faecal streptococci 74

Staphylococcus aureus 74

Salmonella spp 75

Vibrio parahaemolyticus 75

6．QUALITY AND STORAGE LIFE OF CHILLED FISH 77

The effect of fish species,catching method,fishing ground and season 77

Off-flavours related to fishing ground 79

Discolorations related to fishing ground and catching method 80

Chilling (0-25℃) 81

Storage temperature 81

Superchilling or partial freezing(0 to-4℃) 86

Hygiene during handling 87

Onboard handling 87

Inhibition or reduction of the naturally occurring microflora 89

Gutting 89

Fatty species 90

Lean species 90

Composition of gaseous atmosphere 94

Impact on the microflora 94

Effect of atmosphere on whole fish 96

Pre-packed wet fish 98

7．PUBLIC HEALTH ASPECTS 103

Pathogenic bacteria 103

Parasites 108

Biotoxins 111

Chemicals 114

Fish diseases 115

REFERENCES 119

INDEX 128