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