Novel methods to optimise the nutritional and sensory quality of in-pack processed fish products

In-Pack Processed Foods: Improving Quality

Volumn , Issue , 2008, Pages 382-402

  Skipnes, D ^a   Hendrickx, M ^b  

^a Norconserv AS   (Norway)

^b UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 79960715991     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781845694692.4.382     Document Type: Chapter

References (86)

1. The World Market for Chilled Food Euromonitor Report 2004, Jan.
2. Ready Meals in the United States Euromonitor Report 2001, Nov.
3. The Chilled Ready Meals Market in North America Food for Thought Strategic Information Services 2004.
4. Anon Meal preparation time. Food Processing 2004, 65(2):20.
5. Anon A global wave. (US and European microwave ownership, meal preparation time and chilled ready meal market.). Food and Drink Technology 2004, 3(4):28-29.
6. Rhodehamel E.J. FDA's Concerns with Sous Vide Processing. Food Technology 1992, 46(12):73-76.
7. Federal Register, National Archives and Records Administration, Washington DC, USA.
8. ACMSF (Advisory Committee on the Microbiological Safety of Food) Annual Report 1995, Her Majesty's Stationery Office, London, UK.
9. ACMSF (Advisory Committee on the Microbiological Safety of Food) Report on Vacuum Packaging and Associated Processes 1992, HMSO, London, UK.
10. Aitken A., Connell J.J. Fish. Effects of Heating of Foodstuffs 1979, 219-254. Applied Science Publishers Ltd, Barking, Essex, UK. R.J. Priestley (Ed.).
11. Anon Fish and fishery products. Codex Alimentarius 2001, 9A. Vol., viii.
12. Anon Aquaculture - Production of aquatic organisms (2000-2005) - Aquaculture research: From sea to table [HAVBRUK - Produksjon av akvatiske organismer (2000-2005) - Havbruksforskning: Fra merd til mat]. 2006, 1-373. Oslo, Norway, Norwegian Research Council. Ref Type: Serial (Book, Monograph). M. Thomassen, R. Gudding, B. Nortvedt, L. Jørgensen (Eds.).
13. Arai K. Denaturation of muscular proteins from marine animals and its control. Nippon Suisan Gakkaishi 2002, 68(2):137-143.
14. Bell J.W., Farkas B.E., Hale S.A., Lanier T.C. Effect of thermal treatment on moisture transport during steam cooking of skipjack tuna (Katsuwonas pelamis). Journal of Food Science 2001, 66(2):307-313.
15. Ben Embarek P.K., Huss H.H. Heat resistance of Listeria monocytogenes in vacuum packaged pasteurized fish fillets. Int. J Food Microbiol 1993, 20(2):85-95.
16. Belts G.D. Code of Practice for the Manufacture of Vacuum and Modified Atmosphere Packaged Chilled Foods with Particular Regard to the Risk of Botulism 1996, Campden and Chorleywood Food Research Association, Chipping Campden, UK.
17. Brown W.D. Fish muscle as food. Muscle as Food 1987, 405-451. Academic Press Inc, Orlando, FL. P.J. Bechtel (Ed.).
18. Dahlmann B., Rutschmann M., Kuehn L., Reinauer H. Activation of the multicatalytic proteinase from rat skeletal muscle by fatty acids or sodium dodecyl sulphate. Biochem. J. 1985, 228:171-177.
19. Dalgaard P., Buch P., Silberg S. Seafood Spoilage Predictor - Development and distribution of a product specific application software. International Journal of Food Microbiology 2002, 73(2-3):343-349.
20. Deng J.C. Effect of Temperatures on Fish Alkaline Protease, Protein Interaction and Texture Quality. Journal of Food Science 1981, 46:62-65.
21. Dunajski E. Texture of fish muscle. Journal of Texture Studies 1979, 10:301-318.
22. ECFF Guideline for the Hygienic Manufacture of Chilled Foods 1996, Helsinki, Finland.
23. Eisner M. Introduction into the Technique and Technology of Rotary Sterilization 1988, Private Author's Edition. Second edn.
24. Gerhardt P. The refractory homeostatsis of bacterial spores. Homeostatic Mechanisms in Microorganisms 1988, 41. Bath University Press, Bath, United Kingdom. R. Wittenbury (Ed.).
25. Gerhardt P., Marquis R.E. Spore thermoresistance mechanisms. Regulation of Procaryotic Development 1989, 43. American Society for Microbiology, Washington D.C. I. Smith, R.A. Slepecky, P. Setlow (Eds.).
26. Ghazala S. Sous Vide and Cook-Chill Processing for the Food Industry 1998, Aspen Publishers Inc, Maryland.
27. Gill T.A., Chan J.K., Phonchareon K.P., Paulson A.T. Effect of Salt Concentration and Temperature on Heat-Induced Aggregation and Gelation of Fish Myosin. Food Research International 1992, 25(5):333-341.
28. Gimenez B., Dalgaard P. Modelling and predicting the simultaneous growth of Listeria monocytogenes and spoilage micro-organisms in cold-smoked salmon. Journal of Applied Microbiology 2004, 96(1):96-109.
29. Gombas D.E. Bacterial spore resistance to heat. Food Technology 1983, 37(11):105.
30. Haard N.F. Protein hydrolysis in seafood. Seafoods: Chemistry, Processing, Technology and Quality 1994, 11-33. Blackie Academic and Professional, London. F. Shahidi, J.R. Botta (Eds.).
31. Hamm R. Muscle as Food 1986, Academic Press, New York.
32. Hendrickx M., Maesmans G., De Cordt S., Noronha J., Van Loey A., Tobback P. Evaluation of the integrated time-temperature effect in thermal processing of foods. Critical Reviews in Food Science and Nutrition 1995, 35(3):231-262.
33. Hermansson A.M. Quality of plant foods. Human Nutrition 1983, 32:369.
34. Howgate P.F., Ahmed S.F. Chemical and Bacteriological Changes in Fish Muscle during Heating and Drying at 30 °C. Journal of the Science of Food and Agriculture 1972, 23:615-627.
35. Hultin H.O. Amino Acids, Peptides, and Proteins. Food Chemistry 1996, Marcel Dekker. 3rd edn. O.R. Fennema (Ed.).
36. IFTPS Temperature Distribution Protocol for Processing in Steam Still Retorts, excluding Crateless Retorts 1992, Institute for Thermal Processing Specialists (IFTPS), Washington D.C.
37. IFTPS Protocol for Carrying out Heat Penetration Studies 1995, Institute for Thermal Processing Specialists (IFTPS), Washington DC.
38. IFTPS Temperature Distribution Protocol For Processing In Still Water Immersion Retorts, including Agitating Systems Operated in a Still Mode 2002, Washington D.C.
39. Kong F., Tang J., Rasco B., Crapo C., Smiley S. Quality Changes of Salmon (Oncorhynchus gorbuscha) Muscle during Thermal Processing. Journal of Food Science 2007, 72(2):S103-S111.
40. Lanier T.C. Functional Properties of Surimi. Food Technology 1986, 107-114.
41. Lopez A. A Complete Course in Canning 1987, The Canning Trade, Baltimore. 12 edn.
42. Lyng J.G., Cronin D.A., Brunton N.P., Li W.Q., Gu X.H. An examination of factors affecting radio frequency heating of an encased meat emulsion. Meat Science 2007, 75(3):470-479.
43. Malle P., Eb P., Tailliez R. Determination of the quality of fish by measuring trimethylamine oxide reduction. International Journal of Food Microbiology 1986, 3:225-235.
44. May N. Guidelines for Batch Retort Systems - full water immersion - raining/spray water - steam/air 1997, Gloucestershire, GL55 6LD, U.K., Guideline No. 13, Campden and Chorleywood Food Research Association, Chipping Campden.
45. McKenna B.M., Lyng J., Brunton N., Shirsat N. Advances in radio frequency and ohmic heating of meats. Journal of Food Engineering 2006, 77(2):215-229.
46. Nicolaï B.M. Modeling and uncertainty propagation analysis of thermal food processes 1994, Ph.D. thesis, Katholieke Universiteit Leuven.
47. Oetjen K., Karl H. Improvement of gas chromatographic determination methods of volatile amines in fish and fishery products. Deutsche Lebensmittel-Rundschau 1999, 95(10):403-407.
48. Ofstad R., Egelandsdal B., Kidman S., Myklebust R., Olsen R.L., Hermansson A.M. Liquid loss as effected by post mortem ultrastructural changes in fish muscle: Cod (Gadus morhua L) and salmon (Salmo salar). Journal of the Science of Food and Agriculture 1996, 71(3):301-312.
49. Ofstad R., Kidman S., Myklebust R., Hermansson A.M. Liquid Holding Capacity and Structural-changes During Heating of Fish Muscle - Cod (Gadus-Morhua L) and Salmon (Salmo-Salar). Food Structure 1993, 12(2):163-174.
50. Ofstad R., Kidman S., Myklebust R., Olsen R.L., Hermansson A.M. Factors influencing liquid-holding capacity and structural changes during heating of comminuted cod (Gadus morhua L) muscle. Food Science and Technology-Lebensmittel-Wissenschaft and Technologie 1996, 29(1-2):173-183.
51. Ohlsson T. Optimal Sterilization Temperatures for Sensory Quality in Cylindrical Containers. Journal of Food Science 1980, 45(6):1517-1521.
52. Parry D.A. Fish as food. Proteins as Human Foods 1970, 365. Butterworths, London. R.A. Lawrie (Ed.).
53. Pedrosa-Menabrito A., Regenstein J.M. Shelf-life Extension of Fresh Fish - A review. Part III Fish Quality and Methods of Assessment. Journal of Food Quality 1990, 13:909. 223.
54. Peleg M. It's time to revise thermal processing theories. Food Technology 2006, 60(7):92.
55. Pflug I.F. Selected Papers on the Microbiology and Engineering of Sterilization Process 1988, Environmental Sterili, Minneapolis.
56. Rhodehamel E.J. FDA Concerns with Sous Vide Processing. Food Technology 1992, 46(12):73-76.
57. Richardson P. Thermal Technologies in Food Processing 2001, Woodhead Publishing Ltd, Cambridge, England.
58. Richardson P. Improving the Thermal Processing of Foods 2004, Woodhead Publishing Ltd, Cambridge, England. 1 edn.
59. Rosenlund G., Skretting M. Worldwide status and perspective on gadoid culture. ICES Journal of Marine Science 2006, 63(2):194-197.
60. Ryckaert V.G., Claes J.E., Van Impe J.F. Model-based temperature control in ovens. Journal of Food Engineering 1999, 39(1):47-58.
61. Ryynänen S. Microwave heating uniformity of multicomponent prepared foods 2002, PhD EKT series 1260, University of Helsinki, Department of Food Technology (Dissertation).
62. Setlow P., Johnson E.A. Spores and their significance. Food Microbiology. Fundamentals and Frontiers 1997, 30-65. ASM Press, Washington D.C. 1 edn. M.P. Doyle, L.R. Beuchat, T.J. Montville (Eds.).
63. Sheard M.A., Rodger C. Optimum Heat Treatments for 'Sous Vide' Cook-Chill Products. Food Control 1995, 6(1):53-56.
64. Simeonidou S., Govaris A., Vareltzis K. Effect of frozen storage on the quality of whole fish and fillets of horse mackerel (Trachurus trachurus) and Mediterranean hake (Merluccius mediterraneus). Zeitschriftfur Lebensmittel-Untersuchung Und-Forschung A-Food Research and Technology 1997, 204(6):405-410.
65. Skaara T., Regenstein J.M. The structure and properties of myofibrillar proteins in beef, poultry and fish. Journal of Muscle Foods 1990, 1:269-291.
66. Skåra T., Olsen S.O. Proteolytic enzyme activity during thermal processing 2000, 268-286. Greek Society of Food Hygienists and Technologists, Leptocarya - Pieria, Greece. S.A. Georgakis (Ed.).
67. Skipnes D., Uines S., Rosnes J.T., Skåra T. Heat transfer in vacuum packed mussels (Mytilus edulis) during thermal processing. Journal of Aquatic Food Product Technology 2002, 11(3/4).
68. Skipnes D., Pfeiffer T. Radio-Frequency Heating of Food in a Water Bath. Building a FEM Model of the Process. The Third International Symposium on Applications of Modelling as an Innovative Technology in the Agri-food Chain 2005, Leuven BE.
69. Skipnes D., Pfeiffer T., Skåra T., Folkvord L., Uines S., Sveinsdottir K., Palsson P.G. Radio-Frequency Heating of Minimally Processed Fish Products - Possible Quality Improvements by Rapid Heating 2003, 36-38. Icelandic Fisheries Laboratory, Reykjavik, Iceland.
70. Skipnes D., van der Plancken I., Van Loey A., Hendrickx M. Kinetics of heat denaturation of proteins from farmed Atlantic cod (Gadus mohua). Journal of Food Engineering 2008, 85(1):51-58.
71. Skipnes D., Ostby M.L., Hendrickx M.E. A method for characterising cook loss and water holding capacity in heat treated cod (Gadus morhua) muscle. Journal of Food Engineering 2007, 80:1078-1085.
72. Stoforos N.G., Noronha J., Hendrickx M., Tobback P. A Critical Analysis of Mathematical Procedures for the Evaluation and Design of In-container Thermal Processes for Foods. Critical Reviews in Food Science and Nutrition 1997, 37(5):411-441.
73. Stumbo C.R. Thermobacteriology in Food Processing 1973, Academic Press Inc. 2nd. edn.
74. Suzuki T. Fish and Krill Processing Technology 1981, Applied Science Publishers, London.
75. Svensson S. Inactivation of Enzymes during Thermal Processing. Physical, Chemical and Biological Changes in Food Caused by Thermal Processing 1977, 202-218. Applied Science Publishers Ltd, London. T. Høyem, O. Kvåle (Eds.).
76. Teixeira A.A., Balaban M.O., Germer S.P.M., Sadahira M.S., Teixeira-Neto R.O., Vitali A.A. Heat transfer model performance in simulation of process deviations. Journal of Food Science 1999, 64(3):488-493.
77. Toyahara H., Nomata H., Makinodan Y., Shimimizu Y. High molecular weight heat stable alkaline proteinase from white croaker and chum salmon muscle: Comparison of the activating effects by heating and urea. Comp. Biochem Physiol 1987, 68B(99):102.
78. Trout G.R. Techniques for measuring water-binding capacity in muscle foods - A review of methodology. Meat Science 1988, 23(4):235-252.
79. Tsukamasa Y., Shimizu Y. Setting Property of Sardine and Pacific Mackerel Meat. Nippon Suisan Gakkaishi 1990, 56(7):1105-1112.
80. Tsukamasa Y., Shimizu Y. Factors Affecting the Transglutaminase-associated Setting Phenomenon in Fish Meat Sol. Nippon Suisan Gakkaishi 1991, 57(3):535-540.
81. Tucker G.S., Holdsworth S.D. Optimisation of Quality Factors for Foods Thermally Processed in Rectangular Containers 1991, Technical Memorandum 627, CCFRA, Chipping Campden, UK.
82. Tucker G.S., Noronha J.F., Heydon C.J. Experimental validation of mathematical procedures for the evaluation of thermal processes and process deviations during the sterilization of canned foods. Food and Bioproducts Processing 1996, 74:140-148.
83. Van Loey A., Guiavarac'h Y., Claeys W., Hendrickx M. The use of time-temperature integrators (TTIs) to validate thermal processes. Improving the Thermal Processing of Foods 2004, 365-379. Woodhead publishing Ltd., Woodhead publishing Ltd, Cambridge, UK. 1st edn. P. Richardson (Ed.).
84. Verboven P., Scheerlinck N., De Baerdemaeker J., Nicolai B.M. Computational fluid dynamics modelling and validation of the isothermal airflow in a forced convection oven. Journal of Food Engineering 2000, 43(1):41-53.
85. Verboven P., Scheerlinck N., De Baerdemaeker J., Nicolai B.M. Computational fluid dynamics modelling and validation of the temperature distribution in a forced convection oven. Journal of Food Engineering 2000, 43(2):61-73.
86. Worm B., Barbier E.B., Beaumont N., Duffy J.E., Folke C., Halpern B.S., Jackson J.B.C., Lotze H.K., Micheli F., Palumbi S.R., Sala E., Selkoe K.A., Stachowicz J.J., Watson R. Impacts of biodiversity loss on ocean ecosystem services. Science 2006, 314(5800):787-790.