1 Biochemical dynamics and the quality of fresh and frozen fish. - 1. 1 Introduction. - 1. 2 Sequential changes during the spawning cycle. - 1. 3 The condition of fish. - 1. 4 The role of body constituents in governing fish quality and processability. - 1. 5 Summary of considerations of biological condition and quality. - References. - 2 Preservation of fish by curing (drying salting and smoking). - 2. 1 Introduction. - 2. 2 Water content water activity (aw) and storage stability. - 2. 3 Drying. - 2. 4 Salting. - 2. 5 Smoking. - References. - 3 Surimi and fish-mince products. - 3. 1 Introduction. - 3. 2 Fish-muscle proteins. - 3. 3 The surimi process. - 3. 4 Fish mince. - References. - 4 Chilling and freezing of fish. - 4. 1 Introduction. - 4. 2 Modified-atmosphere packaging (MAP). - 4. 3 Freezing. - 4. 4 The application of freezing systems in fish processing. - 4. 5 Changes in quality on chilled and frozen storage. - References. - 5 Canning fish and fish products. - 5. 1 Principles of canning. - 5. 2 Design of packaging for fish products. - 5. 3 Process operations and equipment. - 5. 4 Cannery operations for specific canned-fish products. - References. - 6 Methods of identifying species of raw and processed fish. - 6. 1 Introduction. - 6. 2 Requirements for non-sensory methods of fish species identification. - 6. 3 Principles of electrophoresis and isoelectric focusing. - 6. 4 Fish flesh proteins. - 6. 5 Experimental procedures for electrophoretic methods. - 6. 6 Alternative protein-based methods of fish species identification. - 6. 7 DNA techniques of fish species identification. - 6. 8 Fish eggs. - 6. 9 General conclusions. - References. - 7 Modified-atmosphere packaging of fish and fish products. - 7. 1 Introduction. - 7. 2 Microbial flora of fresh fish. - 7. 3 Pathogenic flora of fresh fish. - 7. 4 Present applications of MAP to fish and fish products. - 7. 5 Experimental approach. - 7. 6 Future developments. - Acknowledgements. - References. - 8 HACCP and quality assurance of seafood. - 8. 1 Introduction. - 8. 2 Defining HACCP. - 8. 3 Application of QMP. - 8. 4 Practical aspects of planning and implementing HACCP systems. - 8. 5 HACCP verification. - 8. 5. 1 Defect definitions. - 8. 6 Future developments of seafood quality systems. - References. - 9 Temperature modelling and relationships in fish transportation. - 9. 1 Introduction. - 9. 2 Transportation of fish. - 9. 3 Containers and cooling gels. - 9. 4 Safety quality and spoilage of fish during transportation. - 9. 5 Types of predictive modelling in fish transportation. - 9. 6 Food Micro Model. - 9. 7 Conclusion. - References. Language: English