FAO FISHERIES TECHNICAL PAPER - 348
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
H. H. Huss
Technological Laboratory
Ministry of Agriculture and Fisheries
Denmark
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
Rome, 1995
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M-47
ISBN 92-5-103507-5
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© FAO 1995
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1. INTRODUCTION
2. AQUATIC RESOURCES AND THEIR UTILIZATION
3.1. Classification
3.2. Anatomy and physiology
3.3. Growth and reproduction
4.1. Principal constituents
4.2. Lipids
4.3. Proteins
4.4. N-containing extractives
4.5. Vitamins and minerals
5. POST MORTEM CHANGES IN FISH
5.1. Sensory changes
5.2. Autolytic changes
5.3. Bacteriological changes
5.4. Lipid oxidation and hydrolysis
6. QUALITY CHANGES AND SHELF LIFE OF CHILLED FISH
6.1. The effect of storage temperature
6.2. The effect of hygiene during handling
6.3. The effect of anaerobic conditions and carbon dioxide
6.4. The effect of gutting
6.5. The effect of fish species, fishing ground and season
7. IMPROVED FISH HANDLING METHODS
7.1. Basics of fresh fish handling and use of ice
7.2. Fish handling in artisanal fisheries
7.3. Improved catch handling in industrial fisheries
8.1. Sensory methods
8.2. Biochemical and chemical methods
8.3. Physical methods
8.4. Microbiological methods
9. ASSURANCE OF FRESH FISH QUALITY
10. APPENDIXES
A. Triangle Test for Difference
B. Simple triangular test
C. Guide to EEC Freshness Grades
D. Evaluation form for raw cod
E. Evaluation of cooked fish
F. Quality test using structured scaling
11. REFERENCES