Quality Assurance in the Fish Industry

FOREWORD.

Session 1A: Biological Factors Affecting Quality.
Quality aspects of wild and reared fish (T. Børresen). Muscle chemistry and the quality of wild and farmed cod (T. Rustad). Lipid deterioration in frozen stored muscle tissue of rainbow trout (Oncorhynchus mykiss) in relation to water temperature and carotenoid content (T. Ingemansson, P. Kaufmann, A. Petterson). Fish flesh structure and the role of collagen - its post-mortem aspects and implications for fish processing (H.A. Bremner). Characterization of sardine (Sardina pilchardus) protein changes during surimi preparation (R. Mendes and M.L. Nunes). Effect of season and storage on proteins and lipids of sardine (Sardina pilchardus) minces and surimi (M.L. Nunes et al.). Effect of fishing season on shelf life of iced Baltic herring (A. Kolakowska et al.).

Session 1B: Shelf Life And Spoilage.
Bacterial spoilage of seafood (J. Liston). Preliminary observations on the flora of fresh vacuum packed salmon steaks (B. Donald and D.M. Gibson). The effect of superchilling with CO2; snow on the quality of commercially processed cod (Gadus morhua) and winter flounder (Pseudopleuronectes americanus) fillets (R.J. Leblanc and E.L. Leblanc). Biochemical deterioration of fish muscle (H.O. Hultin). Foaming capacity of fish muscle during frozen storage (A. Huidobro and M. Tejada). Influence of myofibrillar proteins and collagen aggregation on the texture of frozen hake muscle (P. Montero and J. Borderías). Ripening of the salted anchovy (Engraulis encrasicholus): Study of the sensory, biochemical and microbiological aspects (B. Pérez-Villarreal and R. Pozo).

Session 1C: Technological And Economical Aspects
Developments in fish processing - technological aspects of quality (G. Valdimarsson). Handling and holding of fish on fishing vessels in Denmark (K. Bæk Olsen).

Session 1D: Microbiological Aspects.
Pathogenic microorganisms of importance in seafood (D.M. Gibson). Virulence of seafood associated strains of non 01 Vibrio cholerae (I. Karunasagar et al.). The incidence and significance of Listeria monocytogenes in seafoods (R.S. Fuchs and P.J.A. Reilly). Inhibition of pathogenic, psychrotrophic bacteria in lightly preserved fish products by lactic acid bacteria (V. From Jeppesen and H.H. Huss). Biotoxins in seafood (T. Motohiro). Safety of canned seafoods (L. Ababouch). Evaluation of the bacteriological quality of seafood (L. Gram). Safety of seafoods in the U.S.A. (F.E. Ahmed). Growth of Listeria monocytogenes in lightly preserved fish products (P.K. Ben Embarek and H.H. Huss). Effects of spices on growth of and biogenic amine formation by bacteria in fish muscle (C.N. Wendakoon and M. Sakaguchi). Bacteriological status of seafoods marketed in Karachi, Pakistan (S.I. Shamshad, R. Zuberi, R.B. Qadri).

Session 2A: Sensory And Instrumental Methods.
Physical and instrumental methods for assessing seafood quality (N.Kr. Sørensen). Freshness assessment of fish fillets using the Torrymeter and K-value (M. Sakaguchi and A. Koike). Evaluation of some well established and some underrated indices for the determination of freshness and/or spoilage of ice stored wet fish (J. Oehlenschläger). Development of a method for quality assessment of fish for human consumption based on sensory evaluation (E. Larsen et al.). Oil-tainting of cod (T. Rasmussen, T. Skåra, J.P. Aabel). Rapid non-destructive method of determining if snow crab (Chionoecetes opilio) are alive (J.R. Botta, J.W. Kiceniuk and D.R.L. White).

Session 2B:: Biochemical And Chemical Methods.
Biochemical and chemical indices of seafood quality (T. Gill). Fish myosin degradation upon storage (I. Martinez). Parvalbumins as marker proteins for the fish species in fishery products (H. Rehbein). Studies of fatty acids in Atlantic salmon (Salmo salar) by 13;C and 1H nuclear magnetic resonance (NMR) spectroscopy (M. Aursand, J.R. Rainuzzo, H. Grasdalen). Analysis of carotenoids in salmonids (B. Bjerkeng). Biogenic amines in fishery products: Standardization methods within the EC (J.B. Luten et al.). Detection of marine invertebrates in surimi-based products (V. Verrez, Y. Benyamin, C. Roustan). Action of starch and egg-white on the texture, water-holding capacity and microstructure in surimi gels (C. Alvarez et al.).

Session 3: Quality Assurance Programmes.
Application of predictive microbiology to assure the quality and safety of fish and fish products (T.A. McMeekin, T. Ross, J. Olley). Predicting the shelf life of cod (Gadus morhua) fillets stored in air and modified atmospheres at temperatures between -4°C and +16°C (H. Einarsson). Development and use of the HACCP concept in fish processing (H.H. Huss). The U.S. model seafood surveillance project (E.S. Garrett and M. Hudak-Roos). The Canadian quality management program (D.R.L. White and E.P. Noseworthy). Quality systems for the fish industry (M. Jakobsen and A. Lillie). Monitoring, corrective actions and recordkeeping in HACCP (M. Hudak-Roos and E.S. Garrett). Quality assurance in the fish industry of developing countries (C.A.M. Lima dos Santos).

Session 4: Market Standards And Requirements (2 papers).
EEC standards for fish and fish products (P.Fr. Jensen). Total quality management in the Norwegian fish industry (R. Robertsen et al.).

Conclusions and Recommendations. Participants. Scientific Committee. Organizing Committee.