The processing and supply of fish products is a huge global business. Like other sectors of the food industry it depends on providing products which are both safe and which meet consumers increasingly demanding requirements for quality. With its distinguished editor and international team of contributors, Safety and quality issues in fish processing addresses these two central questions. Part 1 looks at ways of ensuring safe products. There are 3 chapters on the key issue of applying HACCP systems in an increasingly international supply chain. These are complemented by chapters on identifying and controlling key hazards from pathagens and allergens to heavy metals, parasites and toxins. In Part 2 there is a range of contributions analysing various aspects of fish quality. Two introductory chapters consider how consepts such as quality freshness and shelf-life may be defined. This chapter provides a context for chapters an modelling and predicting shelf-life, key enzymatic influences on pastmortem fish colour, flavour and texture, and the impact of lipid axidation on shelf-life. The final part of the book looks at ways of improving quality through the supply chain. An initial chapter sets the scene by looking at ways of creating an integrated quality chain. There is then a series of chapters on key processing and preservation technologies ranging from traditional fish drying to high pressure processing. These are followed by discussion of methods of sharage, particularly in maintaining the quality of frozen fish. Two final chapters complete the book by looking at fish byproducts and the issue of species identification in processed seafood.

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