Conference paper
Quality issues and more efficient utilization
Developments in food science, Vol.42, pp.275-287
International Symposium on the occasion of the 70th anniversary of the Japanese Society of Fisheries Science: More Efficient Utilization of Fish and Fisheries Products, 2001 (Kyoto, Japan, 07-Oct-2001–10-Oct-2001)
Elsevier BV
2004
Abstract
The desire for quality is a motivating force for achieving more efficient utilization of the available harvest. The adoption of methods and techniques that improve the quality status of a higher proportion of the catch ensures better returns. This leads, in turn, to greater recognition of the advantages that can be obtained by using a quality approach and by preventing deterioration and consequent down-grading of the product. To ensure efficient utilization it is necessary to consider the chain of events from raw material to finished product as a whole and to ensure that all the steps benefit from any improvements that are made. A chain can be considered as a 'virtual' company even though it is comprised of independent business units. To achieve efficiency may require re-engineering of the chain. It definitely requires seamless flow of relevant information on traceability, and on product and process that can be incorporated into the business operations of each unit. Parts of this information can also be used for customer and consumer relations and for market enhancement and advertising. Techniques for evaluating quality attributes must be used that are appropriate to the task and that can be performed quickly. The systems should provide results on current product status and also predict remaining shelf life under standard conditions. The nature and properties of the materials must be taken into account and all the capture, handling, transporting, processing, packaging and distribution systems must be designed to suit the product. This is particularly critical if the product is live, as is the case with some Crustacea and high-priced fish. The adoption of proper conditions means that off-cuts and other materials such as organs are in good condition for manufacture of a whole range of by- products.
Details
- Title
- Quality issues and more efficient utilization
- Authors
- H A Bremner (Author) - Allan Bremner and Associates, Australia
- Contributors
- M Sakaguchi (Editor)
- Publication details
- Developments in food science, Vol.42, pp.275-287
- Conference details
- International Symposium on the occasion of the 70th anniversary of the Japanese Society of Fisheries Science: More Efficient Utilization of Fish and Fisheries Products, 2001 (Kyoto, Japan, 07-Oct-2001–10-Oct-2001)
- Publisher
- Elsevier BV
- Date published
- 2004
- DOI
- 10.1016/S0167-4501(04)80029-3
- ISSN
- 0167-4501
- Organisation Unit
- University of the Sunshine Coast, Queensland
- Language
- English
- Record Identifier
- 99450505002621
- Output Type
- Conference paper
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