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E-grāmata: Handbook of Seafood Quality, Safety and Health Applications

Edited by (Tubitak Marmara Research Centre, Turkey), Edited by (Pos Pilot Plant Corporation, Canada), Edited by (Hokkaido University), Edited by (Department of Biochemistry, Memorial University of Newfoundland)
  • Formāts: EPUB+DRM
  • Izdošanas datums: 15-Jun-2011
  • Izdevniecība: Wiley-Blackwell
  • Valoda: eng
  • ISBN-13: 9781444347760
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Handbook of Seafood Quality, Safety and Health ApplicationsPalielināt
  • Formāts: EPUB+DRM
  • Izdošanas datums: 15-Jun-2011
  • Izdevniecība: Wiley-Blackwell
  • Valoda: eng
  • ISBN-13: 9781444347760
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The three seemingly disparate themes identified in the subtitle are linked in market concerns: potential customers are being told of the health benefits of seafood at the same time they are being warned about contaminated seafood. Scientist from a wide range of fields involving sea life, fisheries, food processing and sales, and nutrition and health explore such topics as the sensory evaluation of fish freshness and eating qualities, the quality and safety of packaging materials for aquatic products, food-borne pathogens in seafood and their control, using predictive models for the self-life and safety of seafood, environmental contaminants, a new approach to the functional improvement of fish meat proteins, marine oils and other marine nutraceuticals, and seafood enzymes and their potential industrial application. Annotation ©2010 Book News, Inc., Portland, OR (booknews.com)

The global market for seafood products continues to increase year by year. Food safety considerations are as crucial as ever in this sector, and higher standards of quality are demanded even as products are shipped greater distances around the world. The current global focus on the connection between diet and health drives growth in the industry and offers commercial opportunities on a number of fronts. There is great interest in the beneficial effects of marine functional compounds such as omega-3 polyunsaturated fatty acids. Seafoods are well-known as low calorie foods, and research continues into the nutritional effects on, for example, obesity and heart disease. In addition, by-products of marine food processing can be used in nutraceutical applications.

This book is a resource for those interested in the latest advances in the science and technology of seafood quality and safety as well as new developments in the nutritional effects and applications of marine foods. It includes chapters on the practical evaluation of seafood quality; novel approaches in preservation techniques; flavour chemistry and analysis; textural quality and measurement; packaging; the control of food-borne pathogens and seafood toxins. New research on the health-related aspects of marine food intake are covered, as well as the use of seafoods as sources of bioactives and nutraceuticals. The book is directed at scientists and technologists in academia, government laboratories and the seafood industries, including quality managers, processors and sensory scientists.

Preface xxiii
Contributors xxv
1 Seafood quality, safety, and health applications: an overview
1(12)
Cesarettin Alasalvar
Fereidoon Shahidi
Kazuo Miyashita
Udaya Wanasundara
1.1 Introduction
1(1)
1.2 Seafood quality
1(2)
1.3 Seafood safety
3(2)
1.4 Health applications of seafood
5(2)
1.5 Conclusions
7(6)
References
7(6)
PART I SEAFOOD QUALITY
2 Practical evaluation of fish quality by objective, subjective, and statistical testing
13(16)
Cesarettin Alasalvar
John M. Grigor
Zulfiqur Ali
2.1 Introduction
13(1)
2.2 Methods used for fish freshness and quality assessment: from source to the consumer
14(8)
2.2.1 Latest developments in sensory methods
14(2)
2.2.2 Latest developments in non-sensory methods
16(1)
2.2.2.1 Chemical/biochemical methods
16(1)
2.2.2.2 Physico-chemical methods
16(1)
2.2.2.3 Microbiological/biological methods
17(2)
2.2.3 Latest developments in statistical methods
19(2)
2.2.4 Consumer testing for fish quality perception
21(1)
2.3 Potential use of micro- and nanotechnologies
22(2)
2.4 Conclusions
24(5)
References
24(5)
3 Sensory evaluation of fish freshness and eating qualities
29(10)
David P. Green
3.1 Introduction
29(1)
3.2 Methods for sensory evaluation of fish
30(4)
3.2.1 Torry scale
30(1)
3.2.2 European Union Scheme
30(3)
3.2.3 Quality Index Method
33(1)
3.3 Pre-harvest factors affecting freshness
34(1)
3.4 Post-harvest factors affecting freshness
34(1)
3.5 Environmental taints
35(2)
3.6 Extending freshness and shelf-life in fish
37(1)
3.7 Conclusions
37(2)
References
37(2)
4 Sensometric and chemometric approaches to seafood flavour
39(11)
Kae Morita
Tetsuo Aishima
4.1 Introduction
39(1)
4.2 Sensometric approach to seafood flavour
40(1)
4.3 Chemometric approach to seafood flavour
41(6)
4.3.1 Experimental designs and optimization
41(1)
4.3.2 Pattern recognition
42(1)
4.3.3 Multivariate regression analysis
43(1)
4.3.3.1 Green
44(1)
4.3.3.2 Grilled fish
44(1)
4.3.3.3 Fried chicken
44(1)
4.3.3.4 Cooked fish, sweet, canned tuna, and roasted soy sauce
44(2)
4.3.4 Compound-sensory mapping
46(1)
4.4 Conclusions
47(3)
References
48(2)
5 Instrumental analysis of seafood flavour
50(18)
Hun Kim
Keith R. Cadwallader
5.1 Introduction
50(1)
5.2 Isolation of volatile flavour compounds
51(5)
5.2.1 Headspace sampling
51(1)
5.2.1.1 Static headspace sampling
51(3)
5.2.1.2 Dynamic headspace sampling
54(1)
5.2.1.3 Solid phase microextraction
54(1)
5.2.1.4 Sorptive extraction
54(1)
5.2.2 Solvent extraction and distillation extractions
55(1)
5.2.2.1 Direct solvent extraction
55(1)
5.2.2.2 Steam distillation extraction
55(1)
5.2.2.3 High vacuum distillation extraction
56(1)
5.3 Instrumental analysis of volatile flavour compounds
56(5)
5.3.1 Gas chromatography
56(1)
5.3.1.1 Gas chromatography-olfactometry (sensory-directed analytical techniques)
56(3)
5.3.1.2 Multidimensional gas chromatography
59(1)
5.3.2 Mass spectrometry
59(1)
5.3.2.1 High resolution mass spectrometry
59(1)
5.3.2.2 Selected ion monitoring mass spectrometry
60(1)
5.3.2.3 Chemical ionization mass spectrometry
60(1)
5.3.2.4 Negative chemical ionization mass spectrometry
60(1)
5.3.2.5 Time-of-flight mass spectrometry
61(1)
5.3.3 Electronic nose
61(1)
5.4 Conclusions
61(7)
References
62(6)
6 Quality assessment of aquatic foods by machine vision, electronic nose, and electronic tongue
68(14)
Figen Korel
Murat O. Balaban
6.1 Introduction
68(1)
6.2 Visual quality
68(3)
6.2.1 Visual quality determination based on size and shape
69(1)
6.2.2 Visual quality determination based on colour
69(2)
6.3 Smell-related quality
71(1)
6.4 Taste-related quality
72(3)
6.5 Combination of machine vision system and electronic nose
75(1)
6.6 Conclusions
75(7)
References
76(6)
7 Effects of nutrition and aquaculture practices on fish quality
82(14)
Kriton Grigorakis
7.1 Introduction
82(1)
7.2 The role of muscle composition and fat deposition in fish quality
82(1)
7.3 Effect of feeding and aquaculture practices on quality characteristics
83(9)
7.3.1 Feeding and its impact on fish fat
83(1)
7.3.1.1 Feeding intensity and dietary fat
84(4)
7.3.1.2 Fish oil substitution
88(1)
7.3.1.3 Finishing diets
88(1)
7.3.1.4 Fasting
89(1)
7.3.1.5 Factors other than feeding that affect fish fat
89(1)
7.3.2 Feeding and handling: effect on muscle protein/amino acids
89(1)
7.3.3 Feeding and aquaculture handling: effects on colour
89(1)
7.3.4 Feeding and body shape
90(1)
7.3.5 Feeding and effect on taste and flavour
90(1)
7.3.6 Dietary and handling impacts on texture
90(1)
7.3.7 Impact of aquaculture handling and killing procedure on post-mortem quality
91(1)
7.3.8 Effect of feeding on post-mortem quality and technological properties
91(1)
7.4 Conclusions
92(4)
References
92(4)
8 Lipid oxidation, odour, and colour of fish flesh
96(13)
Jeong-Ho Sohn
Toshiaki Ohshima
8.1 Introduction
96(1)
8.2 Quantitative determination methodology of total lipid hydroperoxides by a flow injection analysis system
97(1)
8.3 Lipid oxidation in ordinary and dark muscle of fish
98(4)
8.4 Effects of bleeding and perfusion of yellowtail on post-mortem lipid oxidation of ordinary and dark muscles
102(3)
8.5 Conclusions
105(4)
References
105(4)
9 Blackening of crustaceans during storage: mechanism and prevention
109(10)
Kohsuke Adachi
Takashi Hirata
9.1 Introduction
109(1)
9.2 Phylogenetic position of prawns: the relation of PO and Hc
110(1)
9.3 Biosynthetic pathway of melanin
111(1)
9.4 Significance of melanisation in arthropodspre-harvest and post-harvest
111(1)
9.5 Biochemical characterisation of proPO and PO
112(1)
9.6 The relationship of PO and melanogenesis in prawns
113(1)
9.7 Hemocyanin and its enzymatic activation
114(2)
9.8 The relationship of frozen storage and blackening
116(1)
9.9 Prevention of melanosis in prawns
117(1)
9.10 Conclusions
117(2)
References
117(2)
10 Quality of freshwater products
119(11)
Masaki Kaneniwa
10.1 Introduction
119(1)
10.2 Lipid and fatty acid composition in freshwater fish
119(4)
10.3 The effect of dietary fatty acid composition in cultured freshwater fish
123(2)
10.4 Enzymatic hydrolysis of lipid in the muscle of freshwater fish
125(2)
10.5 Quality of frozen surimi from freshwater fish meat
127(1)
10.6 Conclusions
127(1)
10.7 Acknowledgements
127(3)
References
128(2)
11 Texture measurements in fish and fish products
130(9)
Zulema Coppes-Petricorena
11.1 Introduction
130(1)
11.2 Measurement of fish texture
131(1)
11.2.1 Instrumental versus sensory methods
131(1)
11.2.2 Raw and cooked fish products
131(1)
11.2.3 Sensory evaluation
132(1)
11.2.4 Texture measurement of fish flesh
132(1)
11.3 Relevance of measuring texture in fish products
132(2)
11.3.1 Firmness: a quality for good fish texture
133(1)
11.3.2 Muscle structure of fish flesh
133(1)
11.3.3 Muscle cell biology
133(1)
11.3.4 Physical exercise
134(1)
11.4 Textural measurements of fish products
134(1)
11.5 Conclusions
134(2)
11.6 Acknowledgements
136(3)
References
136(3)
12 Quality and safety of packaging materials for aquatic products
139(17)
T.K. Srinivasa Gopal
C.N. Ravi Shankar
12.1 Introduction
139(1)
12.2 Packaging materials
139(5)
12.2.1 Glass containers
139(1)
12.2.2 Metal cans
139(2)
12.2.3 Paper
141(1)
12.2.4 Cellophanes
141(1)
12.2.5 Polyethylene
141(1)
12.2.6 Polypropylene (PP)
142(1)
12.2.7 Polystyrene (PS)
142(1)
12.2.8 Polyester
143(1)
12.2.9 Polyamides (nylon)
143(1)
12.2.10 Polyvinyl chloride (PVC)
143(1)
12.2.11 Ionomers
143(1)
12.2.12 Copolymers
144(1)
12.2.13 Aluminium foil
144(1)
12.3 Packaging requirements for fish products
144(6)
12.3.1 Packaging of fresh fish
144(1)
12.3.2 For bulk packaging
144(1)
12.3.3 Modified atmosphere packaging (MAP)
145(1)
12.3.4 Packaging of frozen fish
145(1)
12.3.5 Packaging of surimi
146(1)
12.3.6 Battered and breaded products
147(1)
12.3.7 Packaging of dried fishery products
147(1)
12.3.8 Packaging of canned fish
147(1)
12.3.9 Ready to serve fish products in retortable pouches
148(1)
12.3.10 Fish sausage
148(1)
12.3.11 Accelerated freeze dried (AFD) products
148(1)
12.3.12 Fish pickles
149(1)
12.3.13 Fish soup powder
149(1)
12.3.14 Shark fin rays
149(1)
12.3.15 Chitin/chitosan
149(1)
12.4 Safety aspects of packaging materials
150(3)
12.5 Conclusions
153(3)
References
154(2)
13 Fish mince: cryostabilization and product formulation
156(15)
Chong M. Lee
13.1 Introduction
156(1)
13.2 Background information
156(2)
13.2.1 Rationale for the development of fish mince technology
156(1)
13.2.2 Source of fish mince
157(1)
13.3 Manufacture of fish mince and cryostabilization
158(6)
13.3.1 Manufacture of fish mince
158(1)
13.3.1.1 Manufacture of fish mince from ground white fish
159(1)
13.3.1.2 Manufacture of fish mince from pelagic dark fish
160(2)
13.3.2 Quality evaluation of fish mince
162(1)
13.3.3 Cryostabilization of fish mince
162(2)
13.4 Formulation of fish mince-based products in relation to ingredients and sensory quality
164(4)
13.4.1 Ingredients and processing methods on texture
165(1)
13.4.2 Freeze-thaw stability of uncooked mince-based products
166(1)
13.4.3 Colour management
167(1)
13.4.4 Flavour enhancement
167(1)
13.4.5 Application of surimi-fish mince blend in fish cake and kamaboko products
167(1)
13.5 Conclusions
168(1)
13.6 Acknowledgements
168(3)
References
168(3)
14 New trends in species identification of fishery products
171(10)
Hartmut Rehbein
14.1 Introduction
171(1)
14.2 Background information
171(1)
14.3 Microarrays
172(2)
14.4 Messenger RNA analysis
174(1)
14.5 Detection of allergenic fish and shellfish
174(1)
14.6 Determination of origin and stock assignment of fish
175(1)
14.7 Data bases
176(2)
14.7.1 FishTrace
177(1)
14.7.2 FishGen
177(1)
14.7.3 AFLP
177(1)
14.7.4 Validation
177(1)
14.7.5 FischDB
177(1)
14.7.6 RFE
178(1)
14.8 Conclusions
178(3)
References
178(3)
15 An emerging powerful technique: NMR applications on quality assessments of fish and related products
181(16)
Somer Bekiroglu
15.1 Introduction
181(1)
15.2 Low-field (time-domain) NMR applications
182(2)
15.2.1 Water, lipids, and others
182(2)
15.2.2 On-line and off-line applications: quality control
184(1)
15.3 High-field NMR applications
184(4)
15.3.1 Quantitative NMR applications and chemical compositions
185(1)
15.3.2 Fingerprinting
186(1)
15.3.3 The future: fish metabon(1)omics
187(1)
15.3.4 NMR and authenticity
187(1)
15.4 Projections on MRI applications
188(1)
15.5 Conclusions
189(8)
References
190(7)
PART II SEAFOOD SAFETY
16 Food-borne pathogens in seafood and their control
197(9)
Dominic Kasujja Bagenda
Koji Yamazaki
16.1 Introduction
197(1)
16.2 Major food-borne pathogens related to seafood
198(1)
16.3 Current trends in control of seafood-borne pathogens
199(4)
16.3.1 Biological methods of controlling pathogens in seafood
199(2)
16.3.2 Physical and chemical methods of controlling pathogens in seafood
201(2)
16.3.3 Hurdle technology for controlling pathogens in seafood
203(1)
16.4 Conclusions
203(3)
References
203(3)
17 Novel approaches in seafood preservation techniques
206(11)
Fatih Ozogul
Yesim Ozogul
Esmeray Kuley Boga
17.1 Introduction
206(1)
17.2 Seafood preservation techniques
206(6)
17.2.1 Modified atmosphere packaging (MAP)
206(1)
17.2.2 Irradiation technology
207(1)
17.2.3 Ozone (O3) preservation technique
208(1)
17.2.4 Physical preservation methods
209(1)
17.2.4.1 Pulsed electric fields (PEF)
209(1)
17.2.4.2 Ultraviolet (UV) radiation
209(1)
17.2.4.3 Oscillatory magnetic fields (OMF)
210(1)
17.2.4.4 High pressure processing (HPP)
210(1)
17.2.5 Ultrasound as a preservation technology
211(1)
17.2.6 High intensity light
211(1)
17.3 Conclusions
212(5)
References
212(5)
18 Essential oils: natural antimicrobials for fish preservation
217(9)
Barakat S.M. Mahmoud
Kazuo Miyashita
18.1 Introduction
217(1)
18.2 Essential oils
217(2)
18.2.1 Chemistry of essential oils
217(1)
18.2.2 Active components of essential oils
218(1)
18.2.3 Bacterial sensitivity to essential oils and their components
218(1)
18.2.4 Phenolic compounds
218(1)
18.3 Application of essential oils to fish preservation
219(2)
18.3.1 Effect of essential oils on fish spoilage bacteria
219(1)
18.3.2 Effect of essential oils on shelf-life of fish
220(1)
18.3.3 Antimicrobial effect of combined treatment of essential oils with other antimicrobial agents
221(1)
18.4 Conclusions
221(5)
References
222(4)
19 Rapid methods for the identification of seafood micro-organisms
226(11)
Brian H. Himelbloom
Alexandra C.M. Oliveira
Thombathu S. Shetty
19.1 Introduction
226(1)
19.2 Non-molecular (phenotyping)
226(2)
19.2.1 Analytab products (api®)
226(1)
19.2.2 Biolog Inc
226(1)
19.2.3 Microbial Identification Inc. (MIDI)
227(1)
19.2.4 Limitations for phenotypic identification of seafood and aquaculture bacteria
227(1)
19.3 Molecular (genotyping)
228(3)
19.3.1 Polymerase chain reaction (PCR) and real-time or quantitative PCR (qPCR)
228(1)
19.3.2 Molecular subtyping techniques
228(3)
19.3.3 Commercially-available systems
231(1)
19.3.4 Polyphasic taxonomy
231(1)
19.4 Conclusions
231(1)
19.5 Acknowledgements
231(6)
References
232(5)
20 Using predictive models for the shelf-life and safety of seafood
237(14)
Graham C. Fletcher
20.1 Introduction
237(1)
20.2 Predicting contamination
238(1)
20.3 Predicting microbiological safety in chilled storage
238(4)
20.3.1 Histamine production
238(2)
20.3.2 Growth of Listeria monocytogenes in lightly preserved seafood
240(1)
20.3.3 Toxin production by Clostridium botulinum
241(1)
20.3.4 Other hazards
241(1)
20.4 Predicting spoilage and shelf-life in chilled storage
242(2)
20.4.1 The square root model as a secondary model
242(1)
20.4.2 Linear responses as primary models
242(1)
20.4.3 Specific spoilage organisms
242(1)
20.4.4 Microbial growth under modified atmosphere packaging
243(1)
20.4.5 Use of time-temperature indicators
243(1)
20.4.6 Instrumental methods to detect spoilage
243(1)
20.5 Predicting spoilage and shelf-life in frozen storage
244(1)
20.6 Predicting inactivation
244(2)
20.7 Conclusions
246(5)
References
246(5)
21 Mathematical modelling of shrimp cooking
251(10)
Ferruh Erdogdu
Murat O. Balaban
21.1 Introduction
251(1)
21.2 Exact solutions
252(1)
21.3 Numerical solutions
253(1)
21.4 A numerical model for shrimp cooking
253(4)
21.5 Applications
257(1)
21.6 Conclusions
258(1)
21.7 Nomenclature
258(3)
References
259(2)
22 Transgenic/transgenic modified fish
261(14)
Jenn-Kan Lu
Jen-Leih Wu
Meng-Tsan Chiang
22.1 Introduction
261(1)
22.2 Methodology of gene transfer in fish
261(5)
22.2.1 Microinjection
262(1)
22.2.2 Electroporation
262(1)
22.2.3 Viral-mediated gene transfer (VMGT)
262(1)
22.2.4 The fate of the transgene
263(1)
22.2.5 Why study gene transfer in aquatic animals?
264(1)
22.2.6 Applications of gene transfer technique in aquaculture
265(1)
22.3 Food safety of transgenic fish
266(3)
22.3.1 General concept
266(1)
22.3.2 The gene product
267(2)
22.4 Regulations of transgenic animals including aquatic animals
269(2)
22.4.1 Environmental issues
269(1)
22.4.2 Human health issues
270(1)
22.4.3 Trade
270(1)
22.4.4 Intellectual property protection
270(1)
22.4.5 Labelling
270(1)
22.4.6 Ethics
271(1)
22.4.7 Public perceptions
271(1)
22.5 Conclusions
271(4)
References
272(3)
23 Molecular detection of pathogens in seafood
275(15)
Iddya Karunasagar
Indrani Karunasagar
23.1 Introduction
275(1)
23.2 Probe hybridisation methods
275(3)
23.3 Nucleic acid amplification methods
278(6)
23.3.1 Detection of bacterial pathogens
278(4)
23.3.2 Detection of viral pathogens
282(1)
23.3.3 Detection of parasites
282(1)
23.3.4 Real-time PCR assays
283(1)
23.3.5 DNA microarray assays
284(1)
23.4 Conclusions
284(6)
References
286(4)
24 DNA-based detection of commercial fish species
290(13)
Rosalee S. Rasmussen
Michael T. Morrissey
24.1 Introduction
290(1)
24.2 DNA-based methods and gene targets
291(4)
24.2.1 DNA-based methods
291(2)
24.2.2 Gene targets
293(2)
24.3 Major collaborative efforts
295(4)
24.3.1 FishTrace
295(1)
24.3.2 DNA barcoding
296(1)
24.3.2.1 DNA barcoding of fish
296(1)
24.3.2.2 DNA barcoding for the detection of fish species substitution
297(2)
24.4 Conclusions
299(1)
24.5 Acknowledgements
300(3)
References
300(3)
25 Seafoods and environmental contaminants
303(14)
Beraat Ozcelik
Umran Uygun
Banu Bayram
25.1 Introduction
303(1)
25.2 Persistent environmental pollutants (PEPs)
303(5)
25.2.1 Organohalogen compounds (OCs)
303(1)
25.2.1.1 Dioxin and dioxin-like compounds
304(1)
25.2.1.2 Brominated flame retardants (BFRs)
305(1)
25.2.1.3 Polychlorinated napthalenes (PCNs)
305(1)
25.2.1.4 Organochlorine pesticides (OCPs)
305(1)
25.2.2 Heavy metals
306(2)
25.3 Aquaculture practices as a source of persistent contaminants
308(2)
25.4 Factors affecting the occurrence of PEPs in seafood
310(1)
25.5 Risk assessment and regulations
310(1)
25.6 Policies to reduce exposure to PEPs
311(1)
25.7 Conclusions
311(6)
References
312(5)
26 Oxidation and stability of food-grade fish oil: role of antioxidants
317(18)
Weerasinghe M. Indrasena
Colin J. Barrow
26.1 Introduction
317(1)
26.2 Process of oxidation
317(2)
26.2.1 Autoxidation
317(1)
26.2.1.1 Initiation
318(1)
26.2.1.2 Propagation
318(1)
26.2.1.3 Termination
318(1)
26.2.2 Photooxidation
318(1)
26.3 Factors affecting the rate of lipid oxidation
319(2)
26.3.1 Oxygen
319(1)
26.3.2 Physical form of oil
319(1)
26.3.3 Positional distribution of unsaturated fatty acids in the TAG molecule
319(1)
26.3.4 Temperature
320(1)
26.3.5 Microcomponents in the oil
320(1)
26.3.5.1 Hydroperoxides
320(1)
26.3.5.2 Free fatty acids
320(1)
26.3.5.3 Thermally oxidized lipid compounds
320(1)
26.3.5.4 Heavy metals
320(1)
26.3.5.5 Pigments
320(1)
26.3.5.6 Non lipid components in food
321(1)
26.4 Food-grade fish oil
321(1)
26.5 Control of lipid oxidation and improvement of the stability of fish oil
322(3)
26.5.1 Careful handling and storage
322(1)
26.5.2 Inhibiting oxidation
322(1)
26.5.2.1 Inhibiting photooxidation
322(3)
26.5.2.2 Inhibiting autoxidation
325(1)
26.6 Antioxidants
325(6)
26.6.1 Mechanism of phenolic antioxidants
327(1)
26.6.2 Factors affecting the antioxidant activity of tocopherols
328(1)
26.6.2.1 Concentration and type of tocopherol
328(1)
26.6.2.2 Oxygen and temperature
329(1)
26.6.2.3 Light
329(1)
26.6.2.4 Substrate
329(1)
26.6.2.5 Polarity and pH of the medium
330(1)
26.6.2.6 Synergistic nature of tocopherols and other antioxidants
330(1)
26.7 Selection of an antioxidant
331(1)
26.8 Conclusions
332(3)
References
332(3)
27 Global legislation for fish safety and quality
335(13)
Ioannis S. Arvanitoyannis
Persefoni Tserkezou
27.1 Introduction
335(1)
27.2 Global legislation in fish and fishery products
335(10)
27.2.1 EU legislation
335(3)
27.2.2 US legislation
338(3)
27.2.3 Canadian legislation
341(2)
27.2.4 Australian legislation
343(1)
27.2.5 Japanese legislation
344(1)
27.3 Conclusions
345(3)
References
346(2)
28 Food safety and quality systems (ISO 22000:2005) in the seafood sector
348(21)
Ioannis S. Arvanitoyannis
28.1 Introduction
348(1)
28.2 Salmon
349(2)
28.3 Surimi
351(12)
28.4 Crabs
363(1)
28.5 Conclusions
363(6)
References
364(5)
PART III HEALTH APPLICATIONS OF SEAFOOD
29 Health benefits associated with seafood consumption
369(11)
Maria Leonor Nunes
Narcisa Maria Bandarra
Irineu Batista
29.1 Introduction
369(1)
29.2 Nutritional value
369(3)
29.2.1 Protein
370(1)
29.2.2 Lipids
370(2)
29.2.3 Minerals and vitamins
372(1)
29.3 Effect of cooking on nutritional value
372(1)
29.4 Health benefits of seafood
373(3)
29.4.1 Essential n-3 fatty acids
373(1)
29.4.2 Cardioprotector effect/coronary heart disease (CHD)
373(1)
29.4.3 Hypertension
374(1)
29.4.4 Diabetes
375(1)
29.4.5 Cancer
375(1)
29.4.6 Other effects
376(1)
29.5 Conclusions
376(4)
References
376(4)
30 A new approach to the functional improvement of fish meat proteins
380(10)
Hiroki Saeki
30.1 Introduction
380(1)
30.2 Reaction between fish meat protein and reducing sugars through the Maillard reaction
381(1)
30.3 Suppression of protein denaturation at the Maillard reaction by controlling the reaction humidity
382(1)
30.4 Water solubilisation of fish Mf protein by glycosylation
382(1)
30.5 Molecular mechanism of water solubilisation by glycosylation
383(2)
30.6 Improvement of the thermal stability and emulsion-forming ability of fish myofibrillar protein
385(1)
30.7 Complex utilisation of under-utilised marine bioresources using the glycosylation system
386(1)
30.8 Food safety check of fish meat protein conjugated with AO
387(1)
30.9 Conclusions
387(3)
References
388(2)
31 Value addition to seafood processing discards
390(12)
Sachindra M. Nakkarike
Bhaskar Narayan
Masashi Hosokawa
Kazuo Miyashita
31.1 Introduction
390(1)
31.2 Enzymes from seafood discards
390(2)
31.3 Protein hydrolysate and bioactive peptides from seafood discards
392(1)
31.4 Collagen and gelatin from fish discards
393(1)
31.5 Chitin and chitosan from crustacean discards
394(1)
31.6 Carotenoids from crustacean discards
395(2)
31.7 Conclusions
397(5)
References
398(4)
32 Role of marine foods in prevention of obesity
402(12)
Shigeru Nakajima
32.1 Introduction
402(1)
32.2 Anti-obesity effect of marine lipids
403(2)
32.2.1 Molecular mechanism for anti-obesity effect of marine lipids
403(1)
32.2.2 Traditional marine products as a good source of anti-obesity PUFA, EPA, and DHA
404(1)
32.3 Anti-obesity effect of histidine
405(5)
32.3.1 Fish protein
405(1)
32.3.2 Suppression of food intake by histidine
406(2)
32.3.3 Underlying mechanism for effect of histidine
408(2)
32.4 Conclusions
410(4)
References
410(4)
33 Microencapsulation, nanoencapsulation, edible film, and coating applications in seafood processing
414(9)
Subramaniam Sathivel
Don Kramer
33.1 Introduction
414(1)
33.2 Application of microencapsulation technology in fish oil
414(2)
33.3 Nanoencapsulated fish oil
416(1)
33.4 Edible film and coating applications in seafood
417(3)
33.5 Conclusions
420(3)
References
420(3)
34 Fish oil extraction, purification, and its properties
423(10)
Subramaniam Sathivel
34.1 Introduction
423(1)
34.2 Extraction
423(4)
34.2.1 Degumming
424(1)
34.2.2 Neutralization (alkali refining)
425(1)
34.2.3 Bleaching
425(1)
34.2.4 Deodorization
426(1)
34.2.5 Fractionation or winterization
426(1)
34.3 Fish oil properties
427(2)
34.3.1 Thermal properties of fish oil
427(1)
34.3.2 Rheological properties of fish oil
428(1)
34.4 Conclusions
429(4)
References
430(3)
35 Nutraceutical quality of shellfish
433(11)
Bonnie Sun Pan
35.1 Introduction
433(1)
35.2 Chemical compositions
433(2)
35.2.1 Proximate composition
433(1)
35.2.2 Minerals
434(1)
35.2.3 Extractive nitrogenous compounds
434(1)
35.2.4 Lipid and sterols
434(1)
35.3 Functional activities
435(4)
35.3.1 Antioxidative activity
435(1)
35.3.2 Hypolipidemia and hypocholesterolemia activity
435(1)
35.3.3 Immunity regulation activity
436(2)
35.3.4 Anti-cancer activity
438(1)
35.3.5 Hepatoprotective activity
438(1)
35.4 Functional clam products
439(1)
35.4.1 Clam essence
439(1)
35.4.2 Clam hydrolysates
439(1)
35.4.2.1 Antioxidative activities
440(1)
35.4.2.2 ACE-inhibitory activities
440(1)
35.5 Conclusions
440(1)
35.6 Acknowledgements
441(3)
References
441(3)
36 Marine oils and other marine nutraceuticals
444(11)
Fereidoon Shahidi
Cesarettin Alasalvar
36.1 Introduction
444(1)
36.2 Specialty and nutraceutical lipids
444(3)
36.3 Bioactive peptides and proteins from marine resources
447(1)
36.4 Chitin, chitosan, chitosan oligomers, and glucosamine
448(1)
36.5 Enzymes
449(1)
36.6 Carotenoids
450(1)
36.7 Minerals and calcium
450(1)
36.8 Shark cartilage, chondroitin sulphate, and squalene
451(1)
36.9 Other nutraceuticals from marine resources
451(1)
36.10 Conclusions
451(4)
References
452(3)
37 Nutraceuticals and bioactives from marine algae
455(9)
S.P.J. Namal Senanayake
Naseer Ahmed
Jaouad Fichtali
37.1 Introduction
455(1)
37.2 Carotenoids
456(2)
37.3 Phycobilins
458(1)
37.4 Polysaccharides
459(1)
37.5 Omega-3 oils
460(2)
37.5.1 Characteristics of microalgal oils
461(1)
37.6 Conclusions
462(2)
References
462(2)
38 Preparative and industrial-scale isolation and purification of omega-3 polyunsaturated fatty acids from marine sources
464(12)
Udaya Wanasundara
38.1 Introduction
464(1)
38.2 Concentration methods of n-3 PUFA
465(8)
38.2.1 Chromatographic methods
465(1)
38.2.1.1 Counter-current chromatography
466(2)
38.2.2 Supercritical fluid extraction method
468(1)
38.2.3 Low-temperature crystallization method
468(1)
38.2.4 Fatty acid-salt solubility method
469(1)
38.2.5 Distillation method
470(1)
38.2.6 Enzymatic methods
470(1)
38.2.6.1 Lipase-catalyzed hydrolysis
470(1)
38.2.6.2 Lipase-catalyzed esterification
471(1)
38.2.7 Urea complexation method
472(1)
38.3 Conclusions
473(3)
References
473(3)
39 Marine oil processing and application in food products
476(9)
Fereidoon Shahidi
39.1 Introduction
476(1)
39.2 Marine oil processing
476(2)
39.3 Enriched omega-3 oils
478(1)
39.4 Application of the omega-3 fatty acids/oils
479(3)
39.5 Conclusions
482(3)
References
482(3)
40 Bioactive peptides from seafood and their health effects
485(9)
Anusha G.P. Samaranayaka
Eunice C.Y. Li-Chan
40.1 Introduction
485(1)
40.2 Sources of bioactive peptides from seafood
485(2)
40.2.1 Enzymatic production of protein hydrolysates
485(2)
40.2.2 Formation of bioactive peptides by food processing and gastrointestinal (GI) digestion
487(1)
40.2.3 Endogenous bioactive peptides from seafood
487(1)
40.3 Potential health benefits of bioactive peptides derived from seafood
487(3)
40.3.1 Antihypertensive peptides
487(1)
40.3.2 Antioxidative peptides
488(1)
40.3.3 Immunomodulatory peptides
488(1)
40.3.4 Neuroactive peptides
488(1)
40.3.5 Hormonal and hormone-regulating peptides
489(1)
40.3.6 Antimicrobial peptides
489(1)
40.3.7 Other bioactive peptides from seafood
489(1)
40.4 Current and future applications
490(1)
40.5 Conclusions
490(4)
References
491(3)
41 Antioxidative properties of fish protein hydrolysates
494(14)
Sivakumar Raghavan
Hordur G. Kristinsson
Gudjon Thorkelsson
Ragnar Johannsson
41.1 Introduction
494(1)
41.2 FPH as food antioxidants
495(5)
41.2.1 Effect of enzymes on antioxidative activity
495(2)
41.2.2 Size of peptides on antioxidative activity
497(1)
41.2.3 Composition of FPH
497(1)
41.2.4 Inhibition of primary and secondary lipid oxidation products
498(1)
41.2.5 Reducing power, radical scavenging, and metal chelating ability of FPH
499(1)
41.3 Sensory attributes of FPH
500(2)
41.3.1 Effect of hydrolysis on flavour
500(1)
41.3.2 Effect of enzymes on flavour profile
500(1)
41.3.3 Processing techniques to reduce off-flavours and odours of FPH
501(1)
41.4 Physiological and bioactive properties of FPH
502(1)
41.4.1 Antiproliferative activity and reparative role of FPH
502(1)
41.4.2 Immunomodulatory role of FPH
502(1)
41.5 Conclusions
503(5)
References
503(5)
42 Functional and nutraceutical ingredients from marine macroalgae
508(14)
Tao Wang
Guorun Olafsdottir
Rosa Jonsdottir
Hordur G. Kristinsson
Ragnar Johannsson
42.1 Introduction
508(1)
42.2 Functional and nutraceutical properties of polyphenols from marine algae
508(5)
42.2.1 Occurrence and chemical structure of algal polyphenols
508(2)
42.2.2 Antioxidant activity of algal polyphenols
510(1)
42.2.2.1 In vitro antioxidant properties of algal polyphenols
510(2)
42.2.2.2 Antioxidant mechanism and structure-antioxidant activity relationship of algal polyphenols
512(1)
42.2.3 Other biological activities of algal polyphenols
512(1)
42.2.3.1 Angiotensin I-converting enzyme (ACE) inhibitory properties of algal polyphenols
513(1)
42.2.3.2 Human immunodeficiency virus (HIV) inhibitory properties of algal polyphenols
513(1)
42.3 Functional and nutraceutical properties of sulphated polysaccharides from marine algae
513(3)
42.3.1 Antioxidant activity of sulphated polysaccharides
514(1)
42.3.2 Other functional properties of sulphated polysaccharides
514(1)
42.3.2.1 Anticoagulant activities of sulphated polysaccharides
514(1)
42.3.2.2 Anti-tumour activities of sulphated polysaccharides
515(1)
42.3.2.3 Antiviral activities of sulphated polysaccharides
515(1)
42.4 Functional and nutraceutical properties of fucoxanthin from marine algae
516(1)
42.4.1 Antioxidant activities of fucoxanthin
516(1)
42.4.2 Anti-obesity effects of fucoxanthin
517(1)
42.5 Functional and nutraceutical properties of sterols from marine algae
517(1)
42.5.1 Antioxidant activities of sterols from marine algae
517(1)
42.5.2 Anti-diabetic activities of sterols from marine algae
517(1)
42.6 Functional and nutraceutical properties of bioactive peptides from marine algae
518(1)
42.6.1 Antihypertensive effects of the peptides derived from algae
518(1)
42.7 Conclusions
518(4)
References
519(3)
43 Seafood enzymes and their potential industrial application
522(14)
Swapna C. Hathwar
Amit K. Rai
Sachindra M. Nakkarike
Bhaskar Narayan
43.1 Introduction
522(1)
43.2 Types of seafood enzymes and their applications
523(9)
43.2.1 Protein-degrading enzymes
523(1)
43.2.1.1 Applications of proteases
523(4)
43.2.2 Lipid-degrading enzymes
527(1)
43.2.2.1 Lipases
527(1)
43.2.2.2 Phospholipases (PL)
528(1)
43.2.2.3 Applications of lipases and their role in seafood quality
528(1)
43.2.3 Carbohydrate-degrading enzymes
529(1)
43.2.3.1 Alginate lyases
529(1)
43.2.3.2 Chitinase
529(1)
43.2.3.3 Applications of carbohydrate-degrading enzymes
529(2)
43.2.4 Miscellaneous enzymes
531(1)
43.2.4.1 Lipoxygenase (LOX)
531(1)
43.2.4.2 Myosin ATPases
531(1)
43.2.4.3 Polyphenol oxidases (PPO)
531(1)
43.2.4.4 Transglutaminase (TG)
531(1)
43.2.4.5 Applications of miscellaneous enzymes
532(1)
43.3 Conclusions
532(4)
References
532(4)
Index 536
Associate Professor Cesarettin Alasalvar, TÜBITAK Marmara Research Centre, Food Institute, Turkey Professor Fereidoon Shahidi, Department of Biochemistry, Memorial University of Newfoundland, Canada

Professor Kazuo Miyashita, Faculty of Fisheries Sciences, Hokkaido University, Japan

Dr Udaya Wanasundara, POS Pilot Plant Corporation, Canada
Biežāk uzdotie jautājumi par e-grāmatām Biežāk uzdotie jautājumi par e-grāmatām
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