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E-grāmata: Seafoods: Quality, Technology and Nutraceutical Applications

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  • Formāts: PDF+DRM
  • Izdošanas datums: 09-Mar-2013
  • Izdevniecība: Springer-Verlag Berlin and Heidelberg GmbH & Co. K
  • Valoda: eng
  • ISBN-13: 9783662098363
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Seafoods: Quality, Technology and Nutraceutical ApplicationsPalielināt
  • Formāts: PDF+DRM
  • Izdošanas datums: 09-Mar-2013
  • Izdevniecība: Springer-Verlag Berlin and Heidelberg GmbH & Co. K
  • Valoda: eng
  • ISBN-13: 9783662098363
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This book was developed mainly from the selected presentations and contribu­ tions made during the 3rd Biennual European Conference on Fish Processing in Grimsby, UK, 29th June-1st July 1999, which was sponsored by the Society of Chemical Industry, University of Lincoln, and North East Lincolnshire Council. The book is divided into three sections preceded by an introductory chapter providing an overview of seafood quality, technology and nutraceutical applica­ tions. The first section (Chaps 2-10) describes a range of aspects of seafood quality from the impact of slaughter procedures, practical evaluation, texture, measuring fish content, protein functionality, histamine toxicity and flavour; the second section (Chaps 11-13) covers value-added waste products, automation in fish processing and water treatment; the final section (Chaps 14-16) dis­ cusses food and health applications of marine nutraceuticals/functional foods. Contributing to this volume are researchers from different countries who are well recognised in their respective areas of expertise, providing a diverse and global perspective of the issue of seafood quality, technology and nutraceutical applications.

Recenzijas

From the reviews:









"This interesting collection can be recommended as a resource for those interested in the potential application of new developments in marine nutraceuticals/functional foods, their quality and technology . Primarily biochemists, chemists, food scientists or technologists and, especially, fish technologists working in academia, government laboratories and industry will benefit from this publication. it also summarises the current state of knowledge in key research areas and contains ideas for future work. In addition, it provides easy-to-read text suitable for teaching undergraduate and post-graduate students." (AFS - Advances in Food Science, Vol. 25 (2), 2003)



"This book provides information on fish processing, with particular emphasis on sea food quality, technology and nutraceutical applications. It is aimed at professionals who are interested in the potential application of new developments in marine nutraceuticals/functional foods,quality and technology, as well as biochemists, chemists, food scientists, fish technologists and students in these disciplines." (Food Science and Technology Abstracts, Vol. 35 (6), 2003)

Papildus informācija

Springer Book Archives
1 Seafoods: Quality, Technology and Nutraceutical Applications - an Overview
1(6)
Cesarettin Alasalvar
2 The Killing of Quality: The Impact of Slaughter Procedures on Fish Flesh
7(10)
Dave Robb
2.1 Introduction
7(1)
2.2 What is Quality?
7(1)
2.3 Fish Muscle Structure and Physiology
8(2)
2.4 Slaughter Procedures
10(1)
2.5 Effects of Slaughter Activity and Stress on the Quality of the Fish
11(3)
2.6 Conclusions
14(3)
References
15(2)
3 Practical Evaluation of Fish Quality
17(16)
Cesarettin Alasalvar
Tony Garthwaite
Abdullah Oksuz
3.1 Introduction
17(1)
3.2 Extended Shelf Life
18(2)
3.3 Evaluation of Fish Freshness and Quality
20(2)
3.3.1 Sensory Methods
20(2)
3.3.2 Non-Sensory Methods
22(1)
3.3.3 Systematic Methods
22(1)
3.4 Practical Methods of Evaluation of Fish Freshness
22(7)
3.4.1 Materials and Methods
22(1)
3.4.2 Freshness Assessment of Cultured Sea Bream Stored in Ice
23(1)
3.4.2.1 TFRU Sensory Assessment Scheme
23(1)
3.4.2.2 K Value Assessment
24(2)
3.4.2.3 Texture Assessment
26(1)
3.4.3 Freshness Assessment of Cultured Rainbow Trout Stored in Ice
27(2)
3.5 Conclusions
29(4)
4 Eating Quality of Deep-Water Fish Species and their Products
33(10)
Martine Brennan
Ronan Gormley
4.1 Introduction
33(1)
4.2 Materials and Methods
34(2)
4.2.1 Catching and Storage of the Fish
34(1)
4.2.2 Concentrations of Heavy Metals and Micro-Organisms
34(1)
4.2.3 Colour and Toughness of Flesh
34(1)
4.2.4 Sensory Evaluation
35(1)
4.2.5 Preparation of Fish Products
35(1)
4.2.5.1 Nuggets
35(1)
4.2.5.2 Fish-Cakes
35(1)
4.3 Results and Discussion
36(4)
4.3.1 Concentrations of Heavy Metals and Micro-Organisms
36(1)
4.3.2 Fish Appearance
37(1)
4.3.3 Fish Texture
37(1)
4.3.4 Sensory Analysis of Fillets
38(1)
4.3.5 Sensory Analysis of Fish Products
38(2)
4.3.6 Problems for Processors
40(1)
4.4 Conclusions
40(3)
References
41(2)
5 Quality Control by Instrumental Texture Measurements
43(16)
Paul Nesvadba
5.1 Introduction
43(1)
5.2 Difficulties in Measuring Texture of Fish
44(1)
5.3 Sensory and Instrumental Tests for Texture of Fish
45(4)
5.3.1 Sensory Tests of Texture as an Attribute of Quality
45(1)
5.3.2 Instrumental Tests for Texture of Fish and Fish Products
46(3)
5.3.3 Connection Between Sensory and Instrumental Tests
49(1)
5.4 Modelling of Viscoelastic Properties in Terms of Lumped Parameters
49(4)
5.4.1 Oscillatory Measurements
51(1)
5.4.2 Creep and Relaxation Measurements
52(1)
5.5 Instrumental Texture Measurements of the Quality of Fish
53(3)
5.6 Conclusions
56(3)
References
56(3)
6 Measurement of the Fish Content in Fish Products
59(14)
Kevin D. Hargin
6.1 Introduction
59(1)
6.2 Legislative Position
60(1)
6.3 Problems in Measuring Fish Content
61(6)
6.3.1 Total protein content
63(4)
6.4 Code of Practice
67(3)
6.5 Conclusions
70(3)
References
71(2)
7 Functional Properties of Fish Proteins
73(10)
Rachel Goodband
7.1 Introduction
73(1)
7.2 Proteins of Fish Muscle
73(2)
7.3 Supply Chain and Protein Functionality
75(1)
7.4 Effect of Freezing
76(2)
7.5 Use of High Pressure to Prevent Frozen Deterioration
78(4)
7.5.1 Principles of High Hydrostatic Pressure Processing
79(1)
7.5.2 Effect of Hydrostatic Pressure on Myofibrillar Proteins
79(1)
7.5.3 Stabilisation of Cod Muscle Against Frozen Deterioration by the Application of High Hydrostatic Pressure
79(3)
7.6 Conclusions
82(1)
References
82(1)
8 Binding and Texture Modification Using Transglutaminase
83(6)
Angela Mumby
8.1 Introduction
83(1)
8.2 Properties of Transglutaminase
83(1)
8.3 Activa EB for Binding
84(2)
8.4 Activa WM for Texture
86(1)
8.5 Conclusions
87(2)
9 Histamine Toxicity and Scombroid Fish Poisoning: a Review
89(16)
Panos Mavromatis
Peter Quantick
9.1 Introduction
89(1)
9.2 What is Histamine?
90(1)
9.3 Health Aspects of Histamine
90(5)
9.3.1 Allergic Reactions and Role of Histamine
90(1)
9.3.2 Histamine in Humans
91(1)
9.3.2.1 Symptoms
91(1)
9.3.3 Mechanism of Toxicity
92(1)
9.3.4 Synthesis of Indigenous Histamine
93(1)
9.3.5 Histamine Receptors and Their Role
93(1)
9.3.6 Role of Histamine Receptors and their Agonists and Antagonists
94(1)
9.3.6.1 Histamine Agonists
94(1)
9.3.6.2 Histamine Antagonists
94(1)
9.3.7 Antihistamines
95(1)
9.4 Scombroid Poisoning and Histamine in Fish
95(4)
9.4.1 Controlling Histamine Formation
97(1)
9.4.2 Permissible Limits for Histamine in Fish
98(1)
9.4.3 Outbreaks and Epidemiology
98(1)
9.5 Conclusions
99(6)
References
99(6)
10 Analysis of Seafood Aroma/Odour by Electronic Nose Technology and Direct Analysis
105(18)
John M. Grigor
Brenden J. Theaker
Cesarettin Alasalvar
William T. O'Hare
Zulfiqur Ali
10.1 Introduction
105(1)
10.2 Flavour Active Compounds
106(2)
10.2.1 Development of Desirable Fresh Flavour
106(1)
10.2.2 Loss of Freshness and Spoilage
107(1)
10.2.3 Pre and Post Harvest Taints
107(1)
10.3 Analysis of Seafood Aroma by Sensor Array Technology
108(6)
10.3.1 High Temperature Sensors
109(1)
10.3.1.1 MOS Sensors
109(1)
10.3.1.2 MOSFET Sensors
109(1)
10.3.2 Ambient Temperature Sensors
109(1)
10.3.2.1 Conducting Polymer Sensors
109(1)
10.3.2.2 BAW and SAW Sensors
110(1)
10.3.3 Pattern Recognition
110(2)
10.3.4 Applications
112(2)
10.3.5 Advantages and Disadvantages of Electronic Nose Technology
114(1)
10.4 Direct Approach to the Analysis of Seafood Aroma
114(4)
10.4.1 Identification and Quantitation of Aroma Compounds
114(1)
10.4.2 Extraction and Concentration of Important Aroma Compounds
115(1)
10.4.2.1 Traditional Extraction Techniques (Distillation and Solvent Extraction)
116(1)
10.4.2.2 Headspace Sampling Techniques
116(2)
10.4.2.3 Model Systems and Direct Sampling
118(1)
10.5 Conclusions
118(5)
References
118(5)
11 Improved Utilisation of Fish and Shellfish Waste
123(14)
Tony Taylor
Cesarettin Alasalvar
11.1 Introduction
123(2)
11.2 Recovery of Fish Flesh
125(4)
11.2.1 Whitening of Mince Using Titanium Dioxide
126(2)
11.2.2 Whitening of Flaps Using Hydrogen Peroxide
128(1)
11.3 Extraction and Purification of Enzymes
129(4)
11.3.1 Extraction of Enzymes from Shellfish Waste
130(1)
11.3.2 Extraction and Purification of Hyalurunoglucosidase (EC 3.2.1.35)
131(2)
11.4 Intermediate Moisture Animal Feed (Pig Feed)
133(2)
11.4.1 Product Development
133(2)
11.5 Conclusions
135(2)
References
135(2)
12 The Icelandic Way Towards Automation in Fish Processing
137(6)
Kristinn Andersen
Halldor Magnusson
12.1 Introduction
137(1)
12.2 New Technology: Flowlines and Intelligent Portioning Machines
138(2)
12.3 New Fish Processing Concepts
140(1)
12.4 Results and Further Development
141(2)
References
142(1)
13 Reducing Water and Trade Effluent Costs in Fish Processing
143(14)
Richard B. Watson
13.1 Introduction
143(1)
13.2 Effluent Disposal Options
143(1)
13.3 Mogden Calculated Trade Effluent Charges
144(1)
13.4 Seafish Work
144(1)
13.5 Waste Minimisation
145(1)
13.5.1 Benefits of Waste Minimisation
145(1)
13.5.2 Principles of Water Use Minimisation
145(1)
13.5.3 Principles of Effluent Strength Minimisation
146(1)
13.6 Typical Processing Problems and Solutions
146(9)
13.6.1 Defrosting
146(2)
13.6.2 Manual Filleting
148(2)
13.6.3 Skinning
150(2)
13.6.4 Secondary Processing
152(1)
13.6.5 Cleaning
152(1)
13.6.6 Drainage System
153(1)
13.6.6.1 Drain Covers
153(1)
13.6.6.2 Drain Catch Baskets
154(1)
13.7 End of Pipe Treatment Equipment
155(1)
13.8 Conclusions
155(2)
14 Omega-3 Fatty Acid Concentrates: a Review of Production Technologies
157(18)
Udaya N. Wanasundara
Janitha Wanasundara
Fereidoon Shahidi
14.1 Introduction
157(1)
14.2 Methods of Concentration of ω3-PUFA
158(12)
14.2.1 Chromatographic Methods
159(1)
14.2.2 Distillation Method
160(1)
14.2.3 Enzymatic Methods
161(1)
14.2.3.1 Lipase-Catalysed Hydrolysis
161(3)
14.2.3.2 Lipase-Catalysed Esterification
164(1)
14.2.4 Low Temperature Crystallisation
165(1)
14.2.5 Solubility Differences of Fatty Acid Salts
166(1)
14.2.6 Supercritical Fluid Extraction
166(1)
14.2.7 Urea Complexation
167(3)
14.3 Conclusions
170(5)
References
170(5)
15 Food and Health Applications of Marine Nutraceuticals: a Review
175(30)
Cesarettin Alasalvar
Fereidoon Shahidi
Peter Quantick
15.1 Introduction
175(1)
15.2 Marine Lipids
176(3)
15.2.1 Nutritional Aspects and Dietary Intake of ω3-PUFA
176(1)
15.2.2 The Health Benefits of ω3-PUFA
177(1)
15.2.3 Essentiality of ω3-PUFA
178(1)
15.3 Food Application of Marine Nutraceuticals
179(14)
15.3.1 Fish Oil
179(2)
15.3.2 Seal Blubber Oil
181(1)
15.3.3 Microalgae
182(1)
15.3.3.1 Microalgae Oil
182(2)
15.3.3.2 Carotenoids
184(1)
15.3.3.3 Phycobilins
184(1)
15.3.3.4 Polysaccharides
185(1)
15.3.3.5 Sterols
185(1)
15.3.3.6 Other Bioactive Compounds
185(1)
15.3.4 Shark Cartilage and Shark Liver Oil
185(1)
15.3.5 Chitin, Chitosan and Related Products
186(1)
15.3.5.1 Food Application of Chitinous Materials
186(3)
15.3.6 Enzymes
189(1)
15.3.7 Peptides and Related Compounds
190(1)
15.3.8 Vitamins
190(2)
15.3.9 Seaweeds (Macroalgae), Sea Cucumbers and Sea Mussels
192(1)
15.3.10 Protein Hydrolysates
192(1)
15.4 Regulatory Aspects of Marine Nutraceuticals
193(1)
15.5 Conclusions
194(11)
References
195(10)
16 Marine Nutraceuticals and Functional Foods in Japan
205
Toshiaki Ohshima
16.1 Introduction
205(1)
16.2 Fish Oils with Omega-3 Polyunsaturated Fatty Acids (ω3-PUFA)
205(4)
16.3 Effects of Marine Lipids on Taste
209(1)
16.4 Application of Marine Nutraceuticals and Functional Foods
210(7)
16.4.1 Chitin and Chitosan
210(3)
16.4.2 Chondroitin Sulphate
213(1)
16.4.3 Milt Proteins as Food Preservatives
213(1)
16.4.4 Carbohydrates
213(1)
16.4.5 Enzymes
214(1)
16.4.6 Others
214(3)
16.5 Bioactive Reagents
217(1)
16.6 Conclusions
217
References
218
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