Seafoods

Quality, Technology and Nutraceutical Applications

By: Cesarettin Alasalvar, Tony Taylor, C. Alasalvar

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Hardcover | 13 June 2002

At a Glance

Hardcover
244 Pages

Dimensions(cm)
23.5 x 15.88 x 1.91

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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.

Industry Reviews

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)

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Seafoods: Quality, Technology and Nutraceutical Applications-an Overview	p. 1
The Killing of Quality: The Impact of Slaughter Procedures on Fish Flesh	p. 7
Introduction	p. 7
What is Quality?	p. 7
Fish Muscle Structure and Physiology	p. 8
Slaughter Procedures	p. 10
Effects of Slaughter Activity and Stress on the Quality of the Fish	p. 11
Conclusions	p. 14
References	p. 15
Practical Evaluation of Fish Quality	p. 17
Introduction	p. 17
Extended Shelf Life	p. 18
Evaluation of Fish Freshness and Quality	p. 20
Sensory Methods	p. 20
Non-Sensory Methods	p. 22
Systematic Methods	p. 22
Practical Methods of Evaluation of Fish Freshness	p. 22
Materials and Methods	p. 22
Freshness Assessment of Cultured Sea Bream Stored in Ice	p. 23
TFRU Sensory Assessment Scheme	p. 23
K Value Assessment	p. 24
Texture Assessment	p. 26
Freshness Assessment of Cultured Rainbow Trout Stored in Ice	p. 27
Conclusions	p. 29
References	p. 29
Eating Quality of Deep-Water Fish Species and their Products	p. 33
Introduction	p. 33
Materials and Methods	p. 34
Catching and Storage of the Fish	p. 34
Concentrations of Heavy Metals and Micro-Organisms	p. 34
Colour and Toughness of Flesh	p. 34
Sensory Evaluation	p. 35
Preparation of Fish Products	p. 35
Nuggets	p. 35
Fish-Cakes	p. 35
Results and Discussion	p. 36
Concentrations of Heavy Metals and Micro-Organisms	p. 36
Fish Appearance	p. 37
Fish Texture	p. 37
Sensory Analysis of Fillets	p. 38
Sensory Analysis of Fish Products	p. 38
Problems for Processors	p. 40
Conclusions	p. 40
References	p. 41
Quality Control by Instrumental Texture Measurements	p. 43
Introduction	p. 43
Difficulties in Measuring Texture of Fish	p. 44
Sensory and Instrumental Tests for Texture of Fish	p. 45
Sensory Tests of Texture as an Attribute of Quality	p. 45
Instrumental Tests for Texture of Fish and Fish Products	p. 46
Connection Between Sensory and Instrumental Tests	p. 49
Modelling of Viscoelastic Properties in Terms of Lumped Parameters	p. 49
Oscillatory Measurements	p. 51
Creep and Relaxation Measurements	p. 52
Instrumental Texture Measurements of the Quality of Fish	p. 53
Conclusions	p. 56
References	p. 56
Measurement of the Fish Content in Fish Products	p. 59
Introduction	p. 59
Legislative Position	p. 60
Problems in Measuring Fish Content	p. 61
Total protein content	p. 63
Code of Practice	p. 67
Conclusions	p. 70
References	p. 71
Functional Properties of Fish Proteins	p. 73
Introduction	p. 73
Proteins of Fish Muscle	p. 73
Supply Chain and Protein Functionality	p. 75
Effect of Freezing	p. 76
Use of High Pressure to Prevent Frozen Deterioration	p. 78
Principles of High Hydrostatic Pressure Processing	p. 79
Effect of Hydrostatic Pressure on Myofibrillar Proteins	p. 79
Stabilisation of Cod Muscle Against Frozen Deterioration by the Application of High Hydrostatic Pressure	p. 79
Conclusions	p. 82
References	p. 82
Binding and Texture Modification Using Transglutaminase	p. 83
Introduction	p. 83
Properties of Transglutaminase	p. 83
Activa EB for Binding	p. 84
Activa WM for Texture	p. 86
Conclusions	p. 87
Histamine Toxicity and Scombroid Fish Poisoning: a Review	p. 89
Introduction	p. 89
What is Histamine?	p. 90
Health Aspects of Histamine	p. 90
Allergic Reactions and Role of Histamine	p. 90
Histamine in Humans	p. 91
Symptoms	p. 91
Mechanism of Toxicity	p. 92
Synthesis of Indigenous Histamine	p. 93
Histamine Receptors and Their Role	p. 93
Role of Histamine Receptors and their Agonists and Antagonists	p. 94
Histamine Agonists	p. 94
Histamine Antagonists	p. 94
Antihistamines	p. 95
Scombroid Poisoning and Histamine in Fish	p. 95
Controlling Histamine Formation	p. 97
Permissible Limits for Histamine in Fish	p. 98
Outbreaks and Epidemiology	p. 98
Conclusions	p. 99
References	p. 99
Analysis of Seafood Aroma/Odour by Electronic Nose Technology and Direct Analysis	p. 105
Introduction	p. 105
Flavour Active Compounds	p. 106
Development of Desirable Fresh Flavour	p. 106
Loss of Freshness and Spoilage	p. 107
Pre and Post Harvest Taints	p. 107
Analysis of Seafood Aroma by Sensor Array Technology	p. 108
High Temperature Sensors	p. 109
MOS Sensors	p. 109
MOSFET Sensors	p. 109
Ambient Temperature Sensors	p. 109
Conducting Polymer Sensors	p. 109
BAW and SAW Sensors	p. 110
Pattern Recognition	p. 110
Applications	p. 112
Advantages and Disadvantages of Electronic Nose Technology	p. 114
Direct Approach to the Analysis of Seafood Aroma	p. 114
Identification and Quantitation of Aroma Compounds	p. 114
Extraction and Concentration of Important Aroma Compounds	p. 115
Traditional Extraction Techniques (Distillation and Solvent Extraction)	p. 116
Headspace Sampling Techniques	p. 116
Model Systems and Direct Sampling	p. 118
Conclusions	p. 118
References	p. 118
Improved Utilisation of Fish and Shellfish Waste	p. 123
Introduction	p. 123
Recovery of Fish Flesh	p. 125
Whitening of Mince Using Titanium Dioxide	p. 126
Whitening of Flaps Using Hydrogen Peroxide	p. 128
Extraction and Purification of Enzymes	p. 129
Extraction of Enzymes from Shellfish Waste	p. 130
Extraction and Purification of Hyalurunoglucosidase (EC 3.2.1.35)	p. 131
Intermediate Moisture Animal Feed (Pig Feed)	p. 133
Product Development	p. 133
Conclusions	p. 135
References	p. 135
The Icelandic Way Towards Automation in Fish Processing	p. 137
Introduction	p. 137
New Technology: Flowlines and Intelligent Portioning Machines	p. 138
New Fish Processing Concepts	p. 140
Results and Further Development	p. 141
References	p. 142
Reducing Water and Trade Effluent Costs in Fish Processing	p. 143
Introduction	p. 143
Effluent Disposal Options	p. 143
Mogden Calculated Trade Effluent Charges	p. 144
Seafish Work	p. 144
Waste Minimisation	p. 145
Benefits of Waste Minimisation	p. 145
Principles of Water Use Minimisation	p. 145
Principles of Effluent Strength Minimisation	p. 146
Typical Processing Problems and Solutions	p. 146
Defrosting	p. 146
Manual Filleting	p. 148
Skinning	p. 150
Secondary Processing	p. 152
Cleaning	p. 152
Drainage System	p. 153
Drain Covers	p. 153
Drain Catch Baskets	p. 154
End of Pipe Treatment Equipment	p. 155
Conclusions	p. 155
Omega-3 Fatty Acid Concentrates: a Review of Production Technologies	p. 157
Introduction	p. 157
Methods of Concentration of [omega]3-PUFA	p. 158
Chromatographic Methods	p. 159
Distillation Method	p. 160
Enzymatic Methods	p. 161
Lipase-Catalysed Hydrolysis	p. 161
Lipase-Catalysed Esterification	p. 164
Low Temperature Crystallisation	p. 165
Solubility Differences of Fatty Acid Salts	p. 166
Supercritical Fluid Extraction	p. 166
Urea Complexation	p. 167
Conclusions	p. 170
References	p. 170
Food and Health Applications of Marine Nutraceuticals: a Review	p. 175
Introduction	p. 175
Marine Lipids	p. 176
Nutritional Aspects and Dietary Intake of [omega]3-PUFA	p. 176
The Health Benefits of [omega]3-PUFA	p. 177
Essentiality of [omega]3-PUFA	p. 178
Food Application of Marine Nutraceuticals	p. 179
Fish Oil	p. 179
Seal Blubber Oil	p. 181
Microalgae	p. 182
Microalgae Oil	p. 182
Carotenoids	p. 184
Phycobilins	p. 184
Polysaccharides	p. 185
Sterols	p. 185
Other Bioactive Compounds	p. 185
Shark Cartilage and Shark Liver Oil	p. 185
Chitin, Chitosan and Related Products	p. 186
Food Application of Chitinous Materials	p. 186
Enzymes	p. 189
Peptides and Related Compounds	p. 190
Vitamins	p. 190
Seaweeds (Macroalgae), Sea Cucumbers and Sea Mussels	p. 192
Protein Hydrolysates	p. 192
Regulatory Aspects of Marine Nutraceuticals	p. 193
Conclusions	p. 194
References	p. 195
Marine Nutraceuticals and Functional Foods in Japan	p. 205
Introduction	p. 205
Fish Oils with Omega-3 Polyunsaturated Fatty Acids ([omega]3-PUFA)	p. 205
Effects of Marine Lipids on Taste	p. 209
Application of Marine Nutraceuticals and Functional Foods	p. 210
Chitin and Chitosan	p. 210
Chondroitin Sulphate	p. 213
Milt Proteins as Food Preservatives	p. 213
Carbohydrates	p. 213
Enzymes	p. 214
Others	p. 214
Bioactive Reagents	p. 217
Conclusions	p. 217
References	p. 218
Table of Contents provided by Syndetics. All Rights Reserved.

Seafoods

Quality, Technology and Nutraceutical Applications

At a Glance

Hardcover

Industry Reviews

Shipping

How to return your order

Defective items

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