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| Seafoods: Quality, Technology and Nutraceutical Applications-an Overview | |
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| The Killing of Quality: The Impact of Slaughter Procedures on Fish Flesh | |
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| Introduction | |
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| What is Quality? | |
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| Fish Muscle Structure and Physiology | |
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| Slaughter Procedures | |
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| Effects of Slaughter Activity and Stress on the Quality of the Fish | |
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| Conclusions | |
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| References | |
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| Practical Evaluation of Fish Quality | |
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| Introduction | |
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| Extended Shelf Life | |
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| Evaluation of Fish Freshness and Quality | |
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| Sensory Methods | |
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| Non-Sensory Methods | |
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| Systematic Methods | |
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| Practical Methods of Evaluation of Fish Freshness | |
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| Materials and Methods | |
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| Freshness Assessment of Cultured Sea Bream Stored in Ice | |
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| TFRU Sensory Assessment Scheme | |
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| K Value Assessment | |
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| Texture Assessment | |
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| Freshness Assessment of Cultured Rainbow Trout Stored in Ice | |
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| Conclusions | |
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| References | |
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| Eating Quality of Deep-Water Fish Species and their Products | |
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| Introduction | |
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| Materials and Methods | |
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| Catching and Storage of the Fish | |
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| Concentrations of Heavy Metals and Micro-Organisms | |
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| Colour and Toughness of Flesh | |
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| Sensory Evaluation | |
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| Preparation of Fish Products | |
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| Nuggets | |
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| Fish-Cakes | |
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| Results and Discussion | |
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| Concentrations of Heavy Metals and Micro-Organisms | |
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| Fish Appearance | |
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| Fish Texture | |
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| Sensory Analysis of Fillets | |
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| Sensory Analysis of Fish Products | |
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| Problems for Processors | |
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| Conclusions | |
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| References | |
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| Quality Control by Instrumental Texture Measurements | |
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| Introduction | |
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| Difficulties in Measuring Texture of Fish | |
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| Sensory and Instrumental Tests for Texture of Fish | |
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| Sensory Tests of Texture as an Attribute of Quality | |
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| Instrumental Tests for Texture of Fish and Fish Products | |
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| Connection Between Sensory and Instrumental Tests | |
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| Modelling of Viscoelastic Properties in Terms of Lumped Parameters | |
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| Oscillatory Measurements | |
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| Creep and Relaxation Measurements | |
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| Instrumental Texture Measurements of the Quality of Fish | |
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| Conclusions | |
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| References | |
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| Measurement of the Fish Content in Fish Products | |
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| Introduction | |
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| Legislative Position | |
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| Problems in Measuring Fish Content | |
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| Total protein content | |
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| Code of Practice | |
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| Conclusions | |
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| References | |
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| Functional Properties of Fish Proteins | |
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| Introduction | |
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| Proteins of Fish Muscle | |
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| Supply Chain and Protein Functionality | |
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| Effect of Freezing | |
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| Use of High Pressure to Prevent Frozen Deterioration | |
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| Principles of High Hydrostatic Pressure Processing | |
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| Effect of Hydrostatic Pressure on Myofibrillar Proteins | |
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| Stabilisation of Cod Muscle Against Frozen Deterioration by the Application of High Hydrostatic Pressure | |
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| Conclusions | |
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| References | |
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| Binding and Texture Modification Using Transglutaminase | |
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| Introduction | |
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| Properties of Transglutaminase | |
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| Activa EB for Binding | |
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| Activa WM for Texture | |
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| Conclusions | |
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| Histamine Toxicity and Scombroid Fish Poisoning: a Review | |
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| Introduction | |
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| What is Histamine? | |
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| Health Aspects of Histamine | |
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| Allergic Reactions and Role of Histamine | |
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| Histamine in Humans | |
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| Symptoms | |
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| Mechanism of Toxicity | |
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| Synthesis of Indigenous Histamine | |
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| Histamine Receptors and Their Role | |
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| Role of Histamine Receptors and their Agonists and Antagonists | |
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| Histamine Agonists | |
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| Histamine Antagonists | |
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| Antihistamines | |
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| Scombroid Poisoning and Histamine in Fish | |
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| Controlling Histamine Formation | |
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| Permissible Limits for Histamine in Fish | |
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| Outbreaks and Epidemiology | |
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| Conclusions | |
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| References | |
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| Analysis of Seafood Aroma/Odour by Electronic Nose Technology and Direct Analysis | |
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| Introduction | |
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| Flavour Active Compounds | |
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| Development of Desirable Fresh Flavour | |
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| Loss of Freshness and Spoilage | |
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| Pre and Post Harvest Taints | |
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| Analysis of Seafood Aroma by Sensor Array Technology | |
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| High Temperature Sensors | |
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| MOS Sensors | |
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| MOSFET Sensors | |
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| Ambient Temperature Sensors | |
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| Conducting Polymer Sensors | |
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| BAW and SAW Sensors | |
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| Pattern Recognition | |
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| Applications | |
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| Advantages and Disadvantages of Electronic Nose Technology | |
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| Direct Approach to the Analysis of Seafood Aroma | |
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| Identification and Quantitation of Aroma Compounds | |
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| Extraction and Concentration of Important Aroma Compounds | |
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| Traditional Extraction Techniques (Distillation and Solvent Extraction) | |
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| Headspace Sampling Techniques | |
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| Model Systems and Direct Sampling | |
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| Conclusions | |
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| References | |
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| Improved Utilisation of Fish and Shellfish Waste | |
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| Introduction | |
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| Recovery of Fish Flesh | |
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| Whitening of Mince Using Titanium Dioxide | |
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| Whitening of Flaps Using Hydrogen Peroxide | |
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| Extraction and Purification of Enzymes | |
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| Extraction of Enzymes from Shellfish Waste | |
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| Extraction and Purification of Hyalurunoglucosidase (EC 3.2.1.35) | |
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| Intermediate Moisture Animal Feed (Pig Feed) | |
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| Product Development | |
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| Conclusions | |
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| References | |
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| The Icelandic Way Towards Automation in Fish Processing | |
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| Introduction | |
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| New Technology: Flowlines and Intelligent Portioning Machines | |
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| New Fish Processing Concepts | |
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| Results and Further Development | |
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| References | |
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| Reducing Water and Trade Effluent Costs in Fish Processing | |
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| Introduction | |
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| Effluent Disposal Options | |
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| Mogden Calculated Trade Effluent Charges | |
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| Seafish Work | |
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| Waste Minimisation | |
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| Benefits of Waste Minimisation | |
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| Principles of Water Use Minimisation | |
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| Principles of Effluent Strength Minimisation | |
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| Typical Processing Problems and Solutions | |
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| Defrosting | |
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| Manual Filleting | |
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| Skinning | |
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| Secondary Processing | |
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| Cleaning | |
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| Drainage System | |
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| Drain Covers | |
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| Drain Catch Baskets | |
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| End of Pipe Treatment Equipment | |
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| Conclusions | |
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| Omega-3 Fatty Acid Concentrates: a Review of Production Technologies | |
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| Introduction | |
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| Methods of Concentration of [omega]3-PUFA | |
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| Chromatographic Methods | |
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| Distillation Method | |
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| Enzymatic Methods | |
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| Lipase-Catalysed Hydrolysis | |
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| Lipase-Catalysed Esterification | |
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| Low Temperature Crystallisation | |
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| Solubility Differences of Fatty Acid Salts | |
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| Supercritical Fluid Extraction | |
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| Urea Complexation | |
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| Conclusions | |
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| References | |
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| Food and Health Applications of Marine Nutraceuticals: a Review | |
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| Introduction | |
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| Marine Lipids | |
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| Nutritional Aspects and Dietary Intake of [omega]3-PUFA | |
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| The Health Benefits of [omega]3-PUFA | |
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| Essentiality of [omega]3-PUFA | |
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| Food Application of Marine Nutraceuticals | |
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| Fish Oil | |
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| Seal Blubber Oil | |
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| Microalgae | |
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| Microalgae Oil | |
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| Carotenoids | |
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| Phycobilins | |
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| Polysaccharides | |
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| Sterols | |
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| Other Bioactive Compounds | |
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| Shark Cartilage and Shark Liver Oil | |
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| Chitin, Chitosan and Related Products | |
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| Food Application of Chitinous Materials | |
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| Enzymes | |
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| Peptides and Related Compounds | |
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| Vitamins | |
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| Seaweeds (Macroalgae), Sea Cucumbers and Sea Mussels | |
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| Protein Hydrolysates | |
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| Regulatory Aspects of Marine Nutraceuticals | |
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| Conclusions | |
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| References | |
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| Marine Nutraceuticals and Functional Foods in Japan | |
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| Introduction | |
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| Fish Oils with Omega-3 Polyunsaturated Fatty Acids ([omega]3-PUFA) | |
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| Effects of Marine Lipids on Taste | |
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| Application of Marine Nutraceuticals and Functional Foods | |
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| Chitin and Chitosan | |
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| Chondroitin Sulphate | |
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| Milt Proteins as Food Preservatives | |
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| Carbohydrates | |
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| Enzymes | |
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| Others | |
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| Bioactive Reagents | |
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| Conclusions | |
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| References | |