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