Handbook of Seafood Quality, Safety and Health Applications oBook [Other digital carrier]

Preface. Contributors. 1 Seafood quality, safety, and health
applications: an overview ( Cesarettin Alasalvar, Fereidoon Shahidi, Kazuo
Miyashita, and Udaya Wanasundara ) 1.1 Introduction. 1.2 Seafood
quality. 1.3 Seafood safety. 1.4 Health applications of seafood.
1.5 Conclusions. References. PART I SEAFOOD QUALITY. 2
Practical evaluation of fish quality by objective, subjective, and
statistical testing ( Cesarettin Alasalvar, John M. Grigor, and Zulfiqur
Ali ) 2.1 Introduction. 2.2 Methods used for fish freshness and
quality assessment: from source to the consumer. 2.3 Potential use of
micro- and nanotechnologies. 2.4 Conclusions. References. 3
Sensory evaluation of fish freshness and eating qualities ( David P. Green
). 3.1 Introduction. 3.2 Methods for sensory evaluation of fish.
3.3 Pre-harvest factors affecting freshness. 3.4 Post-harvest factors
affecting freshness. 3.5 Environmental taints. 3.6 Extending
freshness and shelf-life in fish. 3.7 Conclusions. References.
4 Sensometric and chemometric approaches to seafood flavour ( Kae Morita
and Tetsuo Aishima ). 4.1 Introduction. 4.2 Sensometric approach to
seafood flavour. 4.3 Chemometric approach to seafood flavour. 4.4
Conclusions. References. 5 Instrumental analysis of seafood flavour
( Hun Kim and Keith R. Cadwallader ). 5.1 Introduction. 5.2
Isolation of volatile flavour compounds. 5.3 Instrumental analysis of
volatile flavour compounds. 5.4 Conclusions. References. 6
Quality assessment of aquatic foods by machine vision, electronic nose, and
electronic tongue ( Figen Korel and Murat O . Balaban ). 6.1
Introduction. 6.2 Visual quality. 6.3 Smell-related quality. 6.4
Taste-related quality. 6.5 Combination of machine vision system and
electronic nose. 6.6 Conclusions. References. 7 Effects of
nutrition and aquaculture practices on fish quality ( Kriton Grigorakis ).
7.1 Introduction. 7.2 The role of muscle composition and fat
deposition in fish quality. 7.3 Effect of feeding and aquaculture
practices on quality characteristics. 7.4 Conclusions. References.
8 Lipid oxidation, odour, and colour of fish flesh ( Jeong-Ho Sohn and
Toshiaki Ohshima ). 8.1 Introduction. 8.2 Quantitative determination
methodology of total lipid hydroperoxides by a flow injection analysis
system. 8.3 Lipid oxidation in ordinary and dark muscle of fish. 8.4
Effects of bleeding and perfusion of yellowtail on post-mortem lipid
oxidation of ordinary and dark muscles. 8.5 Conclusions. References.
9 Blackening of crustaceans during storage: mechanism and prevention (
Kohsuke Adachi and Takashi Hirata ). 9.1 Introduction. 9.2
Phylogenetic position of prawns: the relation of PO and Hc. 9.3
Biosynthetic pathway of melanin. 9.4 Significance of melanisation in
arthropods: pre-harvest and post-harvest. 9.5 Biochemical
characterisation of proPO and PO. 9.6 The relationship of PO and
melanogenesis in prawns. 9.7 Hemocyanin and its enzymatic activation.
9.8 The relationship of frozen storage and blackening. 9.9 Prevention of
melanosis in prawns. 9.10 Conclusions. References. 10 Quality
of freshwater products ( Masaki Kaneniwa ). 10.1 Introduction. 10.2
Lipid and fatty acid composition in freshwater fish. 10.3 The effect of
dietary fatty acid composition in cultured freshwater fish. 10.4
Enzymatic hydrolysis of lipid in the muscle of freshwater fish. 10.5
Quality of frozen surimi from freshwater fish meat. 10.6 Conclusions.
10.7 Acknowledgements. References. 11 Texture measurements in fish
and fish products ( Zulema Coppes-Petricorena ) 11.1 Introduction.
11.2 Measurement of fish texture. 11.3 Relevance of measuring texture in
fish products. 11.4 Textural measurements of fish products. 11.5
Conclusions. 11.6 Acknowledgements. References. 12 Quality and
safety of packaging materials for aquatic products ( T.K. Srinivasa Gopal
and C.N. Ravi Shankar ). 12.1 Introduction. 12.2 Packaging materials.
12.3 Packaging requirements for fish products. 12.4 Safety aspects of
packaging materials. 12.5 Conclusions. References. 13 Fish
mince: cryostabilization and product formulation ( Chong M. Lee ). 13.1
Introduction. 13.2 Background information. 13.3 Manufacture of fish
mince and cryostabilization. 13.4 Formulation of fish mince-based
products in relation to ingredients and sensory quality. 13.5
Conclusions. 13.6 Acknowledgements. References. 14 New trends
in species identification of fishery products ( Hartmut Rehbein ). 14.1
Introduction. 14.2 Background information. 14.3 Microarrays. 14.4
Messenger RNA analysis. 14.5 Detection of allergenic fish and shellfish.
14.6 Determination of origin and stock assignment of fish. 14.7 Data
bases. 14.8 Conclusions. References. 15 An emerging powerful
technique: NMR applications on quality assessments of fish and related
products ( Somer Bekiroglu ). 15.1 Introduction. 15.2 Low-field
(time-domain) NMR applications. 15.3 High-field NMR applications.
15.4 Projections on MRI applications. 15.5 Conclusions. References.
PART II SEAFOOD SAFETY. 16 Food-borne pathogens in seafood and
their control ( Dominic Kasujja Bagenda and Koji Yamazaki ). 16.1
Introduction. 16.2 Major food-borne pathogens related to seafood.
16.3 Current trends in control of seafood-borne pathogens. 16.4
Conclusions. References. 17 Novel approaches in seafood
preservation techniques ( Fatih O zogul, Yesim O zogul, and
Esmeray Kuley Boga ). 17.1 Introduction. 17.2 Seafood preservation
techniques. 17.3 Conclusions. References. 18 Essential oils:
natural antimicrobials for fish preservation ( Barakat S.M. Mahmoud and
Kazuo Miyashita ). 18.1 Introduction. 18.2 Essential oils. 18.3
Application of essential oils to fish preservation. 18.4 Conclusions.
References. 19 Rapid methods for the identification of seafood
micro-organisms ( Brian H. Himelbloom, Alexandra C.M. Oliveira, and
Thombathu S. Shetty ). 19.1 Introduction. 19.2 Non-molecular
(phenotyping). 19.3 Molecular (genotyping). 19.4 Conclusions.
19.5 Acknowledgements. References. 20 Using predictive models for
the shelf-life and safety of seafood ( Graham C. Fletcher ). 20.1
Introduction. 20.2 Predicting contamination. 20.3 Predicting
microbiological safety in chilled storage. 20.4 Predicting spoilage and
shelf-life in chilled storage. 20.5 Predicting spoilage and shelf-life in
frozen storage. 20.6 Predicting inactivation. 20.7 Conclusions.
References. 21 Mathematical modelling of shrimp cooking ( Ferruh
Erdogdu and Murat O . Balaban ) 21.1 Introduction. 21.2 Exact
solutions. 21.3 Numerical solutions. 21.4 A numerical model for
shrimp cooking. 21.5 Applications. 21.6 Conclusions. 21.7
Nomenclature. References. 22 Transgenic/transgenic modified fish (
Jenn-Kan Lu, Jen-Leih Wu, and Meng-Tsan Chiang ). 22.1 Introduction.
22.2 Methodology of gene transfer in fish. 22.3 Food safety of transgenic
fish. 22.4 Regulations of transgenic animals including aquatic animals.
22.5 Conclusions. References. 23 Molecular detection of pathogens
in seafood ( Iddya Karunasagar and Indrani Karunasagar ). 23.1
Introduction. 23.2 Probe hybridisation methods. 23.3 Nucleic acid
amplification methods. 23.4 Conclusions. References. 24
DNA-based detection of commercial fish species ( Rosalee S. Rasmussen and
Michael T. Morrissey ) 24.1 Introduction. 24.2 DNA-based methods and
gene targets. 24.3 Major collaborative efforts. 24.4 Conclusions.
24.5 Acknowledgements. References. 25 Seafoods and environmental
contaminants ( Beraat O zcelik, U mran Uygun, and Banu Bayram ).
25.1 Introduction. 25.2 Persistent environmental pollutants (PEPs).
25.3 Aquaculture practices as a source of persistent contaminants. 25.4
Factors affecting the occurrence of PEPs in seafood. 25.5 Risk assessment
and regulations. 25.6 Policies to reduce exposure to PEPs. 25.7
Conclusions. References. 26 Oxidation and stability of food-grade
fish oil: role of antioxidants ( Weerasinghe M. Indrasena and Colin J.
Barrow ). 26.1 Introduction. 26.2 Process of oxidation. 26.3
Factors affecting the rate of lipid oxidation. 26.4 Food-grade fish oil.
26.5 Control of lipid oxidation and improvement of the stability of fish
oil. 26.6 Antioxidants. 26.7 Selection of an antioxidant. 26.8
Conclusions. References. 27 Global legislation for fish safety and
quality ( Ioannis S. Arvanitoyannis and Persefoni Tserkezou ). 27.1
Introduction. 27.2 Global legislation in fish and fishery products.
27.3 Conclusions. References. 28 Food safety and quality systems
(ISO 22000:2005) in the seafood sector ( Ioannis S. Arvanitoyannis ).
28.1 Introduction. 28.2 Salmon. 28.3 Surimi. 28.4 Crabs. 28.5
Conclusions. References. PART III HEALTH APPLICATIONS OF SEAFOOD.
29 Health benefits associated with seafood consumption ( Maria Leonor
Nunes, Narcisa Maria Bandarra, and Irineu Batista ). 29.1 Introduction.
29.2 Nutritional value. 29.3 Effect of cooking on nutritional value.
29.4 Health benefits of seafood. 29.4.5 Cancer. 29.4.6 Other
effects. 29.5 Conclusions. References. 30 A new approach to the
functional improvement of fish meat proteins ( Hiroki Saeki ). 30.1
Introduction. 30.2 Reaction between fish meat protein and reducing sugars
through the Maillard reaction. 30.3 Suppression of protein denaturation
at the Maillard reaction by controlling the reaction humidity. 30.4 Water
solubilisation of fish Mf protein by glycosylation. 30.5 Molecular
mechanism of water solubilisation by glycosylation. 30.6 Improvement of
the thermal stability and emulsion-forming ability of fish myofibrillar
protein. 30.7 Complex utilisation of under-utilised marine bioresources
using the glycosylation system. 30.8 Food safety check of fish meat
protein conjugated with AO. 30.9 Conclusions. References. 31
Value addition to seafood processing discards ( Sachindra M. Nakkarike,
Bhaskar Narayan, Masashi Hosokawa, and Kazuo Miyashita ). 31.1
Introduction. 31.2 Enzymes from seafood discards. 31.3 Protein
hydrolysate and bioactive peptides from seafood discards. 31.4 Collagen
and gelatin from fish discards. 31.5 Chitin and chitosan from crustacean
discards. 31.6 Carotenoids from crustacean discards. 31.7
Conclusions. References. 32 Role of marine foods in prevention of
obesity ( Shigeru Nakajima ). 32.1 Introduction. 32.2 Anti-obesity
effect of marine lipids. 32.3 Anti-obesity effect of histidine. 32.4
Conclusions. References. 33 Microencapsulation, nanoencapsulation,
edible film, and coating applications in seafood processing ( Subramaniam
Sathivel and Don Kramer ). 33.1 Introduction. 33.2 Application of
microencapsulation technology in fish oil. 33.3 Nanoencapsulated fish
oil. 33.4 Edible film and coating applications in seafood. 33.5
Conclusions. References. 34 Fish oil extraction, purification, and
its properties ( Subramaniam Sathivel ). 34.1 Introduction. 34.2
Extraction. 34.3 Fish oil properties. 34.4 Conclusions.
References. 35 Nutraceutical quality of shellfish ( Bonnie Sun Pan ).
35.1 Introduction. 35.2 Chemical compositions. 35.3 Functional
activities. 35.4 Functional clam products. 35.5 Conclusions. 35.6
Acknowledgements. References. 36 Marine oils and other marine
nutraceuticals ( Fereidoon Shahidi and Cesarettin Alasalvar ). 36.1
Introduction. 36.2 Specialty and nutraceutical lipids. 36.3 Bioactive
peptides and proteins from marine resources. 36.4 Chitin, chitosan,
chitosan oligomers, and glucosamine. 36.5 Enzymes. 36.6 Carotenoids.
36.7 Minerals and calcium. 36.8 Shark cartilage, chondroitin sulphate,
and squalene. 36.9 Other nutraceuticals from marine resources. 36.10
Conclusions. References. 37 Nutraceuticals and bioactives from
marine algae ( S.P.J. Namal Senanayake, Naseer Ahmed, and Jaouad Fichtali
). 37.1 Introduction. 37.2 Carotenoids. 37.3 Phycobilins.
37.4 Polysaccharides. 37.5 Omega-3 oils. 37.5.1 Characteristics of
microalgal oils. 37.6 Conclusions. References. 38 Preparative
and industrial-scale isolation and purification of omega-3 polyunsaturated
fatty acids from marine sources ( Udaya Wanasundara ). 38.1
Introduction. 38.2 Concentration methods of n-3 PUFA. 38.3
Conclusions. References. 39 Marine oil processing and application
in food products ( Fereidoon Shahidi ). 39.1 Introduction. 39.2
Marine oil processing. 39.3 Enriched omega-3 oils. 39.4 Application
of the omega-3 fatty acids/oils. 39.5 Conclusions. References.
40 Bioactive peptides from seafood and their health effects ( Anusha G.P.
Samaranayaka and Eunice C.Y. Li-Chan ). 40.1 Introduction. 40.2
Sources of bioactive peptides from seafood. 40.3 Potential health
benefits of bioactive peptides derived from seafood. 40.4 Current and
future applications. 40.5 Conclusions. References. 41
Antioxidative properties of fish protein hydrolysates ( Sivakumar Raghavan,
Hordur G. Kristinsson, Gudjon Thorkelsson, and Ragnar Johannsson ). 41.1
Introduction. 41.2 FPH as food antioxidants. 41.3 Sensory attributes
of FPH. 41.4 Physiological and bioactive properties of FPH. 41.5
Conclusions. References. 42 Functional and nutraceutical
ingredients from marine macroalgae ( Tao Wang, Gu o r u n O
lafsd o ttir, R o sa J o nsd o ttir, Hordur G. Kristinsson,
and Ragnar Johannsson ). 42.1 Introduction. 42.2 Functional and
nutraceutical properties of polyphenols from marine algae. 42.3
Functional and nutraceutical properties of sulphated polysaccharides from
marine algae. 42.4 Functional and nutraceutical properties of fucoxanthin
from marine algae. 42.5 Functional and nutraceutical properties of
sterols from marine algae. 42.6 Functional and nutraceutical properties
of bioactive peptides from marine algae. 42.7 Conclusions.
References. 43 Seafood enzymes and their potential industrial
application ( Swapna C. Hathwar, Amit K. Rai, Sachindra M. Nakkarike, and
Bhaskar Narayan ). 43.1 Introduction. 43.2 Types of seafood enzymes
and their applications. 43.3 Conclusions. References. Index.
The colour plate section.

Associate Professor Cesarettin Alasalvar, TUBITAK 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