Antioxidants and Functional Components in Aquatic Foods

by Kristinsson, Hordur G.

• ISBN13: 9780813813677
• ISBN10: 0813813670
• Edition: 1st
• Format: Hardcover
• Copyright: 2014-06-03
• Publisher: Wiley-Blackwell

Summary

Antioxidants and Functional Components in Aquatic Foods compiles for the first time the past and present research done on pro and antioxidants in aquatic animals. The book addresses an area of extreme importance for aquatic foods, since lipid oxidation leads to such a large number of quality problems. Many of these problems are also seen in other muscle based foods, but are exaggerated in aquatic foods, so the book’s contents will be of great use and interest to other fields. Written by top researchers in the field, the book offers not only general overviews of lipid oxidation in aquatic foods and aquatic food pro and antioxidant systems, but also covers specifics and gives the latest information on the key pro and anti-oxidants derived from aquatic foods as well as some of the most recent and innovative means to control lipid oxidations in aquatic foods and food systems with fish oils. Coverage includes the latest research on the effects aquatic foods have on oxidative stress in the human body, an area of great interest recently. Additionally, a chapter is devoted to the latest techniques to measure antioxidative potential of aquatic foods, an area still in development and one very important to the antioxidant research community.

Antioxidants and Functional Components in Aquatic Foods will be of great interest to the food science, medical, biochemical and pharmaceutical fields for professionals who deal with aquatic food products, muscle foods products (beef, pork, poultry etc), lipid oxidation, and pro-oxidant and antioxidant systems.

Author Biography

Hordur G. Kristinsson, Ph.D., is Assistant Professor of Seafood Chemistry in the Laboratory for Aquatic Food Biomolecular Research in the Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL. Dr. Kristinsson is the co-editor of Modified Atomospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide and Reduced Oxygen Packaging.

Table of Contents

1. Introduction – Hordur G. Kristinsson, Laboratory of Aquatic Food Biomolecular Research, Aquatic Foods Program, Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL.

2. Overview of lipid oxidation in aquatic foods – Herbert O. Hultin, Marine Foods Laboratory, University of Massachusetts Marine Station, Gloucester, MA.

3. Protein oxidation in aquatic foods and its effect on protein functionality – Flemming Jessen, Department of Seafood Research, Danish Institute for Fisheries Research, Lyngby, Denmark.

4. Endogenous pro-oxidant and antioxidant systems in aquatic animals – Danilo Wilhelm Filho, Departamento de Ecologia e Zoologia - CCB – UFSC, Brazil.

5. Influence of fish consumption on oxidative stress in humans and animals – Ingrid Undeland and Ann-Sofie Sandberg, Department of Chemistry and Bioscience/Food Science, Chalmers University of Technology, Gothenburg, Sweden; and Lars Ellegard, Department of Clinical Nutrition, Gothenburg University, Sahlgrenska University Hospital, Gothenburg , Sweden.

6. Neurological effects of components derived from aquatic sources – Joseph R. Hibbeln, Section on Nutritional Neuroscience, Laboratory of Membrane Biophysics and Biochemistry, National Institute on Alcohol Abuse and Alcoholism, National Institute of Health, Rockville, MD.

7. Influence of fish consumption and components from aquatic foods on cardiovascular health – Dariush Mozaffarian, Department of Epidemiology, Harvard School of Public Health, Harvard University , Boston MA .

8. Role of non-heme iron in fish muscle lipid oxidation – Joe Regenstein, Department of Food Science, Cornell University, Ithaca, NY.

9. Role of heme proteins as pro-oxidants in fish muscle systems – Mark P. Richards, Department of Animal Sciences, Meat Science and Muscle Biology Laboratory, University of Wisconsin-Madison, Madison, WI; Ingrid Undeland, Department of Chemistry and Bioscience/Food Science, Chalmers University of Technology, Gothenburg, Sweden; Herbert O. Hultin, Marine Foods Lab, University of Massachusetts Marine Station, Gloucester, MA; and Hordur G. Kristinsson, Laboratory of Aquatic Food Biomolecular Research, Aquatic Foods Program, Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL.

10. Antioxidative properties of the soluble fraction of fish muscle – Ingrid Undeland, Department of Chemistry and Bioscience/Food Science, Chalmers University of Technology, Gothenburg, Sweden; and Mark P. Richards, Department of Animal Sciences, Meat Science and Muscle Biology Laboratory, University of Wisconsin-Madison, Madison, WI.

11. Antioxidative properties of proteins and peptides derived from aquatic animals – Hordur G. Kristinsson, Laboratory of Aquatic Food Biomolecular Research, Aquatic Foods Program, Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL.

12. Antioxidative properties of carotenoids derived from aquatic sources – Patricia Burtin, Centre d'Etude et de Valorisation des Algues, Presqu'Ile de Pen Lan, Pleubian , France.

13. Chitin and chitosan as antioxidants – Kristberg Kristbergsson, Department of Food Science, University of Iceland, Reykjavik, Iceland; and Jochen Weiss, Department of Food Science, University of Massachusetts at Amherst, Amherst, MA.

14. Methods to assess antioxidative activity/capacity in aquatic foods – Walter C. Dunlap, Australian Institute of Marine Science, Townsville MC, Townsville, Queensland, Australia.

15. Influence of processing on lipid oxidation in aquatic foods – Holly T. Petty and Hordur G. Kristinsson, Laboratory of Aquatic Food Biomolecular Research, Aquatic Foods Program, Department of Food Science and Human Nutrition, University of Florida, Gainesville, FL.

16. Strategies to minimize lipid oxidation in aquatic food products post-harvest – Charlotte Jacobsen, Department of Seafood Research, Danish Institute for Fisheries Research, Lyngby, Denmark.

17. Antioxidative strategies to minimize oxidation in formulated food systems containing fish oils and omega 3 fatty acids – Eric A Decker and D. Julian McClements, Department of Food Science, University of Massachusetts at Amherst, Amherst, MA