Handbook of Seafood Quality, Safety and Health Applications

by Alasalvar, Cesarettin; Miyashita, Kazuo; Shahidi, Fereidoon; Wanasundara, Udaya

• ISBN13: 9781405180702
• ISBN10: 1405180706
• Edition: 1st
• Format: Hardcover
• Copyright: 2010-11-01
• Publisher: Wiley-Blackwell

Summary

The global market for seafood products continues to increase year by year. Food safety considerations are as crucial as ever in this sector, and higher standards of quality are demanded even as products are shipped greater distances around the world. The current global focus on the connection between diet and health drives growth in the industry and offers commercial opportunities on a number of fronts. There is great interest in the beneficial effects of marine functional compounds such as omega-3 polyunsaturated fatty acids. Seafoods are well-known as low calorie foods, and research continues into the nutritional effects on, for example, obesity and heart disease. In addition, by-products of marine food processing can be used in nutraceutical applications.This book is a resource for those interested in the latest advances in the science and technology of seafood quality and safety as well as new developments in the nutritional effects and applications of marine foods. It includes chapters on the practical evaluation of seafood quality; novel approaches in preservation techniques; flavour chemistry and analysis; textural quality and measurement; packaging; the control of food-borne pathogens and seafood toxins. New research on the health-related aspects of marine food intake are covered, as well as the use of seafoods as sources of bioactives and nutraceuticals. The book is directed at scientists and technologists in academia, government laboratories and the seafood industries, including quality managers, processors and sensory scientists.

Author Biography

Associate Professor Cesarettin Alasalvar, TÜBITAK 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

Table of Contents

Preface

Contributors

Seafood quality, safety, and health applications: an overview

Introduction

Seafood quality

Seafood safety

Health applications of seafood

Conclusions

References

Seafood Quality

Practical evaluation of fish quality by objective, subjective, and statistical testing

Introduction

Methods used for fish freshness and quality assessment: from source to the consumer

Potential use of micro- and nanotechnologies

Conclusions

References

Sensory evaluation of fish freshness and eating qualities

Introduction

Methods for sensory evaluation of fish

Pre-harvest factors affecting freshness

Post-harvest factors affecting freshness

Environmental taints

Extending freshness and shelf-life in fish

Conclusions

References

Sensometric and chemometric approaches to seafood flavour

Introduction

Sensometric approach to seafood flavour

Chemometric approach to seafood flavour

Conclusions

References

Instrumental analysis of seafood flavour

Introduction

Isolation of volatile flavour compounds

Instrumental analysis of volatile flavour compounds

Conclusions

References

Quality assessment of aquatic foods by machine vision, electronic nose, and electronic tongue

Introduction

Visual quality

Smell-related quality

Taste-related quality

Combination of machine vision system and electronic nose

Conclusions

References

Effects of nutrition and aquaculture practices on fish quality

Introduction

The role of muscle composition and fat deposition in fish quality

Effect of feeding and aquaculture practices on quality characteristics

Conclusions

References

Lipid oxidation, odour, and colour of fish flesh

Introduction

Quantitative determination methodology of total lipid hydroperoxides by a flow injection analysis system

Lipid oxidation in ordinary and dark muscle of fish

Effects of bleeding and perfusion of yellowtail on post-mortem lipid oxidation of ordinary and dark muscles

Conclusions

References

Blackening of crustaceans during storage: mechanism and prevention

Introduction

Phylogenetic position of prawns: the relation of PO and Hc

Biosynthetic pathway of melanin

Significance of melanisation in arthropods: pre-harvest and post-harvest

Biochemical characterisation of proPO and PO

The relationship of PO and melanogenesis in prawns

Hemocyanin and its enzymatic activation

The relationship of frozen storage and blackening

Prevention of melanosis in prawns

Conclusions

References

Quality of freshwater products

Introduction

Lipid and fatty acid composition in freshwater fish

The effect of dietary fatty acid composition in cultured freshwater fish

Enzymatic hydrolysis of lipid in the muscle of freshwater fish

Quality of frozen surimi from freshwater fish meat

Conclusions

Acknowledgements

References

Texture measurements in fish and fish products

Introduction

Measurement of fish texture

Relevance of measuring texture in fish products

Textural measurements of fish products

Conclusions

Acknowledgements

References

Quality and safety of packaging materials for aquatic products

Introduction

Packaging materials

Packaging requirements for fish products

Safety aspects of packaging materials

Conclusions

References

Fish mince: cryostabilization and product formulation

Introduction

Background information

Manufacture of fish mince and cryostabilization

Formulation of fish mince-based products in relation to ingredients and sensory quality

Conclusions

Acknowledgements

References

New trends in species identification of fishery products

Introduction

Background information

Microarrays

Messenger RNA analysis

Detection of allergenic fish and shellfish

Determination of origin and stock assignment of fish

Data bases

Conclusions

References

An emerging powerful technique: NMR applications on quality assessments of fish and related products

Introduction

Low-field (time-domain) NMR applications

High-field NMR applications

Projections on MRI applications

Conclusions

References

Seafood Safety

Food-borne pathogens in seafood and their control

Introduction

Major food-borne pathogens related to seafood

Current trends in control of seafood-borne pathogens

Conclusions

References

Novel approaches in seafood preservation techniques

Introduction

Seafood preservation techniques

Conclusions

References

Essential oils: natural antimicrobials for fish preservation

Introduction

Essential oils

Application of essential oils to fish preservation

Conclusions

References

Rapid methods for the identification of seafood micro-organisms

Introduction

Non-molecular (phenotyping)

Molecular (genotyping)

Conclusions

Acknowledgements

References

Using predictive models for the shelf-life and safety of seafood

Introduction

Predicting contamination

Predicting microbiological safety in chilled storage

Predicting spoilage and shelf-life in chilled storage

Predicting spoilage and shelf-life in frozen storage

Predicting inactivation

Conclusions

References

Mathematical modelling of shrimp cooking

Introduction

Exact solutions

Numerical solutions

A numerical model for shrimp cooking

Applications

Conclusions

Nomenclature

References

Transgenic/transgenic modified fish

Introduction

Methodology of gene transfer in fish

Food safety of transgenic fish

Regulations of transgenic animals including aquatic animals

Conclusions

References

Molecular detection of pathogens in seafood

Introduction

Probe hybridisation methods

Nucleic acid amplification methods

Conclusions

References

DNA-based detection of commercial fish species

Introduction

DNA-based methods and gene targets

Major collaborative efforts

Conclusions

Acknowledgements

References

Seafoods and environmental contaminants

Introduction

Persistent environmental pollutants (PEPs)

Aquaculture practices as a source of persistent contaminants

Factors affecting the occurrence of PEPs in seafood

Risk assessment and regulations

Policies to reduce exposure to PEPs

Conclusions

References

Oxidation and stability of food-grade fish oil: role of antioxidants

Introduction

Process of oxidation

Factors affecting the rate of lipid oxidation

Food-grade fish oil

Control of lipid oxidation and improvement of the stability of fish oil

Antioxidants

Selection of an antioxidant

Conclusions

References

Global legislation for fish safety and quality

Introduction

Global legislation in fish and fishery products

Conclusions

References

Food safety and quality systems (ISO 22000:2005) in the seafood sector

Introduction

Salmon

Surimi

Crabs

Conclusions

References

Health Applications of Seafood

Health benefits associated with seafood consumption

Introduction

Nutritional value

Effect of cooking on nutritional value

Health benefits of seafood

Cancer

Other effects

Conclusions

References

A new approach to the functional improvement of fish meat proteins

Introduction

Reaction between fish meat protein and reducing sugars through the Maillard reaction

Suppression of protein denaturation at the Maillard reaction by controlling the reaction humidity

Water solubilisation of fish Mf protein by glycosylation

Molecular mechanism of water solubilisation by glycosylation

Improvement of the thermal stability and emulsion-forming ability of fish myofibrillar protein

Complex utilisation of under-utilised marine bioresources using the glycosylation system

Food safety check of fish meat protein conjugated with AO

Conclusions

References

Value addition to seafood processing discards

Introduction

Enzymes from seafood discards

Protein hydrolysate and bioactive peptides from seafood discards

Collagen and gelatin from fish discards

Chitin and chitosan from crustacean discards

Carotenoids from crustacean discards

Conclusions

References

Role of marine foods in prevention of obesity

Introduction

Anti-obesity effect of marine lipids

Anti-obesity effect of histidine

Conclusions

References

Microencapsulation, nanoencapsulation, edible film, and coating applications in seafood processing

Introduction

Application of microencapsulation technology in fish oil

Nanoencapsulated fish oil

Edible film and coating applications in seafood

Conclusions

References

Fish oil extraction, purification, and its properties

Introduction

Extraction

Fish oil properties

Conclusions

References

Nutraceutical quality of shellfish

Introduction

Chemical compositions

Functional activities

Functional clam products

Conclusions

Acknowledgements

References

Marine oils and other marine nutraceuticals

Introduction

Specialty and nutraceutical lipids

Bioactive peptides and proteins from marine resources

Chitin, chitosan, chitosan oligomers, and glucosamine

Enzymes

Carotenoids

Minerals and calcium

Shark cartilage, chondroitin sulphate, and squalene

Other nutraceuticals from marine resources

Conclusions

References

Nutraceuticals and bioactives from marine algae

Introduction

Carotenoids

Phycobilins

Polysaccharides

Omega-3 oils

Characteristics of microalgal oils

Conclusions

References

Preparative and industrial-scale isolation and purification of omega-3 polyunsaturated fatty acids from marine sources

Introduction

Concentration methods of n-3 PUFA

Conclusions

References

Marine oil processing and application in food products

Introduction

Marine oil processing

Enriched omega-3 oils

Application of the omega-3 fatty acids/oils

Conclusions

References

Bioactive peptides from seafood and their health effects

Introduction

Sources of bioactive peptides from seafood

Potential health benefits of bioactive peptides derived from seafood

Current and future applications

Conclusions

References

Antioxidative properties of fish protein hydrolysates

Introduction

FPH as food antioxidants

Sensory attributes of FPH

Physiological and bioactive properties of FPH

Conclusions

References

Functional and nutraceutical ingredients from marine macroalgae

Introduction

Functional and nutraceutical properties of polyphenols from marine algae

Functional and nutraceutical properties of sulphated polysaccharides from marine algae

Functional and nutraceutical properties of fucoxanthin from marine algae

Functional and nutraceutical properties of sterols from marine algae

Functional and nutraceutical properties of bioactive peptides from marine algae

Conclusions

References

Seafood enzymes and their potential industrial application

Introduction

Types of seafood enzymes and their applications

Conclusions

References

Index

The colour plate section

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