Seafood - Quality, Technology and Nutraceutical Applications

by Alasalvar, Cesarettin; Taylor, Tony

• ISBN13: 9783540424765
• ISBN10: 3540424768
• Format: Hardcover
• Copyright: 2002-10-01
• Publisher: Springer Verlag

Summary

This up-to-date survey covers selected but vital aspects of fish processing with emphasis on quality, technology and nutraceutical applications. The aspects of seafood quality addressed range from the impact of slaughter procedures, through protein functionality, texture, flavor, histamine toxicity to the key aspects of practical evaluation of quality and measurement of fish content. Technological aspects concentrate on automation in fish processing, waste water treatment and possible uses for value added products from fish waste. With respect to novel applications of the marine resource, the important areas of marine nutraceuticals / functional foods are discussed in detail. This book is highly recommended for scientists and technologists in the seafood industries. It is also of proven value to fish processing professionals, quality managers, processors, nutritional and sensory scientists.

Table of Contents

Seafoods: Quality, Technology and Nutraceutical Applications-an Overview	1	(6)
Cesarettin Alasalvar
The Killing of Quality: The Impact of Slaughter Procedures on Fish Flesh	7	(10)
Dave Robb
Introduction	7	(1)
What is Quality?	7	(1)
Fish Muscle Structure and Physiology	8	(2)
Slaughter Procedures	10	(1)
Effects of Slaughter Activity and Stress on the Quality of the Fish	11	(3)
Conclusions	14	(3)
References	15	(2)
Practical Evaluation of Fish Quality	17	(16)
Cesarettin Alasalvar
Tony Garthwaite
Abdullah Oksuz
Introduction	17	(1)
Extended Shelf Life	18	(2)
Evaluation of Fish Freshness and Quality	20	(2)
Sensory Methods	20	(2)
Non-Sensory Methods	22	(1)
Systematic Methods	22	(1)
Practical Methods of Evaluation of Fish Freshness	22	(7)
Materials and Methods	22	(1)
Freshness Assessment of Cultured Sea Bream Stored in Ice	23	(1)
TFRU Sensory Assessment Scheme	23	(1)
K Value Assessment	24	(2)
Texture Assessment	26	(1)
Freshness Assessment of Cultured Rainbow Trout Stored in Ice	27	(2)
Conclusions	29	(4)
References	29	(4)
Eating Quality of Deep-Water Fish Species and their Products	33	(10)
Martine Brennan
Ronan Gormley
Introduction	33	(1)
Materials and Methods	34	(2)
Catching and Storage of the Fish	34	(1)
Concentrations of Heavy Metals and Micro-Organisms	34	(1)
Colour and Toughness of Flesh	34	(1)
Sensory Evaluation	35	(1)
Preparation of Fish Products	35	(1)
Nuggets	35	(1)
Fish-Cakes	35	(1)
Results and Discussion	36	(4)
Concentrations of Heavy Metals and Micro-Organisms	36	(1)
Fish Appearance	37	(1)
Fish Texture	37	(1)
Sensory Analysis of Fillets	38	(1)
Sensory Analysis of Fish Products	38	(2)
Problems for Processors	40	(1)
Conclusions	40	(3)
References	41	(2)
Quality Control by Instrumental Texture Measurements	43	(16)
Paul Nesvadba
Introduction	43	(1)
Difficulties in Measuring Texture of Fish	44	(1)
Sensory and Instrumental Tests for Texture of Fish	45	(4)
Sensory Tests of Texture as an Attribute of Quality	45	(1)
Instrumental Tests for Texture of Fish and Fish Products	46	(3)
Connection Between Sensory and Instrumental Tests	49	(1)
Modelling of Viscoelastic Properties in Terms of Lumped Parameters	49	(4)
Oscillatory Measurements	51	(1)
Creep and Relaxation Measurements	52	(1)
Instrumental Texture Measurements of the Quality of Fish	53	(3)
Conclusions	56	(3)
References	56	(3)
Measurement of the Fish Content in Fish Products	59	(14)
Kevin D. Hargin
Introduction	59	(1)
Legislative Position	60	(1)
Problems in Measuring Fish Content	61	(6)
Total protein content	63	(4)
Code of practice	67	(3)
Conclusions	70	(3)
References	71	(2)
Functional Properties of Fish Proteins	73	(10)
Rachel Goodband
Introduction	73	(1)
Proteins of Fish Muscle	73	(2)
Supply Chain and Protein Functionality	75	(1)
Effect of Freezing	76	(2)
Use of High Pressure to Prevent Frozen Deterioration	78	(4)
Principles of High Hydrostatic Pressure Processing	79	(1)
Effect of Hydrostatic Pressure on Myofibrillar Proteins	79	(1)
Stabilisation of Cod Muscle Against Frozen Deterioration by the Application of High Hydrostatic Pressure	79	(3)
Conclusions	82	(1)
References	82	(1)
Binding and Texture Modification Using Transglutaminase	83	(6)
Angela Mumby
Introduction	83	(1)
Properties of Transglutaminase	83	(1)
Activa EB for Binding	84	(2)
Activa WM for Texture	86	(1)
Conclusions	87	(2)
Histamine Toxicity and Scombroid Fish Poisoning: a Review	89	(16)
Panos Mavromatis
Peter Quantick
Introduction	89	(1)
What is Histamine?	90	(1)
Health Aspects of Histamine	90	(5)
Allergic Reactions and Role of Histamine	90	(1)
Histamine in Humans	91	(1)
Symptoms	91	(1)
Mechanism of Toxicity	92	(1)
Synthesis of Indigenous Histamine	93	(1)
Histamine Receptors and Their Role	93	(1)
Role of Histamine Receptors and their Agonists and Antagonists	94	(1)
Histamine Agonists	94	(1)
Histamine Antagonists	94	(1)
Antihistamines	95	(1)
Scombroid Poisoning and Histamine in Fish	95	(4)
Controlling Histamine Formation	97	(1)
Permissible Limits for Histamine in Fish	98	(1)
Outbreaks and Epidemiology	98	(1)
Conclusions	99	(6)
References	99	(6)
Analysis of Seafood Aroma/Odour by Electronic Nose Technology and Direct Analysis	105	(18)
John M. Grigor
Brenden J. Theaker
Cesarettin Alasalvar
William T. O'Hare
Zulfiqur Ali
Introduction	105	(1)
Flavour Active Compounds	106	(2)
Development of Desirable Fresh Flavour	106	(1)
Loss of Freshness and Spoilage	107	(1)
Pre and Post Harvest Taints	107	(1)
Analysis of Seafood Aroma by Sensor Array Technology	108	(6)
High Temperature Sensors	109	(1)
MOS Sensors	109	(1)
MOSFET Sensors	109	(1)
Ambient Temperature Sensors	109	(1)
Conducting Polymer Sensors	109	(1)
BAW and SAW Sensors	110	(1)
Pattern Recognition	110	(2)
Applications	112	(2)
Advantages and Disadvantages of Electronic Nose Technology	114	(1)
Direct Approach to the Analysis of Seafood Aroma	114	(4)
Identification and Quantitation of Aroma Compounds	114	(1)
Extraction and Concentration of Important Aroma Compounds	115	(1)
Traditional Extraction Techniques (Distillation and Solvent Extraction)	116	(1)
Headspace Sampling Techniques	116	(2)
Model Systems and Direct Sampling	118	(1)
Conclusions	118	(5)
References	118	(5)
Improved Utilization of Fish and Shellfish Waste	123	(14)
Tony Taylor
Cesarettin Alasalvar
Introduction	123	(2)
Recovery of Fish Flesh	125	(4)
Whitening of Mince Using Titanium Dioxide	126	(2)
Whitening of Flaps Using Hydrogen Peroxide	128	(1)
Extraction and Purification of Enzymes	129	(4)
Extraction of Enzymes from Shellfish Waste	130	(1)
Extraction and Purification of Hyalurunoglucosidase (EC 3.2.1.35)	131	(2)
Intermediate Moisture Animal Feed (Pig Feed)	133	(2)
Product Development	133	(2)
Conclusions	135	(2)
References	135	(2)
The Icelandic Way Towards Automation in Fish Processing	137	(6)
Kristinn Andersen
Halldor Magnusson
Introduction	137	(1)
New Technology: Flowlines and Intelligent Portioning Machines	138	(2)
New Fish Processing Concepts	140	(1)
Results and Further Development	141	(2)
References	142	(1)
Reducing Water and Trade Effluent Costs in Fish Processing	143	(14)
Richard B. Watson
Introduction	143	(1)
Effluent Disposal Options	143	(1)
Mogden Calculated Trade Effluent Charges	144	(1)
Seafish Work	144	(1)
Waste Minimisation	145	(1)
Benefits of Waste Minimisation	145	(1)
Principles of Water Use Minimisation	145	(1)
Principles of Effluent Strength Minimisation	146	(1)
Typical Processing Problems and Solutions	146	(9)
Defrosting	146	(2)
Manual Filleting	148	(2)
Skinning	150	(2)
Secondary Processing	152	(1)
Cleaning	152	(1)
Drainage System	153	(1)
Drain Covers	153	(1)
Drain Catch Baskets	154	(1)
End of Pipe Treatment Equipment	155	(1)
Conclusions	155	(2)
Omega-3 Fatty Acid Concentrates: a Review of Production Technologies	157	(18)
Udaya N. Wanasundara
Janitha Wanasundara
Fereidoon Shahidi
Introduction	157	(1)
Methods of Concentration of ω3-PUFA	158	(12)
Chromatographic Methods	159	(1)
Distillation Method	160	(1)
Enzymatic Methods	161	(1)
Lipase-Catalysed Hydrolysis	161	(3)
Lipase-Catalysed Esterification	164	(1)
Low Temperature Crystallisation	165	(1)
Solubility Differences of Fatty Acid Salts	166	(1)
Supercritical Fluid Extraction	166	(1)
Urea Complexation	167	(3)
Conclusions	170	(5)
References	170	(5)
Food and Health Applications of Marine Nutraceuticals: a Review	175	(30)
Cesarettin Alasalvar
Fereidoon Shahidi
Peter Quantick
Introduction	175	(1)
Marine Lipids	176	(3)
Nutritional Aspects and Dietary Intake of ω3-PUFA	176	(1)
The Health Benefits of ω3-PUFA	177	(1)
Essentiality of ω3-PUFA	178	(1)
Food Application of Marine Nutraceuticals	179	(14)
Fish Oil	179	(2)
Seal Blubber 0il	181	(1)
Microalgae	182	(1)
Microalgae Oil	182	(2)
Carotenoids	184	(1)
Phycobilins	184	(1)
Polysaccharides	185	(1)
Sterols	185	(1)
Other Bioactive Compounds	185	(1)
Shark Cartilage and Shark Liver Oil	185	(1)
Chitin, Chitosan and Related Products	186	(1)
Food Application of Chitinous Materials	186	(3)
Enzymes	189	(1)
Peptides and Related Compounds	190	(1)
Vitamins	190	(2)
Seaweeds (Macroalgae), Sea Cucumbers and Sea Mussels	192	(1)
Protein Hydrolysates	192	(1)
Regulatory Aspects of Marine Nutraceuticals	193	(1)
Conclusions	194	(11)
References	195	(10)
Marine Nutraceuticals and Functional Foods in Japan	205	(13)
Toshiaki Ohshima
Introduction	205	(1)
Fish Oils with Omega-3 Polyunsaturated Fatty Acids (ω3-PUFA)	205	(4)
Effects of Marine Lipids on Taste	209	(1)
Application of Marine Nutraceuticals and Functional Foods	210	(7)
Chitin and Chitosan	210	(3)
Chondroitin Sulphate	213	(1)
Milt Proteins as Food Preservatives	213	(1)
Carbohydrates	213	(1)
Enzymes	214	(1)
Others	214	(3)
Bioactive Reagents	217	(1)
Conclusions	217	(1)
References	218