{"product_id":"handbook-of-seafood-quality-safety-and-health-applications-isbn-9781405180702","title":"Handbook of Seafood Quality, Safety and Health Applications","description":"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.  \u003cp\u003eThis 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.\u003c\/p\u003e Preface.  \u003cp\u003e\u003c\/p\u003e Contributors.  \u003cp\u003e\u003c\/p\u003e \u003cb\u003e1 Seafood quality, safety, and health applications: an overview\u003c\/b\u003e (\u003ci\u003eCesarettin Alasalvar, Fereidoon Shahidi, Kazuo Miyashita, and Udaya Wanasundara\u003c\/i\u003e)  \u003cp\u003e\u003c\/p\u003e 1.1 Introduction.  \u003cp\u003e\u003c\/p\u003e 1.2 Seafood quality.  \u003cp\u003e\u003c\/p\u003e 1.3 Seafood safety.  \u003cp\u003e\u003c\/p\u003e 1.4 Health applications of seafood.  \u003cp\u003e\u003c\/p\u003e 1.5 Conclusions.  \u003cp\u003e\u003c\/p\u003e References.  \u003cp\u003e\u003c\/p\u003e \u003cb\u003ePART I SEAFOOD QUALITY.\u003c\/b\u003e  \u003cp\u003e\u003c\/p\u003e \u003cb\u003e2 Practical evaluation of fish quality by objective, subjective, and statistical testing\u003c\/b\u003e (\u003ci\u003eCesarettin Alasalvar, John M. Grigor, and Zulfiqur Ali\u003c\/i\u003e)  \u003cp\u003e\u003c\/p\u003e 2.1 Introduction.  \u003cp\u003e\u003c\/p\u003e 2.2 Methods used for fish freshness and quality assessment: from source to the consumer.  \u003cp\u003e\u003c\/p\u003e 2.3 Potential use of micro- and nanotechnologies.  \u003cp\u003e\u003c\/p\u003e 2.4 Conclusions.  \u003cp\u003e\u003c\/p\u003e References.  \u003cp\u003e\u003c\/p\u003e \u003cb\u003e3 Sensory evaluation of fish freshness and eating qualities\u003c\/b\u003e (\u003ci\u003eDavid P. Green\u003c\/i\u003e).  \u003cp\u003e\u003c\/p\u003e 3.1 Introduction.  \u003cp\u003e\u003c\/p\u003e 3.2 Methods for sensory evaluation of fish.  \u003cp\u003e\u003c\/p\u003e 3.3 Pre-harvest factors affecting freshness.  \u003cp\u003e\u003c\/p\u003e 3.4 Post-harvest factors affecting freshness.  \u003cp\u003e\u003c\/p\u003e 3.5 Environmental taints.  \u003cp\u003e\u003c\/p\u003e 3.6 Extending freshness and shelf-life in fish.  \u003cp\u003e\u003c\/p\u003e 3.7 Conclusions.  \u003cp\u003e\u003c\/p\u003e References.  \u003cp\u003e\u003c\/p\u003e \u003cb\u003e4 Sensometric and chemometric approaches to seafood flavour\u003c\/b\u003e (\u003ci\u003eKae Morita and Tetsuo Aishima\u003c\/i\u003e).  \u003cp\u003e\u003c\/p\u003e 4.1 Introduction.  \u003cp\u003e\u003c\/p\u003e 4.2 Sensometric approach to seafood flavour.  \u003cp\u003e\u003c\/p\u003e 4.3 Chemometric approach to seafood flavour.  \u003cp\u003e\u003c\/p\u003e 4.4 Conclusions.  \u003cp\u003e\u003c\/p\u003e References.  \u003cp\u003e\u003c\/p\u003e \u003cb\u003e5 Instrumental analysis of seafood flavour\u003c\/b\u003e (\u003ci\u003eHun Kim and Keith R. Cadwallader\u003c\/i\u003e).  \u003cp\u003e\u003c\/p\u003e 5.1 Introduction.  \u003cp\u003e\u003c\/p\u003e 5.2 Isolation of volatile flavour compounds.  \u003cp\u003e\u003c\/p\u003e 5.3 Instrumental analysis of volatile flavour compounds.  \u003cp\u003e\u003c\/p\u003e 5.4 Conclusions.  \u003cp\u003e\u003c\/p\u003e References.  \u003cp\u003e\u003c\/p\u003e \u003cb\u003e6 Quality assessment of aquatic foods by machine vision, electronic nose, and electronic tongue\u003c\/b\u003e (\u003ci\u003eFigen Korel and Murat\u003c\/i\u003e \u003ci\u003eÖ\u003c\/i\u003e\u003ci\u003e. Balaban\u003c\/i\u003e).  \u003cp\u003e\u003c\/p\u003e 6.1 Introduction.  \u003cp\u003e\u003c\/p\u003e 6.2 Visual quality.  \u003cp\u003e\u003c\/p\u003e 6.3 Smell-related quality.  \u003cp\u003e\u003c\/p\u003e 6.4 Taste-related quality.  \u003cp\u003e\u003c\/p\u003e 6.5 Combination of machine vision system and electronic nose.  \u003cp\u003e\u003c\/p\u003e 6.6 Conclusions.  \u003cp\u003e\u003c\/p\u003e References.  \u003cp\u003e\u003c\/p\u003e \u003cb\u003e7 Effects of nutrition and aquaculture practices on fish quality\u003c\/b\u003e (\u003ci\u003eKriton Grigorakis\u003c\/i\u003e).  \u003cp\u003e\u003c\/p\u003e 7.1 Introduction.  \u003cp\u003e\u003c\/p\u003e 7.2 The role of muscle composition and fat deposition in fish quality.  \u003cp\u003e\u003c\/p\u003e 7.3 Effect of feeding and aquaculture practices on quality characteristics.  \u003cp\u003e\u003c\/p\u003e 7.4 Conclusions.  \u003cp\u003e\u003c\/p\u003e References.  \u003cp\u003e\u003c\/p\u003e \u003cb\u003e8 Lipid oxidation, odour, and colour of fish flesh\u003c\/b\u003e (\u003ci\u003eJeong-Ho Sohn and Toshiaki Ohshima\u003c\/i\u003e).  \u003cp\u003e\u003c\/p\u003e 8.1 Introduction.  \u003cp\u003e\u003c\/p\u003e 8.2 Quantitative determination methodology of total lipid hydroperoxides by a flow injection analysis system.  \u003cp\u003e\u003c\/p\u003e 8.3 Lipid oxidation in ordinary and dark muscle of fish.  \u003cp\u003e\u003c\/p\u003e 8.4 Effects of bleeding and perfusion of yellowtail on post-mortem lipid oxidation of ordinary and dark muscles.  \u003cp\u003e\u003c\/p\u003e 8.5 Conclusions.  \u003cp\u003e\u003c\/p\u003e References.  \u003cp\u003e\u003c\/p\u003e \u003cb\u003e9 Blackening of crustaceans during storage: mechanism and prevention\u003c\/b\u003e (\u003ci\u003eKohsuke Adachi and Takashi Hirata\u003c\/i\u003e).  \u003cp\u003e\u003c\/p\u003e 9.1 Introduction.  \u003cp\u003e\u003c\/p\u003e 9.2 Phylogenetic position of prawns: the relation of \u003cst1:place w:st=\"on\"\u003ePO\u003c\/st1:place\u003e and Hc.  \u003cp\u003e\u003c\/p\u003e 9.3 Biosynthetic pathway of melanin.  \u003cp\u003e\u003c\/p\u003e 9.4 Significance of melanisation in arthropods: pre-harvest and post-harvest.  \u003cp\u003e\u003c\/p\u003e 9.5 Biochemical characterisation of proPO and PO.  \u003cp\u003e\u003c\/p\u003e 9.6 The relationship of PO and melanogenesis in prawns.  \u003cp\u003e\u003c\/p\u003e 9.7 Hemocyanin and its enzymatic activation.  \u003cp\u003e\u003c\/p\u003e 9.8 The relationship of frozen storage and blackening.  \u003cp\u003e\u003c\/p\u003e 9.9 Prevention of melanosis in prawns.  \u003cp\u003e\u003c\/p\u003e 9.10 Conclusions.  \u003cp\u003e\u003c\/p\u003e References.  \u003cp\u003e\u003c\/p\u003e \u003cb\u003e10 Quality of freshwater products\u003c\/b\u003e (\u003ci\u003eMasaki Kaneniwa\u003c\/i\u003e).  \u003cp\u003e\u003c\/p\u003e 10.1 Introduction.  \u003cp\u003e\u003c\/p\u003e 10.2 Lipid and fatty acid composition in freshwater fish.  \u003cp\u003e\u003c\/p\u003e 10.3 The effect of dietary fatty acid composition in cultured freshwater fish.  \u003cp\u003e\u003c\/p\u003e 10.4 Enzymatic hydrolysis of lipid in the muscle of freshwater fish.  \u003cp\u003e\u003c\/p\u003e 10.5 Quality of frozen surimi from freshwater fish meat.  \u003cp\u003e\u003c\/p\u003e 10.6 Conclusions.  \u003cp\u003e\u003c\/p\u003e 10.7 Acknowledgements.  \u003cp\u003e\u003c\/p\u003e References.  \u003cp\u003e\u003c\/p\u003e \u003cb\u003e11 Texture measurements in fish and fish products\u003c\/b\u003e (\u003ci\u003eZulema Coppes-Petricorena\u003c\/i\u003e)  \u003cp\u003e\u003c\/p\u003e 11.1 Introduction.  \u003cp\u003e\u003c\/p\u003e 11.2 Measurement of fish texture.  \u003cp\u003e\u003c\/p\u003e 11.3 Relevance of measuring texture in fish products.  \u003cp\u003e\u003c\/p\u003e 11.4 Textural measurements of fish products.  \u003cp\u003e\u003c\/p\u003e 11.5 Conclusions.  \u003cp\u003e\u003c\/p\u003e 11.6 Acknowledgements.  \u003cp\u003e\u003c\/p\u003e References.  \u003cp\u003e\u003c\/p\u003e \u003cb\u003e12 Quality and safety of packaging materials for aquatic products\u003c\/b\u003e (\u003ci\u003eT.K. Srinivasa Gopal and C.N. Ravi Shankar\u003c\/i\u003e).  \u003cp\u003e\u003c\/p\u003e 12.1 Introduction.  \u003cp\u003e\u003c\/p\u003e 12.2 Packaging materials.  \u003cp\u003e\u003c\/p\u003e 12.3 Packaging requirements for fish products.  \u003cp\u003e\u003c\/p\u003e 12.4 Safety aspects of packaging materials.  \u003cp\u003e\u003c\/p\u003e 12.5 Conclusions.  \u003cp\u003e\u003c\/p\u003e References.  \u003cp\u003e\u003c\/p\u003e \u003cb\u003e13 Fish mince: cryostabilization and product formulation\u003c\/b\u003e (\u003ci\u003eChong M. Lee\u003c\/i\u003e).  \u003cp\u003e\u003c\/p\u003e 13.1 Introduction.  \u003cp\u003e\u003c\/p\u003e 13.2 Background information.  \u003cp\u003e\u003c\/p\u003e 13.3 Manufacture of fish mince and cryostabilization.  \u003cp\u003e\u003c\/p\u003e 13.4 Formulation of fish mince-based products in relation to ingredients and sensory quality.  \u003cp\u003e\u003c\/p\u003e 13.5 Conclusions.  \u003cp\u003e\u003c\/p\u003e 13.6 Acknowledgements.  \u003cp\u003e\u003c\/p\u003e References.  \u003cp\u003e\u003c\/p\u003e \u003cb\u003e14 New trends in species identification of fishery products\u003c\/b\u003e (\u003ci\u003eHartmut Rehbein\u003c\/i\u003e).  \u003cp\u003e\u003c\/p\u003e 14.1 Introduction.  \u003cp\u003e\u003c\/p\u003e 14.2 Background information.  \u003cp\u003e\u003c\/p\u003e 14.3 Microarrays.  \u003cp\u003e\u003c\/p\u003e 14.4 Messenger RNA analysis.  \u003cp\u003e\u003c\/p\u003e 14.5 Detection of allergenic fish and shellfish.  \u003cp\u003e\u003c\/p\u003e 14.6 Determination of origin and stock assignment of fish.  \u003cp\u003e\u003c\/p\u003e 14.7 Data bases.  \u003cp\u003e\u003c\/p\u003e 14.8 Conclusions.  \u003cp\u003e\u003c\/p\u003e References.  \u003cp\u003e\u003c\/p\u003e \u003cb\u003e15 An emerging powerful technique: NMR applications on quality assessments of fish and related products\u003c\/b\u003e (\u003ci\u003eSomer Bekiroglu\u003c\/i\u003e).  \u003cp\u003e\u003c\/p\u003e 15.1 Introduction.  \u003cp\u003e\u003c\/p\u003e 15.2 Low-field (time-domain) NMR applications.  \u003cp\u003e\u003c\/p\u003e 15.3 High-field NMR applications.  \u003cp\u003e\u003c\/p\u003e 15.4 Projections on MRI applications.  \u003cp\u003e\u003c\/p\u003e 15.5 Conclusions.  \u003cp\u003e\u003c\/p\u003e References.  \u003cp\u003e\u003c\/p\u003e \u003cb\u003ePART II SEAFOOD SAFETY.\u003c\/b\u003e  \u003cp\u003e\u003c\/p\u003e \u003cb\u003e16 Food-borne pathogens in seafood and their control\u003c\/b\u003e (\u003ci\u003eDominic Kasujja Bagenda and Koji Yamazaki\u003c\/i\u003e).  \u003cp\u003e\u003c\/p\u003e 16.1 Introduction.  \u003cp\u003e\u003c\/p\u003e 16.2 Major food-borne pathogens related to seafood.  \u003cp\u003e\u003c\/p\u003e 16.3 Current trends in control of seafood-borne pathogens.  \u003cp\u003e\u003c\/p\u003e 16.4 Conclusions.  \u003cp\u003e\u003c\/p\u003e References.  \u003cp\u003e\u003c\/p\u003e \u003cb\u003e17 Novel approaches in seafood preservation techniques\u003c\/b\u003e (\u003ci\u003eFatih\u003c\/i\u003e \u003ci\u003eÖ\u003c\/i\u003e\u003ci\u003ezogul, Yesim\u003c\/i\u003e \u003ci\u003eÖ\u003c\/i\u003e\u003ci\u003ezogul, and Esmeray Kuley Boga\u003c\/i\u003e).  \u003cp\u003e\u003c\/p\u003e 17.1 Introduction.  \u003cp\u003e\u003c\/p\u003e 17.2 Seafood preservation techniques.  \u003cp\u003e\u003c\/p\u003e 17.3 Conclusions.  \u003cp\u003e\u003c\/p\u003e References.  \u003cp\u003e\u003c\/p\u003e \u003cb\u003e18 Essential oils: natural antimicrobials for fish preservation\u003c\/b\u003e (\u003ci\u003eBarakat S.M. Mahmoud and Kazuo Miyashita\u003c\/i\u003e).  \u003cp\u003e\u003c\/p\u003e 18.1 Introduction.  \u003cp\u003e\u003c\/p\u003e 18.2 Essential oils.  \u003cp\u003e\u003c\/p\u003e 18.3 Application of essential oils to fish preservation.  \u003cp\u003e\u003c\/p\u003e 18.4 Conclusions.  \u003cp\u003e\u003c\/p\u003e References.  \u003cp\u003e\u003c\/p\u003e \u003cb\u003e19 Rapid methods for the identification of seafood micro-organisms\u003c\/b\u003e (\u003ci\u003eBrian H. Himelbloom, Alexandra C.M. Oliveira, and Thombathu S. Shetty\u003c\/i\u003e).  \u003cp\u003e\u003c\/p\u003e 19.1 Introduction.  \u003cp\u003e\u003c\/p\u003e 19.2 Non-molecular (phenotyping).  \u003cp\u003e\u003c\/p\u003e 19.3 Molecular (genotyping).  \u003cp\u003e\u003c\/p\u003e 19.4 Conclusions.  \u003cp\u003e\u003c\/p\u003e 19.5 Acknowledgements.  \u003cp\u003e\u003c\/p\u003e References.  \u003cp\u003e\u003c\/p\u003e \u003cb\u003e20 Using predictive models for the shelf-life and safety of seafood\u003c\/b\u003e (\u003ci\u003eGraham C. Fletcher\u003c\/i\u003e).  \u003cp\u003e\u003c\/p\u003e 20.1 Introduction.  \u003cp\u003e\u003c\/p\u003e 20.2 Predicting contamination.  \u003cp\u003e\u003c\/p\u003e 20.3 Predicting microbiological safety in chilled storage.  \u003cp\u003e\u003c\/p\u003e 20.4 Predicting spoilage and shelf-life in chilled storage.  \u003cp\u003e\u003c\/p\u003e 20.5 Predicting spoilage and shelf-life in frozen storage.  \u003cp\u003e\u003c\/p\u003e 20.6 Predicting inactivation.  \u003cp\u003e\u003c\/p\u003e 20.7 Conclusions.  \u003cp\u003e\u003c\/p\u003e References.  \u003cp\u003e\u003c\/p\u003e \u003cb\u003e21 Mathematical modelling of shrimp cooking\u003c\/b\u003e (\u003ci\u003eFerruh Erdogdu and Murat\u003c\/i\u003e \u003ci\u003eÖ\u003c\/i\u003e\u003ci\u003e. Balaban\u003c\/i\u003e)  \u003cp\u003e\u003c\/p\u003e 21.1 Introduction.  \u003cp\u003e\u003c\/p\u003e 21.2 Exact solutions.  \u003cp\u003e\u003c\/p\u003e 21.3 Numerical solutions.  \u003cp\u003e\u003c\/p\u003e 21.4 A numerical model for shrimp cooking.  \u003cp\u003e\u003c\/p\u003e 21.5 Applications.  \u003cp\u003e\u003c\/p\u003e 21.6 Conclusions.  \u003cp\u003e\u003c\/p\u003e 21.7 Nomenclature.  \u003cp\u003e\u003c\/p\u003e References.  \u003cp\u003e\u003c\/p\u003e \u003cb\u003e22 Transgenic\/transgenic modified fish\u003c\/b\u003e (\u003ci\u003eJenn-Kan Lu, Jen-Leih Wu, and Meng-Tsan Chiang\u003c\/i\u003e).  \u003cp\u003e\u003c\/p\u003e 22.1 Introduction.  \u003cp\u003e\u003c\/p\u003e 22.2 Methodology of gene transfer in fish.  \u003cp\u003e\u003c\/p\u003e 22.3 Food safety of transgenic fish.  \u003cp\u003e\u003c\/p\u003e 22.4 Regulations of transgenic animals including aquatic animals.  \u003cp\u003e\u003c\/p\u003e 22.5 Conclusions.  \u003cp\u003e\u003c\/p\u003e References.  \u003cp\u003e\u003c\/p\u003e \u003cb\u003e23 Molecular detection of pathogens in seafood\u003c\/b\u003e (\u003ci\u003eIddya Karunasagar and Indrani Karunasagar\u003c\/i\u003e).  \u003cp\u003e\u003c\/p\u003e 23.1 Introduction.  \u003cp\u003e\u003c\/p\u003e 23.2 Probe hybridisation methods.  \u003cp\u003e\u003c\/p\u003e 23.3 Nucleic acid amplification methods.  \u003cp\u003e\u003c\/p\u003e 23.4 Conclusions.  \u003cp\u003e\u003c\/p\u003e References.  \u003cp\u003e\u003c\/p\u003e \u003cb\u003e24 DNA-based detection of commercial fish species\u003c\/b\u003e (\u003ci\u003eRosalee S. Rasmussen and Michael T. Morrissey\u003c\/i\u003e)  \u003cp\u003e\u003c\/p\u003e 24.1 Introduction.  \u003cp\u003e\u003c\/p\u003e 24.2 DNA-based methods and gene targets.  \u003cp\u003e\u003c\/p\u003e 24.3 Major collaborative efforts.  \u003cp\u003e\u003c\/p\u003e 24.4 Conclusions.  \u003cp\u003e\u003c\/p\u003e 24.5 Acknowledgements.  \u003cp\u003e\u003c\/p\u003e References.  \u003cp\u003e\u003c\/p\u003e \u003cb\u003e25 Seafoods and environmental contaminants\u003c\/b\u003e (\u003ci\u003eBeraat\u003c\/i\u003e \u003ci\u003eÖ\u003c\/i\u003e\u003ci\u003ezcelik,\u003c\/i\u003e \u003ci\u003eÜ\u003c\/i\u003e\u003ci\u003emran Uygun, and Banu Bayram\u003c\/i\u003e).  \u003cp\u003e\u003c\/p\u003e 25.1 Introduction.  \u003cp\u003e\u003c\/p\u003e 25.2 Persistent environmental pollutants (PEPs).  \u003cp\u003e\u003c\/p\u003e 25.3 Aquaculture practices as a source of persistent contaminants.  \u003cp\u003e\u003c\/p\u003e 25.4 Factors affecting the occurrence of PEPs in seafood.  \u003cp\u003e\u003c\/p\u003e 25.5 Risk assessment and regulations.  \u003cp\u003e\u003c\/p\u003e 25.6 Policies to reduce exposure to PEPs.  \u003cp\u003e\u003c\/p\u003e 25.7 Conclusions.  \u003cp\u003e\u003c\/p\u003e References.  \u003cp\u003e\u003c\/p\u003e \u003cb\u003e26 Oxidation and stability of food-grade fish oil: role of antioxidants\u003c\/b\u003e (\u003ci\u003eWeerasinghe M. Indrasena and Colin J. Barrow\u003c\/i\u003e).  \u003cp\u003e\u003c\/p\u003e 26.1 Introduction.  \u003cp\u003e\u003c\/p\u003e 26.2 Process of oxidation.  \u003cp\u003e\u003c\/p\u003e 26.3 Factors affecting the rate of lipid oxidation.  \u003cp\u003e\u003c\/p\u003e 26.4 Food-grade fish oil.  \u003cp\u003e\u003c\/p\u003e 26.5 Control of lipid oxidation and improvement of the stability of fish oil.  \u003cp\u003e\u003c\/p\u003e 26.6 Antioxidants.  \u003cp\u003e\u003c\/p\u003e 26.7 Selection of an antioxidant.  \u003cp\u003e\u003c\/p\u003e 26.8 Conclusions.  \u003cp\u003e\u003c\/p\u003e References.  \u003cp\u003e\u003c\/p\u003e \u003cb\u003e27 Global legislation for fish safety and quality\u003c\/b\u003e (\u003ci\u003eIoannis S. Arvanitoyannis and Persefoni Tserkezou\u003c\/i\u003e).  \u003cp\u003e\u003c\/p\u003e 27.1 Introduction.  \u003cp\u003e\u003c\/p\u003e 27.2 Global legislation in fish and fishery products.  \u003cp\u003e\u003c\/p\u003e 27.3 Conclusions.  \u003cp\u003e\u003c\/p\u003e References.  \u003cp\u003e\u003c\/p\u003e \u003cb\u003e28 Food safety and quality systems (ISO 22000:2005) in the seafood sector\u003c\/b\u003e (\u003ci\u003eIoannis S. Arvanitoyannis\u003c\/i\u003e).  \u003cp\u003e\u003c\/p\u003e 28.1 Introduction.  \u003cp\u003e\u003c\/p\u003e 28.2 Salmon.  \u003cp\u003e\u003c\/p\u003e 28.3 Surimi.  \u003cp\u003e\u003c\/p\u003e 28.4 Crabs.  \u003cp\u003e\u003c\/p\u003e 28.5 Conclusions.  \u003cp\u003e\u003c\/p\u003e References.  \u003cp\u003e\u003c\/p\u003e \u003cb\u003ePART III HEALTH APPLICATIONS OF SEAFOOD.\u003c\/b\u003e  \u003cp\u003e\u003c\/p\u003e \u003cb\u003e29 Health benefits associated with seafood consumption\u003c\/b\u003e (\u003ci\u003eMaria Leonor Nunes, Narcisa Maria Bandarra, and Irineu Batista\u003c\/i\u003e).  \u003cp\u003e\u003c\/p\u003e 29.1 Introduction.  \u003cp\u003e\u003c\/p\u003e 29.2 Nutritional value.  \u003cp\u003e\u003c\/p\u003e 29.3 Effect of cooking on nutritional value.  \u003cp\u003e\u003c\/p\u003e 29.4 Health benefits of seafood.  \u003cp\u003e\u003c\/p\u003e 29.4.5 Cancer.  \u003cp\u003e\u003c\/p\u003e 29.4.6 Other effects.  \u003cp\u003e\u003c\/p\u003e 29.5 Conclusions.  \u003cp\u003e\u003c\/p\u003e References.  \u003cp\u003e\u003c\/p\u003e \u003cb\u003e30 A new approach to the functional improvement of fish meat proteins\u003c\/b\u003e (\u003ci\u003eHiroki Saeki\u003c\/i\u003e).  \u003cp\u003e\u003c\/p\u003e 30.1 Introduction.  \u003cp\u003e\u003c\/p\u003e 30.2 Reaction between fish meat protein and reducing sugars through the Maillard reaction.  \u003cp\u003e\u003c\/p\u003e 30.3 Suppression of protein denaturation at the Maillard reaction by controlling the reaction humidity.  \u003cp\u003e\u003c\/p\u003e 30.4 Water solubilisation of fish Mf protein by glycosylation.  \u003cp\u003e\u003c\/p\u003e 30.5 Molecular mechanism of water solubilisation by glycosylation.  \u003cp\u003e\u003c\/p\u003e 30.6 Improvement of the thermal stability and emulsion-forming ability of fish myofibrillar protein.  \u003cp\u003e\u003c\/p\u003e 30.7 Complex utilisation of under-utilised marine bioresources using the glycosylation system.  \u003cp\u003e\u003c\/p\u003e 30.8 Food safety check of fish meat protein conjugated with AO.  \u003cp\u003e\u003c\/p\u003e 30.9 Conclusions.  \u003cp\u003e\u003c\/p\u003e References.  \u003cp\u003e\u003c\/p\u003e \u003cb\u003e31 Value addition to seafood processing discards\u003c\/b\u003e (\u003ci\u003eSachindra M. Nakkarike, Bhaskar Narayan, Masashi Hosokawa, and Kazuo Miyashita\u003c\/i\u003e).  \u003cp\u003e\u003c\/p\u003e 31.1 Introduction.  \u003cp\u003e\u003c\/p\u003e 31.2 Enzymes from seafood discards.  \u003cp\u003e\u003c\/p\u003e 31.3 Protein hydrolysate and bioactive peptides from seafood discards.  \u003cp\u003e\u003c\/p\u003e 31.4 Collagen and gelatin from fish discards.  \u003cp\u003e\u003c\/p\u003e 31.5 Chitin and chitosan from crustacean discards.  \u003cp\u003e\u003c\/p\u003e 31.6 Carotenoids from crustacean discards.  \u003cp\u003e\u003c\/p\u003e 31.7 Conclusions.  \u003cp\u003e\u003c\/p\u003e References.  \u003cp\u003e\u003c\/p\u003e \u003cb\u003e32 Role of marine foods in prevention of obesity\u003c\/b\u003e (\u003ci\u003eShigeru Nakajima\u003c\/i\u003e).  \u003cp\u003e\u003c\/p\u003e 32.1 Introduction.  \u003cp\u003e\u003c\/p\u003e 32.2 Anti-obesity effect of marine lipids.  \u003cp\u003e\u003c\/p\u003e 32.3 Anti-obesity effect of histidine.  \u003cp\u003e\u003c\/p\u003e 32.4 Conclusions.  \u003cp\u003e\u003c\/p\u003e References.  \u003cp\u003e\u003c\/p\u003e \u003cb\u003e33 Microencapsulation, nanoencapsulation, edible film, and coating applications in seafood processing\u003c\/b\u003e (\u003ci\u003eSubramaniam Sathivel and Don Kramer\u003c\/i\u003e).  \u003cp\u003e\u003c\/p\u003e 33.1 Introduction.  \u003cp\u003e\u003c\/p\u003e 33.2 Application of microencapsulation technology in fish oil.  \u003cp\u003e\u003c\/p\u003e 33.3 Nanoencapsulated fish oil.  \u003cp\u003e\u003c\/p\u003e 33.4 Edible film and coating applications in seafood.  \u003cp\u003e\u003c\/p\u003e 33.5 Conclusions.  \u003cp\u003e\u003c\/p\u003e References.  \u003cp\u003e\u003c\/p\u003e \u003cb\u003e34 Fish oil extraction, purification, and its properties\u003c\/b\u003e (\u003ci\u003eSubramaniam Sathivel\u003c\/i\u003e).  \u003cp\u003e\u003c\/p\u003e 34.1 Introduction.  \u003cp\u003e\u003c\/p\u003e 34.2 Extraction.  \u003cp\u003e\u003c\/p\u003e 34.3 Fish oil properties.  \u003cp\u003e\u003c\/p\u003e 34.4 Conclusions.  \u003cp\u003e\u003c\/p\u003e References.  \u003cp\u003e\u003c\/p\u003e \u003cb\u003e35 Nutraceutical quality of shellfish\u003c\/b\u003e (\u003ci\u003eBonnie Sun Pan\u003c\/i\u003e).  \u003cp\u003e\u003c\/p\u003e 35.1 Introduction.  \u003cp\u003e\u003c\/p\u003e 35.2 Chemical compositions.  \u003cp\u003e\u003c\/p\u003e 35.3 Functional activities.  \u003cp\u003e\u003c\/p\u003e 35.4 Functional clam products.  \u003cp\u003e\u003c\/p\u003e 35.5 Conclusions.  \u003cp\u003e\u003c\/p\u003e 35.6 Acknowledgements.  \u003cp\u003e\u003c\/p\u003e References.  \u003cp\u003e\u003c\/p\u003e \u003cb\u003e36 Marine oils and other marine nutraceuticals\u003c\/b\u003e (\u003ci\u003eFereidoon Shahidi and Cesarettin Alasalvar\u003c\/i\u003e).  \u003cp\u003e\u003c\/p\u003e 36.1 Introduction.  \u003cp\u003e\u003c\/p\u003e 36.2 Specialty and nutraceutical lipids.  \u003cp\u003e\u003c\/p\u003e 36.3 Bioactive peptides and proteins from marine resources.  \u003cp\u003e\u003c\/p\u003e 36.4 Chitin, chitosan, chitosan oligomers, and glucosamine.  \u003cp\u003e\u003c\/p\u003e 36.5 Enzymes.  \u003cp\u003e\u003c\/p\u003e 36.6 Carotenoids.  \u003cp\u003e\u003c\/p\u003e 36.7 Minerals and calcium.  \u003cp\u003e\u003c\/p\u003e 36.8 Shark cartilage, chondroitin sulphate, and squalene.  \u003cp\u003e\u003c\/p\u003e 36.9 Other nutraceuticals from marine resources.  \u003cp\u003e\u003c\/p\u003e 36.10 Conclusions.  \u003cp\u003e\u003c\/p\u003e References.  \u003cp\u003e\u003c\/p\u003e \u003cb\u003e37 Nutraceuticals and bioactives from marine algae\u003c\/b\u003e (\u003ci\u003eS.P.J. Namal Senanayake, Naseer Ahmed, and Jaouad Fichtali\u003c\/i\u003e).  \u003cp\u003e\u003c\/p\u003e 37.1 Introduction.  \u003cp\u003e\u003c\/p\u003e 37.2 Carotenoids.  \u003cp\u003e\u003c\/p\u003e 37.3 Phycobilins.  \u003cp\u003e\u003c\/p\u003e 37.4 Polysaccharides.  \u003cp\u003e\u003c\/p\u003e 37.5 Omega-3 oils.  \u003cp\u003e\u003c\/p\u003e 37.5.1 Characteristics of microalgal oils.  \u003cp\u003e\u003c\/p\u003e 37.6 Conclusions.  \u003cp\u003e\u003c\/p\u003e References.  \u003cp\u003e\u003c\/p\u003e \u003cb\u003e38 Preparative and industrial-scale isolation and purification of omega-3 polyunsaturated fatty acids from marine sources\u003c\/b\u003e (\u003ci\u003eUdaya Wanasundara\u003c\/i\u003e).  \u003cp\u003e\u003c\/p\u003e 38.1 Introduction.  \u003cp\u003e\u003c\/p\u003e 38.2 Concentration methods of n-3 PUFA.  \u003cp\u003e\u003c\/p\u003e 38.3 Conclusions.  \u003cp\u003e\u003c\/p\u003e References.  \u003cp\u003e\u003c\/p\u003e \u003cb\u003e39 Marine oil processing and application in food products\u003c\/b\u003e (\u003ci\u003eFereidoon Shahidi\u003c\/i\u003e).  \u003cp\u003e\u003c\/p\u003e 39.1 Introduction.  \u003cp\u003e\u003c\/p\u003e 39.2 Marine oil processing.  \u003cp\u003e\u003c\/p\u003e 39.3 Enriched omega-3 oils.  \u003cp\u003e\u003c\/p\u003e 39.4 Application of the omega-3 fatty acids\/oils.  \u003cp\u003e\u003c\/p\u003e 39.5 Conclusions.  \u003cp\u003e\u003c\/p\u003e References.  \u003cp\u003e\u003c\/p\u003e \u003cb\u003e40 Bioactive peptides from seafood and their health effects\u003c\/b\u003e (\u003ci\u003eAnusha G.P. Samaranayaka and Eunice C.Y. Li-Chan\u003c\/i\u003e).  \u003cp\u003e\u003c\/p\u003e 40.1 Introduction.  \u003cp\u003e\u003c\/p\u003e 40.2 Sources of bioactive peptides from seafood.  \u003cp\u003e\u003c\/p\u003e 40.3 Potential health benefits of bioactive peptides derived from seafood.  \u003cp\u003e\u003c\/p\u003e 40.4 Current and future applications.  \u003cp\u003e\u003c\/p\u003e 40.5 Conclusions.  \u003cp\u003e\u003c\/p\u003e References.  \u003cp\u003e\u003c\/p\u003e \u003cb\u003e41 Antioxidative properties of fish protein hydrolysates\u003c\/b\u003e (\u003ci\u003eSivakumar Raghavan, Hordur G. Kristinsson, Gudjon Thorkelsson, and Ragnar Johannsson\u003c\/i\u003e).  \u003cp\u003e\u003c\/p\u003e 41.1 Introduction.  \u003cp\u003e\u003c\/p\u003e 41.2 FPH as food antioxidants.  \u003cp\u003e\u003c\/p\u003e 41.3 Sensory attributes of FPH.  \u003cp\u003e\u003c\/p\u003e 41.4 Physiological and bioactive properties of FPH.  \u003cp\u003e\u003c\/p\u003e 41.5 Conclusions.  \u003cp\u003e\u003c\/p\u003e References.  \u003cp\u003e\u003c\/p\u003e \u003cb\u003e42 Functional and nutraceutical ingredients from marine macroalgae\u003c\/b\u003e (\u003ci\u003eTao Wang, Gu\u003c\/i\u003e\u003ci\u003eo\u003c\/i\u003e\u003ci\u003er\u003c\/i\u003e\u003ci\u003eú\u003c\/i\u003e\u003ci\u003en\u003c\/i\u003e \u003ci\u003eÓ\u003c\/i\u003e\u003ci\u003elafsd\u003c\/i\u003e\u003ci\u003eó\u003c\/i\u003e\u003ci\u003ettir, R\u003c\/i\u003e\u003ci\u003eó\u003c\/i\u003e\u003ci\u003esa J\u003c\/i\u003e\u003ci\u003eó\u003c\/i\u003e\u003ci\u003ensd\u003c\/i\u003e\u003ci\u003eó\u003c\/i\u003e\u003ci\u003ettir, Hordur G. Kristinsson, and Ragnar Johannsson\u003c\/i\u003e).  \u003cp\u003e\u003c\/p\u003e 42.1 Introduction.  \u003cp\u003e\u003c\/p\u003e 42.2 Functional and nutraceutical properties of polyphenols from marine algae.  \u003cp\u003e\u003c\/p\u003e 42.3 Functional and nutraceutical properties of sulphated polysaccharides from marine algae.  \u003cp\u003e\u003c\/p\u003e 42.4 Functional and nutraceutical properties of fucoxanthin from marine algae.  \u003cp\u003e\u003c\/p\u003e 42.5 Functional and nutraceutical properties of sterols from marine algae.  \u003cp\u003e\u003c\/p\u003e 42.6 Functional and nutraceutical properties of bioactive peptides from marine algae.  \u003cp\u003e\u003c\/p\u003e 42.7 Conclusions.  \u003cp\u003e\u003c\/p\u003e References.  \u003cp\u003e\u003c\/p\u003e \u003cb\u003e43 Seafood enzymes and their potential industrial application\u003c\/b\u003e (\u003ci\u003eSwapna C. Hathwar, Amit K. Rai, Sachindra M. Nakkarike, and Bhaskar Narayan\u003c\/i\u003e).  \u003cp\u003e\u003c\/p\u003e 43.1 Introduction.  \u003cp\u003e\u003c\/p\u003e 43.2 Types of seafood enzymes and their applications.  \u003cp\u003e\u003c\/p\u003e 43.3 Conclusions.  \u003cp\u003e\u003c\/p\u003e References.  \u003cp\u003e\u003c\/p\u003e Index.  \u003cp\u003e\u003c\/p\u003e The colour plate section.  \u003cb\u003eAssociate Professor Cesarettin Alasalvar\u003c\/b\u003e, TÜBITAK Marmara Research Centre, Food Institute, Turkey  \u003cp\u003e\u003cb\u003eProfessor Fereidoon Shahidi\u003c\/b\u003e, Department of Biochemistry, Memorial University of Newfoundland, Canada\u003c\/p\u003e \u003cp\u003e\u003cb\u003eProfessor Kazuo Miyashita\u003c\/b\u003e, Faculty of Fisheries Sciences, Hokkaido University, Japan\u003c\/p\u003e \u003cp\u003e\u003cb\u003eDr Udaya Wanasundara\u003c\/b\u003e, POS Pilot Plant Corporation, Canada\u003c\/p\u003e  The global market for seafood products continues to increase year by year, with their perceived health benefits playing a significant part in their popularity. Seafood products are highly nutritious and provide a wide range of health-promoting compounds. Safety and quality are especially crucial when dealing with seafoods: they are highly perishable products and so special attention must be paid to the factors that influence safety and quality, from the time of the catch to the time they are prepared for food and consumed. The safety and freshness\/ quality of seafoods can be measured by sensory, non-sensory (chemical\/biochemical, physico-chemical, and microbiological\/biological), and statistical methods. During the last decade, there has been marked progress in the development of all three types of technique, some of which are rapid and non-destructive in nature.  \u003cp\u003eMarine-based nutraceuticals and functional foods are gaining attention due to their unique features, which are not found in terrestrial-based bioresources. For example, fish, marine mammals, and algae are the richest sources of long-chain omega-3 polyunsaturated fatty acids, which play an important role in health promotion and disease risk reduction.\u003c\/p\u003e \u003cp\u003eThis volume is divided into three sections preceded by an introductory chapter providing an overview of seafood quality, safety, and health applications. The first section describes different aspects of seafood quality, the second section covers the safety of seafoods, and the final section discusses the health applications of seafood products – particularly marine nutraceuticals and functional foods.\u003c\/p\u003e \u003cp\u003eThe 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 will be especially valuable for food scientists and technologists, biochemists, nutritionists and marine technologists based in academia, government laboratories, and the food manufacturing industry. Although the book is intended primarily as a reference book, it also summarises the current state of knowledge in key research areas and contains ideas for future work. In addition, it provides easy-to-read text suitable for teaching advanced undergraduate and post-graduate courses.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989341913317,"sku":"NP9781405180702","price":324.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781405180702.jpg?v=1761783739","url":"https:\/\/k12savings.com\/products\/handbook-of-seafood-quality-safety-and-health-applications-isbn-9781405180702","provider":"K12savings","version":"1.0","type":"link"}