- Артикул:00-01106258
- Автор: Luten J. B., Jacobsen C., Bekaert K., Saebo A., Oehlenschlager J.
- ISBN: 978-90-8686-005-0
- Обложка: Мягкая обложка
- Город: Netherlands
- Страниц: 568
- Год: 2006
- Вес: 1414 г
Развернуть ▼
Издание на английском языке
The book explores key aspects of seafood, focusing on quality, safety, and consumer preferences. She describes the changes in seafood research, including the integration of different scientific disciplines and the growing importance of consumer science. Despite the recognized health benefits of fish, there is a decrease in seafood consumption in some European countries, which makes understanding consumer behavior particularly important. The book also examines the role of nutrients such as omega-3 fatty acids and the problems associated with their oxidation. Sustainable production through aquaculture is presented as a solution to ensure the quality and availability of seafood. Eight chapters contain research and practical recommendations, making the book useful for both students and professionals in the field.
Contents
Foreword
Chapter 1: Nutritional properties and oxidation of marine lipid
Marine phospholipids (MPL): Resources, applications and markets
Erik Lovaas
Effects of dietary triacylglycerol structure on plasma and liver lipid levels in rats fed low-fat diets containing n-3 polyunsaturated fatty acids of marine origin
Trine Porsgaard, Xuebing Xu and Huiling Mu
Cholesterol content in seafood, data from the last decade: A review
Jorg Oehlenschlager
Capelin oil for human consumption
Margret Bragadottir, Asa Porkelsdottir, Irek Klonowski and Helga Gunnlaugsdottir
Oxidative stability of fish oil enriched yoghurts
Charlotte Jacobsen, Mette B. Let, Gitte Andersen and Anne S. Meyer
Antioxidant synergy effect between a-tocopherol and ascorbate on the autoxidation of liposomes
Harald Barstad, Anne Cecilie Alvik and Erik Lovaas
Effect of grape antioxidant dietary fibre on the prevention of lipid oxidation in minced fish: Evaluation by different methodologies
Isabel Sanchez-Alonso, Antonio Jimenez-Escrig, Fulgencio Saura-Calixto and Javier Borderias
Effects of antioxidants on copper induced lipid oxidation during salting of cod (Gadus morhua L.)
Kristin Lauritzsen and Ragnar L. Olsen
Rapid assessment of storage quality of cliff-fish from saithe by fluorescence spectroscopy
Agnar Sivertsen, Kristin Lauritzsen, Annette Veberg and Jens Petter Wold
Natural antioxidants in cod liver oil: Pitfalls during oxidative stability assessment
Eva Falch, Anders 0verby and Turid Rustad
Chapter 2: Quality of farmed fish
Pre-slaughter starvation of farmed Atlantic cod fed vegetable proteins: Effects on quality parameters
Gunn Berit Olsson, Bjorn Gundersen and Margrethe Esaiassen
The effect of pre rigor processing of cod (Gadus morhua L.) on quality and shelf life
Torbjorn Tobiassen, Leif Akse, Kjell Midling, Kare Aas, Reidun Dahl and Guro Eilertsen Gelatinolytic activity in muscle of farmed and wild Atlantic cod (Gadus morhua) related to muscle softening
Gunn Berit Olsson, Marie Cooper, Tone Jakobsen Friis and Ragnar L. Olsen
Relevance of storage temperature for contraction and gaping of pre rigor filleted farmed cod (Gadus morhua L.)
Turid Morkore, Solvi J. Hansen and Kjell-Arne Rorvik
Brining of farmed cod fillets: Effects on quality aspects
Margrethe Esaiassen, Grete Lorentzen, Reidun Dahl, Guro Eilertsen, Bjorn Gundersen, Torbjorn Tobiassen and Morten Sivertsvik
Enrichment of functional selenium in farmed African catfish (Clarias goriepinus) by dietary modulation
Joop Luten and Edward Schram
Comparison of commercial and experimental slaughter of farmed carp (Cyprinus carpio) with respect to development of rigor mortis and flesh quality
Hans van de Vis, Henryk Bialowas, Maciej Pilarczyk, Marcel Machiels, Henny Reimert, Martine Veldman and Bert Lambooij
Chapter 3: Consumers knowledge, perception, need for information about seafood
Too much or too little information? The importance of origin and traceability for consumer trust in seafood in Norway and Germany
Arne Dulsrud, Hans Martin Norberg and Thorsten Lenz
Consumer knowledge and interest in information about fish
Zuzanna Pieniak, Wim Verbeke, Karen Brunso and Svein Ottar Olsen
The importance of bacalhau consumption in Portugal and a preliminary product consumer test in Lisboa
Jens 0stli, Morten Heide, Mats Carlehog and Guro Eilertsen
Traceability: Simulated recall of fish products
Kine Mari Karlsen and Gunnar Senneset
Chapter 4: Quality seafood
Effect of catch location, season and quality defects on value of Icelandic cod (Gadus morhua) products
Sveinn Margeirsson, Allan A. Nielsen, Gudmundur R. Jonsson and Sigurjon Arason
Protein degrading enzymes in herring (Clupea harengus) muscle and stomach
Hanne Solvang Felberg and Iciar Martinez
Characterization of the quality of frozen sea products commercialized in Portugal
Susana Goncalves, Helena Loureno, Claudia Afonso, Maria Fernanda Martins and Maria Leonor Nunes
Development of a Quality Index Method scheme to evaluate freshness of tub gurnard (Chelidonichthys lucernus)
Karen Bekaert
Spoilage of herring (Clupea harengus) under chilled conditions and offal under ambient and chilled conditions when treated with commercial preservative or additive products
Michael Gallagher, Marianne Green and Frank Trearty
Effect of freezing and different heat treatments on Anisakis larvae: Preliminary study
Margarita Tejada, Maria Teresa Solas, Alfonso Navas and Angel Mendizabal
Use of filtered smoke" and carbon monoxide with fish: A review
Reinhard Schubring
Chapter 5: Microbial quality of seafood
Assessing the time-temperature history of aseptically filleted cod from predicted and measured contents of sulphide producing bacteria
Taran Skjerdal and Sissel Ranneklev
Growth kinetic of Staphylococcus aureus during cod (Gadus morhua) rehydration
Sonia Pedro, Ireneu Batista and Maria Leonor Nunes
Aeromonas spp. and potential indicators in mussels in Northern Greece
Amin Abrahim, Eleni lossifidou, Nikolaos Soultos, Dimitrios Koutsopoulos, loannis Tzavaras and Pavlos Koidis
Characterisation of Vibrio parahaemolyticus isolated from seafood products
Sonia Pedro, Susana Castro, Marisa Santos and Ana Teia Santos
Inactivation of Listeria innocua isolated from fish products by pulsed light
Amaia Lasagabaster and Inigo Martinez de Maranon
Antimicrobial effect of chitosan on micro-organisms isolated from fishery products
Ziortza Cruz, Helene Lauzon, Juan Carlos Arboleya, Maider Nuin, Inigo Martinez de Maranon and Felix Amarita
Selection of psychotrophic bacteria active against spoilage and pathogenic microorganisms relevant for seafood products
Sebastien Matamoros, Marie-France Pilet, Frederique Gigout, Herve Prevost and Franqoise Leroi
Selection of non-tyramine producing Carnobacterium strains for the biopreservation of cold-smoked salmon
Anne Brillet, Sebastien Matamoros, Christine Blanchet-Chevrollier, Franqoise Leroi, Herve Prevost and Marie-France Pilet
Chapter 6: Full utilisation of the catch
Production and characterization of a sockeye salmon (Oncorhynchus nerka) liver meal and dried powders from stickwaters
Sebastien Plante, Alexandra C.M. Oliveira, Scott Smiley and Peter J. Bechtel
Evaluation of antioxidant activities in by-product hydrolysates, fractionation and concentration of active molecules using separation technologies (ultra- and nanofiltration technologies)
Aurdlie Chabeaud, Laurent Vandanjon, Pascal Jaouen, Patrick Bourseau, Charles Delannoy, Ragnar Johannsson, Gudjon Thorkelsson and Fabienne Guerard
Acid and alkaline-aided protein recovery from Cape hake by-products
Ireneu Batista, Carla Pires, Rute Nelhas and Vera Godinho
Quality evaluation of silver smelt (Argentina silus) and its suitability for seafood products: Compilation of results from three European research centres
Iren Skjastad Stoknes, Jorg Oehlenschlager and Ronan Gormley
Chapter 7: Nutrients and contaminants in seafood
Effect of sample preparation with or without shell liquor on contents and retentions of macro and micro elements in three species of bivalve molluscs
Anna Badiani, Silvia Testi, Sergio Ghidini, Mavina Silvi, Chiara Foschi and Pier Paolo Gatta
Seasonal variation of proximate and fatty acid class composition of wild and cultured
Brown Meagre (Sciena umbra), a new species for aquaculture
Sukran Cakli, Tolga Dincer, Asli Cadun, Sahin Saka and Kursat Firat
Composition and nutritional value of fishery products consumed in Portugal
Maria Leonor Nunes, Narcisa Bandarra, Luisa Oliveira, Ireneu Batista and Maria Antonia Calhau
Polychlorinated biphenyls and organochlor pesticides in brown shrimp (Crangon crangon) of the Belgian continental shelf
Marc Raemaekers, Sabrine Derveaux and Koen Parmentier
Concentrations of mercury, lead and cadmium in bivalves from the Portuguese coast
Helena Loureno, Carmen Lima, Ana Oliveira, Susana Goncalves, Claudia Afonso, Maria Fernanda Martins and Maria Leonor Nunes
Contaminant metals in cod products
Claudia Afonso, Helena Loureno, Maria Fernanda Martins and Maria Leonor Nunes
Chapter 8: Advanced methods for quality determination of seafood
Instrumental quality control of stockfish
Heidi Nilsen, Agnar Sivertsen, Sjurdur Joensen, Ingebrigt Bjcrkevoll and Karsten Heia
Time temperature indicators as quality and shelf life indicators for fresh turbot (Psetta maxima)
Maider Nuin, Begona Alfaro, Ziortza Cruz and Nevea Argarate
Instrumental colour analysis of Atlantic salmon (Salmo salar L.) muscle
Lars Helge Stien, Asbjcrn Hcyem Amundsen, Turid Mcrkcre, Simon Nesse оkland and Ragnar Nortvedt
Revision of analytical methodologies to verify the production method of fish
Iciar Martinez
Detection of noroviruses: Comparison of viral extraction methods in bivalve molluscs
Leen Baert, Lieselot Bontinck, Mieke Uyttendaele and Johan Debevere
Keyword index
Рекомендуем
