| Seafoods: Quality, Technology and Nutraceutical Applications-an Overview | p. 1 |
| The Killing of Quality: The Impact of Slaughter Procedures on Fish Flesh | p. 7 |
| Introduction | p. 7 |
| What is Quality? | p. 7 |
| Fish Muscle Structure and Physiology | p. 8 |
| Slaughter Procedures | p. 10 |
| Effects of Slaughter Activity and Stress on the Quality of the Fish | p. 11 |
| Conclusions | p. 14 |
| References | p. 15 |
| Practical Evaluation of Fish Quality | p. 17 |
| Introduction | p. 17 |
| Extended Shelf Life | p. 18 |
| Evaluation of Fish Freshness and Quality | p. 20 |
| Sensory Methods | p. 20 |
| Non-Sensory Methods | p. 22 |
| Systematic Methods | p. 22 |
| Practical Methods of Evaluation of Fish Freshness | p. 22 |
| Materials and Methods | p. 22 |
| Freshness Assessment of Cultured Sea Bream Stored in Ice | p. 23 |
| TFRU Sensory Assessment Scheme | p. 23 |
| K Value Assessment | p. 24 |
| Texture Assessment | p. 26 |
| Freshness Assessment of Cultured Rainbow Trout Stored in Ice | p. 27 |
| Conclusions | p. 29 |
| References | p. 29 |
| Eating Quality of Deep-Water Fish Species and their Products | p. 33 |
| Introduction | p. 33 |
| Materials and Methods | p. 34 |
| Catching and Storage of the Fish | p. 34 |
| Concentrations of Heavy Metals and Micro-Organisms | p. 34 |
| Colour and Toughness of Flesh | p. 34 |
| Sensory Evaluation | p. 35 |
| Preparation of Fish Products | p. 35 |
| Nuggets | p. 35 |
| Fish-Cakes | p. 35 |
| Results and Discussion | p. 36 |
| Concentrations of Heavy Metals and Micro-Organisms | p. 36 |
| Fish Appearance | p. 37 |
| Fish Texture | p. 37 |
| Sensory Analysis of Fillets | p. 38 |
| Sensory Analysis of Fish Products | p. 38 |
| Problems for Processors | p. 40 |
| Conclusions | p. 40 |
| References | p. 41 |
| Quality Control by Instrumental Texture Measurements | p. 43 |
| Introduction | p. 43 |
| Difficulties in Measuring Texture of Fish | p. 44 |
| Sensory and Instrumental Tests for Texture of Fish | p. 45 |
| Sensory Tests of Texture as an Attribute of Quality | p. 45 |
| Instrumental Tests for Texture of Fish and Fish Products | p. 46 |
| Connection Between Sensory and Instrumental Tests | p. 49 |
| Modelling of Viscoelastic Properties in Terms of Lumped Parameters | p. 49 |
| Oscillatory Measurements | p. 51 |
| Creep and Relaxation Measurements | p. 52 |
| Instrumental Texture Measurements of the Quality of Fish | p. 53 |
| Conclusions | p. 56 |
| References | p. 56 |
| Measurement of the Fish Content in Fish Products | p. 59 |
| Introduction | p. 59 |
| Legislative Position | p. 60 |
| Problems in Measuring Fish Content | p. 61 |
| Total protein content | p. 63 |
| Code of Practice | p. 67 |
| Conclusions | p. 70 |
| References | p. 71 |
| Functional Properties of Fish Proteins | p. 73 |
| Introduction | p. 73 |
| Proteins of Fish Muscle | p. 73 |
| Supply Chain and Protein Functionality | p. 75 |
| Effect of Freezing | p. 76 |
| Use of High Pressure to Prevent Frozen Deterioration | p. 78 |
| Principles of High Hydrostatic Pressure Processing | p. 79 |
| Effect of Hydrostatic Pressure on Myofibrillar Proteins | p. 79 |
| Stabilisation of Cod Muscle Against Frozen Deterioration by the Application of High Hydrostatic Pressure | p. 79 |
| Conclusions | p. 82 |
| References | p. 82 |
| Binding and Texture Modification Using Transglutaminase | p. 83 |
| Introduction | p. 83 |
| Properties of Transglutaminase | p. 83 |
| Activa EB for Binding | p. 84 |
| Activa WM for Texture | p. 86 |
| Conclusions | p. 87 |
| Histamine Toxicity and Scombroid Fish Poisoning: a Review | p. 89 |
| Introduction | p. 89 |
| What is Histamine? | p. 90 |
| Health Aspects of Histamine | p. 90 |
| Allergic Reactions and Role of Histamine | p. 90 |
| Histamine in Humans | p. 91 |
| Symptoms | p. 91 |
| Mechanism of Toxicity | p. 92 |
| Synthesis of Indigenous Histamine | p. 93 |
| Histamine Receptors and Their Role | p. 93 |
| Role of Histamine Receptors and their Agonists and Antagonists | p. 94 |
| Histamine Agonists | p. 94 |
| Histamine Antagonists | p. 94 |
| Antihistamines | p. 95 |
| Scombroid Poisoning and Histamine in Fish | p. 95 |
| Controlling Histamine Formation | p. 97 |
| Permissible Limits for Histamine in Fish | p. 98 |
| Outbreaks and Epidemiology | p. 98 |
| Conclusions | p. 99 |
| References | p. 99 |
| Analysis of Seafood Aroma/Odour by Electronic Nose Technology and Direct Analysis | p. 105 |
| Introduction | p. 105 |
| Flavour Active Compounds | p. 106 |
| Development of Desirable Fresh Flavour | p. 106 |
| Loss of Freshness and Spoilage | p. 107 |
| Pre and Post Harvest Taints | p. 107 |
| Analysis of Seafood Aroma by Sensor Array Technology | p. 108 |
| High Temperature Sensors | p. 109 |
| MOS Sensors | p. 109 |
| MOSFET Sensors | p. 109 |
| Ambient Temperature Sensors | p. 109 |
| Conducting Polymer Sensors | p. 109 |
| BAW and SAW Sensors | p. 110 |
| Pattern Recognition | p. 110 |
| Applications | p. 112 |
| Advantages and Disadvantages of Electronic Nose Technology | p. 114 |
| Direct Approach to the Analysis of Seafood Aroma | p. 114 |
| Identification and Quantitation of Aroma Compounds | p. 114 |
| Extraction and Concentration of Important Aroma Compounds | p. 115 |
| Traditional Extraction Techniques (Distillation and Solvent Extraction) | p. 116 |
| Headspace Sampling Techniques | p. 116 |
| Model Systems and Direct Sampling | p. 118 |
| Conclusions | p. 118 |
| References | p. 118 |
| Improved Utilisation of Fish and Shellfish Waste | p. 123 |
| Introduction | p. 123 |
| Recovery of Fish Flesh | p. 125 |
| Whitening of Mince Using Titanium Dioxide | p. 126 |
| Whitening of Flaps Using Hydrogen Peroxide | p. 128 |
| Extraction and Purification of Enzymes | p. 129 |
| Extraction of Enzymes from Shellfish Waste | p. 130 |
| Extraction and Purification of Hyalurunoglucosidase (EC 3.2.1.35) | p. 131 |
| Intermediate Moisture Animal Feed (Pig Feed) | p. 133 |
| Product Development | p. 133 |
| Conclusions | p. 135 |
| References | p. 135 |
| The Icelandic Way Towards Automation in Fish Processing | p. 137 |
| Introduction | p. 137 |
| New Technology: Flowlines and Intelligent Portioning Machines | p. 138 |
| New Fish Processing Concepts | p. 140 |
| Results and Further Development | p. 141 |
| References | p. 142 |
| Reducing Water and Trade Effluent Costs in Fish Processing | p. 143 |
| Introduction | p. 143 |
| Effluent Disposal Options | p. 143 |
| Mogden Calculated Trade Effluent Charges | p. 144 |
| Seafish Work | p. 144 |
| Waste Minimisation | p. 145 |
| Benefits of Waste Minimisation | p. 145 |
| Principles of Water Use Minimisation | p. 145 |
| Principles of Effluent Strength Minimisation | p. 146 |
| Typical Processing Problems and Solutions | p. 146 |
| Defrosting | p. 146 |
| Manual Filleting | p. 148 |
| Skinning | p. 150 |
| Secondary Processing | p. 152 |
| Cleaning | p. 152 |
| Drainage System | p. 153 |
| Drain Covers | p. 153 |
| Drain Catch Baskets | p. 154 |
| End of Pipe Treatment Equipment | p. 155 |
| Conclusions | p. 155 |
| Omega-3 Fatty Acid Concentrates: a Review of Production Technologies | p. 157 |
| Introduction | p. 157 |
| Methods of Concentration of [omega]3-PUFA | p. 158 |
| Chromatographic Methods | p. 159 |
| Distillation Method | p. 160 |
| Enzymatic Methods | p. 161 |
| Lipase-Catalysed Hydrolysis | p. 161 |
| Lipase-Catalysed Esterification | p. 164 |
| Low Temperature Crystallisation | p. 165 |
| Solubility Differences of Fatty Acid Salts | p. 166 |
| Supercritical Fluid Extraction | p. 166 |
| Urea Complexation | p. 167 |
| Conclusions | p. 170 |
| References | p. 170 |
| Food and Health Applications of Marine Nutraceuticals: a Review | p. 175 |
| Introduction | p. 175 |
| Marine Lipids | p. 176 |
| Nutritional Aspects and Dietary Intake of [omega]3-PUFA | p. 176 |
| The Health Benefits of [omega]3-PUFA | p. 177 |
| Essentiality of [omega]3-PUFA | p. 178 |
| Food Application of Marine Nutraceuticals | p. 179 |
| Fish Oil | p. 179 |
| Seal Blubber Oil | p. 181 |
| Microalgae | p. 182 |
| Microalgae Oil | p. 182 |
| Carotenoids | p. 184 |
| Phycobilins | p. 184 |
| Polysaccharides | p. 185 |
| Sterols | p. 185 |
| Other Bioactive Compounds | p. 185 |
| Shark Cartilage and Shark Liver Oil | p. 185 |
| Chitin, Chitosan and Related Products | p. 186 |
| Food Application of Chitinous Materials | p. 186 |
| Enzymes | p. 189 |
| Peptides and Related Compounds | p. 190 |
| Vitamins | p. 190 |
| Seaweeds (Macroalgae), Sea Cucumbers and Sea Mussels | p. 192 |
| Protein Hydrolysates | p. 192 |
| Regulatory Aspects of Marine Nutraceuticals | p. 193 |
| Conclusions | p. 194 |
| References | p. 195 |
| Marine Nutraceuticals and Functional Foods in Japan | p. 205 |
| Introduction | p. 205 |
| Fish Oils with Omega-3 Polyunsaturated Fatty Acids ([omega]3-PUFA) | p. 205 |
| Effects of Marine Lipids on Taste | p. 209 |
| Application of Marine Nutraceuticals and Functional Foods | p. 210 |
| Chitin and Chitosan | p. 210 |
| Chondroitin Sulphate | p. 213 |
| Milt Proteins as Food Preservatives | p. 213 |
| Carbohydrates | p. 213 |
| Enzymes | p. 214 |
| Others | p. 214 |
| Bioactive Reagents | p. 217 |
| Conclusions | p. 217 |
| References | p. 218 |
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