In this book, scientists from various disciplines address the advances in seafood research with respect to quality, safety, consumer's demands and processing of wild and farmed fish. The nutritional properties of marine lipids and lipid oxidation from model systems to seafood are presented. Sev...

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Format:	Elektronisch E-Book
Sprache:	English
Veröffentlicht:	Wageningen, the Netherlands Wageningen Academic Publishers 2006
Schlagworte:	Fish as food / fast / (OCoLC)fst00925843 Fish culture / fast / (OCoLC)fst00926017 Fishery processing / fast / (OCoLC)fst00926268 Fish culture Fishery processing Fish as food
Online-Zugang:	Volltext
Zusammenfassung:	In this book, scientists from various disciplines address the advances in seafood research with respect to quality, safety, consumer's demands and processing of wild and farmed fish. The nutritional properties of marine lipids and lipid oxidation from model systems to seafood are presented. Several contributions on the effects of natural anti-oxidants to prevent oxidation are also included. Effects of dietary factors on muscle tissue quality, pre-rigor processing and brining of farmed cod are covered. The development of rigor mortis and the quality of muscle in relation to commercial and experimental slaughter techniques are also discussed. Consumer's knowledge, perception and need for information about seafood are discussed. Topics such as shelf life and microbial quality of seafood are covered in a range of contributions. Inactivation of micro organisms or biopreservation of seafood ar
Beschreibung:	Includes bibliographical references and index. - Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002 Foreword; Table of contents; Marine phospholipids (MPL): Resources, applications and markets; 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; Cholesterol content in seafood, data from the last decade: A review; Capelin oil for human consumption; Oxidative stability of fish oil enriched yoghurts; Antioxidant synergy effect between [alpha]-tocopherol and ascorbate on the autoxidation of liposomes Effect of grape antioxidant dietary fibre on the prevention of lipid oxidation in minced fish: Evaluation by different methodologiesEffects of antioxidants on copper induced lipid oxidation during salting of cod (Gadus morhua L.); Rapid assessment of storage quality of cliff-fish from saithe by fluorescence spectroscopy; Natural antioxidants in cod liver oil: Pitfalls during oxidative stability assessment; Pre-slaughter starvation of farmed Atlantic cod fed vegetable proteins: Effects on quality parameters; The effect of pre rigor processing of cod (Gadus morhua L.) on quality and shelf life Gelatinolytic activity in muscle of farmed and wild Atlantic cod (Gadus morhua) related to muscle softeningRelevance of storage temperature for contraction and gaping of pre rigor filleted farmed cod (Gadus morhua L.); Brining of farmed cod fillets: Effects on quality aspects; Enrichment of functional selenium in farmed African catfish (Clarias goriepinus) by dietary modulation; Comparison of commercial and experimental slaughter of farmed carp (Cyprinus carpio) with respect to development of rigor mortis and flesh quality Too much or too little information? The importance of origin and traceability for consumer trust in seafood in Norway and GermanyConsumer knowledge and interest in information about fish; The importance of bacalhau consumption in Portugal and a preliminary product consumer test in Lisboa; Traceability: Simulated recall of fish products; Effect of catch location, season and quality defects on value of Icelandic cod (Gadus morhua) products; Protein degrading enzymes in herring (Clupea harengus) muscle and stomach; Characterization of the quality of frozen sea products commercialized in Portugal Development of a Quality Index Method scheme to evaluate freshness of tub gurnard (Chelidonichthys lucernus)Spoilage of herring (Clupea harengus) under chilled conditions and offal under ambient and chilled conditions when treated with commercial preservative or additive products; Effect of freezing and different heat treatments on Anisakis larvae: Preliminary study; Use of "filtered smoke" and carbon monoxide with fish: A review; Assessing the time-temperature history of aseptically filleted cod from predicted and measured contents of sulphide producing bacteria
Beschreibung:	1 Online-Ressource (567 Seiten) Illustrationen
ISBN:	9789086865819 908686581X
DOI:	10.3920/978-90-8686-581-9