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Informationen zum Autor Associate Professor Cesarettin Alasalvar , TÜBITAK Marmara Research Centre, Food Institute, Turkey Professor Fereidoon Shahidi , Department of Biochemistry, Memorial University of Newfoundland, Canada Professor Kazuo Miyashita , Faculty of Fisheries Sciences, Hokkaido University, Japan Dr Udaya Wanasundara , POS Pilot Plant Corporation, Canada Klappentext 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. Marine-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. This 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. The 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. Zusammenfassung Edited by an international team of experts who are widely-published leaders in their field Offers a review of the latest thinking on safety and quality - particularly crucial in the seafood sector Examines the latest commercial opportunities with regards to the nutritional benefits of marine-derived foods . Inhaltsverzeichnis Preface. Contributors. 1 Seafood quality, safety, and health applications: an overview ( Cesarettin Alasalvar, Fereidoon Shahidi, Kazuo Miyashita, and Udaya Wanasundara ) 1.1 Introduction. 1.2 Seafood quality. 1.3 Seafood safety. 1.4 Health applications of seafood. 1.5 Conclusions. References. PART I SEAFOOD QUALITY. 2 Practical evaluation of fish quality by objective, subjective, and statistical testing ( Cesarettin Alasalvar, John M. Grigor, and Zulfiqur Ali ) 2.1 Introduction. 2.2 Methods used for fish freshness and quality assessment: from source to the consumer. 2.3 Potential use of micro- and nanotechnologies. 2.4 Conclusions. References. 3 Sensory evaluation of fish freshness and eating qualities ( David P. Green ). 3.1 Introduction. 3.2 Me...
List of contents
Preface.
Contributors.
1 Seafood quality, safety, and health applications: an overview (Cesarettin Alasalvar, Fereidoon Shahidi, Kazuo Miyashita, and Udaya Wanasundara)
References.
PART I SEAFOOD QUALITY.
2 Practical evaluation of fish quality by objective, subjective, and statistical testing (Cesarettin Alasalvar, John M. Grigor, and Zulfiqur Ali)
References.
3 Sensory evaluation of fish freshness and eating qualities (David P. Green).
References.
4 Sensometric and chemometric approaches to seafood flavour (Kae Morita and Tetsuo Aishima).
References.
5 Instrumental analysis of seafood flavour (Hun Kim and Keith R. Cadwallader).
References.
6 Quality assessment of aquatic foods by machine vision, electronic nose, and electronic tongue (Figen Korel and Murat Ö. Balaban).
References.
7 Effects of nutrition and aquaculture practices on fish quality (Kriton Grigorakis).
References.
8 Lipid oxidation, odour, and colour of fish flesh (Jeong-Ho Sohn and Toshiaki Ohshima).
References.
9 Blackening of crustaceans during storage: mechanism and prevention (Kohsuke Adachi and Takashi Hirata).
References.
10 Quality of freshwater products (Masaki Kaneniwa).
References.
11 Texture measurements in fish and fish products (Zulema Coppes-Petricorena)
References.
12 Quality and safety of packaging materials for aquatic products (T.K. Srinivasa Gopal and C.N. Ravi Shankar).
References.
13 Fish mince: cryostabilization and product formulation (Chong M. Lee).
References.
14 New trends in species identification of fishery products (Hartmut Rehbein).
References.
15 An emerging powerful technique: NMR applications on quality assessments of fish and related products (Somer Bekiroglu).
References.
PART II SEAFOOD SAFETY.
16 Food-borne pathogens in seafood and their control (Dominic Kasujja Bagenda and Koji Yamazaki).
References.
17 Novel approaches in seafood preservation techniques (Fatih Özogul, Yesim Özogul, and Esmeray Kuley Boga).
References.
18 Essential oils: natural antimicrobials for fish preservation (Barakat S.M. Mahmoud and Kazuo Miyashita).
References.
19 Rapid methods for the identification of seafood micro-organisms (Brian H. Himelbloom, Alexandra C.M. Oliveira, and Thombathu S. Shetty).
References.
20 Using predictive models for the shelf-life and safety of seafood (Graham C. Fletcher).
References.
21 Mathematical modelling of shrimp cooking (Ferruh Erdogdu and Murat Ö. Balaban)
References.
22 Transgenic/transgenic modified fish (Jenn-Kan Lu, Jen-Leih Wu, and Meng-Tsan Chiang).
References.
23 Molecular detection of pathogens in seafood (Iddya Karunasagar and Indrani Karunasagar).
References.
24 DNA-based detection of commercial fish species (Rosalee S. Rasmussen and Michael T. Morrissey)
References.
25 Seafoods and environmental contaminants (Beraat Özcelik, Ümran Uygun, and Banu Bayram).
References.
26 Oxidation and stability of food-grade fish oil: role of antioxidants (Weerasinghe M. Indrasena and Colin J. Barrow).
References.
27 Global legislation for fish safety and quality (Ioannis S. Arvanitoyannis and Persefoni Tserkezou).
References.
28 Food safety and quality systems (ISO 22000:2005) in the seafood sector (Ioannis S. Arvanitoyannis).
References.
PART III HEALTH A
