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Seafoods

Quality, Technology and Nutraceutical Applications

  • Book
  • © 2002

Overview

Editors:
  1. Cesarettin Alasalvar

    1. Faculty of Health and Life Sciences Food Research Centre, University of Lincoln, Lincoln, UK

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  2. Tony Taylor

    1. Faculty of Health and Life Sciences Food Research Centre, University of Lincoln, Lincoln, UK

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

  • The book presents the current state of knowledge of lay issues in fish processing technology, fish quality and food and health applications of marine functional foods and nutraceuticals

  • Includes supplementary material: sn.pub/extras

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Table of contents (16 chapters)

  1. Front Matter

    Pages I-XIV
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  2. Seafoods: Quality, Technology and Nutraceutical Applications — an Overview

    • Cesarettin Alasalvar
    Pages 1-5

  3. The Killing of Quality: The Impact of Slaughter Procedures on Fish Flesh

    • Dave Robb
    Pages 7-16

  4. Practical Evaluation of Fish Quality

    • Cesarettin Alasalvar, Tony Garthwaite, Abdullah Öksüz
    Pages 17-31

  5. Eating Quality of Deep-Water Fish Species and their Products

    • Martine Brennan, Ronan Gormley
    Pages 33-41

  6. Quality Control by Instrumental Texture Measurements

    • Paul Nesvadba
    Pages 43-57

  7. Measurement of the Fish Content in Fish Products

    • Kevin D. Hargin
    Pages 59-71

  8. Functional Properties of Fish Proteins

    • Rachel Goodband
    Pages 73-82

  9. Binding and Texture Modification Using Transglutaminase

    • Angela Mumby
    Pages 83-87

  10. Histamine Toxicity and Scombroid Fish Poisoning: a Review

    • Panos Mavromatis, Peter Quantick
    Pages 89-103

  11. Analysis of Seafood Aroma/Odour by Electronic Nose Technology and Direct Analysis

    • John M. Grigor, Brenden J. Theaker, Cesarettin Alasalvar, William T. O’Hare, Zulfiqur Ali
    Pages 105-121

  12. Improved Utilisation of Fish and Shellfish Waste

    • Tony Taylor, Cesarettin Alasalvar
    Pages 123-136

  13. The Icelandic Way Towards Automation in Fish Processing

    • Kristinn Andersen, Halldor Magnusson
    Pages 137-142

  14. Reducing Water and Trade Effluent Costs in Fish Processing

    • Richard B. Watson
    Pages 143-156

  15. Omega-3 Fatty Acid Concentrates: a Review of Production Technologies

    • Udaya N. Wanasundara, Janitha Wanasundara, Fereidoon Shahidi
    Pages 157-174

  16. Food and Health Applications of Marine Nutraceuticals: a Review

    • Cesarettin Alasalvar, Fereidoon Shahidi, Peter Quantick
    Pages 175-204

  17. Marine Nutraceuticals and Functional Foods in Japan

    • Toshiaki Ohshima
    Pages 205-220

  18. Back Matter

    Pages 221-224
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Keywords

About this book

This book was developed mainly from the selected presentations and contribu­ tions made during the 3rd Biennual European Conference on Fish Processing in Grimsby, UK, 29th June-1st July 1999, which was sponsored by the Society of Chemical Industry, University of Lincoln, and North East Lincolnshire Council. The book is divided into three sections preceded by an introductory chapter providing an overview of seafood quality, technology and nutraceutical applica­ tions. The first section (Chaps 2-10) describes a range of aspects of seafood quality from the impact of slaughter procedures, practical evaluation, texture, measuring fish content, protein functionality, histamine toxicity and flavour; the second section (Chaps 11-13) covers value-added waste products, automation in fish processing and water treatment; the final section (Chaps 14-16) dis­ cusses food and health applications of marine nutraceuticals/functional foods. Contributing to this volume are researchers from different countries who are well recognised in their respective areas of expertise, providing a diverse and global perspective of the issue of seafood quality, technology and nutraceutical applications.

Reviews

From the reviews:

"This interesting collection can be recommended as a resource for those interested in the potential application of new developments in marine nutraceuticals/functional foods, their quality and technology … . Primarily biochemists, chemists, food scientists or technologists and, especially, fish technologists working in academia, government laboratories and industry will benefit from this publication. … 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 undergraduate and post-graduate students." (AFS - Advances in Food Science, Vol. 25 (2), 2003)

"This book provides information on fish processing, with particular emphasis on sea food quality, technology and nutraceutical applications. It is aimed at professionals who are interested in the potential application of new developments in marine nutraceuticals/functional foods, quality and technology, as well as biochemists, chemists, food scientists, fish technologists and students in these disciplines." (Food Science and Technology Abstracts, Vol. 35 (6), 2003)

Editors and Affiliations

  • Faculty of Health and Life Sciences Food Research Centre, University of Lincoln, Lincoln, UK

    Cesarettin Alasalvar, Tony Taylor

Bibliographic Information

  • Book Title: Seafoods

  • Book Subtitle: Quality, Technology and Nutraceutical Applications

  • Editors: Cesarettin Alasalvar, Tony Taylor

  • DOI: https://doi.org/10.1007/978-3-662-09836-3

  • Publisher: Springer Berlin, Heidelberg

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer-Verlag Berlin Heidelberg 2002

  • Hardcover ISBN: 978-3-540-42476-5Published: 13 June 2002

  • Softcover ISBN: 978-3-642-07635-0Published: 27 January 2011

  • eBook ISBN: 978-3-662-09836-3Published: 09 March 2013

  • Edition Number: 1

  • Number of Pages: XIV, 224

  • Topics: Food Science, Agriculture, Nutrition, Waste Management/Waste Technology

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