Seafood safety, processing, and biotechnology

✍ Scribed by Jones, Yvonne Marene; Kitts, David D.; Shahidi, Fereidoon

• Publisher: CRC Press
• Year: 2020
• Tongue: English
• Leaves: 279
• Category: Library

✦ Synopsis

Seafood safety, processing and biotechnology: an overview / Fereidoon Shahidi -- Overview of current seafood nutritional issues: formation of potentially toxic products / Barbee W. Tucker -- Assessment of marine toxins by cell bioassay / Ron L. Manger ... [et al.] -- A serological method for the analysis of domoic acid in shellfish extracts and biological fluids / David D. Kitts and Donna S. Smith -- Confirmation of domoic acid as an N-Formyl-O-Methyl derivative in shellfish tissues by gas chromatography/mass spectrometry / S.W. Hadley, S.K. Braun and M.M. Wekell -- High-performance liquid chromatographic analysis of antibiotics and determination of wash-out times in salmonids / Keith M. McErlane and David D. Kitts -- Fish parasite detection: potential of biomagnetism / Gour S. Choudhury and Christopher G. Bublitz -- The possible use of HACCP in the prevention and control of food-borne trematode infections in aquacultured fish / Carlos A. Lima Dos Santos -- Development of microbial growth and survival models / Richard C. Whiting -- Mathematical modeling used for evaluation and prediction of microbial fish spoilage / Paw Dalgaard and Hans Henrik Huss -- A hitchhikers guide to predictive microbiology / R.C. McKellar -- Problems and solutions in the application of predictive microbiology / Thomas Ross and June Olley -- Technical strategies for development of formulated seafood products from fish mince / Chong M. Lee -- Shellfish discard utilization / Fereidoon Shahidi -- Edible films on fish / Kathryn Wanderer Chapman ... [et al.] -- Use of fish oil in food products / Kathryn Wanderer Chapman and Joe M. Regenstein -- Innovative strategies for controlling fresh fish texture degradation during postharvest handling and storage / Benjamin K. Simpson -- Water-soluble protein preparations from under-utilized fish species / Fereidoon Shahidi and Vezuhali Venugopal -- Characterization of several fish gelatins / Xiaowen Lu, Kathryn W. Chapman and Joe M. Regenstein -- Determination of quality parameters for Pacific whiting surimi using three different computer analyses / Gregory J. Peters ... [et al.] -- Plant protease inhibitors as food processing aids / Norman F. Haard -- Biotechnological methods for concentrating omega-3 fatty acids from marine oils / Udaya N. Wanasundara and Fereidoon Shahidi -- Species identification of shellfish using SDS-PAGE electrophoresis / David D. Kitts, Michelle Leung Pan Shum and Donna S. Smith -- Functional fish protein hydrolysates / Fereidoon Shahidi, Xiao-Qing Han and Jozef Synowiecki -- Enzyme hydrolysis of fish waste for animal feed and fertilizer / George M. Pigott.;Research and development of seafood continues to be productive in terms of new and improved products for both food and non-food purposes. The use of biotechnology, microbiology, computer modeling and advanced analytical techniques has led to improvements in processing and product safety. This recent book provides extensive new information on these developments. The 25 reports were prepared by food scientists specializing in seafood. The reports are well illustrated with numerous schematics and some micrographs. Extensive reference data is provided in tables and graphs.

✦ Table of Contents

Cover......Page 1
Half Title......Page 2
Title Page......Page 4
Copyright Page......Page 5
Table of Contents......Page 6
Preface......Page 12
1. Seafood Safety, Processing and Biotechnology: An Overview......Page 14
References......Page 15
Marine Toxins......Page 18
Allergies......Page 21
Future Concerns......Page 22
References......Page 23
Introduction......Page 24
Results......Page 25
Discussion......Page 27
References......Page 28
Introduction......Page 30
Preparation of Test Samples......Page 31
Results and Discussion......Page 32
References......Page 35
Introduction......Page 38
Materials and Methods......Page 39
Results and Discussion......Page 40
Acknowledgments......Page 43
References......Page 44
Introduction......Page 46
Materials and Methods......Page 47
Results and Discussion......Page 48
Conclusions......Page 52
References......Page 53
Introduction......Page 54
Parasite Infestation in Fish......Page 55
Current Parasite Detection Method: Candling......Page 56
Biomagnetism in Parasite Detection......Page 57
References......Page 61
Introduction......Page 66
The Problem......Page 67
Control of FBT Infections......Page 69
The Possible Use of the HACCP-Concept for the Control of FBT Infections in Aquacultured Fish......Page 70
First CCP: Water Supply......Page 71
Second CCP: Fish Ponds......Page 73
Fourth CCP: Fish Handling and Processing Plant......Page 74
Fifth CCP: Restaurants and Home......Page 75
References......Page 76
Models......Page 78
Growth Models......Page 79
Inactivation/Survival Models......Page 81
Risk......Page 82
Summary......Page 83
References......Page 84
Introduction......Page 86
Kinetic Modeling Used for Evaluation and Prediction of Microbial Fish Spoilage......Page 87
Modeling Shelf-Life of Fish from Temperate Waters......Page 92
References......Page 99
Introduction......Page 104
Types and Classes of Models......Page 105
Modeling Bacterial Growth......Page 106
Modeling Bacterial Death......Page 107
Commercialization......Page 108
Challenges for the Future......Page 110
References......Page 111
Predictive Microbiology......Page 114
Potential Problems in the Application of Predictive Food Microbiology......Page 115
Initial Microbial Load......Page 116
Potential Solutions......Page 117
Relevance of Model Systems to Foods......Page 119
Selection of Strains for Modeling......Page 120
Extrapolation to Fluctuating Conditions......Page 121
Variability in Responses......Page 122
A Common Underlying Mechanism?......Page 123
Empiricism......Page 124
Conclusion......Page 125
References......Page 127
Introduction......Page 132
Manufacture of Fish Mince and Cryostabilization......Page 133
Formulation of Fish Mince-Based Products in Relation to Ingredients and Sensory Quality......Page 136
References......Page 141
Proteins and Flavorants......Page 144
Chitin and Chitosan......Page 145
Carotenoids and Carotenoproteins......Page 147
References......Page 150
Introduction......Page 152
Application–Edible Films on Fish......Page 153
Results and Discussion......Page 154
References......Page 162
Unhydrogenated Fish Oil Products......Page 164
Partially Hydrogenated Fish Oil Products......Page 166
Results & Discussion......Page 167
References......Page 172
Introduction......Page 174
Rigor Mortis......Page 175
Color Change......Page 176
Flavor and Odor......Page 177
Changes in Texture......Page 180
Temperature......Page 181
Chemical Treatments......Page 182
Enzymes......Page 183
Hydrostatic Pressure......Page 184
References......Page 189
Thermostable Protein Concentrates......Page 194
References......Page 198
Introduction......Page 200
Gel Strength......Page 201
Results and Discussion......Page 202
General Discussion......Page 207
References......Page 210
Research on Whiting Quality......Page 212
Modeling......Page 213
Neural Networks......Page 214
Induction......Page 215
Materials and Methods......Page 217
Results and Discussion......Page 219
References......Page 223
Introduction......Page 226
Chemistry of Surimi Gelation & "Modori"......Page 227
"Modori" Phenomenon......Page 228
Plant Proteinase Inhibitors as Constitutive Components......Page 230
References......Page 231
Introduction......Page 238
Preparation of ω3-PUFA Concentrate via Lipase-Catalyzed Hydrolysis of Marine Oils......Page 239
Preparation of ω3-PUFA Concentrate via Lipase-Catalyzed Esterification of Marine Oils......Page 244
References......Page 245
Materials and Methods......Page 248
Results......Page 249
Discussion......Page 252
References......Page 254
Introduction......Page 256
Results and Discussion......Page 257
Acknowledgments......Page 258
References......Page 260
Introduction......Page 262
Recovery of Fish Protein by Acid Enzyme Hydrolysis......Page 263
Fish Protein Hydrolysate from Fish Waste......Page 264
Hydrolysed Fish Fertilizer (HFF)......Page 265
Improving the HFF Manufacturing Process......Page 269
References......Page 270
Index......Page 272

✦ Subjects

Fish as food--Contamination;Fishery processing--Quality control;Fishery products--Spoilage;TECHNOLOGY / Food Science;Electronic books;Fish as food -- Contamination;Fishery products -- Spoilage;Fishery processing -- Quality control