Handbook of Seafood Quality, Safety and Health Applications

Handbook of Seafood Quality, Safety and
Health Applications......Page 5
Contents......Page 7
Preface......Page 25
Contributors......Page 27
1.2 Seafood quality......Page 31
1.3 Seafood safety......Page 33
1.4 Health applications of seafood......Page 35
References......Page 37
PART I SEAFOOD QUALITY......Page 41
2.1 Introduction......Page 43
2.2.1 Latest developments in sensory methods......Page 44
2.2.2.2 Physico-chemical methods......Page 46
2.2.2.3 Microbiological/biological methods......Page 47
2.2.3 Latest developments in statistical methods......Page 49
2.2.4 Consumer testing for fish quality perception......Page 51
2.3 Potential use of micro- and nanotechnologies......Page 52
References......Page 54
3.1 Introduction......Page 59
3.2.2 European Union Scheme......Page 60
3.2.3 Quality Index Method......Page 63
3.4 Post-harvest factors affecting freshness......Page 64
3.5 Environmental taints......Page 65
References......Page 67
4.1 Introduction......Page 69
4.2 Sensometric approach to seafood flavour......Page 70
4.3.1 Experimental designs and optimization......Page 71
4.3.2 Pattern recognition......Page 72
4.3.3 Multivariate regression analysis......Page 73
4.3.3.4 Cooked fish, sweet, canned tuna, and roasted soy sauce......Page 74
4.3.4 Compound-sensory mapping......Page 76
4.4 Conclusions......Page 77
References......Page 78
5.1 Introduction......Page 80
5.2.1.1 Static headspace sampling......Page 81
5.2.1.4 Sorptive extraction......Page 84
5.2.2.2 Steam distillation extraction......Page 85
5.3.1.1 Gas chromatography-olfactometry (sensory-directed analytical techniques)......Page 86
5.3.2.1 High resolution mass spectrometry......Page 89
5.3.2.4 Negative chemical ionization mass spectrometry......Page 90
5.4 Conclusions......Page 91
References......Page 92
6.2 Visual quality......Page 98
6.2.2 Visual quality determination based on colour......Page 99
6.3 Smell-related quality......Page 101
6.4 Taste-related quality......Page 102
6.6 Conclusions......Page 105
References......Page 106
7.2 The role of muscle composition and fat deposition in fish quality......Page 112
7.3.1 Feeding and its impact on fish fat......Page 113
7.3.1.1 Feeding intensity and dietary fat......Page 114
7.3.1.3 Finishing diets......Page 118
7.3.3 Feeding and aquaculture handling: effects on colour......Page 119
7.3.6 Dietary and handling impacts on texture......Page 120
7.3.8 Effect of feeding on post-mortem quality and technological properties......Page 121
References......Page 122
8.1 Introduction......Page 126
8.2 Quantitative determination methodology of total lipid hydroperoxides by a flow injection analysis system......Page 127
8.3 Lipid oxidation in ordinary and dark muscle of fish......Page 128
8.4 Effects of bleeding and perfusion of yellowtail on post-mortem lipid oxidation of ordinary and dark muscles......Page 132
References......Page 135
9.1 Introduction......Page 139
9.2 Phylogenetic position of prawns: the relation of PO and Hc......Page 140
9.4 Significance of melanisation in arthropods: pre-harvest and post-harvest......Page 141
9.5 Biochemical characterisation of proPO and PO......Page 142
9.6 The relationship of PO and melanogenesis in prawns......Page 143
9.7 Hemocyanin and its enzymatic activation......Page 144
9.8 The relationship of frozen storage and blackening......Page 146
References......Page 147
10.2 Lipid and fatty acid composition in freshwater fish......Page 149
10.3 The effect of dietary fatty acid composition in cultured freshwater fish......Page 153
10.4 Enzymatic hydrolysis of lipid in the muscle of freshwater fish......Page 155
10.7 Acknowledgements......Page 157
References......Page 158
11.1 Introduction......Page 160
11.2.2 Raw and cooked fish products......Page 161
11.3 Relevance of measuring texture in fish products......Page 162
11.3.3 Muscle cell biology......Page 163
11.5 Conclusions......Page 164
References......Page 166
12.2.2 Metal cans......Page 169
12.2.5 Polyethylene......Page 171
12.2.7 Polystyrene (PS)......Page 172
12.2.11 Ionomers......Page 173
12.3.2 For bulk packaging......Page 174
12.3.4 Packaging of frozen fish......Page 175
12.3.5 Packaging of surimi......Page 176
12.3.8 Packaging of canned fish......Page 177
12.3.11 Accelerated freeze dried (AFD) products......Page 178
12.3.15 Chitin/chitosan......Page 179
12.4 Safety aspects of packaging materials......Page 180
12.5 Conclusions......Page 183
References......Page 184
13.2.1 Rationale for the development of fish mince technology......Page 186
13.2.2 Source of fish mince......Page 187
13.3.1 Manufacture of fish mince......Page 188
13.3.1.1 Manufacture of fish mince from ground white fish......Page 189
13.3.1.2 Manufacture of fish mince from pelagic dark fish......Page 190
13.3.3 Cryostabilization of fish mince......Page 192
13.4 Formulation of fish mince-based products in relation to ingredients and sensory quality......Page 194
13.4.1 Ingredients and processing methods on texture......Page 195
13.4.2 Freeze-thaw stability of uncooked mince-based products......Page 196
13.4.5 Application of surimi-fish mince blend in fish cake and kamaboko products......Page 197
References......Page 198
14.2 Background information......Page 201
14.3 Microarrays......Page 202
14.5 Detection of allergenic fish and shellfish......Page 204
14.6 Determination of origin and stock assignment of fish......Page 205
14.7 Data bases......Page 206
14.7.5 FischDB......Page 207
References......Page 208
15.1 Introduction......Page 211
15.2.1 Water, lipids, and others......Page 212
15.3 High-field NMR applications......Page 214
15.3.1 Quantitative NMR applications and chemical compositions......Page 215
15.3.2 Fingerprinting......Page 216
15.3.4 NMR and authenticity......Page 217
15.4 Projections on MRI applications......Page 218
15.5 Conclusions......Page 219
References......Page 220
PART II SEAFOOD SAFETY......Page 225
16.1 Introduction......Page 227
16.2 Major food-borne pathogens related to seafood......Page 228
16.3.1 Biological methods of controlling pathogens in seafood......Page 229
16.3.2 Physical and chemical methods of controlling pathogens in seafood......Page 231
References......Page 233
17.2.1 Modified atmosphere packaging (MAP)......Page 236
17.2.2 Irradiation technology......Page 237
17.2.3 Ozone (O3) preservation technique......Page 238
17.2.4.2 Ultraviolet (UV) radiation......Page 239
17.2.4.4 High pressure processing (HPP)......Page 240
17.2.6 High intensity light......Page 241
References......Page 242
18.2.1 Chemistry of essential oils......Page 247
18.2.4 Phenolic compounds......Page 248
18.3.1 Effect of essential oils on fish spoilage bacteria......Page 249
18.3.2 Effect of essential oils on shelf-life of fish......Page 250
18.4 Conclusions......Page 251
References......Page 252
19.2.2 Biolog Inc.......Page 256
19.2.4 Limitations for phenotypic identification of seafood and aquaculture bacteria......Page 257
19.3.2 Molecular subtyping techniques......Page 258
19.5 Acknowledgements......Page 261
References......Page 262
20.1 Introduction......Page 267
20.3.1 Histamine production......Page 268
20.3.2 Growth of Listeria monocytogenes in lightly preserved seafood......Page 270
20.3.4 Other hazards......Page 271
20.4.3 Specific spoilage organisms......Page 272
20.4.6 Instrumental methods to detect spoilage......Page 273
20.6 Predicting inactivation......Page 274
References......Page 276
21.1 Introduction......Page 281
21.2 Exact solutions......Page 282
21.4 A numerical model for shrimp cooking......Page 283
21.5 Applications......Page 287
21.7 Nomenclature......Page 288
References......Page 289
22.2 Methodology of gene transfer in fish......Page 295
22.2.3 Viral-mediated gene transfer (VMGT)......Page 296
22.2.4 The fate of the transgene......Page 297
22.2.5 Why study gene transfer in aquatic animals?......Page 298
22.2.6 Applications of gene transfer technique in aquaculture......Page 299
22.3.1 General concept......Page 300
22.3.2 The gene product......Page 301
22.4.1 Environmental issues......Page 303
22.4.5 Labelling......Page 304
22.5 Conclusions......Page 305
References......Page 306
23.2 Probe hybridisation methods......Page 309
23.3.1 Detection of bacterial pathogens......Page 312
23.3.3 Detection of parasites......Page 316
23.3.4 Real-time PCR assays......Page 317
23.4 Conclusions......Page 318
References......Page 320
24.1 Introduction......Page 324
24.2.1 DNA-based methods......Page 325
24.2.2 Gene targets......Page 327
24.3.1 FishTrace......Page 329
24.3.2.1 DNA barcoding of fish......Page 330
24.3.2.2 DNA barcoding for the detection of fish species substitution......Page 331
24.4 Conclusions......Page 333
References......Page 334
25.2.1 Organohalogen compounds (OCs)......Page 337
25.2.1.1 Dioxin and dioxin-like compounds......Page 338
25.2.1.4 Organochlorine pesticides (OCPs)......Page 339
25.2.2 Heavy metals......Page 340
25.3 Aquaculture practices as a source of persistent contaminants......Page 342
25.5 Risk assessment and regulations......Page 344
25.7 Conclusions......Page 345
References......Page 346
26.2.1 Autoxidation......Page 351
26.2.2 Photooxidation......Page 352
26.3.3 Positional distribution of unsaturated fatty acids in the TAG molecule......Page 353
26.3.5.5 Pigments......Page 354
26.4 Food-grade fish oil......Page 355
26.5.2.1 Inhibiting photooxidation......Page 356
26.6 Antioxidants......Page 359
26.6.1 Mechanism of phenolic antioxidants......Page 361
26.6.2.1 Concentration and type of tocopherol......Page 362
26.6.2.4 Substrate......Page 363
26.6.2.6 Synergistic nature of tocopherols and other antioxidants......Page 364
26.7 Selection of an antioxidant......Page 365
References......Page 366
27.2.1 EU legislation......Page 369
27.2.2 US legislation......Page 372
27.2.3 Canadian legislation......Page 375
27.2.4 Australian legislation......Page 377
27.2.5 Japanese legislation......Page 378
27.3 Conclusions......Page 379
References......Page 380
28.1 Introduction......Page 382
28.2 Salmon......Page 383
28.3 Surimi......Page 385
28.5 Conclusions......Page 397
References......Page 398
PART III HEALTH APPLICATIONS OF SEAFOOD......Page 401
29.2 Nutritional value......Page 403
29.2.2 Lipids......Page 404
29.3 Effect of cooking on nutritional value......Page 406
29.4.2 Cardioprotector effect/coronary heart disease (CHD)......Page 407
29.4.3 Hypertension......Page 408
29.4.5 Cancer......Page 409
References......Page 410
30.1 Introduction......Page 414
30.2 Reaction between fish meat protein and reducing sugars through the Maillard reaction......Page 415
30.4 Water solubilisation of fish Mf protein by glycosylation......Page 416
30.5 Molecular mechanism of water solubilisation by glycosylation......Page 417
30.6 Improvement of the thermal stability and emulsion-forming ability of fish myofibrillar protein......Page 419
30.7 Complex utilisation of under-utilised marine bioresources using the glycosylation system......Page 420
30.9 Conclusions......Page 421
References......Page 422
31.2 Enzymes from seafood discards......Page 424
31.3 Protein hydrolysate and bioactive peptides from seafood discards......Page 426
31.4 Collagen and gelatin from fish discards......Page 427
31.5 Chitin and chitosan from crustacean discards......Page 428
31.6 Carotenoids from crustacean discards......Page 429
31.7 Conclusions......Page 431
References......Page 432
32.1 Introduction......Page 436
32.2.1 Molecular mechanism for anti-obesity effect of marine lipids......Page 437
32.2.2 Traditional marine products as a good source of anti-obesity PUFA, EPA, and DHA......Page 438
32.3.1 Fish protein......Page 439
32.3.2 Suppression of food intake by histidine......Page 440
32.3.3 Underlying mechanism for effect of histidine......Page 442
References......Page 444
33.2 Application of microencapsulation technology in fish oil......Page 448
33.3 Nanoencapsulated fish oil......Page 450
33.4 Edible film and coating applications in seafood......Page 451
References......Page 454
34.2 Extraction......Page 457
34.2.1 Degumming......Page 458
34.2.3 Bleaching......Page 459
34.2.5 Fractionation or winterization......Page 460
34.3.1 Thermal properties of fish oil......Page 461
34.3.2 Rheological properties of fish oil......Page 462
34.4 Conclusions......Page 463
References......Page 464
35.2.1 Proximate composition......Page 467
35.2.4 Lipid and sterols......Page 468
35.3.2 Hypolipidemia and hypocholesterolemia activity......Page 469
35.3.3 Immunity regulation activity......Page 470
35.3.5 Hepatoprotective activity......Page 472
35.4.2 Clam hydrolysates......Page 473
35.5 Conclusions......Page 474
References......Page 475
36.2 Specialty and nutraceutical lipids......Page 478
36.3 Bioactive peptides and proteins from marine resources......Page 481
36.4 Chitin, chitosan, chitosan oligomers, and glucosamine......Page 482
36.5 Enzymes......Page 483
36.7 Minerals and calcium......Page 484
36.10 Conclusions......Page 485
References......Page 486
37.1 Introduction......Page 489
37.2 Carotenoids......Page 490
37.3 Phycobilins......Page 492
37.4 Polysaccharides......Page 493
37.5 Omega-3 oils......Page 494
37.5.1 Characteristics of microalgal oils......Page 495
References......Page 496
38.1 Introduction......Page 498
38.2.1 Chromatographic methods......Page 499
38.2.1.1 Counter-current chromatography......Page 500
38.2.3 Low-temperature crystallization method......Page 502
38.2.4 Fatty acid–salt solubility method......Page 503
38.2.6.1 Lipase-catalyzed hydrolysis......Page 504
38.2.6.2 Lipase-catalyzed esterification......Page 505
38.2.7 Urea complexation method......Page 506
References......Page 507
39.2 Marine oil processing......Page 510
39.3 Enriched omega-3 oils......Page 512
39.4 Application of the omega-3 fatty acids/oils......Page 513
References......Page 516
40.2.1 Enzymatic production of protein hydrolysates......Page 519
40.3.1 Antihypertensive peptides......Page 521
40.3.4 Neuroactive peptides......Page 522
40.3.7 Other bioactive peptides from seafood......Page 523
40.5 Conclusions......Page 524
References......Page 525
41.1 Introduction......Page 528
41.2.1 Effect of enzymes on antioxidative activity......Page 529
41.2.3 Composition of FPH......Page 531
41.2.4 Inhibition of primary and secondary lipid oxidation products......Page 532
41.2.5 Reducing power, radical scavenging, and metal chelating ability of FPH......Page 533
41.3.2 Effect of enzymes on flavour profile......Page 534
41.3.3 Processing techniques to reduce off-flavours and odours of FPH......Page 535
41.4.2 Immunomodulatory role of FPH......Page 536
References......Page 537
42.2.1 Occurrence and chemical structure of algal polyphenols......Page 542
42.2.2.1 In vitro antioxidant properties of algal polyphenols......Page 544
42.2.3 Other biological activities of algal polyphenols......Page 546
42.3 Functional and nutraceutical properties of sulphated polysaccharides from marine algae......Page 547
42.3.2.1 Anticoagulant activities of sulphated polysaccharides......Page 548
42.3.2.3 Antiviral activities of sulphated polysaccharides......Page 549
42.4.1 Antioxidant activities of fucoxanthin......Page 550
42.5.2 Anti-diabetic activities of sterols from marine algae......Page 551
42.7 Conclusions......Page 552
References......Page 553
43.1 Introduction......Page 556
43.2.1.1 Applications of proteases......Page 557
43.2.2.1 Lipases......Page 561
43.2.2.3 Applications of lipases and their role in seafood quality......Page 562
43.2.3.3 Applications of carbohydrate-degrading enzymes......Page 563
43.2.4.4 Transglutaminase (TG)......Page 565
References......Page 566
Index......Page 570
Food Science and Technology......Page 577
The colour plate section follows page 260......Page 291