More Efficient Utilization of Fish and Fisheries Products: Proceedings of the International Symposium on the occasion of the 70th anniversary of the Japanese Society of Fisheries Science, held in Kyoto, Japan, 7-10 October 2001

Content: 
Preface
Pages vii-viii
Morihiko Sakaguchi

Organizing and scientific committee Original Research Article
Pages ix-x

More efficient utilization of fish and fisheries products toward zero emission Original Research Article
Pages 3-5
Torger Børresen

Future demand for, and supply of, fish and shellfish as food Original Research Article
Pages 9-23
U. Wijkstrom

Bycatch and discard fish in the japanese fisheries Original Research Article
Pages 25-36
Yoh Watanabe

Intrinsic and extrinsic factors affecting efficient utilization of marine resources. Original Research Article
Pages 37-43
Michael T. Morrissey, Gilbert Sylvia

Utilization of antarctic krill for food and feed Original Research Article
Pages 45-54
Bunji Yoshitomi

Total utilization of squids: its zero emissions approach Original Research Article
Pages 55-62
Teisuke Miura

Utilization of the resources of lantern fish as fisheries products Original Research Article
Pages 63-74
Satoshi F. Noguchi

Pacu (piaractus mesopotamicus) a new fish species in israeli aquaculture: possibility of utilization Original Research Article
Pages 75-83
A. Gelman, V. Drabkin, O. Sachs, K. Chechic, I. Gabay, L. Glatman

Medical applications of fisheries by-products Original Research Article
Pages 87-96
Koretaro Takahashi

Separation and physiological functions of anserine from fish extract Original Research Article
Pages 97-105
Kazuaki Kikuchi, Yoshiharu Matahira, Kazuo Sakai

Bone and lipid metabolism in the bone modeling of rats administered with the bonito docosa-hexaenoic acid, the viscera vitamin d and the cuttlefish calcium Original Research Article
Pages 107-113
Keiko Yoshioka, Azusa Seki, Ai Yamada, Mamoru Fujita, Yasuhiko Sakaguchi, Koichi Nagafusa, Shun Wada

Value-adding to australian marine oils Original Research Article
Pages 115-130
Peter D. Nichols, Ben D. Mooney, Nicholas G. Elliott

Utilization of marine invertebrates as resource for bioactive metabolites: isolation of new mycalolides and calyculins Original Research Article
Pages 131-138
Shigeki Matsunaga, Nobuhiro Fusetani

Antioxidative activities of low molecular fucoidans from kelp laminaria japonica Original Research Article
Pages 139-145
Changhu Xue, Lei Chen, Zhaojie Li, Yuepiao Cai, Hong Lin, Yu Fang

Properties and utiliztion of shark collagen Original Research Article
Pages 147-158
Yoshihiro Nomura

Moderation of chemo–induced cancer by water extract of dried shark fin : anti–cancer effect of shark cartilage Original Research Article
Pages 159-168
Kenji Sato, Naho Murata, Masahiro Tsutsumi, Masami Shimizu-Suganuma, Kazuhiro Shichinohe, Tsukasa Kitahashi, Kazunari Nishimura, Yasushi Nakamura, Kozo Ohtsuki

Polyphenolic compounds from seaweeds: Distribution and their antioxidative effect Original Research Article
Pages 169-177
Joko Santoso, Yumiko Yoshie, Takeshi Suzuki

Possible utilization of the pearl oyster phospholipid and glycogen as a cosmetic material Original Research Article
Pages 179-190
Satoshi Kanoh, Kaoru Maeyama, Risa Tanaka, Tsukasa Takahashi, Mayumi Aoyama, Mie Watanabe, Koichi Iida, Seishi Ueda, Maki Mae, Keiji Takagi, Kenji Shimomura, Eiji Niwa

Extractive components of fish sauces from waste of the frigate mackerel surimi processing and a comparison with those of several asian fish sauces Original Research Article
Pages 193-202
Yasuhiro Funatsu, Ken-ichi Kawasaki, Shiro Konagaya

Development of “katsuobushi”-like dried fish using underutilized over-matured chum salmon Original Research Article
Pages 203-207
Tsutomu Abe, Nobuo Tachibana, Masaaki Tanaka

Volatile compounds in the hepatic and muscular tissues of common carp, japanese flounder, spanish mackerel and skipjack Original Research Article
Pages 209-222
XingAn Song, Takashi Hirata, Tetsuo Kawai, Norifumi Niizeki, Morihiko Sakaguchi

Purification and some properties of cuttlefish ink polyphenol oxidase Original Research Article
Pages 223-232
Peigen Zhou, Xiaoyu Qi, Xiaoxian Zheng

Biological activities of the components from scallop shells Original Research Article
Pages 233-241
Y. C. Liu, K. Uchiyama, N. Natsui, Y. Hasegawa

Usefulness of waste algae as a feed additive for fish culture Original Research Article
Pages 243-252
Heisuke Nakagawa

Disposal and recycling of fisheries plastic wastes:Fishing net and expanded polystyrene Original Research Article
Pages 253-261
Haruyuki Kanehiro

Shell nurseries: artificial reefs using waste shells Original Research Article
Pages 263-271
Keiichi Katayama, Minoru Tahara, Ken Tsumura, Hiroshi Kakimoto

Quality issues and more efficient utilization of the fish catch Original Research Article
Pages 275-287
H.Allan Bremner

Occurrence of the sea urchin with pulcherrimine, a novel bitter amino acid Original Research Article
Pages 289-300
Yuko Murata, Masahito Yokoyama, Tatsuya Unuma, Noriko U. Sata, Ryuji Kuwahara, Masaki Kaneniwa, Ichiro Oohara

How do handling and killing methods affect ethical and sensory quality of farmed atlantic salmon ? Original Research Article
Pages 301-307
Nils K Sorensen, Torbjorn Tobiassen, Mats Carlehoeg

Autoxidation activation energies of docosa-Hexaenoic acid ethyl ester and docosahexaenoic triglyceride Original Research Article
Pages 309-316
Hidefumi Yoshii, Takeshi Furuta, Pekka Linko

Hemocyanin-related reactions induce blackening of freeze-thawed prawns during storage Original Research Article
Pages 317-330
Kohsuke Adachi, Takashi Hirata, Katsunori Nagai, Atsushi Fujio, Morihiko Sakaguchi

Surimi gel preparation and texture analysis for better quality control Original Research Article
Pages 333-341
Jae W. Park

Gelation of threadfin bream surimi as affected by thermal denaturation, transglutaminase and proteinase(s) activities Original Research Article
Pages 343-356
J. Yongsawatdigul, J.W. Park

Oxidation during washing of fish meat induces a decrease in gel forming ability Original Research Article
Pages 357-373
Dusadee Tunhun, Yoshiaki Itoh, Katsuji Morioka, Satoshi Kubota

Gel-forming characteristics of various fish caught in tosa bay Original Research Article
Pages 375-385
Akira Nomura, Atsushi Obatake, Yoshiaki Itoh

Acceptability and its improvement of kamaboko gel derived from silver carp surimi Original Research Article
Pages 387-394
Xichang Wang, Takashi Hirata, Yutaka Fukuda, Masato Kinoshita, Morihiko Sakaguchi

Innovative techniques for traditional dried fish products Original Research Article
Pages 397-406
Tiong Ngei Kok, Soon Eong Yeap, Woan Peng Lee, How Kwang Lee, Guat Theng Arig

Functional fish protein isolates prepared using low ionic strength, acid solubilization /precipitation Original Research Article
Pages 407-414
S.D. Kelleher, Y. Feng, H. Kristinsson, H.O. Hultin, D.J. McClements

Control of sugar content in fish fillets by soaking and cold preservation Original Research Article
Pages 415-423
Tooru Ooizumi, Katsuhiko Tsuruhashi, Yohei Miono, Yoshiaki Akahane

Properties of proteases responsible for degradation of muscle proteins during anchovy sauce fermentation Original Research Article
Pages 425-439
Yeung Joon Choi, Min-Soo Heu, Heung-Rak Kim, Jae-Hyeung Pyeun

Microbial risk assessment of persian caviar during processing and cold storage Original Research Article
Pages 441-446
Vadood Razavilar, Sohrab Rezvani

Some bacterial pathogens in the intestine of cultivated silver carp and common carp Original Research Article
Pages 447-451
Afshin Akhondzadeh Basti, Taghi Zahrae Salehi, Saied Bokaie

Participants
Pages 453-456

Sponsors and donors
Pages 457-458

Author index
Pages 459-460

Keyword index
Pages 461-464