Fish As Food V1

Production, Biochemistry,and Microbiology

1st Edition - December 2, 2012
Imprint: Academic Press
Editor: Georg Borgstrom
Language: English
Paperback ISBN:
9 7 8 - 0 - 1 2 - 4 1 2 3 6 5 - 6
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 1 4 2 8 0 - 9

Fish as Food, Volume I: Production, Biochemistry, and Microbiology discusses progress in the field of fish research. This volume is composed of 17 chapters that cover the biology,… Read more

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Fish as Food, Volume I: Production, Biochemistry, and Microbiology discusses progress in the field of fish research. This volume is composed of 17 chapters that cover the biology, biochemistry, world production, cultivation, nutritional composition, and microbiology of fish. The introductory chapters present some examples of the biological basis for the relationships between yield in fishery and economics. The book goes on discussing fish cultivation in Europe, Japan, and South East Asia and the factors to consider in various cultivation methods. The subsequent chapters are devoted to the nutritional value of fish, including its lipid, mineral, water, fatty acid, and protein content. A chapter considers the oxidation properties and rancidity of fish. The book also covers some problems related to fishery business, such as the production of histamine, the occurrence of non-protein nitrogenous compounds, and the rigor mortis. The concluding chapters focus on microbiological aspects of fish production. Discussions on the microbial spoilage of marine fish, crustaceans, and mollusks; the microbiology of shellfish deterioration; and the use of chemical preservatives to control microbiological fish deterioration are also included. The book is an invaluable source primarily to food scientists and also to a wide range of research workers, including biologists, chemists, bacteriologists, parasitologists, oceanographers, nutritionists, and technologists.

Contributors to Volume I

Preface

Contents of Volumes II and III

1. Biology of Seafish Production

I. Introduction

II. The Geographical Distribution of Fisheries

III. Fluctuations in the Catch

IV. The Maximum Yield of Fishery

References

2. World Fisheries

I. Historical Data

II. Present Catches

III. Utilization of the Ocean Fish

IV. Fish Trade

V. Ocean Fisheries in National Economy

VI. Food Aspects

VII. Prospects and Tasks for the Future

References

3. Fish Cultivation in Europe

I. History of Pond Cultivation

II. Cultivation of Carp and Trout

III. The Biological Basis for Pond Culture Productivity

IV. Pond Structure

V. Data from Miscellaneous European Countries

VI. Fish Cultivation in Brackish-Water Ponds

References

4. Carp Cultivation in Japan

I. Introduction

II. Production of Carp

III. Species

IV. Life History

V. Selection of a Location for Fish Farms

VI. Propagation Methods

VII. Feeds

VIII. Fertilizing

IX. Agricultural Chemicals and Fish Culture

X. Transportation

XI. Enemies, Parasites, and Diseases

References

5 . Raising Fish for Food in Southeast Asia

I. Introduction

II. China

III. Korea

IV. The Philippines

V. Indonesia

VI. The Indochinese Peninsula

VII. Malaya and Singapore

VIII. Hawaii

IX. Taiwan (Formosa)

X. Hong Kong

XI. Japan

References

6. Organic Constituents of Fish and Other Aquatic Animal Foods

I. Composition in General

II. Relevant Factors

III. Nitrogenous Constituents

IV. Lipids

V. Mineral Substances

VI. Vitamins

VII. Water

References

7. Biochemistry of Fish Oils

I. Composition and Oxidation

II. Rancidity Problems in Fish

References

8. Recent Findings in Fatty Acid Composition of Marine Oils

I. Introduction

II. Structure of Polyenoic Acids

III. The Distribution of Fatty Acids

IV. Fatty Acid Composition

V. Differences between Marine Oils, Mammalian Depot Fats, and Seed Fats

VI. Fats and Oils of Fish, Whales, and Mammals

VII. Fatty Acid Composition of Phosphatides and Glycerides

References

9. Fish Proteins with Special Reference to Freezing

I. Introduction

II. The Nature of Fish Muscle

III. Muscle Proteins

IV. Changes in Frozen Fish Protein

References

10. The Histamine Problem

I. Introduction

II. Freshness and the Appearance of Histamine

III. Responsible Bacteria

IV. Analytical Methods

References

11. Nonprotein Nitrogenous Compounds

I. Introduction

II. Dark-Fleshed Fish (Migratory Fish)

III. White-Fleshed Fish

IV. Elasmobranchs

V. Invertebrates

References

12. Rigor Mortis in Fish

I. General Comments

II. The Process of Rigor Mortis

III. Rigor and Keeping Properties of Fish Flesh

References

13. Vitamins in Fish—with Special Reference to Edible Parts

I. Introduction

II. Fat-Soluble Vitamins

III. Water-Soluble Vitamins

References

14. The Microbiology of Sea-Water Fish

I. Introduction

II. The Bacterial Flora of Marine Fish

III. The Microbial Spoilage of Marine Fish

References

15. Microbiology of Shellfish Deterioration

I. Introduction

II. Crustaceans

III. Mollusks

IV. Bacteriological Methods for the Examination of Molluscan Shellfish

References

16. The Spoilage of Fresh-Water Fish

I. Introduction

II. Amino Acid Changes

III. Breakdown Products Indicative of Spoilage

IV. Enzymatic Activities

V. Rigor Mortis

VI. The Role of Bacteria

VII. Fish Silage

VIII. Other Substances

IX. Oil Oxidation

X. Immunity Reactions

XI. Concluding Remarks

References

17. Chemical Control of Microbiological Deterioration

I. Earlier Investigations (Prior to 1938)

II. The 20-Year Period 1938-1958

References

List of Common Food Fishes

Subject Index

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health

Fish As Food V1

Production, Biochemistry,and Microbiology

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