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Fish As Food V2
Nutrition, Sanitation, and Utilization
- 1st Edition - November 14, 2012
- Editor: Georg Borgstrom
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 4 1 2 3 3 5 - 9
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 1 4 2 5 0 - 2
Fish as Food, Volume II: Nutrition, Sanitation, and Utilization summarizes the public health aspects of fish, including fish handling and processing. This volume also discusses the… Read more
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Request a sales quoteFish as Food, Volume II: Nutrition, Sanitation, and Utilization summarizes the public health aspects of fish, including fish handling and processing. This volume also discusses the global aspects of fish utilization, illustrating the key role of fisheries in many countries and major regions. Comprised of three parts encompassing 19 chapters, the book initially discusses the protein, amino acid, vitamins, and mineral content of fish and fish oil. This volume also explains the effects of fish processing and handling on these nutritional components. The subsequent chapters present studies on the role of fish in human nutrition, focusing on the Japanese diet. The book also covers the utilization of converted fish-processing wastes to fish meal and condensed fish soluble in feeding poultry, livestock, and mink. The second part of the book focuses on food poisoning caused by fish and fishery products. This part deals with the bacterial activity in fish and related products due to water pollution and contamination. Other chapters examine Salmonella problems in the sea and the allergies and other disorders related to fish poisoning. The effect of radioactivity on marine organisms and the uptake and bioaccumulation of radionuclides in marine organisms are also discussed. Lastly, this volume presents the trends and patterns in fish and shellfish utilization. This volume will be of considerable value primarily to fish and food scientists in general and also to public health workers, marine and fresh-water biologists, nutritionists, and sanitary engineers.
Contributors to Volume II
Preface
Contents of Volume I
Contents of Volume III
Errata for Volume II
1. Historical Aspects of Fish
I. Early History
II. Middle Ages
III. Modern Era
IV. The Future
References
Nutrition
2. Part I. Fish Protein—Nutritive Aspects
I. Introduction
II. Protein Content
III. Methods of Appraisal
IV. Biological Value
V. Amino Acid Composition
VI. Dark Meat (Cat Food)
VII. Role of Minerals
VIII. Digestibility
IX. Changes in Storage and Processing
X. The Supplementary Value of Fish Protein
XI. Fish Flour
XII. Fish Meal
XIII. Fish Solubles
XIV. Whale Protein
References
2. Part II. Shellfish Protein—Nutritive Aspects
I. Introduction
II. Protein Content
III. Biological Value
IV. Amino Acid Composition
V. Other Nutrients
VI. Digestibility
VII. Changes in Storage and Processing
VIII. Shellfish Meals
References
3. Nutritive Aspects of Fish Oils
I. Nutritive Value of Fish Oil Components
II. Edible Oils from Fish Sources
References
4. Fat Soluble Vitamins
I. Introduction
II. Factors Affecting Vitamin Content
III. Vitamin A
IV. Vitamin D
V. Vitamin E
VI. Summary
References
5. Fish as a Source of Mineral Nutrition
I. Introduction
II. Brief Review of Mineral Composition
III. Influence of Cooking on Mineral Composition
IV. Physiological Utilization of the Mineral Constituents
V. The Importance of Fish as a Source of Minerals
References
6. Changes in Nutritive Value Through Handling and Processing Procedures
I. Introduction
II. Physical Losses in Round and Dressed Fish
III. Physical Losses during Processing
IV. Chemical Losses Due to Destruction or Removal of Nutrients
References
7. Fish in World Nutrition
I. Background Information
II. Aquatic Production and World Feeding
III. Appraisal Methods
IV. Fish in Improved Nutrition
V. Potentialities
References
8. The Role of Marine and Fresh-Water Foods in the Japanese Diet
I. Diet
II. Catch and Consumption
III. Nutritive Value of Japanese Seafood
IV. Seafood in the Diet
9. Fish Meal and Condensed Fish Solubles in Poultry and Livestock Feeding
I. Introduction
II. Fish Meal—General Considerations
III. Factors Affecting the Nutritive Value of Fish Meal
IV. Condensed Fish Solubles
V. Other Products
References
10. Fish in the Raising of Mink
I. In the Ranch Diet
II. Nutritional Problems in Feeding Fish
III. Handling Fish
References
Sanitation
11. Part I. Food Poisoning Caused by Fish and Fishery Products
I. Introduction
II. Bacterial Food Poisoning
III. Food Poisoning Caused by Spoiling Fish
IV. Haff or Yuksov Disease
References
11. Part II. Fish-Borne Food Poisoning in Japan
I. Introduction
II. Bacterial Poisonings
III. Naturally Occurring Poison
IV. Invertebrate Poisoning
V. Unusual Cephalopod and Fish Intoxications
VI. Allergy-like Poisonings
VII. Fish-borne (Type E) Botulism
References
12. Polluted Waters and the Contamination of Fish
I. Introduction
II. Enteric Bacteriophages in Water
III. Enteric Bacteria and Bacteriophages in Fish
References
13. Salmonella Problems in the Sea
I. Introduction
II. Self-cleansing of the Sea
III. Survival of Salmonellae and Other Enterobacteria in Sea Water
IV. Behavior of Salmonellae and Other Enterobacteria within the Body of Marine Fish
V. Salmonellosis Caused by Fish Intake
VI. Salmonellae in Edible Shellfish
VII. Salmonellae in Fish and Shellfish
VIII. Conclusions
References
14. Biotoxications, Allergies, and Other Disorders
I. Classification of Disorders Due to Consumption of Fisheries Products
II. Skin Disorders in the Fish Industry
III. Medical and Economic Significance of Poisonous Aquatic Resources
References
15. On Marine Fish Diseases
I. Introduction
II. Methods of Study
III. Bacterial Diseases
IV. Virus Diseases
V. Fungi
VI. Protozoans
VII. Larger Parasites
VIII. Atypical Cell Growth
IX. Therapy of Marine Fish Disease
X. General Relationships
References
16. Diseases of Fresh-Water Fish
I. Introduction
II. Nonparasitic Affections
III. Diseases of Parasitic Origin
IV. Fish Parasites and Human Food Hygiene
V. Economic Importances
References
17. The Transportation of Live Fish
I. Introduction
II. Requirements for Fish Respiration
III. Accumulation of Ammonia
IV. Effects of Overexertion
V. Principles of Aeration
VI. The Use of Anesthetics
References
18. Radioactivity and Seafood
I. Introduction
II. Recent Changes in Oceanic Radioactivity
III. Uptake and Accumulation by Marine Organisms
IV. Distribution and Movement of Radionuclides
V. Radionuclides in Marine Organisms
VI. Carbon-14
VII. Radioactive Pollution and Hazards
VIII. The Bikini Tests and the "Dragon" Incident
IX. Seas as Against Land
References
Utilization
19. Trends in Utilization of Fish and Shellfish
I. Introduction
II. Fish Catch per Capita
III. Marine and Fresh-Water Characteristics
IV. General Survey of Disposal Channels
V. Remote Fishing
VI. Floating Factories
VII. Fresh Market Fish
VIII. Curing, Smoking, and Drying
IX. Canning
X. Freezing
XI. Industrial Fish Utilization
XII. Herring, Sardine, and Pilchard
XIII. Redfish
XIV. Sand Eels
XV. Tuna
XVI. Shark
XVII. Crustaceans
XVIII. Cephalopods
XIX. Whale Utilization
XX. Special Fish Products
XXI. Fish Oils
XXII. Factors in Utilization
XXIII. Utilization Patterns in Selected Countries
XXIV. Waste Utilization
XXV. Trade Patterns
References
List of Common Food Fishes
Subject Index
- No. of pages: 796
- Language: English
- Edition: 1
- Published: November 14, 2012
- Imprint: Academic Press
- Paperback ISBN: 9780124123359
- eBook ISBN: 9780323142502
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