Fisheries book from C.H.I.P.S.

Seafood Research from Fish to Dish
edited by Joop Luten

Seafood Research from Fish to Dish addresses advances in seafood research with respect to quality, safety, consumer's demands and processing of wild and farmed fish.

Seafood Research from Fish to Dish covers:

  • Dietary factors on muscle tissue quality
  • Pre-rigor processing and bringing of farmed cod
  • Development of rigor mortis
  • Qualtiy of muscle in muscle relation
  • Slaughter techniques


Nutritional properties and oxidation of marine lipid

  • Marine phospholipids
  • Effects of dietary triacylglycerol structure on plasma and liver lipid levels in rats fed low-fat diets containing n-3 polyunsaturated fatty acids of marine origin
  • Cholesterol content in seafood, data from the last decade: A review
  • Capelin oil for human consumption
  • Oxidative stability of fish oil enriched yoghurts
  • Antioxidant synergy effect between a-tocopherol and ascorbate on the autoxidation of liposomes
  • Effect of grape antioxidant dietary fibre on the prevention of lipid oxidation in mincedfish: Evaluation by different methodologies
  • Effects of antioxidants on copper induced lipid oxidation during salting of cod
  • Rapid assessment of storage quality of cliff-fish from saithe by fluorescence spectroscopy
  • Natural antioxidants in cod liver oil: Pitfalls during oxidative stability assessment

Quality of farmed fish

  • Pre-slaughter starvation of farmed Atlantic cod fed vegetable proteins: Effects on quality parameters
  • The effect of pre rigor processing of cod (Gadus morhua L.) on quality and shelf life
  • Gelatinolytic activity in muscle of farmed and wild Atlantic cod (Gadus morhua) related to muscle softening
  • Relevance of storage temperature for contraction and gaping of pre rigor filleted farmed cod (Gadus morhua L.)
  • Brining of farmed cod fillets: Effects on quality aspects
  • Enrichment of functional selenium in farmed African catfish (Clarias goriepinus) by dietary modulation
  • Comparison of commercial and experimental slaughter of farmed carp (Cyprinus carpio) with respect to development of rigor mortis and flesh quality

Consumers knowledge, perception, need for information about seafood

  • Too much or too little information? The importance of origin and traceability for consumer trust in seafood in Norway and Germany
  • Consumer knowledge and interest in information about fish
  • The importance of bacalhau consumption in Portugal and a preliminary product consumer test in Lisboa
  • Traceability: Simulated recall of fish products

Quality seafood

  • Effect of catch location, season and quality defects on value of Icelandic cod (Gadus morhua) products
  • Protein degrading enzymes in herring (Clupea harengus) muscle and stomach
  • Characterization of the quality of frozen sea products commercialized in Portugal
  • Development of a Quality Index Method scheme to evaluate freshness of tub gurnard (Chelidonichthys lucernus)
  • Spoilage of herring (Clupea harengus) under chilled conditions and offal under ambient and chilled conditions when treated with commercial preservative or additive products
  • Effect of freezing and different heat treatments on Anisakis larvae: Preliminary study
  • Use of “filtered smoke” and carbon monoxide with fish: A review

Microbial quality of seafood

  • Assessing the time-temperature history of aseptically filleted cod from predicted and measured contents of sulphide producing bacteria
  • Growth kinetic of Staphylococcus aureus during cod (Gadus morhua) rehydration
  • Aeromonas spp. and potential indicators in mussels in Northern Greece
  • Characterisation of Vibrio parahaemolyticus isolated from seafood products
  • Inactivation of Listeria innocua isolated from fish products by pulsed light
  • Antimicrobial effect of chitosan on micro-organisms isolated from fishery products
  • Selection of psychotrophic bacteria active against spoilage and pathogenic microorganisms relevant for seafood products
  • Selection of non-tyramine producing Carnobacterium strains for the biopreservation of cold-smoked salmon

Full utilisation of the catch

  • Production and characterization of a sockeye salmon (Oncorhynchus nerka) liver meal and dried powders from stickwaters
  • Evaluation of antioxidant activities in by-product hydrolysates, fractionation and concentration of active molecules using separation technologies (ultra- and nanofiltration technologies)
  • Acid and alkaline-aided protein recovery from Cape hake by-products
  • Quality evaluation of silver smelt (Argentina silus) and its suitability for seafood products: Compilation of results from three European research centres

Nutrients and contaminants in seafood

  • Effect of sample preparation with or without shell liquor on contents and retentions of macro and micro elements in three species of bivalve molluscs
  • Seasonal variation of proximate and fatty acid class composition of wild and cultured Brown Meagre (Sciena umbra), a new species for aquaculture
  • Composition and nutritional value of fishery products consumed in Portugal


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Seafood Research from Fish to Dish
edited by Joop Luten
2006 • 567 pages • $110.00 + shipping
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