Author: Judith KrzynowekPublisher:
ISBN:
Category : Fish as food
Languages : en
Pages : 66
Book Description
Proximate Composition, Energy, Fatty Acid, Sodium, and Cholesterol Content of Finfish, Shellfish, and Their Products
Author: Judith KrzynowekPublisher:
ISBN:
Category : Fish as food
Languages : en
Pages : 66
Book Description
Marine Fisheries Review
Author: Collected Reprints
Author: Seafoods: Chemistry, Processing Technology and Quality
Author: Fereidoon ShahidiPublisher: Springer Science & Business Media
ISBN: 1461521815
Category : Technology & Engineering
Languages : en
Pages : 356
Book Description
Seafoods are important sources of nutrients for humans. Proteins and non protein nitrogenous compounds play an important role in the nutritional value and sensory quality of seafoods. Consumption of fish and marine oils is also actively encouraged for the prevention and treatment of cardio vascular diseases and rheumatoid arthritis. Highly unsaturated long-chain omega-3 fatty acids are regarded as the active components of marine oils and seafood lipids. The basic chemical and biochemical properties of seafood proteins and lipids, in addition to flavour-active components, their microbiological safety and freshness quality, are important factors to be considered. A presentation of the state-of-the-art research results on seafoods with respect to their chemistry, processing technology and quality in one volume was made possible by cooperative efforts ofan international group of experts. Following a brief overview, the book is divided into three sections. In Part 1 (chapters 2 to 8) the chemistry of seafood components such as proteins, lipids, flavorants (together with their properties and nutritional significance) is discussed. Part 2 (chapters 9 to 13) describes the quality of seafoods with respect to their freshness, preservation, micro biological safety and sensory attributes. The final section of the book (chapters 14 to 16) summarizes further processing of raw material, underutilized species and processing discards for production of value added products.
Nutritional Marine Life
Author: Ramasamy SanthanamPublisher: CRC Press
ISBN: 1482262053
Category : Medical
Languages : en
Pages : 300
Book Description
The nutritional benefits of marine flora and fauna are well known. Fish and crustaceans provide high-quality sources of amino acids—nutritionally important proteins found in only small amounts in cereals and grains. Nutrients and minerals in seafood can improve brain development and reproduction and there are strong links between fish and heart health. Similarly, other organisms such as phytoplankton and invertebrates possess several nutrients of health importance. All of these benefits are critical to global nutrition and particularly important to food-deficient, low-income countries. The first book of its kind, Nutritional Marine Life explores the nutritional characteristics of the different species of the following groups of edible marine life: Phytoplankton Seaweeds and marsh plants Jellyfish Crustaceans Mollusks Echinoderms Prochordate Fish Turtles Mammals For each species, the book discusses its classification, common name, habitat, global distribution, biological features, and nutritional facts. The highly accessible style and high-quality photographs make it easy to identify nutritionally and commercially important marine species. The book is ideal for students and researchers in fisheries and aquaculture and in related marine biology and biotechnology disciplines. It is also suitable as a reference for practitioners in those fields as well as dieticians, food scientists, and physicians interested in knowing about the health benefits of seafood.
Proximate Composition and Fatty Acid and Cholesterol Content of 22 Species of Northwest Atlantic Finfish
Author: Judith KrzynowekPublisher:
ISBN:
Category : Atlantic herring
Languages : en
Pages : 44
Book Description
The moisture, fat, ash, fatty acid profile, and cholesterol content are reported for cooked and raw fillets from 22 species of finfish found in the Northwest Atlantic. All but nine species had 1% or less fat. Ocean perch and a spring sampling of mackerel and wolffish had about 2% fat, followed by yellowfin tuna, whiting, silver hake, butterfish, and a summer sampling of mackerel and wolffish with a range of 3-7% fat. Herring had a range of 5-12% fat representing a winter sampling on the low end and summer sampling on the high end of the range. Bluefin tuna (a summer sampling) contained the most fat with a high of 23% fat. Omega-3 fatty acids were present in excess of omega-6 fatty acids. The fattier fish supplied the most omega-3 fatty acids per gram of tissue. The mean cholesterol content for all species was 57 ± 16 mg/100 g raw tissue. Finfish from the Nortwest [sic] Atlantic would appear to fit into the regime for a healthy heart, being low in fat and cholesterol and rich in omega-3 fatty acids.
Seafood Proteins
Author: Z. SikorskiPublisher: Springer Science & Business Media
ISBN: 1461578280
Category : Technology & Engineering
Languages : en
Pages : 244
Book Description
Fish and marine invertebrates are important sources of nutrients for the world's population, and many species have exceptionally high market value because of their exquisite sensory properties. Both the utilization of the available catch in different forms and the market price are affected by the quality of the fish. Proteins and nonprotein nitroge nous compounds playa crucial role in the nutritional value and sensory quality of seafoods as well as in the suitability of different species to various forms of processing, preservation, and use in other branches of the food industry. This role of proteins results from their basic chemical and biochemical properties and functions in different tissues. A presenta tion of the actual state of knowledge on seafood nitrogenous compounds in one volume may contribute to a better understanding of the involve ment of these components in all stages of handling and processing fish. It has been possible to prepare this text thanks to the cooperative effort of an international group of specialists. The editors of the book are greatly indebted to all colleagues who have willingly contributed to this volume, sharing their knowledge and experience, as well as to all persons who have granted permission to use their previously published materials. viii Preface ix A large part of the book has been prepared during my sabbatical in the Department of Marine Food Science, National Taiwan Ocean University (NTOU) in Keelung, Taiwan.
Fish, the Basics
Author: Shirley KingPublisher: Houghton Mifflin Harcourt
ISBN: 9780618002030
Category : Cooking
Languages : en
Pages : 388
Book Description
Fish: The Basics has received praise from all quarters for its breadth, clarity, and for the flexibility it gives the seafood cook. Every one of the more than 100 recipes suggests as many as a dozen choices of fish and shellfish that work equally well, with precise cooking times for each. The second part of the book contains more than 200 illustrated profiles of fish and shellfish, including many of the lesser-known varieties that are increasingly common in the marketplace, with a list of recipes that are appropriate for each one. Dozens of step-by-step illustrations of technique in Fish: The Basics ensure that the seafood cook, whether beginner or expert, will never be caught short and forced to choose something less than fresh.
Catalogue of Accessioned Publications
Author: World Data Center A--OceanographyPublisher:
ISBN:
Category : Oceanography
Languages : en
Pages :
Book Description
Author: