The global market for seafood products continues to increase year by year. Food safety considerations are as crucial as ever in this sector, and higher standards of quality are demanded even as products are shipped greater distances around the world. The current global focus on the connection between diet and health drives growth in the industry and offers commercial opportunities on a number of fronts. There is great interest in the beneficial effects of marine functional compounds such as omega-3 polyunsaturated fatty acids. Seafoods are well-known as low calorie foods, and research continues into the nutritional effects on, for example, obesity and heart disease. In addition, by-products of marine food processing can be used in nutraceutical applications.This book is a resource for those interested in the latest advances in the science and technology of seafood quality and safety as well as new developments in the nutritional effects and applications of marine foods. It includes chapters on the practical evaluation of seafood quality; novel approaches in preservation techniques; flavour chemistry and analysis; textural quality and measurement; packaging; the control of food-borne pathogens and seafood toxins. New research on the health-related aspects of marine food intake are covered, as well as the use of seafoods as sources of bioactives and nutraceuticals. The book is directed at scientists and technologists in academia, government laboratories and the seafood industries, including quality managers, processors and sensory scientists.

Preface.Contributors.1 Seafood quality, safety, and health applications: an overview (Cesarettin Alasalvar, Fereidoon Shahidi, Kazuo Miyashita, and Udaya Wanasundara)References.PART I SEAFOOD QUALITY.2 Practical evaluation of fish quality by objective, subjective, and statistical testing (Cesarettin Alasalvar, John M. Grigor, and Zulfiqur Ali)References.3 Sensory evaluation of fish freshness and eating qualities (David P. Green).References.4 Sensometric and chemometric approaches to seafood flavour (Kae Morita and Tetsuo Aishima).References.5 Instrumental analysis of seafood flavour (Hun Kim and Keith R. Cadwallader).References.6 Quality assessment of aquatic foods by machine vision, electronic nose, and electronic tongue (Figen Korel and Murat Ö. Balaban).References.7 Effects of nutrition and aquaculture practices on fish quality (Kriton Grigorakis).References.8 Lipid oxidation, odour, and colour of fish flesh (Jeong-Ho Sohn and Toshiaki Ohshima).References.9 Blackening of crustaceans during storage: mechanism and prevention (Kohsuke Adachi and Takashi Hirata).References.10 Quality of freshwater products (Masaki Kaneniwa).References.11 Texture measurements in fish and fish products (Zulema Coppes-Petricorena)References.12 Quality and safety of packaging materials for aquatic products (T.K. Srinivasa Gopal and C.N. Ravi Shankar).References.13 Fish mince: cryostabilization and product formulation (Chong M. Lee).References.14 New trends in species identification of fishery products (Hartmut Rehbein).References.15 An emerging powerful technique: NMR applications on quality assessments of fish and related products (Somer Bekiroglu).References.PART II SEAFOOD SAFETY.16 Food-borne pathogens in seafood and their control (Dominic Kasujja Bagenda and Koji Yamazaki).References.17 Novel approaches in seafood preservation techniques (Fatih Özogul, Yesim Özogul, and Esmeray Kuley Boga).References.18 Essential oils: natural antimicrobials for fish preservation (Barakat S.M. Mahmoud and Kazuo Miyashita).References.19 Rapid methods for the identification of seafood micro-organisms (Brian H. Himelbloom, Alexandra C.M. Oliveira, and Thombathu S. Shetty).References.20 Using predictive models for the shelf-life and safety of seafood (Graham C. Fletcher).References.21 Mathematical modelling of shrimp cooking (Ferruh Erdogdu and Murat Ö. Balaban)References.22 Transgenic/transgenic modified fish (Jenn-Kan Lu, Jen-Leih Wu, and Meng-Tsan Chiang).References.23 Molecular detection of pathogens in seafood (Iddya Karunasagar and Indrani Karunasagar).References.24 DNA-based detection of commercial fish species (Rosalee S. Rasmussen and Michael T. Morrissey)References.25 Seafoods and environmental contaminants (Beraat Özcelik, Ümran Uygun, and Banu Bayram).References.26 Oxidation and stability of food-grade fish oil: role of antioxidants (Weerasinghe M. Indrasena and Colin J. Barrow).References.27 Global legislation for fish safety and quality (Ioannis S. Arvanitoyannis and Persefoni Tserkezou).References.28 Food safety and quality systems (ISO 22000:2005) in the seafood sector (Ioannis S. Arvanitoyannis).References.PART III HEALTH APPLICATIONS OF SEAFOOD.29 Health benefits associated with seafood consumption (Maria Leonor Nunes, Narcisa Maria Bandarra, and Irineu Batista).References.30 A new approach to the functional improvement of fish meat proteins (Hiroki Saeki).References.31 Value addition to seafood processing discards (Sachindra M. Nakkarike, Bhaskar Narayan, Masashi Hosokawa, and Kazuo Miyashita).References.32 Role of marine foods in prevention of obesity (Shigeru Nakajima).References.33 Microencapsulation, nanoencapsulation, edible film, and coating applications in seafood processing (Subramaniam Sathivel and Don Kramer).References.34 Fish oil extraction, purification, and its properties (Subramaniam Sathivel).References.35 Nutraceutical quality of shellfish (Bonnie Sun Pan).References.36 Marine oils and other marine nutraceuticals (Fereidoon Shahidi and Cesarettin Alasalvar).References.37 Nutraceuticals and bioactives from marine algae (S.P.J. Namal Senanayake, Naseer Ahmed, and Jaouad Fichtali).References.38 Preparative and industrial-scale isolation and purification of omega-3 polyunsaturated fatty acids from marine sources (Udaya Wanasundara).References.39 Marine oil processing and application in food products (Fereidoon Shahidi).References.40 Bioactive peptides from seafood and their health effects (Anusha G.P. Samaranayaka and Eunice C.Y. Li-Chan).References.41 Antioxidative properties of fish protein hydrolysates (Sivakumar Raghavan, Hordur G. Kristinsson, Gudjon Thorkelsson, and Ragnar Johannsson).References.42 Functional and nutraceutical ingredients from marine macroalgae (Tao Wang, Guorún Ólafsdóttir, Rósa Jónsdóttir, Hordur G. Kristinsson, and Ragnar Johannsson).References.43 Seafood enzymes and their potential industrial application (Swapna C. Hathwar, Amit K. Rai, Sachindra M. Nakkarike, and Bhaskar Narayan).References.Index.The colour plate section.