Handbook of seafood qualityPDF电子书下载

1 Seafood quality，safety，and health applications：an overview&Cesarettin Alasalvar，Fereidoon Shahidi，Kazuo Miyashita，and Udaya Wanasundara 1

1.1 Introduction 1

1.2 Seafood quality 1

1.3 Seafood safety 3

1.4 Health applications of seafood 5

1.5 Conclusions 7

References 7

PART Ⅰ SEAFOOD QUALITY 13

2 Practical evaluation of fish quality by objective，subjective，and statistical testing&Cesarettin Alasalvar，John M.Grigor，and Zulfiqur Ali 13

2.1 Introduction 13

2.2 Methods used for fish freshness and quality assessment：from source to the consumer 14

2.2.1 Latest developments in sensory methods 14

2.2.2 Latest developments in non-sensory methods 16

2.2.2.1 Chemical/biochemical methods 16

2.2.2.2 Physico-chemical methods 16

2.2.2.3 Microbiological/biological methods 17

2.2.3 Latest developments in statistical methods 19

2.2.4 Consumer testing for fish quality perception 21

2.3 Potential use of micro- and nanotechnologies 22

2.4 Conclusions 24

References 24

3 Sensory evaluation of fish freshness and eating qualities&David P.Green 29

3.1 Introduction 29

3.2 Methods for sensory evaluation of fish 30

3.2.1 Torry scale 30

3.2.2 European Union Scheme 30

3.2.3 Quality Index Method 33

3.3 Pre-harvest factors affecting freshness 34

3.4 Post-harvest factors affecting freshness 34

3.5 Environmental taints 35

3.6 Extending freshness and shelf-life in fish 37

3.7 Conclusions 37

References 37

4 Sensometric and chemometric approaches to seafood flavour&Kae Morita and Tetsuo Aishima 39

4.1 Introduction 39

4.2 Sensometric approach to seafood flavour 40

4.3 Chemometric approach to seafood flavour 41

4.3.1 Experimental designs and optimization 41

4.3.2 Pattern recognition 42

4.3.3 Multivariate regression analysis 43

4.3.3.1 Green 44

4.3.3.2 Grilled fish 44

4.3.3.3 Fried chicken 44

4.3.3.4 Cooked fish，sweet，canned tuna，and roasted soy sauce 44

4.3.4 Compound-sensory mapping 46

4.4 Conclusions 47

References 48

5 Instrumental analysis of seafood flavour&Hun Kim and Keith R.Cadwallader 50

5.1 Introduction 50

5.2 Isolation of volatile flavour compounds 51

5.2.1 Headspace sampling 51

5.2.1.1 Static headspace sampling 51

5.2.1.2 Dynamic headspace sampling 54

5.2.1.3 Solid phase microextraction 54

5.2.1.4 Sorptive extraction 54

5.2.2 Solvent extraction and distillation extractions 55

5.2.2.1 Direct solvent extraction 55

5.2.2.2 Steam distillation extraction 55

5.2.2.3 High vacuum distillation extraction 56

5.3 Instrumental analysis of volatile flavour compounds 56

5.3.1 Gas chromatography 56

5.3.1.1 Gas chromatography-olfactometry（sensory-directed analytical techniques） 56

5.3.1.2 Multidimensional gas chromatography 59

5.3.2 Mass spectrometry 59

5.3.2.1 High resolution mass spectrometry 59

5.3.2.2 Selected ion monitoring mass spectrometry 60

5.3.2.3 Chemical ionization mass spectrometry 60

5.3.2.4 Negative chemical ionization mass spectrometry 60

5.3.2.5 Time-of-flight mass spectrometry 61

5.3.3 Electronic nose 61

5.4 Conclusions 61

References 62

6 Quality assessment of aquatic foods by machine vision，electronic nose，and electronic tongue&Figen Korel and Murat O.Balaban 68

6.1 Introduction 68

6.2 Visual quality 68

6.2.1 Visual quality determination based on size and shape 69

6.2.2 Visual quality determination based on colour 69

6.3 Smell-related quality 71

6.4 Taste-related quality 72

6.5 Combination of machine vision system and electronic nose 75

6.6 Conclusions 75

References 76

7 Effects of nutrition and aquaculture practices on fish quality&Kriton Grigorakis 82

7.1 Introduction 82

7.2 The role of muscle composition and fat deposition in fish quality 82

7.3 Effect of feeding and aquaculture practices on quality characteristics 83

7.3.1 Feeding and its impact on fish fat 83

7.3.1.1 Feeding intensity and dietary fat 84

7.3.1.2 Fish oil substitution 88

7.3.1.3 Finishing diets 88

7.3.1.4 Fasting 89

7.3.1.5 Factors other than feeding that affect fish fat 89

7.3.2 Feeding and handling：effect on muscle protein/amino acids 89

7.3.3 Feeding and aquaculture handling：effects on colour 89

7.3.4 Feeding and body shape 90

7.3.5 Feeding and effect on taste and flavour 90

7.3.6 Dietary and handling impacts on texture 90

7.3.7 Impact of aquaculture handling and killing procedure on post-mortem quality 91

7.3.8 Effect of feeding on post-mortem quality and technological properties 91

7.4 Conclusions 92

References 92

8 Lipid oxidation，odour，and colour of fish flesh&Jeong-Ho Sohn and Toshiaki Ohshima 96

8.1 Introduction 96

8.2 Quantitative determination methodology of total lipid hydroperoxides by a flow injection analysis system 97

8.3 Lipid oxidation in ordinary and dark muscle of fish 98

8.4 Effects of bleeding and perfusion of yellowtail on post-mortem lipid oxidation of ordinary and dark muscles 102

8.5 Conclusions 105

References 105

9 Blackening of crustaceans during storage：mechanism and prevention&Kohsuke Adachi and Takashi Hirata 109

9.1 Introduction 109

9.2 Phylogenetic position of prawns：the relation of PO and He 110

9.3 Biosynthetic pathway of melanin 111

9.4 Significance of melanisation in arthropods：pre-harvest and post-harvest 111

9.5 Biochemical characterisation of proPO and PO 112

9.6 The relationship of PO and melanogenesis in prawns 113

9.7 Hemocyanin and its enzymatic activation 114

9.8 The relationship of frozen storage and blackening 116

9.9 Prevention of melanosis in prawns 117

9.10 Conclusions 117

References 117

10 Quality of freshwater products&Masaki Kaneniwa 119

10.1 Introduction 119

10.2 Lipid and fatty acid composition in freshwater fish 119

10.3 The effect of dietary fatty acid composition in cultured freshwater fish 123

10.4 Enzymatic hydrolysis of lipid in the muscle of freshwater fish 125

10.5 Quality of frozen surimi from freshwater fish meat 127

10.6 Conclusions 127

10.7 Acknowledgements 127

References 128

11 Texture measurements in fish and fish products&Zulema Coppes-Petricorena 130

11.1 Introduction 130

11.2 Measurement of fish texture 131

11.2.1 Instrumental versus sensory methods 131

11.2.2 Raw and cooked fish products 131

11.2.3 Sensory evaluation 132

11.2.4 Texture measurement of fish flesh 132

11.3 Relevance of measuring texture in fish products 132

11.3.1 Firmness：a quality for good fish texture 133

11.3.2 Muscle structure of fish flesh 133

11.3.3 Muscle cell biology 133

11.3.4 Physical exercise 134

11.4 Textural measurements of fish products 134

11.5 Conclusions 134

11.6 Acknowledgements 136

References 136

12 Quality and safety of packaging materials for aquatic products&T.K.Srinivasa Gopal and C.N.Ravi Shankar 139

12.1 Introduction 139

12.2 Packaging materials 139

12.2.1 Glass containers 139

12.2.2 Metal cans 139

12.2.3 Paper 141

12.2.4 Cellophanes 141

12.2.5 Polyethylene 141

12.2.6 Polypropylene （PP） 142

12.2.7 Polystyrene （PS） 142

12.2.8 Polyester 143

12.2.9 Polyamides （nylon） 143

12.2.10 Polyvinyl chloride （PVC） 143

12.2.11 lonomers 143

12.2.12 Copolymers 144

12.2.13 Aluminium foil 144

12.3 Packaging requirements for fish products 144

12.3.1 Packaging of fresh fish 144

12.3.2 For bulk packaging 144

12.3.3 Modified atmosphere packaging （MAP） 145

12.3.4 Packaging of frozen fish 145

12.3.5 Packaging of surimi 146

12.3.6 Battered and breaded products 147

12.3.7 Packaging of dried fishery products 147

12.3.8 Packaging of canned fish 147

12.3.9 Ready to serve fish products in retortable pouches 148

12.3.10 Fish sausage 148

12.3.11 Accelerated freeze dried （AFD） products 148

12.3.12 Fish pickles 149

12.3.13 Fish soup powder 149

12.3.14 Shark fin rays 149

12.3.15 Chitin/chitosan 149

12.4 Safety aspects of packaging materials 150

12.5 Conclusions 153

References 154

13 Fish mince：cryostabilization and product formulation&Chong M.Lee 156

13.1 Introduction 156

13.2 Background information 156

13.2.1 Rationale for the development of fish mince technology 156

13.2.2 Source of fish mince 157

13.3 Manufacture of fish mince and cryostabilization 158

13.3.1 Manufacture of fish mince 158

13.3.1.1 Manufacture of fish mince from ground white fish 159

13.3.1.2 Manufacture of fish mince from pelagic dark fish 160

13.3.2 Quality evaluation of fish mince 162

13.3.3 Cryostabilization of fish mince 162

13.4 Formulation of fish mince-based products in relation to ingredients and sensory quality 164

13.4.1 Ingredients and processing methods on texture 165

13.4.2 Freeze-thaw stability of uncooked mince-based products 166

13.4.3 Colour management 167

13.4.4 Flavour enhancement 167

13.4.5 Application of surimi-fish mince blend in fish cake and kamaboko products 167

13.5 Conclusions 168

13.6 Acknowledgements 168

References 168

14 New trends in species identification of fishery products&Hartmut Rehbein 171

14.1 Introduction 171

14.2 Background information 171

14.3 Microarrays 172

14.4 Messenger RNA analysis 174

14.5 Detection of allergenic fish and shellfish 174

14.6 Determination of origin and stock assignment of fish 175

14.7 Data bases 176

14.7.1 FishTrace 177

14.7.2 FishGen 177

14.7.3 AFLP 177

14.7.4 Validation 177

14.7.5 FischDB 177

14.7.6 RFE 178

14.8 Conclusions 178

References 178

15 An emerging powerful technique：NMR applications on quality assessments of fish and related products&Somer Bekiroglu 181

15.1 Introduction 181

15.2 Low-field （time-domain） NMR applications 182

15.2.1 Water，lipids，and others 182

15.2.2 On-line and off-line applications：quality control 184

15.3 High-field NMR applications 184

15.3.1 Quantitative NMR applications and chemical compositions 185

15.3.2 Fingerprinting 186

15.3.3 The future：fish metabon（1）omics 187

15.3.4 NMR and authenticity 187

15.4 Projections on MRI applications 188

15.5 Conclusions 189

References 190

PARTⅡ SEAFOOD SAFETY 197

16 Food-borne pathogens in seafood and their control&Dominic Kasujja Bagenda and Koji Yamazaki 197

16.1 Introduction 197

16.2 Major food-borne pathogens related to seafood 198

16.3 Current trends in control of seafood-borne pathogens 199

16.3.1 Biological methods of controlling pathogens in seafood 199

16.3.2 Physical and chemical methods of controlling pathogens in seafood 201

16.3.3 Hurdle technology for controlling pathogens in seafood 203

16.4 Conclusions 203

References 203

17 Novel approaches in seafood preservation techniques&Fatih Ozogul，Yesim Ozogul，and Esmeray Kuley Boga 206

17.1 Introduction 206

17.2 Seafood preservation techniques 206

17.2.1 Modified atmosphere packaging （MAP） 206

17.2.2 Irradiation technology 207

17.2.3 Ozone （O3） preservation technique 208

17.2.4 Physical preservation methods 209

17.2.4.1 Pulsed electric fields （PEF） 209

17.2.4.2 Ultraviolet （UV） radiation 209

17.2.4.3 Oscillatory magnetic fields （OMF） 210

17.2.4.4 High pressure processing （HPP） 210

17.2.5 Ultrasound as a preservation technology 211

17.2.6 High intensity light 211

17.3 Conclusions 212

References 212

18 Essential oils：natural antimicrobials for fish preservation&Barakat S.M.Mahmoud and Kazuo Miyashita 217

18.1 Introduction 217

18.2 Essential oils 217

18.2.1 Chemistry of essential oils 217

18.2.2 Active components of essential oils 218

18.2.3 Bacterial sensitivity to essential oils and their components 218

18.2.4 Phenolic compounds 218

18.3 Application of essential oils to fish preservation 219

18.3.1 Effect of essential oils on fish spoilage bacteria 219

18.3.2 Effect of essential oils on shelf-life of fish 220

18.3.3 Antimicrobial effect of combined treatment of essential oils with other antimicrobial agents 221

18.4 Conclusions 221

References 222

19 Rapid methods for the identification of seafood micro-organisms&Brian H.Himelbloom，Alexandra C.M.Oliveira，and Thombathu S.Shetty 226

19.1 Introduction 226

19.2 Non-molecular （phenotyping） 226

19.2.1 Analytab products （api？） 226

19.2.2 Biolog Inc. 226

19.2.3 Microbial Identification Inc.（MIDI） 227

19.2.4 Limitations for phenotypic identification of seafood and aquaculture bacteria 227

19.3 Molecular （genotyping） 228

19.3.1 Polymerase chain reaction （PCR） and real-time or quantitative PCR （qPCR） 228

19.3.2 Molecular subtyping techniques 228

19.3.3 Commercially-available systems 231

19.3.4 Polyphasic taxonomy 231

19.4 Conclusions 231

19.5 Acknowledgements 231

References 232

20 Using predictive models for the shelf-life and safety of seafood&Graham C.Fletcher 237

20.1 Introduction 237

20.2 Predicting contamination 238

20.3 Predicting microbiological safety in chilled storage 238

20.3.1 Histamine production 238

20.3.2 Growth of Listeria monocytogenes in lightly preserved seafood 240

20.3.3 Toxin production by Clostridium botulinum 241

20.3.4 Other hazards 241

20.4 Predicting spoilage and shelf-life in chilled storage 242

20.4.1 The square root model as a secondary model 242

20.4.2 Linear responses as primary models 242

20.4.3 Specific spoilage organisms 242

20.4.4 Microbial growth under modified atmosphere packaging 243

20.4.5 Use of time-temperature indicators 243

20.4.6 Instrumental methods to detect spoilage 243

20.5 Predicting spoilage and shelf-life in frozen storage 244

20.6 Predicting inactivation 244

20.7 Conclusions 246

References 246

21 Mathematical modelling of shrimp cooking&Ferruh Erdogdu and Murat O.Balaban 251

21.1 Introduction 251

21.2 Exact solutions 252

21.3 Numerical solutions 253

21.4 A numerical model for shrimp cooking 253

21.5 Applications 257

21.6 Conclusions 258

21.7 Nomenclature 258

References 259

22 Transgenic/transgenic modified fish&Jenn-Kan Lu，Jen-Leih Wu，and Meng-Tsan Chiang 261

22.1 Introduction 261

22.2 Methodology of gene transfer in fish 261

22.2.1 Microinjection 262

22.2.2 Electroporation 262

22.2.3 Viral-mediated gene transfer （VMGT） 262

22.2.4 The fate of the transgene 263

22.2.5 Why study gene transfer in aquatic animals？ 264

22.2.6 Applications of gene transfer technique in aquaculture 265

22.3 Food safety of transgenic fish 266

22.3.1 General concept 266

22.3.2 The gene product 267

22.4 Regulations of transgenic animals including aquatic animals 269

22.4.1 Environmental issues 269

22.4.2 Human health issues 270

22.4.3 Trade 270

22.4.4 Intellectual property protection 270

22.4.5 Labelling 270

22.4.6 Ethics 271

22.4.7 Public perceptions 271

22.5 Conclusions 271

References 272

23 Molecular detection of pathogens in seafood&Iddya Karunasagar and Indrani Karunasagar 275

23.1 Introduction 275

23.2 Probe hybridisation methods 275

23.3 Nucleic acid amplification methods 278

23.3.1 Detection of bacterial pathogens 278

23.3.2 Detection of viral pathogens 282

23.3.3 Detection of parasites 282

23.3.4 Real-time PCR assays 283

23.3.5 DNA microarray assays 284

23.4 Conclusions 284

References 286

24 DNA-based detection of commercial fish species&Rosalee S.Rasmussen and Michael T.Morrissey 290

24.1 Introduction 290

24.2 DNA-based methods and gene targets 291

24.2.1 DNA-based methods 291

24.2.2 Gene targets 293

24.3 Major collaborative efforts 295

24.3.1 FishTrace 295

24.3.2 DNA barcoding 296

24.3.2.1 DNA barcoding of fish 296

24.3.2.2 DNA barcoding for the detection of fish species substitution 297

24.4 Conclusions 299

24.5 Acknowledgements 300

References 300

25 Seafoods and environmental contaminants&Beraat Ozcelik，Umran Uygun，and Banu Bayram 303

25.1 Introduction 303

25.2 Persistent environmental pollutants （PEPs） 303

25.2.1 Organohalogen compounds （OCs） 303

25.2.1.1 Dioxin and dioxin-like compounds 304

25.2.1.2 Brominated flame retardants （BFRs） 305

25.2.1.3 Polychlorinated napthalenes （PCNs） 305

25.2.1.4 Organochlorine pesticides （OCPs） 305

25.2.2 Heavy metals 306

25.3 Aquaculture practices as a source of persistent contaminants 308

25.4 Factors affecting the occurrence of PEPs in seafood 310

25.5 Risk assessment and regulations 310

25.6 Policies to reduce exposure to PEPs 311

25.7 Conclusions 311

References 312

26 Oxidation and stability of food-grade fish oil：role of antioxidants&Weerasinghe M.Indrasena and Colin J.Barrow 317

26.1 Introduction 317

26.2 Process of oxidation 317

26.2.1 Autoxidation 317

26.2.1.1 Initiation 318

26.2.1.2 Propagation 318

26.2.1.3 Termination 318

26.2.2 Photooxidation 318

26.3 Factors affecting the rate of lipid oxidation 319

26.3.1 Oxygen 319

26.3.2 Physical form of oil 319

26.3.3 Positional distribution of unsaturated fatty acids in the TAG molecule 319

26.3.4 Temperature 320

26.3.5 Microcomponents in the oil 320

26.3.5.1 Hydroperoxides 320

26.3.5.2 Free fatty acids 320

26.3.5.3 Thermally oxidized lipid compounds 320

26.3.5.4 Heavy metals 320

26.3.5.5 Pigments 320

26.3.5.6 Non lipid components in food 321

26.4 Food-grade fish oil 321

26.5 Control of lipid oxidation and improvement of the stability of fish oil 322

26.5.1 Careful handling and storage 322

26.5.2 Inhibiting oxidation 322

26.5.2.1 Inhibiting photooxidation 322

26.5.2.2 Inhibiting autoxidation 325

26.6 Antioxidants 325

26.6.1 Mechanism of phenolic antioxidants 327

26.6.2 Factors affecting the antioxidant activity of tocopherols 328

26.6.2.1 Concentration and type of tocopherol 328

26.6.2.2 Oxygen and temperature 329

26.6.2.3 Light 329

26.6.2.4 Substrate 329

26.6.2.5 Polarity and pH of the medium 330

26.6.2.6 Synergistic nature of tocopherols and other antioxidants 330

26.7 Selection of an antioxidant 331

26.8 Conclusions 332

References 332

27 Global legislation for fish safety and quality&Ioannis S.Arvanitoyannis and Persefoni Tserkezou 335

27.1 Introduction 335

27.2 Global legislation in fish and fishery products 335

27.2.1 EU legislation 335

27.2.2 US legislation 338

27.2.3 Canadian legislation 341

27.2.4 Australian legislation 343

27.2.5 Japanese legislation 344

27.3 Conclusions 345

References 346

28 Food safety and quality systems （ISO 22000：2005） in the seafood sector&Ioannis S.Arvanitoyannis 348

28.1 Introduction 348

28.2 Salmon 349

28.3 Surimi 351

28.4 Crabs 363

28.5 Conclusions 363

References 364

PARTⅢ HEALTH APPLICATIONS OF SEAFOOD 369

29 Health benefits associated with seafood consumption&Maria Leonor Nunes，Narcisa Maria Bandarra，and Irineu Batista 369

29.1 Introduction 369

29.2 Nutritional value 369

29.2.1 Protein 370

29.2.2 Lipids 370

29.2.3 Minerals and vitamins 372

29.3 Effect of cooking on nutritional value 372

29.4 Health benefits of seafood 373

29.4.1 Essential n-3 fatty acids 373

29.4.2 Cardioprotector effect/coronary heart disease （CHD） 373

29.4.3 Hypertension 374

29.4.4 Diabetes 375

29.4.5 Cancer 375

29.4.6 Other effects 376

29.5 Conclusions 376

References 376

30 A new approach to the functional improvement of fish meat proteins&Hiroki Saeki 380

30.1 Introduction 380

30.2 Reaction between fish meat protein and reducing sugars through the Maillard reaction 381

30.3 Suppression of protein denaturation at the Maillard reaction by controlling the reaction humidity 382

30.4 Water solubilisation of fish Mf protein by glycosylation 382

30.5 Molecular mechanism of water solubilisation by glycosylation 383

30.6 Improvement of the thermal stability and emulsion-forming ability of fish myofibrillar protein 385

30.7 Complex utilisation of under-utilised marine bioresources using the glycosylation system 386

30.8 Food safety check of fish meat protein conjugated with AO 387

30.9 Conclusions 387

References 388

31 Value addition to seafood processing discards&Sachindra M.Nakkarike，Bhaskar Narayan，Masashi Hosokawa，and Kazuo Miyashita 390

31.1 Introduction 390

31.2 Enzymes from seafood discards 390

31.3 Protein hydrolysate and bioactive peptides from seafood discards 392

31.4 Collagen and gelatin from fish discards 393

31.5 Chitin and chitosan from crustacean discards 394

31.6 Carotenoids from crustacean discards 395

31.7 Conclusions 397

References 398

32 Role of marine foods in prevention of obesity&Shigeru Nakajima 402

32.1 Introduction 402

32.2 Anti-obesity effect of marine lipids 403

32.2.1 Molecular mechanism for anti-obesity effect of marine lipids 403

32.2.2 Traditional marine products as a good source of anti-obesity PUFA，EPA，and DHA 404

32.3 Anti-obesity effect of histidine 405

32.3.1 Fish protein 405

32.3.2 Suppression of food intake by histidine 406

32.3.3 Underlying mechanism for effect of histidine 408

32.4 Conclusions 410

References 410

33 Microencapsulation，nanoencapsulation，edible film，and coating applications in seafood processing&Subramaniam Sathivel and Don Kramer 414

33.1 Introduction 414

33.2 Application of microencapsulation technology in fish oil 414

33.3 Nanoencapsulated fish oil 416

33.4 Edible film and coating applications in seafood 417

33.5 Conclusions 420

References 420

34 Fish oil extraction，purification，and its properties&Subramaniam Sathivel 423

34.1 Introduction 423

34.2 Extraction 423

34.2.1 Degumming 424

34.2.2 Neutralization （alkali refining） 425

34.2.3 Bleaching 425

34.2.4 Deodorization 426

34.2.5 Fractionation or winterization 426

34.3 Fish oil properties 427

34.3.1 Thermal properties of fish oil 427

34.3.2 Rheological properties of fish oil 428

34.4 Conclusions 429

References 430

35 Nutraceutical quality of shellfish&Bonnie Sun Pan 433

35.1 Introduction 433

35.2 Chemical compositions 433

35.2.1 Proximate composition 433

35.2.2 Minerals 434

35.2.3 Extractive nitrogenous compounds 434

35.2.4 Lipid and sterols 434

35.3 Functional activities 435

35.3.1 Antioxidative activity 435

35.3.2 Hypolipidemia and hypocholesterolemia activity 435

35.3.3 Immunity regulation activity 436

35.3.4 Anti-cancer activity 438

35.3.5 Hepatoprotective activity 438

35.4 Functional clam products 439

35.4.1 Clam essence 439

35.4.2 Clam hydrolysates 439

35.4.2.1 Antioxidative activities 440

35.4.2.2 ACE-inhibitory activities 440

35.5 Conclusions 440

35.6 Acknowledgements 441

References 441

36 Marine oils and other marine nutraceuticals&Fereidoon Shahidi and Cesarettin Alasalvar 444

36.1 Introduction 444

36.2 Specialty and nutraceutical lipids 444

36.3 Bioactive peptides and proteins from marine resources 447

36.4 Chitin，chitosan，chitosan oligomers，and glucosamine 448

36.5 Enzymes 449

36.6 Carotenoids 450

36.7 Minerals and calcium 450

36.8 Shark cartilage，chondroitin sulphate，and squalene 451

36.9 Other nutraceuticals from marine resources 451

36.10 Conclusions 451

References 452

37 Nutraceuticals and bioactives from marine algae&S.P.J.Namal Senanayake，Naseer Ahmed，and Jaouad Fichtali 455

37.1 Introduction 455

37.2 Carotenoids 456

37.3 Phycobilins 458

37.4 Polysaccharides 459

37.5 Omega-3 oils 460

37.5.1 Characteristics of microalgal oils 461

37.6 Conclusions 462

References 462

38 Preparative and industrial-scale isolation and purification of omega-3 polyunsaturated fatty acids from marine sources&Udaya Wanasundara 464

38.1 Introduction 464

38.2 Concentration methods of n-3 PUFA 465

38.2.1 Chromatographic methods 465

38.2.1.1 Counter-current chromatography 466

38.2.2 Supercritical fluid extraction method 468

38.2.3 Low-temperature crystallization method 468

38.2.4 Fatty acid-salt solubility method 469

38.2.5 Distillation method 470

38.2.6 Enzymatic methods 470

38.2.6.1 Lipase-catalyzed hydrolysis 470

38.2.6.2 Lipase-catalyzed esterification 471

38.2.7 Urea complexation method 472

38.3 Conclusions 473

References 473

39 Marine oil processing and application in food products&Fereidoon Shahidi 476

39.1 Introduction 476

39.2 Marine oil processing 476

39.3 Enriched omega-3 oils 478

39.4 Application of the omega-3 fatty acids/oils 479

39.5 Conclusions 482

References 482

40 Bioactive peptides from seafood and their health effects&Anusha G.P.Samaranayaka and Eunice C.Y.Li-Chan 485

40.1 Introduction 485

40.2 Sources of bioactive peptides from seafood 485

40.2.1 Enzymatic production of protein hydrolysates 485

40.2.2 Formation of bioactive peptides by food processing and gastrointestinal （GI） digestion 487

40.2.3 Endogenous bioactive peptides from seafood 487

40.3 Potential health benefits of bioactive peptides derived from seafood 487

40.3.1 Antihypertensive peptides 487

40.3.2 Antioxidative peptides 488

40.3.3 Immunomodulatory peptides 488

40.3.4 Neuroactive peptides 488

40.3.5 Hormonal and hormone-regulating peptides 489

40.3.6 Antimicrobial peptides 489

40.3.7 Other bioactive peptides from seafood 489

40.4 Current and future applications 490

40.5 Conclusions 490

References 491

41 Antioxidative properties of fish protein hydrolysates&Sivakumar Raghavan，Hordur G.Kristinsson，Gudjon Thorkelsson，and Ragnar Johannsson 494

41.1 Introduction 494

41.2 FPH as food antioxidants 495

41.2.1 Effect of enzymes on antioxidative activity 495

41.2.2 Size of peptides on antioxidative activity 497

41.2.3 Composition of FPH 497

41.2.4 Inhibition of primary and secondary lipid oxidation products 498

41.2.5 Reducing power，radical scavenging，and metal chelating ability of FPH 499

41.3 Sensory attributes of FPH 500

41.3.1 Effect of hydrolysis on flavour 500

41.3.2 Effect of enzymes on flavour profile 500

41.3.3 Processing techniques to reduce off-flavours and odours of FPH 501

41.4 Physiological and bioactive properties of FPH 502

41.4.1 Anti proliferative activity and reparative role of FPH 502

41.4.2 Immunomodulatory role of FPH 502

41.5 Conclusions 503

References 503

42 Functional and nutraceutical ingredients from marine macroalgae&Tao Wang，Gu？run Olafsdottir，Rosa Jonsdottir，Hordur G.Kristinsson，and Ragnar Johannsson 508

42.1 Introduction 508

42.2 Functional and nutraceutical properties of polyphenols from marine algae 508

42.2.1 Occurrence and chemical structure of algal polyphenols 508

42.2.2 Antioxidant activity of algal polyphenols 510

42.2.2.1 In vitro antioxidant properties of algal polyphenols 510

42.2.2.2 Antioxidant mechanism and structure-antioxidant activity relationship of algal polyphenols 512

42.2.3 Other biological activities of algal polyphenols 512

42.2.3.1 Angiotensin I-converting enzyme （ACE） inhibitory properties of algal polyphenols 513

42.2.3.2 Human immunodeficiency virus （HIV） inhibitory properties of algal polyphenols 513

42.3 Functional and nutraceutical properties of sulphated polysaccharides from marine algae 513

42.3.1 Antioxidant activity of sulphated polysaccharides 514

42.3.2 Other functional properties of sulphated polysaccharides 514

42.3.2.1 Anticoagulant activities of sulphated polysaccharides 514

42.3.2.2 Anti-tumour activities of sulphated polysaccharides 515

42.3.2.3 Antiviral activities of sulphated polysaccharides 515

42.4 Functional and nutraceutical properties of fucoxanthin from marine algae 516

42.4.1 Antioxidant activities of fucoxanthin 516

42.4.2 Anti-obesity effects of fucoxanthin 517

42.5 Functional and nutraceutical properties of sterols from marine algae 517

42.5.1 Antioxidant activities of sterols from marine algae 517

42.5.2 Anti-diabetic activities of sterols from marine algae 517

42.6 Functional and nutraceutical properties of bioactive peptides from marine algae 518

42.6.1 Anti hypertensive effects of the peptides derived from algae 518

42.7 Conclusions 518

References 519

43 Seafood enzymes and their potential industrial application&Swapna C.Hathwar，Amit K.Rai，Sachindra M.Nakkarike，and Bhaskar Narayan 522

43.1 Introduction 522

43.2 Types of seafood enzymes and their applications 523

43.2.1 Protein-degrading enzymes 523

43.2.1.1 Applications of proteases 523

43.2.2 Lipid-degrading enzymes 527

43.2.2.1 Lipases 527

43.2.2.2 Phospholipases （PL） 528

43.2.2.3 Applications of lipases and their role in seafood quality 528

43.2.3 Carbohydrate-degrading enzymes 529

43.2.3.1 Alginate lyases 529

43.2.3.2 Chitinase 529

43.2.3.3 Applications of carbohydrate-degrading enzymes 529

43.2.4 Miscellaneous enzymes 531

43.2.4.1 Lipoxygenase （LOX） 531

43.2.4.2 Myosin ATPases 531

43.2.4.3 Polyphenol oxidases （PPO） 531

43.2.4.4 Transglutaminase （TG） 531

43.2.4.5 Applications of miscellaneous enzymes 532

43.3 Conclusions 532

References 532

Index 536

The colour plate section follows 260