Elsevier S & T

More Efficient Utilization of Fish and Fisheries Products

Sakaguchi, M.

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Table of contents
  • MORE EFFICIENT UTILIZATION OF FISH AND FISHERIES PRODUCTSiii
  • Copyright Pageiv
  • Contentsxi
  • PREFACEvii
  • PART 1: ORGANIZING AND SCIENTIFIC COMMITTEE OPENING REMARKSix
  • Chapter 1. More efficient utilization of fish and fisheries products toward zero emission3
  • PART 2: SUSTAINABLE AND MORE EFFICIENT UTILIZATION OF RESOURCES7
  • Chapter 2. Future demand for, and supply of, fish and shellfish as food9
  • Chapter 3. Bycatch and discard fish in the Japanese fisheries25
  • Chapter 4. Intrinsic and extrinsic factors affecting efficient utilization of marine resources37
  • Chapter 5. Utilization of Antarctic krill for food and feed45
  • Chapter 6. Total utilization of squids: its zero emissions approach55
  • Chapter 7. Utilization of the resources of lantern fish as fisheries products63
  • Chapter 8. Pacu (Piaractus mesopotamicus) a new fish species in Israeli aquaculture: possibility of75
  • PART 3: BIOACTIVE AND FUNCTIONAL COMPONENTS85
  • Chapter 9. Medical applications of fisheries byproducts87
  • Chapter 10. Separation and physiological functions of anserine from fish extract97
  • Chapter 11. Bone and lipid metabolism in the bone modeling of rats administered with the bonito doco107
  • Chapter 12. Value-adding to Australian marine oils115
  • Chapter 13. Utilization of marine invertebrates as resource for bioactive metabolites: isolation of131
  • Chapter 14. Antioxidative activities of low molecular fucoidans from kelp139
  • Chapter 15. Properties and utilization of shark collagen147
  • Chapter 16. Moderation of chemoinduced cancer by water extract of dried shark fin: anticancer effect159
  • Chapter 17. Polyphenolic compounds from seaweeds: distribution and their antioxidative effect169
  • Chapter 18. Possible utilization of the pearl oyster phospholipids and glycogen as a cosmetic materi179
  • PART 4: UTILIZATION OF WASTES191
  • Chapter 19. Extractive components of fish sauces from waste of the frigate mackerel surimi processin193
  • Chapter 20. Development of "Katsuobushi" -like dried fish using underutilized over-matured chum salm203
  • Chapter 21. Volatile compounds in the hepatic and muscular tissues of common carp, Japanese flounder209
  • Chapter 22. Purification and some properties of cuttlefish ink polyphenol oxidase223
  • Chapter 23. Biological activities of the components from scallop shells233
  • Chapter 24. Usefulness of waste algae as a feed additive for fish culture243
  • Chapter 25. Disposal and recycling of fisheries plastic wastes: fishing net and expanded polystylene253
  • Chapter 26. Shell nurseries: artificial reefs using waste shells263
  • PART 5: SEAFOOD QUALITY AND THE RELATED ASPECTS273
  • Chapter 27. Quality issues and more efficient utilization of the fish catch275
  • Chapter 28. Occurrence of the sea urchin with pulcherrimine, a novel bitter amino acid289
  • Chapter 29. How do handling and killing methods affect ethical and sensory quality of farmed Atlanti301
  • Chapter 30. Autoxidation activation energies of docosahexaenoic acid ethyl ester and docosahexaenoic309
  • Chapter 31. Hemocyanin-related reactions induce blackening of freeze-thawed prawns during storage317
  • PART 6: SURIMI TECHNOLOGIES331
  • Chapter 32. Surimi gel preparation and texture analysis for better quality control333
  • Chapter 33. Gelation of threadfin bream surimi as affected by thermal denaturation, transglutaminase343
  • Chapter 34. Oxidation during washing of fish meat induces a decrease in gel forming ability357
  • Chapter 35. Gelforming characteristics of various fish caught in Tosa bay375
  • Chapter 36. Acceptability and its improvement of kamaboko gel derived from silver carp surimi387
  • PART 7: SEAFOOD PROCESSING AND SAFETY395
  • Chapter 37. Innovative techniques for traditional dried fish products397
  • Chapter 38. Functional fish protein isolates prepared using low ionic strength, acid solubilization/407
  • Chapter 39. Control of sugar content in fish fillets by soaking and cold preservation415
  • Chapter 40. Properties of proteases responsible for degradation of muscle proteins during anchovy sa425
  • Chapter 41. Microbial risk assessment of Persian caviar during processing and cold storage441
  • Chapter 42. Some bacterial pathogens in the intestine of cultivated silver carp and common carp447
  • PARTICIPANTS453
  • SPONSORS AND DONORS457
  • Author Index459
  • Keyword Index461
Book details
  • Vendor Elsevier S & T
  • SKU 9780080444505
  • ISBN-13 9780080536996
  • Author Sakaguchi, M.
  • Category Technology & Engineering
  • Subject Fisheries & Aquaculture

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More Efficient Utilization of Fish and Fisheries Products