Handbook of Seafood Quality, Safety and Health Applications

Name: Handbook of Seafood Quality, Safety and Health Applications
Brand: Wiley-Blackwell
Price: 210.99 EUR
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Cesarettin Alasalvar Kazuo Miyashita Fereidoon Shahidi Udaya Wanasundara(Herausgeber*in)

Wiley-Blackwell (Verlag)

Erschienen am 8. Juni 2010

576 Seiten

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Inhalt

Intro
Handbook of Seafood Quality, Safety and Health Applications
Contents
Preface
Contributors
1 Seafood quality, safety, and health applications: an overview
1.1 Introduction
1.2 Seafood quality
1.3 Seafood safety
1.4 Health applications of seafood
1.5 Conclusions
References
PART I SEAFOOD QUALITY
2 Practical evaluation of fish quality by objective, subjective, and statistical testing
2.1 Introduction
2.2 Methods used for fish freshness and quality assessment: from source to the consumer
2.2.1 Latest developments in sensory methods
2.2.2 Latest developments in non-sensory methods
2.2.2.1 Chemical/biochemical methods
2.2.2.2 Physico-chemical methods
2.2.2.3 Microbiological/biological methods
2.2.3 Latest developments in statistical methods
2.2.4 Consumer testing for fish quality perception
2.3 Potential use of micro- and nanotechnologies
2.4 Conclusions
References
3 Sensory evaluation of fish freshness and eating qualities
3.1 Introduction
3.2 Methods for sensory evaluation of fish
3.2.1 Torry scale
3.2.2 European Union Scheme
3.2.3 Quality Index Method
3.3 Pre-harvest factors affecting freshness
3.4 Post-harvest factors affecting freshness
3.5 Environmental taints
3.6 Extending freshness and shelf-life in fish
3.7 Conclusions
References
4 Sensometric and chemometric approaches to seafood flavour
4.1 Introduction
4.2 Sensometric approach to seafood flavour
4.3 Chemometric approach to seafood flavour
4.3.1 Experimental designs and optimization
4.3.2 Pattern recognition
4.3.3 Multivariate regression analysis
4.3.3.1 Green
4.3.3.2 Grilled fish
4.3.3.3 Fried chicken
4.3.3.4 Cooked fish, sweet, canned tuna, and roasted soy sauce
4.3.4 Compound-sensory mapping
4.4 Conclusions
References
5 Instrumental analysis of seafood flavour
5.1 Introduction
5.2 Isolation of volatile flavour compounds
5.2.1 Headspace sampling
5.2.1.1 Static headspace sampling
5.2.1.2 Dynamic headspace sampling
5.2.1.3 Solid phase microextraction
5.2.1.4 Sorptive extraction
5.2.2 Solvent extraction and distillation extractions
5.2.2.1 Direct solvent extraction
5.2.2.2 Steam distillation extraction
5.2.2.3 High vacuum distillation extraction
5.3 Instrumental analysis of volatile flavour compounds
5.3.1 Gas chromatography
5.3.1.1 Gas chromatography-olfactometry (sensory-directed analytical techniques)
5.3.1.2 Multidimensional gas chromatography
5.3.2 Mass spectrometry
5.3.2.1 High resolution mass spectrometry
5.3.2.2 Selected ion monitoring mass spectrometry
5.3.2.3 Chemical ionization mass spectrometry
5.3.2.4 Negative chemical ionization mass spectrometry
5.3.2.5 Time-of-flight mass spectrometry
5.3.3 Electronic nose
5.4 Conclusions
References
6 Quality assessment of aquatic foods by machine vision, electronic nose, and electronic tongue
6.1 Introduction
6.2 Visual quality
6.2.1 Visual quality determination based on size and shape
6.2.2 Visual quality determination based on colour
6.3 Smell-related quality
6.4 Taste-related quality
6.5 Combination of machine vision system and electronic nose
6.6 Conclusions
References
7 Effects of nutrition and aquaculture practices on fish quality
7.1 Introduction
7.2 The role of muscle composition and fat deposition in fish quality
7.3 Effect of feeding and aquaculture practices on quality characteristics
7.3.1 Feeding and its impact on fish fat
7.3.1.1 Feeding intensity and dietary fat
7.3.1.2 Fish oil substitution
7.3.1.3 Finishing diets
7.3.1.4 Fasting
7.3.1.5 Factors other than feeding that affect fish fat
7.3.2 Feeding and handling: effect on muscle protein/amino acids
7.3.3 Feeding and aquaculture handling: effects on colour
7.3.4 Feeding and body shape
7.3.5 Feeding and effect on taste and flavour
7.3.6 Dietary and handling impacts on texture
7.3.7 Impact of aquaculture handling and killing procedure on post-mortem quality
7.3.8 Effect of feeding on post-mortem quality and technological properties
7.4 Conclusions
References
8 Lipid oxidation, odour, and colour of fish flesh
8.1 Introduction
8.2 Quantitative determination methodology of total lipid hydroperoxides by a flow injection analysis system
8.3 Lipid oxidation in ordinary and dark muscle of fish
8.4 Effects of bleeding and perfusion of yellowtail on post-mortem lipid oxidation of ordinary and dark muscles
8.5 Conclusions
References
9 Blackening of crustaceans during storage: mechanism and prevention
9.1 Introduction
9.2 Phylogenetic position of prawns: the relation of PO and Hc
9.3 Biosynthetic pathway of melanin
9.4 Significance of melanisation in arthropods: pre-harvest and post-harvest
9.5 Biochemical characterisation of proPO and PO
9.6 The relationship of PO and melanogenesis in prawns
9.7 Hemocyanin and its enzymatic activation
9.8 The relationship of frozen storage and blackening
9.9 Prevention of melanosis in prawns
9.10 Conclusions
References
10 Quality of freshwater products
10.1 Introduction
10.2 Lipid and fatty acid composition in freshwater fish
10.3 The effect of dietary fatty acid composition in cultured freshwater fish
10.4 Enzymatic hydrolysis of lipid in the muscle of freshwater fish
10.5 Quality of frozen surimi from freshwater fish meat
10.6 Conclusions
10.7 Acknowledgements
References
11 Texture measurements in fish and fish products
11.1 Introduction
11.2 Measurement of fish texture
11.2.1 Instrumental versus sensory methods
11.2.2 Raw and cooked fish products
11.2.3 Sensory evaluation
11.2.4 Texture measurement of fish flesh
11.3 Relevance of measuring texture in fish products
11.3.1 Firmness: a quality for good fish texture
11.3.2 Muscle structure of fish flesh
11.3.3 Muscle cell biology
11.3.4 Physical exercise
11.4 Textural measurements of fish products
11.5 Conclusions
11.6 Acknowledgements
References
12 Quality and safety of packaging materials for aquatic products
12.1 Introduction
12.2 Packaging materials
12.2.1 Glass containers
12.2.2 Metal cans
12.2.3 Paper
12.2.4 Cellophanes
12.2.5 Polyethylene
12.2.6 Polypropylene (PP)
12.2.7 Polystyrene (PS)
12.2.8 Polyester
12.2.9 Polyamides (nylon)
12.2.10 Polyvinyl chloride (PVC)
12.2.11 Ionomers
12.2.12 Copolymers
12.2.13 Aluminium foil
12.3 Packaging requirements for fish products
12.3.1 Packaging of fresh fish
12.3.2 For bulk packaging
12.3.3 Modified atmosphere packaging (MAP)
12.3.4 Packaging of frozen fish
12.3.5 Packaging of surimi
12.3.6 Battered and breaded products
12.3.7 Packaging of dried fishery products
12.3.8 Packaging of canned fish
12.3.9 Ready to serve fish products in retortable pouches
12.3.10 Fish sausage
12.3.11 Accelerated freeze dried (AFD) products
12.3.12 Fish pickles
12.3.13 Fish soup powder
12.3.14 Shark fin rays
12.3.15 Chitin/chitosan
12.4 Safety aspects of packaging materials
12.5 Conclusions
References
13 Fish mince: cryostabilization and product formulation
13.1 Introduction
13.2 Background information
13.2.1 Rationale for the development of fish mince technology
13.2.2 Source of fish mince
13.3 Manufacture of fish mince and cryostabilization
13.3.1 Manufacture of fish mince
13.3.1.1 Manufacture of fish mince from ground white fish
13.3.1.2 Manufacture of fish mince from pelagic dark fish
13.3.2 Quality evaluation of fish mince
13.3.3 Cryostabilization of fish mince
13.4 Formulation of fish mince-based products in relation to ingredients and sensory quality
13.4.1 Ingredients and processing methods on texture
13.4.2 Freeze-thaw stability of uncooked mince-based products
13.4.3 Colour management
13.4.4 Flavour enhancement
13.4.5 Application of surimi-fish mince blend in fish cake and kamaboko products
13.5 Conclusions
13.6 Acknowledgements
References
14 New trends in species identification of fishery products
14.1 Introduction
14.2 Background information
14.3 Microarrays
14.4 Messenger RNA analysis
14.5 Detection of allergenic fish and shellfish
14.6 Determination of origin and stock assignment of fish
14.7 Data bases
14.7.1 FishTrace
14.7.2 FishGen
14.7.3 AFLP
14.7.4 Validation
14.7.5 FischDB
14.7.6 RFE
14.8 Conclusions
References
15 An emerging powerful technique: NMR applications on quality assessments of fish and related products
15.1 Introduction
15.2 Low-field (time-domain) NMR applications
15.2.1 Water, lipids, and others
15.2.2 On-line and off-line applications: quality control
15.3 High-field NMR applications
15.3.1 Quantitative NMR applications and chemical compositions
15.3.2 Fingerprinting
15.3.3 The future: fish metabon(l)omics
15.3.4 NMR and authenticity
15.4 Projections on MRI applications
15.5 Conclusions
References
PART II SEAFOOD SAFETY
16 Food-borne pathogens in seafood and their control
16.1 Introduction
16.2 Major food-borne pathogens related to seafood
16.3 Current trends in control of seafood-borne pathogens
16.3.1 Biological methods of controlling pathogens in seafood
16.3.2 Physical and chemical methods of controlling pathogens in seafood
16.3.3 Hurdle technology for controlling pathogens in seafood
16.4 Conclusions
References
17 Novel approaches in seafood preservation techniques
17.1 Introduction
17.2 Seafood preservation techniques
17.2.1 Modified atmosphere packaging (MAP)
17.2.2 Irradiation technology
17.2.3 Ozone (O3) preservation technique
17.2.4 Physical preservation methods
17.2.4.1 Pulsed electric fields (PEF)
17.2.4.2 Ultraviolet (UV) radiation
17.2.4.3 Oscillatory magnetic fields (OMF)
17.2.4.4 High pressure processing (HPP)
17.2.5 Ultrasound as a preservation technology
17.2.6 High intensity light
17.3 Conclusions
References
18 Essential oils: natural antimicrobials for fish preservation
18.1 Introduction
18.2 Essential oils
18.2.1 Chemistry of essential oils
18.2.2 Active components of essential oils
18.2.3 Bacterial sensitivity to essential oils and their components
18.2.4 Phenolic compounds
18.3 Application of essential oils to fish preservation
18.3.1 Effect of essential oils on fish spoilage bacteria
18.3.2 Effect of essential oils on shelf-life of fish
18.3.3 Antimicrobial effect of combined treatment of essential oils with other antimicrobial agents
18.4 Conclusions
References
19 Rapid methods for the identification of seafood micro-organisms
19.1 Introduction
19.2 Non-molecular (phenotyping)
19.2.1 Analytab products (api R )
19.2.2 Biolog Inc.
19.2.3 Microbial Identification Inc. (MIDI)
19.2.4 Limitations for phenotypic identification of seafood and aquaculture bacteria
19.3 Molecular (genotyping)
19.3.1 Polymerase chain reaction (PCR) and real-time or quantitative PCR (qPCR)
19.3.2 Molecular subtyping techniques
19.3.3 Commercially-available systems
19.3.4 Polyphasic taxonomy
19.4 Conclusions
19.5 Acknowledgements
References
20 Using predictive models for the shelf-life and safety of seafood
20.1 Introduction
20.2 Predicting contamination
20.3 Predicting microbiological safety in chilled storage
20.3.1 Histamine production
20.3.2 Growth of Listeria monocytogenes in lightly preserved seafood
20.3.3 Toxin production by Clostridium botulinum
20.3.4 Other hazards
20.4 Predicting spoilage and shelf-life in chilled storage
20.4.1 The square root model as a secondary model
20.4.2 Linear responses as primary models
20.4.3 Specific spoilage organisms
20.4.4 Microbial growth under modified atmosphere packaging
20.4.5 Use of time-temperature indicators
20.4.6 Instrumental methods to detect spoilage
20.5 Predicting spoilage and shelf-life in frozen storage
20.6 Predicting inactivation
20.7 Conclusions
References
21 Mathematical modelling of shrimp cooking
21.1 Introduction
21.2 Exact solutions
21.3 Numerical solutions
21.4 A numerical model for shrimp cooking
21.5 Applications
21.6 Conclusions
21.7 Nomenclature
References
22 Transgenic/transgenic modified fish
22.1 Introduction
22.2 Methodology of gene transfer in fish
22.2.1 Microinjection
22.2.2 Electroporation
22.2.3 Viral-mediated gene transfer (VMGT)
22.2.4 The fate of the transgene
22.2.5 Why study gene transfer in aquatic animals?
22.2.6 Applications of gene transfer technique in aquaculture
22.3 Food safety of transgenic fish
22.3.1 General concept
22.3.2 The gene product
22.4 Regulations of transgenic animals including aquatic animals
22.4.1 Environmental issues
22.4.2 Human health issues
22.4.3 Trade
22.4.4 Intellectual property protection
22.4.5 Labelling
22.4.6 Ethics
22.4.7 Public perceptions
22.5 Conclusions
References
23 Molecular detection of pathogens in seafood
23.1 Introduction
23.2 Probe hybridisation methods
23.3 Nucleic acid amplification methods
23.3.1 Detection of bacterial pathogens
23.3.2 Detection of viral pathogens
23.3.3 Detection of parasites
23.3.4 Real-time PCR assays
23.3.5 DNA microarray assays
23.4 Conclusions
References
24 DNA-based detection of commercial fish species
24.1 Introduction
24.2 DNA-based methods and gene targets
24.2.1 DNA-based methods
24.2.2 Gene targets
24.3 Major collaborative efforts
24.3.1 FishTrace
24.3.2 DNA barcoding
24.3.2.1 DNA barcoding of fish
24.3.2.2 DNA barcoding for the detection of fish species substitution
24.4 Conclusions
24.5 Acknowledgements
References
25 Seafoods and environmental contaminants
25.1 Introduction
25.2 Persistent environmental pollutants (PEPs)
25.2.1 Organohalogen compounds (OCs)
25.2.1.1 Dioxin and dioxin-like compounds
25.2.1.2 Brominated flame retardants (BFRs)
25.2.1.3 Polychlorinated napthalenes (PCNs)
25.2.1.4 Organochlorine pesticides (OCPs)
25.2.2 Heavy metals
25.3 Aquaculture practices as a source of persistent contaminants
25.4 Factors affecting the occurrence of PEPs in seafood
25.5 Risk assessment and regulations
25.6 Policies to reduce exposure to PEPs
25.7 Conclusions
References
26 Oxidation and stability of food-grade fish oil: role of antioxidants
26.1 Introduction
26.2 Process of oxidation
26.2.1 Autoxidation
26.2.1.1 Initiation
26.2.1.2 Propagation
26.2.1.3 Termination
26.2.2 Photooxidation
26.3 Factors affecting the rate of lipid oxidation
26.3.1 Oxygen
26.3.2 Physical form of oil
26.3.3 Positional distribution of unsaturated fatty acids in the TAG molecule
26.3.4 Temperature
26.3.5 Microcomponents in the oil
26.3.5.1 Hydroperoxides
26.3.5.2 Free fatty acids
26.3.5.3 Thermally oxidized lipid compounds
26.3.5.4 Heavy metals
26.3.5.5 Pigments
26.3.5.6 Non lipid components in food
26.4 Food-grade fish oil
26.5 Control of lipid oxidation and improvement of the stability of fish oil
26.5.1 Careful handling and storage
26.5.2 Inhibiting oxidation
26.5.2.1 Inhibiting photooxidation
26.5.2.2 Inhibiting autoxidation
26.6 Antioxidants
26.6.1 Mechanism of phenolic antioxidants
26.6.2 Factors affecting the antioxidant activity of tocopherols
26.6.2.1 Concentration and type of tocopherol
26.6.2.2 Oxygen and temperature
26.6.2.3 Light
26.6.2.4 Substrate
26.6.2.5 Polarity and pH of the medium
26.6.2.6 Synergistic nature of tocopherols and other antioxidants
26.7 Selection of an antioxidant
26.8 Conclusions
References
27 Global legislation for fish safety and quality
27.1 Introduction
27.2 Global legislation in fish and fishery products
27.2.1 EU legislation
27.2.2 US legislation
27.2.3 Canadian legislation
27.2.4 Australian legislation
27.2.5 Japanese legislation
27.3 Conclusions
References
28 Food safety and quality systems (ISO 22000:2005) in the seafood sector
28.1 Introduction
28.2 Salmon
28.3 Surimi
28.4 Crabs
28.5 Conclusions
References
PART III HEALTH APPLICATIONS OF SEAFOOD
29 Health benefits associated with seafood consumption
29.1 Introduction
29.2 Nutritional value
29.2.1 Protein
29.2.2 Lipids
29.2.3 Minerals and vitamins
29.3 Effect of cooking on nutritional value
29.4 Health benefits of seafood
29.4.1 Essential n-3 fatty acids
29.4.2 Cardioprotector effect/coronary heart disease (CHD)
29.4.3 Hypertension
29.4.4 Diabetes
29.4.5 Cancer
29.4.6 Other effects
29.5 Conclusions
References
30 A new approach to the functional improvement of fish meat proteins
30.1 Introduction
30.2 Reaction between fish meat protein and reducing sugars through the Maillard reaction
30.3 Suppression of protein denaturation at the Maillard reaction by controlling the reaction humidity
30.4 Water solubilisation of fish Mf protein by glycosylation
30.5 Molecular mechanism of water solubilisation by glycosylation
30.6 Improvement of the thermal stability and emulsion-forming ability of fish myofibrillar protein
30.7 Complex utilisation of under-utilised marine bioresources using the glycosylation system
30.8 Food safety check of fish meat protein conjugated with AO
30.9 Conclusions
References
31 Value addition to seafood processing discards
31.1 Introduction
31.2 Enzymes from seafood discards
31.3 Protein hydrolysate and bioactive peptides from seafood discards
31.4 Collagen and gelatin from fish discards
31.5 Chitin and chitosan from crustacean discards
31.6 Carotenoids from crustacean discards
31.7 Conclusions
References
32 Role of marine foods in prevention of obesity
32.1 Introduction
32.2 Anti-obesity effect of marine lipids
32.2.1 Molecular mechanism for anti-obesity effect of marine lipids
32.2.2 Traditional marine products as a good source of anti-obesity PUFA, EPA, and DHA
32.3 Anti-obesity effect of histidine
32.3.1 Fish protein
32.3.2 Suppression of food intake by histidine
32.3.3 Underlying mechanism for effect of histidine
32.4 Conclusions
References
33 Microencapsulation, nanoencapsulation, edible film, and coating applications in seafood processing
33.1 Introduction
33.2 Application of microencapsulation technology in fish oil
33.3 Nanoencapsulated fish oil
33.4 Edible film and coating applications in seafood
33.5 Conclusions
References
34 Fish oil extraction, purification, and its properties
34.1 Introduction
34.2 Extraction
34.2.1 Degumming
34.2.2 Neutralization (alkali refining)
34.2.3 Bleaching
34.2.4 Deodorization
34.2.5 Fractionation or winterization
34.3 Fish oil properties
34.3.1 Thermal properties of fish oil
34.3.2 Rheological properties of fish oil
34.4 Conclusions
References
35 Nutraceutical quality of shellfish
35.1 Introduction
35.2 Chemical compositions
35.2.1 Proximate composition
35.2.2 Minerals
35.2.3 Extractive nitrogenous compounds
35.2.4 Lipid and sterols
35.3 Functional activities
35.3.1 Antioxidative activity
35.3.2 Hypolipidemia and hypocholesterolemia activity
35.3.3 Immunity regulation activity
35.3.4 Anti-cancer activity
35.3.5 Hepatoprotective activity
35.4 Functional clam products
35.4.1 Clam essence
35.4.2 Clam hydrolysates
35.4.2.1 Antioxidative activities
35.4.2.2 ACE-inhibitory activities
35.5 Conclusions
35.6 Acknowledgements
References
36 Marine oils and other marine nutraceuticals
36.1 Introduction
36.2 Specialty and nutraceutical lipids
36.3 Bioactive peptides and proteins from marine resources
36.4 Chitin, chitosan, chitosan oligomers, and glucosamine
36.5 Enzymes
36.6 Carotenoids
36.7 Minerals and calcium
36.8 Shark cartilage, chondroitin sulphate, and squalene
36.9 Other nutraceuticals from marine resources
36.10 Conclusions
References
37 Nutraceuticals and bioactives from marine algae
37.1 Introduction
37.2 Carotenoids
37.3 Phycobilins
37.4 Polysaccharides
37.5 Omega-3 oils
37.5.1 Characteristics of microalgal oils
37.6 Conclusions
References
38 Preparative and industrial-scale isolation and purification of omega-3 polyunsaturated fatty acids from marine sources
38.1 Introduction
38.2 Concentration methods of n-3 PUFA
38.2.1 Chromatographic methods
38.2.1.1 Counter-current chromatography
38.2.2 Supercritical fluid extraction method
38.2.3 Low-temperature crystallization method
38.2.4 Fatty acid-salt solubility method
38.2.5 Distillation method
38.2.6 Enzymatic methods
38.2.6.1 Lipase-catalyzed hydrolysis
38.2.6.2 Lipase-catalyzed esterification
38.2.7 Urea complexation method
38.3 Conclusions
References
39 Marine oil processing and application in food products
39.1 Introduction
39.2 Marine oil processing
39.3 Enriched omega-3 oils
39.4 Application of the omega-3 fatty acids/oils
39.5 Conclusions
References
40 Bioactive peptides from seafood and their health effects
40.1 Introduction
40.2 Sources of bioactive peptides from seafood
40.2.1 Enzymatic production of protein hydrolysates
40.2.2 Formation of bioactive peptides by food processing and gastrointestinal (GI) digestion
40.2.3 Endogenous bioactive peptides from seafood
40.3 Potential health benefits of bioactive peptides derived from seafood
40.3.1 Antihypertensive peptides
40.3.2 Antioxidative peptides
40.3.3 Immunomodulatory peptides
40.3.4 Neuroactive peptides
40.3.5 Hormonal and hormone-regulating peptides
40.3.6 Antimicrobial peptides
40.3.7 Other bioactive peptides from seafood
40.4 Current and future applications
40.5 Conclusions
References
41 Antioxidative properties of fish protein hydrolysates
41.1 Introduction
41.2 FPH as food antioxidants
41.2.1 Effect of enzymes on antioxidative activity
41.2.2 Size of peptides on antioxidative activity
41.2.3 Composition of FPH
41.2.4 Inhibition of primary and secondary lipid oxidation products
41.2.5 Reducing power, radical scavenging, and metal chelating ability of FPH
41.3 Sensory attributes of FPH
41.3.1 Effect of hydrolysis on flavour
41.3.2 Effect of enzymes on flavour profile
41.3.3 Processing techniques to reduce off-flavours and odours of FPH
41.4 Physiological and bioactive properties of FPH
41.4.1 Antiproliferative activity and reparative role of FPH
41.4.2 Immunomodulatory role of FPH
41.5 Conclusions
References
42 Functional and nutraceutical ingredients from marine macroalgae
42.1 Introduction
42.2 Functional and nutraceutical properties of polyphenols from marine algae
42.2.1 Occurrence and chemical structure of algal polyphenols
42.2.2 Antioxidant activity of algal polyphenols
42.2.2.1 In vitro antioxidant properties of algal polyphenols
42.2.2.2 Antioxidant mechanism and structure-antioxidant activity relationship of algal polyphenols
42.2.3 Other biological activities of algal polyphenols
42.2.3.1 Angiotensin I-converting enzyme (ACE) inhibitory properties of algal polyphenols
42.2.3.2 Human immunodeficiency virus (HIV) inhibitory properties of algal polyphenols
42.3 Functional and nutraceutical properties of sulphated polysaccharides from marine algae
42.3.1 Antioxidant activity of sulphated polysaccharides
42.3.2 Other functional properties of sulphated polysaccharides
42.3.2.1 Anticoagulant activities of sulphated polysaccharides
42.3.2.2 Anti-tumour activities of sulphated polysaccharides
42.3.2.3 Antiviral activities of sulphated polysaccharides
42.4 Functional and nutraceutical properties of fucoxanthin from marine algae
42.4.1 Antioxidant activities of fucoxanthin
42.4.2 Anti-obesity effects of fucoxanthin
42.5 Functional and nutraceutical properties of sterols from marine algae
42.5.1 Antioxidant activities of sterols from marine algae
42.5.2 Anti-diabetic activities of sterols from marine algae
42.6 Functional and nutraceutical properties of bioactive peptides from marine algae
42.6.1 Antihypertensive effects of the peptides derived from algae
42.7 Conclusions
References
43 Seafood enzymes and their potential industrial application
43.1 Introduction
43.2 Types of seafood enzymes and their applications
43.2.1 Protein-degrading enzymes
43.2.1.1 Applications of proteases
43.2.2 Lipid-degrading enzymes
43.2.2.1 Lipases
43.2.2.2 Phospholipases (PL)
43.2.2.3 Applications of lipases and their role in seafood quality
43.2.3 Carbohydrate-degrading enzymes
43.2.3.1 Alginate lyases
43.2.3.2 Chitinase
43.2.3.3 Applications of carbohydrate-degrading enzymes
43.2.4 Miscellaneous enzymes
43.2.4.1 Lipoxygenase (LOX)
43.2.4.2 Myosin ATPases
43.2.4.3 Polyphenol oxidases (PPO)
43.2.4.4 Transglutaminase (TG)
43.2.4.5 Applications of miscellaneous enzymes
43.3 Conclusions
References
Index
Food Science and Technology
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