[...]... chapter (Chapter 1) providing an overview of seafood quality, safety, and health applications The firs section (Chapters 2–15) describes different aspects of seafood quality; the second section (Chapters 16–28) covers the safety of seafoods; and the fina section (Chapters 29–43) discusses the health applications of seafood products, particularly marine nutraceuticals and functional foods Contributing to... diverse and global perspective of the issues of concern to seafood quality, safety, and health applications The book will serve as a resource for those interested in the potential application of new developments in marine nutraceuticals and functional foods, as well as the role of science and technology in ensuring safety and quality Biochemists, chemists, food scientists/technologists, nutritionists, health. .. Trim: 244mm×172mm Seafood Quality, Safety and Health Applications microbial spoilage [26] Food safety cannot be assured by inspection alone and knowledge of factors that influenc growth, survival, and inactivation of pathogenic micro-organisms is an essential element in the design of processing, storage, and distribution systems that provide safe seafoods [27] The fles of healthy and live fis is generally... achieved by selecting proper packaging and display The odour of freshly caught fis is mild and described as typical of the “sea” and “seaweed” If fis is held in ice from the time of catch, it retains its high quality for about one week or longer During this period, no objectionable “fis y” odour develops [5] However, long-term Handbook of Seafood Quality, Safety and Health Applications, First Edition, edited... collagen, carotenoids, etc.) is of great interest Some important aspects such as quality, safety, and health effects of seafoods are considered in this book These factors contribute to optimal utilization of the marine resources together with the consequent maximization of health benefits This overview chapter highlights these important aspects of seafoods 1.2 Seafood quality When seafoods are consumed, their... PART III HEALTH APPLICATIONS OF SEAFOOD 29 Health benefit associated with seafood consumption Maria Leonor Nunes, Narcisa Maria Bandarra, and Irineu Batista 369 29.1 29.2 369 369 370 370 372 372 373 373 373 374 375 375 376 376 376 29.3 29.4 29.5 30 Introduction Nutritional value 29.2.1 Protein 29.2.2 Lipids 29.2.3 Minerals and vitamins Effect of cooking on nutritional value Health benefit of seafood. .. (DPA), and docosahexaenoic acid (DHA), which play an important role for health promotion and disease risk reduction There are over 8,000 published papers on the health benefit of EPA, DPA, and DHA The role of omega-3 PUFA, in a wide range of products and in the prevention of cardiovascular disease and in the development and function of the brain, has been well demonstrated This book is divided into three... Toshiaki Ohshima Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan ´ ´ Guðrun Olafsd´ ttir o Department of Food Science and Nutrition, Faculty of Science, University of Iceland, Reykjavik, Iceland Barakat S.M Mahmoud Experimental Seafood Processing Laboratory, Mississippi State University, Pascagoula, MS, USA Alexandra C.M Oliveira Fishery Industrial... fl vours and odours of the oil and the food products containing such oil Oxidation of the double bonds in unsaturated fatty acids in the oil can occur in the basic processes of autoxidation, photo-oxidation, and thermal oxidation [23] A basic knowledge of these oxidation processes is required to understand the mechanism of the deterioration of the quality of food grade fis oil The nature of oxidation,... Jeong-Ho Sohn Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan Gudjon Thorkelsson Matis-Icelandic Food and Biotech R&D Reykjavik, Iceland Persefoni Tserkezou School of Agricultural Sciences, Department of Agriculture, Icthyology, and Aquatic Environment, University of Thessaly, Hellas, Greece ¨ Umran Uygun Department of Food Engineering, Hacettepe . required, the services of a competent professional should be sought. Library of Congress Cataloging-in-Publication Data Handbook of seafood quality, safety, and health applications / edited by. 244mm×172mm Handbook of Seafood Quality, Safety and Health Applications Edited by Associate Professor Cesarettin Alasalvar T ¨ UB ˙ ITAK Marmara Research Centre Food Institute, Turkey Professor Fereidoon. xxv 1 Seafood quality, safety, and health applications: an overview 1 Cesarettin Alasalvar, Fereidoon Shahidi, Kazuo Miyashita, and Udaya Wanasundara 1.1 Introduction 1 1.2 Seafood quality 1 1.3 Seafood