Download Seafood Research From Fish To Dish: Quality, Safety and by J. B. Luten, C. Jacobsen, K. Bekaert, A. Saebo, J. PDF

By J. B. Luten, C. Jacobsen, K. Bekaert, A. Saebo, J. Oehlenschlager

During this e-book, scientists from a variety of disciplines tackle the advances in seafood learn with admire to caliber, defense, consumer's calls for and processing of untamed and farmed fish. The dietary homes of marine lipids and lipid oxidation from version structures to seafood are offered. a number of contributions at the results of normal anti-oxidants to avoid oxidation also are integrated. results of nutritional components on muscular tissues caliber, pre-rigor processing and brining of farmed cod are coated. the improvement of rigor mortis and the standard of muscle in terms of advertisement and experimental slaughter options also are mentioned. Consumer's wisdom, belief and want for info approximately seafood are mentioned. subject matters similar to shelf existence and microbial caliber of seafood are lined in a number of contributions. Inactivation of micro organisms or biopreservation of seafood are incorporated. awareness is paid to the advance of the standard Index process for the overview of the standard of clean fish and items. The characterisation and the standard of processed by-products also are offered. The presence of hint components and natural contaminants in number of seafood items is highlighted. ultimately, numerous contributions relating to complex methodologies to figure out the standard of seafood are provided. This publication should be of curiosity to anyone fascinated by caliber and protection of fish in the course of the whole chain from capture to client

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Extra info for Seafood Research From Fish To Dish: Quality, Safety and Processing of Wild and Farmed Fish

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However, Lytle and Lytle (1994) have analysed four shark and ray species for their cholesterol content. Cholesterol contents in Southern Stingray (Menticirrhus americanus) ranged from 57 to 69 mg/100 g and in Atlantic stingray (Dasyatis Sabina) from 30 to 39 mg/100 g. In blacktip shark (Carcharhinus limbatus) the range was between 34 and 58 mg/100 g and in Atlantic sharpnose shark (Rhizoprionodon terraenovae) between 16 and 23 mg/100 g. This shows that the cholesterol contents in sharks and rays (cartilaginous fish species) is of the some order as in bony fish species.

Lipids 40(7):677-684. Tso P, Lee T, DeMichele SJ. 1999. Lymphatic absorption of structured triglycerides vs. physical mix in a rat model of fat malabsorption. Am J Physiol 277(2 pt 1):G333-G340. Uauy R, Hoffman DR, Peirano P, Birch DG, Birch EE. 2001. Essential fatty acids in visual and brain development. Lipids 36(9):885-895. Willumsen N, Hexeberg S, Skorve J, Lundquist M, Berge RK. 1993. Docosahexaenoic acid shows no triglyceride-lowering effects but increases the peroxisomal fatty acid oxidation in liver of rats.

2 ml/min, injector split ratio 1:11. 5 °C/min until 200 °C, which was maintained for 15 min and finally the temperature was raised to 225 °C and maintained for 10 min. Peak areas were calculated using a Hewlett-Packard computing integrator. The fatty acids were identified by comparing the retention time with standards of known fatty acid composition. Plasma TAG and cholesterol were measured enzymatically using commercial kits (Roche Diagnostics GmbH, Mannheim, Germany). Liver TAG and cholesterol contents were measured by quantitative high-performance thin layer chromatography (HPTLC) using a slight modification of a method described by Müller and others (2004).

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