Maximising the value of marine by-products
著者
書誌事項
Maximising the value of marine by-products
（Woodhead Publishing in food science, technology and nutrition）
Woodhead , CRC Press, 2007
- : Woodhead
- : CRC
大学図書館所蔵 件 / 全1件
-
該当する所蔵館はありません
- すべての絞り込み条件を解除する
注記
Includes bibliographical references and index
内容説明・目次
- 巻冊次
-
: CRC ISBN 9780849391521
内容説明
A complete review of the characterization, recovery, processing, and applications of marine by-products, Maximising the Value of Marine By-Products begins with a summary of the physical and chemical properties of marine proteins and lipids and assesses methods for their extraction and recovery. The book goes on to examine the various applications of by-products in the food industry, including health-promoting ingredients such as marine oils and calcium, as well as enzymes, antioxidants, flavorings, and pigments. The book concludes with discussions of the utilization of marine by-products in diverse areas such as agriculture, medicine, and energy production.
目次
PART 1: MARINE BY-PRODUCTS CHARACTERIZATION, RECOVERY, AND PROCESSING
PHYSICAL AND CHEMICAL PROPERTIES OF PROTEIN BY-PRODUCTS FROM SEAFOOD WASTE, T. Rustad
Introduction
Overview
Physical and Chemical Properties of Protein-Rich By-Products - Seasonal, Habitat, Species, and Individual Variations
Implication for By-Products Valorization
Future Trends
Source of Further Information and Advice
References
PHYSICAL AND CHEMICAL PROPERTIES OF LIPID BY-PRODUCTS FROM SEAFOOD WASTE, J.P. Kerry and S.C Murphy
Introduction to Fish Lipids
Health Benefits Associated with Fish Lipids
Fatty Acids Found in Fish Muscle
Fatty Acids Found in Fish By-Products
Factors Affecting the Fatty Acid Composition of Fish and Their Associated By-Products
Deterioration of Fish Lipids
Implications for Fish Fat By-Product Valorization
Future Trends
References
ON-BOARD HANDLING OF MARINE BY-PRODUCTS TO PREVENT MICROBIAL SPOILAGE, ENZYMATIC REACTIONS, AND LIPID OXIDATION, E. Falch, M. Sandbakk, and M. Aursand
Deterioration of Marine Biomass
Handling and Sorting
Conservation and Stabilization
On-Board Processing
Utilization of By-Products from Gadiform Species
Future Trends
References
RECOVERY OF BY-PRODUCTS FROM SEAFOOD PROCESSING STREAMS, J.A. Torres, Y. Chen, J. Rodrigo-Garcia, and J. Jaczynski
State of Global Fisheries and By-Products
Basic Properties of Water, Proteins, and Lipids in Aquatic Foods
Recovery of Functional Proteins and Lipids from By-Products
Protein Recovery from Surimi Processing Water
Conclusions
References
INCREASING PROCESSED FLESH YIELD BY RECOVERY FROM MARINE BY-PRODUCTS, A. Taylor. C. Alasalvar, and A. Himonides
Introduction
Recovery of Flesh from Filleting Waste
Recovery of Flesh from Demersal Species
Quality and Improvement of Fish Mince
Future Trends
Sources of Further Information and Advice
ENZYMATIC METHODS FOR MARINE BY-PRODUCTS RECOVERY, F. Guerard
Overview of By-Products Extracted by Enzymatic Methods
Enzymatic Extraction Methods
Traceability of By-Products
CHEMICAL PROCESSING METHODS FOR PROTEIN RECOVERY FORM MARINE BY-PRODUCTS AND UNDERUTILIZED FISH SPECIES, H.G. Kristinsson, A.E. Theodore, and B. Ingadottir
Chemical Extraction: Fish Protein Concentrate
Chemical Hydrolysis
Surimi Processing
Fish Protein Isolates: pH-Shift Processing
Other Processes Using Low or High pH
PART 2: FOOD USES OF MARINE BY-PRODUCTS
BY-CATCH, UNDERUTILIZED SPECIES AND UNDERUTILIZED FISH PARTS AS FOOD INGREDIENTS, I. Batista
Introduction: By-Catch, Discards, and By-Products
Key Drivers
Using the By-Catch and Underutilized Species
Using Underutilized Fish Parts as food and Food Ingredients
Future Trends
Sources of Further Information and Advice
MINCE FORM SEAFOOD PROCESSING WASTE AND SURIMI AS FOOD INGREDIENTS, J. Park and J. Kim
Introduction
Manufacturing Fish Mince/Surimi
Machinery for Preparation of Fish Mince/Surimi
Mince/Surimi Processing By-Products
Functional Properties of Fish Mince/Surimi
Nutritional Characteristics
Storage Stability
Utilization
References
AQUATIC FOOD PROTEIN HYDROLYSATES, H.G. Kristinsson
Introduction
The Enzymatic Hydrolysis Process
Properties of Fish Protein Hydrolysates
Role in Food Systems
Physiological Role in Humans and Animals
Role in Plant Growth and Propagation
Role as Growth Media for Micro-Organisms
Future Trends
FUNCTIONAL PROPERTIES OF PROTEIN POWDERS FORM UNDERUTILIZED MARINE FISH AND SEAFOOD PRODUCTS, P.J. Bechtel and S. Sathivela
Introduction
Fish Protein Powder as Bio-Active Ingregients
Functional Properties of Fish Protein Powders
Thermal Properties of Fish Protein Powders
Future Trends
References
MARINE OILS FROM SEAFOOD WASTE, F. Shahidi,
Oil from Fish Processing By-Products
Marine Mammal Oils
Alga Oil
Marine Oil Manufacturing Process
Health Effects of PUFA
COLLAGEN AND GELATINE FROM MARINE BY-PRODUCTS, J. Regenstein and P. Zhou
Introduction
Key Drivers of Marine Collagen and Gelatine
Sources of Marine Collagen and Gelatine
Manufacture of Marine Collagen and Gelatine
Properties of Marine Collagen and Gelatine
Food Applications
Non-Food Applications
Improving the Quality of Collagen and Gelatine
Sources for Further Information and Advice
References
SEAFOOD FLAVOR FROM PROCESSING BY-PRODUCTS, C. Lee
Introduction
Aqueous Extraction
Fermentation
Enzymatic Hyrolysis
Enzyme-Assisted Seafood Flavors from Processing By-Products
Flavor-Imparting Compounds and Chemistry
Future Trends
References
FISH AND BONE AS A CALCIUM SOURCE, S. Kim and W. Jung
Introduction
Biochemical Properties Properties of Fish and Bone
Utilization of Fish Bone Calcium and Organic Compound
In Vivo Availability of Soluble Calcium Complex from Fish Bone
CHITIN AND CHITOSAN FROM MARINE BY-PRODUCTS, F. Shahidi
Chemical Characteristics
Applications of Chitin, Chitosan, and Their Oligomers
Safety and Regulatory Status
MARINE ENZYMES FROM SEAFOOD BY-PRODUCTS, M.T. Morrissey and T. Okada
Introduction
Marine Enzymes
Producing Enzymes from Seafood By-Products
Marine By-Products Enzyme Utilization
ANTIOXIDANTS FROM MARINE BY-PRODUCTS, F. Shahidi
Antioxidants from Marine Algae
Antioxidants from Marine Animals and Their By-Products
Anitoxidants form Other Marine Sources
PIGMENTS FROM BY-PRODUCTS OF SEAFOOD PROCESSING, B.K. Simpson
Pigment Types and Sources
Cartenoid Pigments
Other Pigments
Economic, Environmental, and Safety Considerations
PART 3: NON-FOOD USES OF MARINE BY-PRODUCTS
BY-PRODUCTS FROM SEAFOOD PROCESSING FOR AGRICULTURE AND ANIMAL FEEDS, P.J. Bechtel
Introduction
Driving Forces for Utilization of By-Products
By-Product Components
Overview of Different Products Produced from Fish By-Products
Methods of Producing Hydrolysates and Silage
Nutritional Benefits and Other Properties of Fish and Animal Feeds Made from Seafood Processing Wastes
Future Trends
References
USING MARINE BY-PRODUCTS IN PHARMACEUTICAL, MEDICAL, AND COSMETIC PRODUCTS, J. Losso
Introduction
Squalamine
Collagen
Proteoglycan and Protamine
Future Trends
References
BIO-DIESEL AND BIO-GAS PRODUCTION FROM SEAFOOD PROCESSING BY-PRODUCTS, R. Zhang and H.M. El-Mashad
Quantity and Quality of Various Seafood Processing By-Products
Theories and Technologies for Production of Bio-Diesel and Bio-Gas Fuel
Potential Yields and Quality of Bio-Diesel and Bio-Gas Fuels
Problems Encountered and Possible Approaches for Overcoming Them
Future Research Needs
Summary
Sources of Further Information and Advice
References
COMPOSTING OF SEAFOOD WASTES, A. Martin
Introduction
Biodegeneration of Seafood Waste by Composting
Composting Operational Parameters
Characteristics of the Composting of Seafood Wastes
Technological Aspects
Biological Aspects
Vericomposting
Quality Considerations
- 巻冊次
-
: Woodhead ISBN 9781845690137
内容説明
Despite declining stocks, a major portion of the harvest of fish and marine invertebrates is discarded or used for the production of low value fish meal and fish oil. Marine by-products, though, contain valuable protein and lipid fractions as well as vitamins, minerals and other bioactive compounds which are beneficial to human health. Devising strategies for the full utilization of the catch and processing of discards for production of novel products is therefore a matter of importance for both the fishing industry and food processors. Maximising the value of marine by-products provides a complete review of the characterisation, recovery, processing and applications of marine-by products.
Part one summarises the physical and chemical properties of marine proteins and lipids and assesses methods for their extraction and recovery. Part two examines the various applications of by-products in the food industry, including health-promoting ingredients such as marine oils and calcium, as well as enzymes, antioxidants, flavourings and pigments. The final part of the book discusses the utilization of marine by-products in diverse areas such as agriculture, medicine and energy production.
With its distinguished editor and international team of authors, Maximising the value of marine by-products is an invaluable reference for all those involved in the valorisation of seafood by-products.
目次
- Part 1 Marine by-products characterisation, recovery and processing: Physical and chemical properties of protein by-products from seafood waste
- Physical and chemical properties of lipid by-products
- On-board handling of marine by-products to prevent microbial spoilage, enzymatic reactions and lipid oxidation
- Recovery of by-products from seafood processing streams
- Increasing processed flesh yield by recovery from marine by-products
- Enzymatic methods for marine by-products recovery
- Chemical processing methods for protein recovery from marine by-products and underutilized fish species. Part 2 Food uses of marine by-products: By-catch, underutilized species and underutilized fish parts as food ingredients
- Mince from seafood processing by-product and surimi as food ingredients
- Aquatic food protein hydrolysates
- Functional properties of protein powders from underutilized marine fish and seafood products
- Marine oils from seafood waste
- Collagen and gelatine from marine by-products
- Seafood flavour from processing by-products
- Fish and bone as a calcium source
- Chitin and Chitosan from marine by-products
- Marine enzymes from seafood by-products
- Antioxidants from marine by-products
- Pigments from by-products of seafood processing. Part 3 Non-food uses of marine by-products: By-products from seafood processing for agriculture and animal feeds
- Using marine by-products in pharmaceutical, medical and cosmetic products
- Bio-diesel and bio-gas production from seafood processing by-products
- Composting of seafood wastes.
「Nielsen BookData」 より