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1 Seafood quality，safety，and health applications：an overview&Cesarettin Alasalvar，Fereidoon Shahidi，Kazuo Miyashita，and Udaya Wanasundara1

1.1 Introduction1

1.2 Seafood quality1

1.3 Seafood safety3

1.4 Health applications of seafood5

1.5 Conclusions7

References7

PART Ⅰ SEAFOOD QUALITY13

2 Practical evaluation of fish quality by objective，subjective，and statistical testing&Cesarettin Alasalvar，John M.Grigor，and Zulfiqur Ali13

2.1 Introduction13

2.2 Methods used for fish freshness and quality assessment：from source to the consumer14

2.2.1 Latest developments in sensory methods14

2.2.2 Latest developments in non-sensory methods16

2.2.2.1 Chemical/biochemical methods16

2.2.2.2 Physico-chemical methods16

2.2.2.3 Microbiological/biological methods17

2.2.3 Latest developments in statistical methods19

2.2.4 Consumer testing for fish quality perception21

2.3 Potential use of micro- and nanotechnologies22

2.4 Conclusions24

References24

3 Sensory evaluation of fish freshness and eating qualities&David P.Green29

3.1 Introduction29

3.2 Methods for sensory evaluation of fish30

3.2.1 Torry scale30

3.2.2 European Union Scheme30

3.2.3 Quality Index Method33

3.3 Pre-harvest factors affecting freshness34

3.4 Post-harvest factors affecting freshness34

3.5 Environmental taints35

3.6 Extending freshness and shelf-life in fish37

3.7 Conclusions37

References37

4 Sensometric and chemometric approaches to seafood flavour&Kae Morita and Tetsuo Aishima39

4.1 Introduction39

4.2 Sensometric approach to seafood flavour40

4.3 Chemometric approach to seafood flavour41

4.3.1 Experimental designs and optimization41

4.3.2 Pattern recognition42

4.3.3 Multivariate regression analysis43

4.3.3.1 Green44

4.3.3.2 Grilled fish44

4.3.3.3 Fried chicken44

4.3.3.4 Cooked fish，sweet，canned tuna，and roasted soy sauce44

4.3.4 Compound-sensory mapping46

4.4 Conclusions47

References48

5 Instrumental analysis of seafood flavour&Hun Kim and Keith R.Cadwallader50

5.1 Introduction50

5.2 Isolation of volatile flavour compounds51

5.2.1 Headspace sampling51

5.2.1.1 Static headspace sampling51

5.2.1.2 Dynamic headspace sampling54

5.2.1.3 Solid phase microextraction54

5.2.1.4 Sorptive extraction54

5.2.2 Solvent extraction and distillation extractions55

5.2.2.1 Direct solvent extraction55

5.2.2.2 Steam distillation extraction55

5.2.2.3 High vacuum distillation extraction56

5.3 Instrumental analysis of volatile flavour compounds56

5.3.1 Gas chromatography56

5.3.1.1 Gas chromatography-olfactometry（sensory-directed analytical techniques）56

5.3.1.2 Multidimensional gas chromatography59

5.3.2 Mass spectrometry59

5.3.2.1 High resolution mass spectrometry59

5.3.2.2 Selected ion monitoring mass spectrometry60

5.3.2.3 Chemical ionization mass spectrometry60

5.3.2.4 Negative chemical ionization mass spectrometry60

5.3.2.5 Time-of-flight mass spectrometry61

5.3.3 Electronic nose61

5.4 Conclusions61

References62

6 Quality assessment of aquatic foods by machine vision，electronic nose，and electronic tongue&Figen Korel and Murat O.Balaban68

6.1 Introduction68

6.2 Visual quality68

6.2.1 Visual quality determination based on size and shape69

6.2.2 Visual quality determination based on colour69

6.3 Smell-related quality71

6.4 Taste-related quality72

6.5 Combination of machine vision system and electronic nose75

6.6 Conclusions75

References76

7 Effects of nutrition and aquaculture practices on fish quality&Kriton Grigorakis82

7.1 Introduction82

7.2 The role of muscle composition and fat deposition in fish quality82

7.3 Effect of feeding and aquaculture practices on quality characteristics83

7.3.1 Feeding and its impact on fish fat83

7.3.1.1 Feeding intensity and dietary fat84

7.3.1.2 Fish oil substitution88

7.3.1.3 Finishing diets88

7.3.1.4 Fasting89

7.3.1.5 Factors other than feeding that affect fish fat89

7.3.2 Feeding and handling：effect on muscle protein/amino acids89

7.3.3 Feeding and aquaculture handling：effects on colour89

7.3.4 Feeding and body shape90

7.3.5 Feeding and effect on taste and flavour90

7.3.6 Dietary and handling impacts on texture90

7.3.7 Impact of aquaculture handling and killing procedure on post-mortem quality91

7.3.8 Effect of feeding on post-mortem quality and technological properties91

7.4 Conclusions92

References92

8 Lipid oxidation，odour，and colour of fish flesh&Jeong-Ho Sohn and Toshiaki Ohshima96

8.1 Introduction96

8.2 Quantitative determination methodology of total lipid hydroperoxides by a flow injection analysis system97

8.3 Lipid oxidation in ordinary and dark muscle of fish98

8.4 Effects of bleeding and perfusion of yellowtail on post-mortem lipid oxidation of ordinary and dark muscles102

8.5 Conclusions105

References105

9 Blackening of crustaceans during storage：mechanism and prevention&Kohsuke Adachi and Takashi Hirata109

9.1 Introduction109

9.2 Phylogenetic position of prawns：the relation of PO and He110

9.3 Biosynthetic pathway of melanin111

9.4 Significance of melanisation in arthropods：pre-harvest and post-harvest111

9.5 Biochemical characterisation of proPO and PO112

9.6 The relationship of PO and melanogenesis in prawns113

9.7 Hemocyanin and its enzymatic activation114

9.8 The relationship of frozen storage and blackening116

9.9 Prevention of melanosis in prawns117

9.10 Conclusions117

References117

10 Quality of freshwater products&Masaki Kaneniwa119

10.1 Introduction119

10.2 Lipid and fatty acid composition in freshwater fish119

10.3 The effect of dietary fatty acid composition in cultured freshwater fish123

10.4 Enzymatic hydrolysis of lipid in the muscle of freshwater fish125

10.5 Quality of frozen surimi from freshwater fish meat127

10.6 Conclusions127

10.7 Acknowledgements127

References128

11 Texture measurements in fish and fish products&Zulema Coppes-Petricorena130

11.1 Introduction130

11.2 Measurement of fish texture131

11.2.1 Instrumental versus sensory methods131

11.2.2 Raw and cooked fish products131

11.2.3 Sensory evaluation132

11.2.4 Texture measurement of fish flesh132

11.3 Relevance of measuring texture in fish products132

11.3.1 Firmness：a quality for good fish texture133

11.3.2 Muscle structure of fish flesh133

11.3.3 Muscle cell biology133

11.3.4 Physical exercise134

11.4 Textural measurements of fish products134

11.5 Conclusions134

11.6 Acknowledgements136

References136

12 Quality and safety of packaging materials for aquatic products&T.K.Srinivasa Gopal and C.N.Ravi Shankar139

12.1 Introduction139

12.2 Packaging materials139

12.2.1 Glass containers139

12.2.2 Metal cans139

12.2.3 Paper141

12.2.4 Cellophanes141

12.2.5 Polyethylene141

12.2.6 Polypropylene （PP）142

12.2.7 Polystyrene （PS）142

12.2.8 Polyester143

12.2.9 Polyamides （nylon）143

12.2.10 Polyvinyl chloride （PVC）143

12.2.11 lonomers143

12.2.12 Copolymers144

12.2.13 Aluminium foil144

12.3 Packaging requirements for fish products144

12.3.1 Packaging of fresh fish144

12.3.2 For bulk packaging144

12.3.3 Modified atmosphere packaging （MAP）145

12.3.4 Packaging of frozen fish145

12.3.5 Packaging of surimi146

12.3.6 Battered and breaded products147

12.3.7 Packaging of dried fishery products147

12.3.8 Packaging of canned fish147

12.3.9 Ready to serve fish products in retortable pouches148

12.3.10 Fish sausage148

12.3.11 Accelerated freeze dried （AFD） products148

12.3.12 Fish pickles149

12.3.13 Fish soup powder149

12.3.14 Shark fin rays149

12.3.15 Chitin/chitosan149

12.4 Safety aspects of packaging materials150

12.5 Conclusions153

References154

13 Fish mince：cryostabilization and product formulation&Chong M.Lee156

13.1 Introduction156

13.2 Background information156

13.2.1 Rationale for the development of fish mince technology156

13.2.2 Source of fish mince157

13.3 Manufacture of fish mince and cryostabilization158

13.3.1 Manufacture of fish mince158

13.3.1.1 Manufacture of fish mince from ground white fish159

13.3.1.2 Manufacture of fish mince from pelagic dark fish160

13.3.2 Quality evaluation of fish mince162

13.3.3 Cryostabilization of fish mince162

13.4 Formulation of fish mince-based products in relation to ingredients and sensory quality164

13.4.1 Ingredients and processing methods on texture165

13.4.2 Freeze-thaw stability of uncooked mince-based products166

13.4.3 Colour management167

13.4.4 Flavour enhancement167

13.4.5 Application of surimi-fish mince blend in fish cake and kamaboko products167

13.5 Conclusions168

13.6 Acknowledgements168

References168

14 New trends in species identification of fishery products&Hartmut Rehbein171

14.1 Introduction171

14.2 Background information171

14.3 Microarrays172

14.4 Messenger RNA analysis174

14.5 Detection of allergenic fish and shellfish174

14.6 Determination of origin and stock assignment of fish175

14.7 Data bases176

14.7.1 FishTrace177

14.7.2 FishGen177

14.7.3 AFLP177

14.7.4 Validation177

14.7.5 FischDB177

14.7.6 RFE178

14.8 Conclusions178

References178

15 An emerging powerful technique：NMR applications on quality assessments of fish and related products&Somer Bekiroglu181

15.1 Introduction181

15.2 Low-field （time-domain） NMR applications182

15.2.1 Water，lipids，and others182

15.2.2 On-line and off-line applications：quality control184

15.3 High-field NMR applications184

15.3.1 Quantitative NMR applications and chemical compositions185

15.3.2 Fingerprinting186

15.3.3 The future：fish metabon（1）omics187

15.3.4 NMR and authenticity187

15.4 Projections on MRI applications188

15.5 Conclusions189

References190

PARTⅡ SEAFOOD SAFETY197

16 Food-borne pathogens in seafood and their control&Dominic Kasujja Bagenda and Koji Yamazaki197

16.1 Introduction197

16.2 Major food-borne pathogens related to seafood198

16.3 Current trends in control of seafood-borne pathogens199

16.3.1 Biological methods of controlling pathogens in seafood199

16.3.2 Physical and chemical methods of controlling pathogens in seafood201

16.3.3 Hurdle technology for controlling pathogens in seafood203

16.4 Conclusions203

References203

17 Novel approaches in seafood preservation techniques&Fatih Ozogul，Yesim Ozogul，and Esmeray Kuley Boga206

17.1 Introduction206

17.2 Seafood preservation techniques206

17.2.1 Modified atmosphere packaging （MAP）206

17.2.2 Irradiation technology207

17.2.3 Ozone （O3） preservation technique208

17.2.4 Physical preservation methods209

17.2.4.1 Pulsed electric fields （PEF）209

17.2.4.2 Ultraviolet （UV） radiation209

17.2.4.3 Oscillatory magnetic fields （OMF）210

17.2.4.4 High pressure processing （HPP）210

17.2.5 Ultrasound as a preservation technology211

17.2.6 High intensity light211

17.3 Conclusions212

References212

18 Essential oils：natural antimicrobials for fish preservation&Barakat S.M.Mahmoud and Kazuo Miyashita217

18.1 Introduction217

18.2 Essential oils217

18.2.1 Chemistry of essential oils217

18.2.2 Active components of essential oils218

18.2.3 Bacterial sensitivity to essential oils and their components218

18.2.4 Phenolic compounds218

18.3 Application of essential oils to fish preservation219

18.3.1 Effect of essential oils on fish spoilage bacteria219

18.3.2 Effect of essential oils on shelf-life of fish220

18.3.3 Antimicrobial effect of combined treatment of essential oils with other antimicrobial agents221

18.4 Conclusions221

References222

19 Rapid methods for the identification of seafood micro-organisms&Brian H.Himelbloom，Alexandra C.M.Oliveira，and Thombathu S.Shetty226

19.1 Introduction226

19.2 Non-molecular （phenotyping）226

19.2.1 Analytab products （api？）226

19.2.2 Biolog Inc.226

19.2.3 Microbial Identification Inc.（MIDI）227

19.2.4 Limitations for phenotypic identification of seafood and aquaculture bacteria227

19.3 Molecular （genotyping）228

19.3.1 Polymerase chain reaction （PCR） and real-time or quantitative PCR （qPCR）228

19.3.2 Molecular subtyping techniques228

19.3.3 Commercially-available systems231

19.3.4 Polyphasic taxonomy231

19.4 Conclusions231

19.5 Acknowledgements231

References232

20 Using predictive models for the shelf-life and safety of seafood&Graham C.Fletcher237

20.1 Introduction237

20.2 Predicting contamination238

20.3 Predicting microbiological safety in chilled storage238

20.3.1 Histamine production238

20.3.2 Growth of Listeria monocytogenes in lightly preserved seafood240

20.3.3 Toxin production by Clostridium botulinum241

20.3.4 Other hazards241

20.4 Predicting spoilage and shelf-life in chilled storage242

20.4.1 The square root model as a secondary model242

20.4.2 Linear responses as primary models242

20.4.3 Specific spoilage organisms242

20.4.4 Microbial growth under modified atmosphere packaging243

20.4.5 Use of time-temperature indicators243

20.4.6 Instrumental methods to detect spoilage243

20.5 Predicting spoilage and shelf-life in frozen storage244

20.6 Predicting inactivation244

20.7 Conclusions246

References246

21 Mathematical modelling of shrimp cooking&Ferruh Erdogdu and Murat O.Balaban251

21.1 Introduction251

21.2 Exact solutions252

21.3 Numerical solutions253

21.4 A numerical model for shrimp cooking253

21.5 Applications257

21.6 Conclusions258

21.7 Nomenclature258

References259

22 Transgenic/transgenic modified fish&Jenn-Kan Lu，Jen-Leih Wu，and Meng-Tsan Chiang261

22.1 Introduction261

22.2 Methodology of gene transfer in fish261

22.2.1 Microinjection262

22.2.2 Electroporation262

22.2.3 Viral-mediated gene transfer （VMGT）262

22.2.4 The fate of the transgene263

22.2.5 Why study gene transfer in aquatic animals？264

22.2.6 Applications of gene transfer technique in aquaculture265

22.3 Food safety of transgenic fish266

22.3.1 General concept266

22.3.2 The gene product267

22.4 Regulations of transgenic animals including aquatic animals269

22.4.1 Environmental issues269

22.4.2 Human health issues270

22.4.3 Trade270

22.4.4 Intellectual property protection270

22.4.5 Labelling270

22.4.6 Ethics271

22.4.7 Public perceptions271

22.5 Conclusions271

References272

23 Molecular detection of pathogens in seafood&Iddya Karunasagar and Indrani Karunasagar275

23.1 Introduction275

23.2 Probe hybridisation methods275

23.3 Nucleic acid amplification methods278

23.3.1 Detection of bacterial pathogens278

23.3.2 Detection of viral pathogens282

23.3.3 Detection of parasites282

23.3.4 Real-time PCR assays283

23.3.5 DNA microarray assays284

23.4 Conclusions284

References286

24 DNA-based detection of commercial fish species&Rosalee S.Rasmussen and Michael T.Morrissey290

24.1 Introduction290

24.2 DNA-based methods and gene targets291

24.2.1 DNA-based methods291

24.2.2 Gene targets293

24.3 Major collaborative efforts295

24.3.1 FishTrace295

24.3.2 DNA barcoding296

24.3.2.1 DNA barcoding of fish296

24.3.2.2 DNA barcoding for the detection of fish species substitution297

24.4 Conclusions299

24.5 Acknowledgements300

References300

25 Seafoods and environmental contaminants&Beraat Ozcelik，Umran Uygun，and Banu Bayram303

25.1 Introduction303

25.2 Persistent environmental pollutants （PEPs）303

25.2.1 Organohalogen compounds （OCs）303

25.2.1.1 Dioxin and dioxin-like compounds304

25.2.1.2 Brominated flame retardants （BFRs）305

25.2.1.3 Polychlorinated napthalenes （PCNs）305

25.2.1.4 Organochlorine pesticides （OCPs）305

25.2.2 Heavy metals306

25.3 Aquaculture practices as a source of persistent contaminants308

25.4 Factors affecting the occurrence of PEPs in seafood310

25.5 Risk assessment and regulations310

25.6 Policies to reduce exposure to PEPs311

25.7 Conclusions311

References312

26 Oxidation and stability of food-grade fish oil：role of antioxidants&Weerasinghe M.Indrasena and Colin J.Barrow317

26.1 Introduction317

26.2 Process of oxidation317

26.2.1 Autoxidation317

26.2.1.1 Initiation318

26.2.1.2 Propagation318

26.2.1.3 Termination318

26.2.2 Photooxidation318

26.3 Factors affecting the rate of lipid oxidation319

26.3.1 Oxygen319

26.3.2 Physical form of oil319

26.3.3 Positional distribution of unsaturated fatty acids in the TAG molecule319

26.3.4 Temperature320

26.3.5 Microcomponents in the oil320

26.3.5.1 Hydroperoxides320

26.3.5.2 Free fatty acids320

26.3.5.3 Thermally oxidized lipid compounds320

26.3.5.4 Heavy metals320

26.3.5.5 Pigments320

26.3.5.6 Non lipid components in food321

26.4 Food-grade fish oil321

26.5 Control of lipid oxidation and improvement of the stability of fish oil322

26.5.1 Careful handling and storage322

26.5.2 Inhibiting oxidation322

26.5.2.1 Inhibiting photooxidation322

26.5.2.2 Inhibiting autoxidation325

26.6 Antioxidants325

26.6.1 Mechanism of phenolic antioxidants327

26.6.2 Factors affecting the antioxidant activity of tocopherols328

26.6.2.1 Concentration and type of tocopherol328

26.6.2.2 Oxygen and temperature329

26.6.2.3 Light329

26.6.2.4 Substrate329

26.6.2.5 Polarity and pH of the medium330

26.6.2.6 Synergistic nature of tocopherols and other antioxidants330

26.7 Selection of an antioxidant331

26.8 Conclusions332

References332

27 Global legislation for fish safety and quality&Ioannis S.Arvanitoyannis and Persefoni Tserkezou335

27.1 Introduction335

27.2 Global legislation in fish and fishery products335

27.2.1 EU legislation335

27.2.2 US legislation338

27.2.3 Canadian legislation341

27.2.4 Australian legislation343

27.2.5 Japanese legislation344

27.3 Conclusions345

References346

28 Food safety and quality systems （ISO 22000：2005） in the seafood sector&Ioannis S.Arvanitoyannis348

28.1 Introduction348

28.2 Salmon349

28.3 Surimi351

28.4 Crabs363

28.5 Conclusions363

References364

PARTⅢ HEALTH APPLICATIONS OF SEAFOOD369

29 Health benefits associated with seafood consumption&Maria Leonor Nunes，Narcisa Maria Bandarra，and Irineu Batista369

29.1 Introduction369

29.2 Nutritional value369

29.2.1 Protein370

29.2.2 Lipids370

29.2.3 Minerals and vitamins372

29.3 Effect of cooking on nutritional value372

29.4 Health benefits of seafood373

29.4.1 Essential n-3 fatty acids373

29.4.2 Cardioprotector effect/coronary heart disease （CHD）373

29.4.3 Hypertension374

29.4.4 Diabetes375

29.4.5 Cancer375

29.4.6 Other effects376

29.5 Conclusions376

References376

30 A new approach to the functional improvement of fish meat proteins&Hiroki Saeki380

30.1 Introduction380

30.2 Reaction between fish meat protein and reducing sugars through the Maillard reaction381

30.3 Suppression of protein denaturation at the Maillard reaction by controlling the reaction humidity382

30.4 Water solubilisation of fish Mf protein by glycosylation382

30.5 Molecular mechanism of water solubilisation by glycosylation383

30.6 Improvement of the thermal stability and emulsion-forming ability of fish myofibrillar protein385

30.7 Complex utilisation of under-utilised marine bioresources using the glycosylation system386

30.8 Food safety check of fish meat protein conjugated with AO387

30.9 Conclusions387

References388

31 Value addition to seafood processing discards&Sachindra M.Nakkarike，Bhaskar Narayan，Masashi Hosokawa，and Kazuo Miyashita390

31.1 Introduction390

31.2 Enzymes from seafood discards390

31.3 Protein hydrolysate and bioactive peptides from seafood discards392

31.4 Collagen and gelatin from fish discards393

31.5 Chitin and chitosan from crustacean discards394

31.6 Carotenoids from crustacean discards395

31.7 Conclusions397

References398

32 Role of marine foods in prevention of obesity&Shigeru Nakajima402

32.1 Introduction402

32.2 Anti-obesity effect of marine lipids403

32.2.1 Molecular mechanism for anti-obesity effect of marine lipids403

32.2.2 Traditional marine products as a good source of anti-obesity PUFA，EPA，and DHA404

32.3 Anti-obesity effect of histidine405

32.3.1 Fish protein405

32.3.2 Suppression of food intake by histidine406

32.3.3 Underlying mechanism for effect of histidine408

32.4 Conclusions410

References410

33 Microencapsulation，nanoencapsulation，edible film，and coating applications in seafood processing&Subramaniam Sathivel and Don Kramer414

33.1 Introduction414

33.2 Application of microencapsulation technology in fish oil414

33.3 Nanoencapsulated fish oil416

33.4 Edible film and coating applications in seafood417

33.5 Conclusions420

References420

34 Fish oil extraction，purification，and its properties&Subramaniam Sathivel423

34.1 Introduction423

34.2 Extraction423

34.2.1 Degumming424

34.2.2 Neutralization （alkali refining）425

34.2.3 Bleaching425

34.2.4 Deodorization426

34.2.5 Fractionation or winterization426

34.3 Fish oil properties427

34.3.1 Thermal properties of fish oil427

34.3.2 Rheological properties of fish oil428

34.4 Conclusions429

References430

35 Nutraceutical quality of shellfish&Bonnie Sun Pan433

35.1 Introduction433

35.2 Chemical compositions433

35.2.1 Proximate composition433

35.2.2 Minerals434

35.2.3 Extractive nitrogenous compounds434

35.2.4 Lipid and sterols434

35.3 Functional activities435

35.3.1 Antioxidative activity435

35.3.2 Hypolipidemia and hypocholesterolemia activity435

35.3.3 Immunity regulation activity436

35.3.4 Anti-cancer activity438

35.3.5 Hepatoprotective activity438

35.4 Functional clam products439

35.4.1 Clam essence439

35.4.2 Clam hydrolysates439

35.4.2.1 Antioxidative activities440

35.4.2.2 ACE-inhibitory activities440

35.5 Conclusions440

35.6 Acknowledgements441

References441

36 Marine oils and other marine nutraceuticals&Fereidoon Shahidi and Cesarettin Alasalvar444

36.1 Introduction444

36.2 Specialty and nutraceutical lipids444

36.3 Bioactive peptides and proteins from marine resources447

36.4 Chitin，chitosan，chitosan oligomers，and glucosamine448

36.5 Enzymes449

36.6 Carotenoids450

36.7 Minerals and calcium450

36.8 Shark cartilage，chondroitin sulphate，and squalene451

36.9 Other nutraceuticals from marine resources451

36.10 Conclusions451

References452

37 Nutraceuticals and bioactives from marine algae&S.P.J.Namal Senanayake，Naseer Ahmed，and Jaouad Fichtali455

37.1 Introduction455

37.2 Carotenoids456

37.3 Phycobilins458

37.4 Polysaccharides459

37.5 Omega-3 oils460

37.5.1 Characteristics of microalgal oils461

37.6 Conclusions462

References462

38 Preparative and industrial-scale isolation and purification of omega-3 polyunsaturated fatty acids from marine sources&Udaya Wanasundara464

38.1 Introduction464

38.2 Concentration methods of n-3 PUFA465

38.2.1 Chromatographic methods465

38.2.1.1 Counter-current chromatography466

38.2.2 Supercritical fluid extraction method468

38.2.3 Low-temperature crystallization method468

38.2.4 Fatty acid-salt solubility method469

38.2.5 Distillation method470

38.2.6 Enzymatic methods470

38.2.6.1 Lipase-catalyzed hydrolysis470

38.2.6.2 Lipase-catalyzed esterification471

38.2.7 Urea complexation method472

38.3 Conclusions473

References473

39 Marine oil processing and application in food products&Fereidoon Shahidi476

39.1 Introduction476

39.2 Marine oil processing476

39.3 Enriched omega-3 oils478

39.4 Application of the omega-3 fatty acids/oils479

39.5 Conclusions482

References482

40 Bioactive peptides from seafood and their health effects&Anusha G.P.Samaranayaka and Eunice C.Y.Li-Chan485

40.1 Introduction485

40.2 Sources of bioactive peptides from seafood485

40.2.1 Enzymatic production of protein hydrolysates485

40.2.2 Formation of bioactive peptides by food processing and gastrointestinal （GI） digestion487

40.2.3 Endogenous bioactive peptides from seafood487

40.3 Potential health benefits of bioactive peptides derived from seafood487

40.3.1 Antihypertensive peptides487

40.3.2 Antioxidative peptides488

40.3.3 Immunomodulatory peptides488

40.3.4 Neuroactive peptides488

40.3.5 Hormonal and hormone-regulating peptides489

40.3.6 Antimicrobial peptides489

40.3.7 Other bioactive peptides from seafood489

40.4 Current and future applications490

40.5 Conclusions490

References491

41 Antioxidative properties of fish protein hydrolysates&Sivakumar Raghavan，Hordur G.Kristinsson，Gudjon Thorkelsson，and Ragnar Johannsson494

41.1 Introduction494

41.2 FPH as food antioxidants495

41.2.1 Effect of enzymes on antioxidative activity495

41.2.2 Size of peptides on antioxidative activity497

41.2.3 Composition of FPH497

41.2.4 Inhibition of primary and secondary lipid oxidation products498

41.2.5 Reducing power，radical scavenging，and metal chelating ability of FPH499

41.3 Sensory attributes of FPH500

41.3.1 Effect of hydrolysis on flavour500

41.3.2 Effect of enzymes on flavour profile500

41.3.3 Processing techniques to reduce off-flavours and odours of FPH501

41.4 Physiological and bioactive properties of FPH502

41.4.1 Anti proliferative activity and reparative role of FPH502

41.4.2 Immunomodulatory role of FPH502

41.5 Conclusions503

References503

42 Functional and nutraceutical ingredients from marine macroalgae&Tao Wang，Gu？run Olafsdottir，Rosa Jonsdottir，Hordur G.Kristinsson，and Ragnar Johannsson508

42.1 Introduction508

42.2 Functional and nutraceutical properties of polyphenols from marine algae508

42.2.1 Occurrence and chemical structure of algal polyphenols508

42.2.2 Antioxidant activity of algal polyphenols510

42.2.2.1 In vitro antioxidant properties of algal polyphenols510

42.2.2.2 Antioxidant mechanism and structure-antioxidant activity relationship of algal polyphenols512

42.2.3 Other biological activities of algal polyphenols512

42.2.3.1 Angiotensin I-converting enzyme （ACE） inhibitory properties of algal polyphenols513

42.2.3.2 Human immunodeficiency virus （HIV） inhibitory properties of algal polyphenols513

42.3 Functional and nutraceutical properties of sulphated polysaccharides from marine algae513

42.3.1 Antioxidant activity of sulphated polysaccharides514

42.3.2 Other functional properties of sulphated polysaccharides514

42.3.2.1 Anticoagulant activities of sulphated polysaccharides514

42.3.2.2 Anti-tumour activities of sulphated polysaccharides515

42.3.2.3 Antiviral activities of sulphated polysaccharides515

42.4 Functional and nutraceutical properties of fucoxanthin from marine algae516

42.4.1 Antioxidant activities of fucoxanthin516

42.4.2 Anti-obesity effects of fucoxanthin517

42.5 Functional and nutraceutical properties of sterols from marine algae517

42.5.1 Antioxidant activities of sterols from marine algae517

42.5.2 Anti-diabetic activities of sterols from marine algae517

42.6 Functional and nutraceutical properties of bioactive peptides from marine algae518

42.6.1 Anti hypertensive effects of the peptides derived from algae518

42.7 Conclusions518

References519

43 Seafood enzymes and their potential industrial application&Swapna C.Hathwar，Amit K.Rai，Sachindra M.Nakkarike，and Bhaskar Narayan522

43.1 Introduction522

43.2 Types of seafood enzymes and their applications523

43.2.1 Protein-degrading enzymes523

43.2.1.1 Applications of proteases523

43.2.2 Lipid-degrading enzymes527

43.2.2.1 Lipases527

43.2.2.2 Phospholipases （PL）528

43.2.2.3 Applications of lipases and their role in seafood quality528

43.2.3 Carbohydrate-degrading enzymes529

43.2.3.1 Alginate lyases529

43.2.3.2 Chitinase529

43.2.3.3 Applications of carbohydrate-degrading enzymes529

43.2.4 Miscellaneous enzymes531

43.2.4.1 Lipoxygenase （LOX）531

43.2.4.2 Myosin ATPases531

43.2.4.3 Polyphenol oxidases （PPO）531

43.2.4.4 Transglutaminase （TG）531

43.2.4.5 Applications of miscellaneous enzymes532

43.3 Conclusions532

References532

Index536

The colour plate section follows260