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Fish as Food Vol. 1-4 (1961-1965)

Borgstrom, G. (Ed.), Fish as Food, Academic Press

 


Inhalt:

 

⇑ Übersicht ⇑

 

Volume 1: Production, Biochemistry, and Microbiology

 
CONTRIBUTORS TO VOLUME I (v)
PREFACE (vii)
CONTENTS OF VOLUMES II AND III (XV)

1. Biology of Seafish Production (1-40)

I. Introduction
II. The Geographical Distribution of Fisheries
III. Fluctuations in the Catch
IV. The Maximum Yield of Fishery
References

2. World Fisheries (41-76)

I. Historical Data
II. Present Catches
III. Utilization of the Ocean Fish
IV. Fish Trade
V. Ocean Fisheries in National Economy
VI. Food Aspects
VII. Prospects and Tasks for the Future
References

3. Fish Cultivation in Europe (77-102)

I. History of Pond Cultivation
II. Cultivation of Carp and Trout
III. The Biological Basis for Pond Culture Productivity
IV. Pond Structure
V. Data from Miscellaneous European Countries
VI. Fish Cultivation in Brackish-Water Ponds
References

4. Carp Cultivation in Japan (103-120)

I. Introduction
II. Production of Carp
III. Species
IV. Life History
V. Selection of a Location for Fish Farms
VI. Propagation Methods
VII. Feeds
VIII. Fertilizing
IX. Agricultural Chemicals and Fish Culture
X. Transportation
XI. Enemies, Parasites, and Diseases
References

5. Raising Fish for Food in Southeast Asia (121-144)

I. Introduction
II. China
III. Korea
IV. The Philippines
V. Indonesia
VI. The Indochinese Peninsula
VII. Malaya and Singapore
VIII. Hawaii
IX. Taiwan (Formosa)
X. Hong Kong
XI. Japan
References

6. Organic Constituents of Fish and Other Aquatic Animal Foods (145-210)

I. Composition in General
II. Relevant Factors
III. Nitrogenous Constituents
IV. Lipids
V. Mineral Substances
VI. Vitamins
VII. Water
References

7. Biochemistry of Fish Oils (211-258)

I. Composition and Oxidation
II. Rancidity Problems in Fish
References

8. Recent Findings in Fatty Acid Composition of Marine Oils (259-274)

I. Introduction
II. Structure of Polyenoic Acids
III. The Distribution of Fatty Acids
IV. Fatty Acid Composition
V. Differences between Marine Oils, Mammalian Depot Fats, and Seed Fats
VI. Fats and Oils of Fish, Whales, and Mammals
VII. Fatty Acid Composition of Phosphatides and Glycerides
References

9. Fish Proteins with Special Reference to Freezing (275-328)

I. Introduction
II. The Nature of Fish Muscle
III. Muscle Proteins
IV. Changes in Frozen Fish Protein
References

10. The Histamine Problem (329-352)

I. Introduction
II. Freshness and the Appearance of Histamine
III. Responsible Bacteria
IV. Analytical Methods
References

11. Nonprotein Nitrogenous Compounds (353-384)

I. Introduction
II. Dark-Fleshed Fish (Migratory Fish)
III. White-Fleshed Fish
IV. Elasmobranchs
V. Invertebrates
References

12. Rigor Mortis in Fish (385-410)

I. General Comments
II. The Process of Rigor Mortis
III. Rigor and Keeping Properties of Fish Flesh
References

13. Vitamins in Fish - with Special Reference to Edible Parts (411-486)

I. Introduction
II. Fat-Soluble Vitamins
III. Water-Soluble Vitamins
References

14. The Microbiology of Sea-Water Fish (487-560)

I. Introduction
II. The Bacterial Flora of Marine Fish
III. The Microbial Spoilage of Marine Fish
References

15. Microbiology of Shellfish Deterioration (561-612)

I. Introduction
II. Crustaceans
III. Mollusks
IV. Bacteriological Methods for the Examination of Molluscan Shellfish
References

16. The Spoilage of Fresh-Water Fish (613-638)

I. Introduction
II. Amino Acid Changes
III. Breakdown Products Indicative of Spoilage
IV. Enzymatic Activities
V. Rigor Mortis
VI. The Role of Bacteria
VII. Fish Silage
VIII. Other Substances
IX. Oil Oxidation
X. Immunity Reactions
XI. Concluding Remarks
References

17. Chemical Control of Microbiological Deterioration (639-680)

I. Earlier Investigations (Prior to 1938)
II. The 20-Year Period 1938 - 1958
References

LIST OF COMMON FOOD FISHES (681)
SUBJECT INDEX (715)


 

 

⇑ Übersicht ⇑

 

Volume 2: Nutrition, Sanitation, and Utilization

 
CONTRIBUTORS TO VOLUME II (v)
PREFACE (vii)
CONTENTS OF VOLUME I (xv)
CONTENTS OF VOLUME III (xvi)
ERRATA FOR VOLUME II (xvii)

1. Historical Aspects of Fish (1-28)

I. Early History
II. Middle Ages
III. Modern Era
IV. The Future
References

 

NUTRITION

2. Part I. Fish Protein - Nutritive Aspects (29-114)

I. Introduction
II. Protein Content
III. Methods of Appraisal
IV. Biological Value
V. Amino Acid Composition
VI. Dark Meat (Cat Food)
VII. Role of Minerals
VIII. Digestibility
IX. Changes in Storage and Processing
X. The Supplementary Value of Fish Protein
XI. Fish Flour
XII. Fish Meal
XIII. Fish Solubles
XIV. Whale Protein
References

2. Part II. Shellfish Protein - Nutritive Aspects (115-148)

I. Introduction
II. Protein Content
III. Biological Value
IV. Amino Acid Composition
V. Other Nutrients
VI. Digestibility
VII. Changes in Storage and Processing
VIII. Shellfish Meals
References

3. Nutritive Aspects of Fish Oils (149-174)

I. Nutritive Value of Fish Oil Components
II. Edible Oils from Fish Sources
References

4. Fat Soluble Vitamins (175-204)

I. Introduction
II. Factors Affecting Vitamin Content
III. Vitamin A
IV. Vitamin D
V. Vitamin E
VI. Summary
References

5. Fish as a Source of Mineral Nutrition (205-234)

I. Introduction
II. Brief Review of Mineral Composition
III. Influence of Cooking on Mineral Composition
IV. Physiological Utilization of the Mineral Constituents
V. The Importance of Fish as a Source of Minerals
References

6. Changes in Nutritive Value Through Handling and Processing Procedures (235-266)

I. Introduction
II. Physical Losses in Round and Dressed Fish
III. Physical Losses during Processing
IV. Chemical Losses Due to Destruction or Removal of Nutrients
References

7. Fish in World Nutrition (267-360)

I. Background Information
II. Aquatic Production and World Feeding
III. Appraisal Methods
IV. Fish in Improved Nutrition
V. Potentialities
References

8. The Role of Marine and Fresh-Water Foods in the Japanese Diet (361-376)

I. Diet
II. Catch and Consumption
III. Nutritive Value of Japanese Seafood
IV. Seafood in the Diet

9. Fish Meal and Condensed Fish Solubles in Poultry and Livestock Feeding (377-434)

I. Introduction
II. Fish Meal—General Considerations
III. Factors Affecting the Nutritive Value of Fish Meal
IV. Condensed Fish Solubles
V. Other Products
References

10. Fish in the Raising of Mink (435-442)

I. In the Ranch Diet
II. Nutritional Problems in Feeding Fish
III. Handling Fish
References

 

SANITATION

11. Part I. Food Poisoning Caused by Fish and Fishery Products (443-466)

I. Introduction
II. Bacterial Food Poisoning
III. Food Poisoning Caused by Spoiling Fish
IV. Haff or Yuksov Disease
References

11. Part II. Fish-Borne Food Poisoning in Japan (467-480)

I. Introduction
II. Bacterial Poisonings
III. Naturally Occurring Poison
IV. Invertebrate Poisoning
V. Unusual Cephalopod and Fish Intoxications
VI. Allergy-like Poisonings
VII. Fish-borne (Type E) Botulism
References

12. Polluted Waters and the Contamination of Fish (481-502)

I. Introduction
II. Enteric Bacteriophages in Water
III. Enteric Bacteria and Bacteriophages in Fish
References

13. Salmonella Problems in the Sea (503-520)

I. Introduction
II. Self-cleansing of the Sea
III. Survival of Salmonellae and Other Enterobacteria in Sea Water
IV. Behavior of Salmonellae and Other Enterobacteria within the Body of Marine Fish
V. Salmonellosis Caused by Fish Intake
VI. Salmonellae in Edible Shellfish
VII. Salmonellae in Fish and Shellfish
VIII. Conclusions
References

14. Biotoxications, Allergies, and Other Disorders (521-540)

I. Classification of Disorders Due to Consumption of Fisheries Products
II. Skin Disorders in the Fish Industry
III. Medical and Economic Significance of Poisonous Aquatic Resources
References

15. On Marine Fish Diseases (541-572)

I. Introduction
II. Methods of Study
III. Bacterial Diseases
IV. Virus Diseases
V. Fungi
VI. Protozoans
VII. Larger Parasites
VIII. Atypical Cell Growth
IX. Therapy of Marine Fish Disease
X. General Relationships
References

16. Diseases of Fresh-Water Fish (573-594)

I. Introduction
II. Nonparasitic Affections
III. Diseases of Parasitic Origin
IV. Fish Parasites and Human Food Hygiene
V. Economic Importances
References

17. The Transportation of Live Fish (595-608)

I. Introduction
II. Requirements for Fish Respiration
III. Accumulation of Ammonia
IV. Effects of Overexertion
V. Principles of Aeration
VI. The Use of Anesthetics
References

18. Radioactivity and Seafood (609-636)

I. Introduction
II. Recent Changes in Oceanic Radioactivity
III. Uptake and Accumulation by Marine Organisms
IV. Distribution and Movement of Radionuchdes
V. Radionuchdes in Marine Organisms
VI. Carbon-14
VII. Radioactive Pollution and Hazards
VIII. The Bikini Tests and the "Dragon" Incident
IX. Seas as Against Land
References

 

UTILIZATION

19. Trends in Utilization of Fish and Shellfish (637-726)

I. Introduction
II. Fish Catch per Capita
III. Marine and Fresh-Water Characteristics
IV. General Survey of Disposal Channels
V. Remote Fishing
VI. Floating Factories
VII. Fresh Market Fish
VIII. Curing, Smoking, and Drying
IX. Canning
X. Freezing
XI. Industrial Fish Utilization
XII. Herring, Sardine, and Pilchard
XIII. Redfish
XIV. Sand Eels
XV. Tuna
XVI. Shark
XVII. Crustaceans
XVIII. Cephalopods
XIX. Whale Utilization
XX. Special Fish Products
XXI. Fish Oils
XXII. Factors in Utilization
XXIII. Utilization Patterns in Selected Countries
XXIV. Waste Utilization
XXV. Trade Patterns
References

LIST OF COMMON FOOD FISHES (727)
SUBJECT INDEX (761)


 

⇑ Übersicht ⇑

 

Volume 3: Processing: Part 1


CONTRIBUTORS ΤΟ VOLUME III (ν)
PREFACE (vii)
CONTENTS OF VOLUMES I, II , AND IV (xiii)

1. Drying and Dehydration (1-54)

I. Introduction
II. Theoretical Aspects of Fish Drying
III. Practical Aspects of Fish Drying
IV. Appraisal of Dehydration as a Process
List of Symbols
References

2. Smoking (55-106)

I. Introduction
II. Theoretical Aspects
III. Practical Aspects
References

3. Salting of Herring (107-132)

I. Introduction
II. Methods of Salting Fish
III . Characteristic Features of Salting
IV. Technological Aspects
References

4. Salted Cod (133-164)

I. Introduction
II . Salt and Its Impurities
III. Processing of Salted Cod
IV. Chemical Features
V. Spoilage
VI. Drying of Salted Fish
References

5. Marinades (165-194)

I. Characterization and Concepts
II. Individual Products
III. Manufacturing Procedures
IV. Keeping Properties
V. Chemical Processes
VI. Microbiological Processes
VII. Improved Shelf-Life; Preservatives
References

6. Scandinavian Anchovies and Herring Tidbits (195-218)

I. Introduction
II. Anchovy
III. Tidbits ("Gaffelbitar")
IV. Biochemistry of Maturing
V. Fermented Herring (Surströmming)
VI. Overripeness and Fermentation
VII. Discolorations
VIII. Nutritive Aspects
References

7 . The Processing of the Anchovy: Engraulis encrasicholus Linnaeus (219-226)

I. Gastronomic Characteristics and Types of Products
II. Salting
III. Curing
IV. Packing
V. Warehousing
VI. Regulations

8. Fermented and Dried Seafood Products in Southeast Asia (227-250)

I. Introduction
II. Fish Sauces
III. Fish Pastes
IV. Salted Fish Not (or Partially) Dried
V. Miscellaneous
VI. Summary and Conclusions
References

9. Whale Products as Food (251-264)

I. Introduction
II. Catch Restrictions
III. Anatomy of the Whale; Weights of Various Parts of Carcass
IV. Processing of Whale Carcass
V. Freezing and Salting
VI. Whale Meat and Other Products; Use as Food
VII. Whale Oil
VIII. Research on Whale Meat
IX. Conclusion
References

10. Fish Sausage Manufacturing (265-280)

I. Introduction
II. Chemical Aspects
III. Raw Materials
IV. Preparation and Processing
V. Recipes
VI. Shelf-Life and Bacteriological Problems
VII. Quality Control
VIII. Chemical Composition
References

11. Fish Solubles (281-300)

I. Origin and Significance
II. Composition of Raw Material and Methods of Manufacture
III. Quality of Condensed Fish Solubles
IV. Storage and Transportation
V. Specifications of Identity and Quality
References

12. The Regional Development of Fisheries and Fish Processing (301-410)

I. General Survey
II. Northeast Atlantic—Europe
III. Baltic
IV. Soviet Fisheries
V. Mediterranean
VI. Black Sea and Caspian Fisheries
VII. Northwest Atlantic
VIII. Caribbean and Gulf of Mexico
IX. Middle Atlantic
X. Internal Africa
XI. Southeast Atlantic
XII. Southwest Atlantic
XIII. Southeast Pacific
XIV. Middle America
XV. Northeast Pacific
XVI. Northwest Pacific
XVII. Southeast Asia
XVIII. Oceania
XIX. Indian Ocean
XX. Red Sea
XXI. Southeast Africa
References

13. Fish Meal: Manufacture, Properties, and Utilization (411-444)

I. Introduction
II. Preservation of Raw Material
III. Principles of Manufacture
IV. Manufacturing Methods
V. Fish Meal Production: Statistics
VI. Properties of Fish Meal
VII. Utilization of Fish Meal
References


LIST OF COMMON FOOD FISHES (445)
SUBJECT INDEX (479)


 

 

⇑ Übersicht ⇑

 

Volume 4: Processing: Part 2 


CONTRIBUTORS TO VOLUME IV (ν)
PREFACE (vii)
CONTENTS OF VOLUMES, I, II, AND III (viii)

1. Handling of Fresh Fish (1-64)

I. Introduction
II. Keeping Quality of Fish
III. Handling Fish at Sea
IV. Fish Hold Outfitting
V. Methods and Rates of Cooling
VI. Handling Fish on Shore
VII. Fish Fillets
References

2. Freshness Tests (65-126)

I. Introduction
II. Organoleptic or Sensory Tests
III. Physical Methods
IV. Physicochemical Methods
V. Chemical Methods
VI. Biological Methods
VII. Concluding Remarks
References

3. Fish Canning (127-206)

I. Introduction
II. General Issues in Canning
III. Historical Notes
IV. Fish Canning Procedures
V. The Canned Product
VI. Examination of Canned Fish
References

4. Tuna Canning and the Preservation of the Raw Material through Brine Refrigeration (207-246)

I. Identification and Resources
II. Fishing Methods
III. The Development of the Tuna Fishing Industry
IV. The Preservation of Raw Tuna by Brine Refrigeration
V. The Butchering
VI. Precooking and Cooling
VII. Cleaning, Cutting, and Canning
VIII. Retorting
IX. Standards and Quality Specifications
X. Quality Control of Canned Tuna
XI. Concluding Remarks
References

5. The Canning of the Sardine, Clupea pilchardus Walbaum (247-264)

I. Gastronomic Characteristics of the Sardine C. pilchardus
II. Handling of Raw Fish
III. Preparation for Canning
IV. Cooking
V. Filling
VI. Adding Oil, or Sauce
VII. Seaming of the Cans; Types and Sizes of Cans
VIII. Washing of the Cans
IX. Processing
X. Cooling of the Cans
XL Casing; Types of Cases; Warehousing
XII. Regulations
References

6. Scandinavian Sardines (265-290)

I. Introduction
II. Technology
References

7. Canning of Maine Sardines (291-305)

I. Raw Material
II. Catch and Potential
III. Nutritional Value
IV. Fishing Methods
V. Canning Operation
VI. Sterilizing Process
References

8A. Heat Processing of Shellfish (305-338)

I. Introduction
II. Crustacean Shellfish
III. Molluscan Shellfish
References

8B. Squid Meat and Its Processing (339-354)

I. Introduction
II. Rasic Differences between Squid and Fish Meat
III. General Composition of Squid Meat
IV. Components of the Meat Extract
V. Proteins
VI. Nutritive Value of the Meat
VII. Spoilage
VIII. Dried Meat
IX. Heat Processed Meat
X. Stripping the Skin
References

9. Fish and Shellfish Freezing (355-418)

I. Historical Data
II. Fundamental Aspects
III. Technological Developments
IV. Freezing Fish Fillets
V. Freezing Fish Blocks and Fish Sticks
VI. Storage, Transportation, and Distribution
VII. Thawing
VIII. Freezing at Sea
IX. Reprocessing
X. Freezing Shellfish
References

10. The Radiation Preservation of Fish (419-436)

I. Introduction
II. Ionizing Radiations
III. Potential Uses of Radiation in Food Processing
IV. Applications to Fishery Products
V. Public Health Considerations
VI. Economics of Radiation Processing
VII. Present Prospects
References

11. Processing at Sea and Factory Ships (437-472)

I. Introduction
II. Preserving and Processing the Catch on Board
III. Technical Considerations
IV. Some Economic and Social Considerations
V. Experience in Preservation and Processing at Sea
VI. Summary
References

LIST OF COMMON FOOD FISHES (473)
SUBJECT INDEX (507)

 



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