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Improving seafood products for the consumerEdited by T Børresen, Technical University of Denmark, Denmark
Woodhead Publishing Series in Food Science, Technology and Nutrition No. 158
- reviews the range of research into consumer attitudes towards seafood
- discusses key issues in improving the safety, nutritional and sensory quality of seafood products
- examines the range of technologies available to improve the quality and ensure animal welfare
- valuable reference for the seafood processing industry
It is widely accepted that increased consumption of seafood is important in dealing with growing health problems such as cardiovascular disease. Based on a major EU Integrated Research Project, SEAFOODplus, this important book reviews the range of research into consumer attitudes towards seafood and the key issues in improving the safety, nutritional and sensory quality of seafood products to meet consumer expectations.
After an introductory chapter the book is divided into six parts. The first part of the book reviews consumer attitudes to seafood, including regional differences, the impact of eating quality on product preferences, consumer information needs and attitudes to processed seafood products. Part two discusses research on the important health benefits of seafood consumption in such areas as gastrointestinal health, heart disease and the health of children and young adults. In Part three, the book reviews key seafood safety issues and how they can be managed, from virus contamination and pathogens to histamine and biogenic amines. The following two parts then discuss the range of technologies designed both to optimise the sensory and health benefits of seafood and ensure animal welfare in aquaculture operations. The final part of the book reviews traceability issues.
Improving seafood products for the consumer is a valuable reference for the seafood processing industry, and all those concerned with improving the consumption of seafood products.
ISBN 1 84569 019 2
ISBN-13: 978 1 84569 019 9
May 2008
612 pages 234 x 156mm hardback
£175.00 / US$300.00 / €210.00
Usually dispatched within 24 hours
About the editor
Professor Torger Børresen is Research Director of the Department of Seafood Research at the National Institute of Aquatic Resources, The Technical University of Denmark. He is Coordinator of SEAFOODplus.
Titles which may also be of interest:
Advances in meat, poultry and seafood packaging
Maximising the value of marine by-products
New technologies in aquaculture
Safety and quality issues in fish processing
Contents
PART 1 CONSUMERS AND SEAFOOD
PART 2 HEALTH BENEFITS OF SEAFOOD
PART 3 ENSURING SEAFOOD SAFETY
PART 4 SEAFOOD FROM SOURCE TO CONSUMER PRODUCT
PART 5 SEAFOOD FROM AQUACULTURE
PART 6 SEAFOOD TRACEABILITY TO REGAIN CONSUMER CONFIDENCE
Introduction
T Børresen, Technical University of Denmark, Denmark
- Introduction
- Structure of the book
- Future trends
- References
PART 1 CONSUMERS AND SEAFOOD
Introduction to Part 1: consumers and seafood
K Brunsø, University of Aarhus, Denmark
- References
Consumer attitudes and seafood consumption in Europe
K Brunsø, K B Hansen and J Scholderer, University of Aarhus, Denmark, P Honkanen and S O Olsen, Nofima, Norway, W Verbeke, Ghent University, Belgium
- Introduction
- Consumer motives and barriers to seafood consumption
- Overview of cross-cultural investigation of consumption patterns and attitudes towards fish
- European consumption patterns
- Attitudes and preferences across Europe – differences and similarities
- Convenience and fish consumption
- Conclusion and future challenges
- References
Improved eating quality of seafood: the link between sensory characteristics, consumer liking and attitudes
E Martinsdóttir and K Sveinsdóttir, Matís, Iceland, D Green-Petersen and G Hyldig, Technical University of Denmark, Denmark, R Schelvis, Wageningen University and Research Centre, The Netherlands
- Introduction: why is the eating quality important for the industry and for the consumer? Methods for evaluation of sensory quality of seafood
- Sensory characteristics of cod and salmon
- Consumer liking of different seafood products related to sensory characteristics
- Consumer segmentation across different European countries, related to attitudes and product preferences
- The Seafood Sensory Quality Model
- Future trends
- Sources of further information and advice
- References
Evaluating consumer information needs in the purchase of seafood products
W Verbeke and Z Pieniak, Ghent University, Belgium, K Brunsø and J Scholderer, University of Aarhus, Denmark and S O Olsen, Nofima, Norway
- Introduction
- Materials and methods
- Empirical findings
- Conclusions
- Sources of further information and advice
- References
Consumer evaluation of tailor-made seafood products
S O Olsen and K Toften, Nofima, Norway, D Calvo Dopico, A Tudoran, University of Coruña, Spain, A Kole, Wageningen University and Research Centre, The Netherlands
- Introduction
- The product in its environment
- Intention and behavioural indictors
- Perceived quality and satisfaction
- Results from a project about consumer evaluation with a Norwegian fish burger
- Conclusions
- References
PART 2 HEALTH BENEFITS OF SEAFOOD
Introduction to Part 2: Health benefits of seafood
G Schaafsma, HAN University, The Netherlands
- Developments in nutrition science
- Nutritional role of seafood
- References
Protective effects of fish consumption in relation to gastrointestinal health
E Lund, Institute of Food Research, UK, E Kampman, Wageningen University and Research Centre, the Netherlands
- Introduction
- Colorectal cancer (CRC)
- Inflammatory bowel disease and fish consumption
- Fish consumption and other gastrointestinal tract cancers
- Possible importance of other nutritional aspects of fish consumption
- The FISHGASTRO Study
- Summary
- Acknowledgements
- References
Fish consumption and the health of children and young adults
I Thorsdottir and A Ramel, University of Iceland, Iceland
- Introduction
- Effect of fish consumption on obesity
- Effect of fish consumption on blood lipids
- Effect of fish consumption on maternal and child health
- N-3 fatty acids and postpartum depression
- Bone health and n-3 fatty acids
- Communicating nutritional effects of fish to young adults and children and developing functional fish products for improved health
- Future trends
- Sources of further information and advice
- References
Fish, omega-3 fatty acids and heart disease
I A Brouwer, Free University Amsterdam, The Netherlands
- Introduction
- Fish, omega-3 fatty acids and heart disease
- Omega-3 fatty acids from fish and cardiac arrhythmias
- Possible mechanisms of effects of omega-3 fatty acids on the heart
- Conversion and metabolism of omega-3 fatty acids in the human body
- Future research
- Sources of further information and advice
- References
PART 3 ENSURING SEAFOOD SAFETY
Introduction to Part 3: Ensuring seafood safety
B Doré, Marine Institute, Ireland
- Risks associated with seafood consumption
- Relative incidence of microbiological illness associated with seafood
- Control of risks associated with seafood and legal requirements
- Contribution of SEAFOODplus to seafood safety
- Future trends
- References
Detecting virus contamination in seafood
A Bosch and R M Pintó, University of Barcelona, Spain, D Lees, Centre for Environment, Fisheries and Aquaculture Science, UK, C-H von Bonsdorff, University of Helsinki, Finland, L Croci and D De Medici, Istituto Superiore di Sanità, Italy, F S Le Guyader, Ifremer, France
- Introduction: viruses and shellfish contamination
- Methods for detecting viruses in shellfish
- Potential emerging virus problems
- Conclusions
- References
Reducing microbial risk associated with shellfish in European countries
M Pommepuy, F S Le Guyader and J C Le Saux, Ifremer, France, F Guilfoyle and B Doré, Marine Institute, Ireland, S Kershaw, D Lees, J A Lowther and O C Morgan, Centre for Environment, Fisheries and Aquaculture Science, UK, J L Romalde, Universidad de Santiago de Compostela, D Furones and A Roque, Institute of Agro-Food Research and Technology, Spain
- Introduction
- REDRISK project
- Potential strategies to limit microbial contamination of shellfish and tools to implement them
- Future trends
- Conclusion
- References
Bacterial pathogens in seafood
R J Lee and R E Rangdale, Centre for Environment, Fisheries and Aquaculture Science, UK, L Croci, Istituto Superiore di Sanità, Italy, D Hervio-Heath and S Lozach, Ifremer, France
- General introduction
- Principal bacterial pathogens associated with seafood
- Sources of bacterial pathogens in seafoods
- Control of bacterial contamination
- Seafood-associated bacterial illness
- Conventional methods for the detection, enumeration and identification of bacterial pathogens
- Molecular methods for the detection, enumeration and identification of bacterial pathogens
- Molecular approaches to microbial typing
- Future trends
- General discussion
- Sources of further information and advice
- References
Histamine and biogenic amines: formation and importance in seafood
P Dalgaard and J Emborg, Technical University of Denmark, A Kjølby, N D Sørensen and N Z Ballin, Danish Veterinary and Food Administration, Denmark
- Introduction
- Histamine fish poisoning (HFP)
- Legislation
- Formation of histamine and other biogenic amines in seafoods
- Determination of histamine and biogenic amines in seafood
- Management of histamine formation and histamine fish poisoning
- Concluding remarks
- Sources of further information and advice
- References
PART 4 SEAFOOD FROM SOURCE TO CONSUMER PRODUCT
Introduction to Part 4: seafood from source to consumer product
J B Luten, Nofima, Norway
- References
Developing functional seafood products
M Careche, F Saura-Calixto, M E Díaz-Rubio, A J Borderías, I Sánchez-Alonso, I Sánchez-González and P Carmona, Consejo Superior De Investigaciones, Spain, J B Luten, Nofima, Norway, R Schelvis, E Schram, A Kole, O E Scholten and M A J Toonen, Wageningen University and Research Centre, The Netherlands, T R Gormley, Ashtown Food Research Centre (Teagasc), Ireland, J Oehlenschläger and S Mierke-Klemeyer, Federal Research Centre for Nutrition and Food, Germany, E Elvevoll, University of Tromsø, Norway, M Leonor Nunes and N Bandarra, Ipimar, Portugal, I Stoknes, Møre Research, Norway, E H Larsen, Danish Institute for Food and Veterinary Research, Denmark
- Introduction
- Consumer studies with respect to the development of new functional seafood products
- Novel ingredients for incorporation into functional restructured/fillet-based seafood
- Development of functional restructured seafood products
- Addition of dietary fibre and antioxidant dietary fibre to minced fish muscle and surimi gel based products
- Aquaculture production of functional seafood
- Future trends
- Sources of further information and advice
- References
Mild processing techniques and development of functional marine protein and peptide ingredients
G Thorkelsson, S Sigurgisladottir, M Geirsdottir and R Jóhannsson, Matis, Iceland, F Guérard and A Chabeaud, Université de Bretagne Occidentale, France, P Bourseau and L Vandanjon, Université de Bretagne Sud, France, P Jaouen and M Chaplain-Derouiniot, Université de Nantes, France, M Fouchereau-Peron, O Martinez-Alvarez and Y Le Gal, MNHN, France, R Ravallec-Ple, ProBioGEM, France, L Picot, Université de La Rochelle, France, J P Berge, Ifremer, France, C Delannoy, Copalis, France, G Jakobsen and I Johansson, Marinova, Denmark, I Batista and C.Pires, Ipimar, Portugal
- Introduction
- Improved yield in traditional fish processing
- Processing of marine proteins and peptides
- Bioactive properties of fish protein hydrolysates and peptides
- Functional properties of dried marine proteins and peptides
- Market for functional marine proteins and peptide products
- Future trends
- Sources of further information and advice
- Acknowledgements
- References
Hurdle technology to ensure the safety of seafood products
F Leroi and J J Jofftaud, Ifremer, France, J C Arboleya, F Amarita, Z Cruz, E Izurieta, A Lasagabaster, I Martínez de Marañón, I Miranda, M Nuin and I Olabarrieta, AZTI-Tecnalia, Spain, H L Lauzon, Matis, Iceland, G Lorentzen and I Bjørkevoll, Nofima, Norway, R Olsen, University of Tromsø, Norway, M F Pilet, H Prevost, X Dousset and S Matamoros, ENITIAA, France, T Skjerdal, National Veterinary Institute, Norway
- Introduction
- Salt hurdle in seafood processing
- Biopreservation of lightly preserved seafood products
- Antimicrobial compounds
- Antimicrobial packaging
- Pulsed light as a novel decontamination technology
- Future trends
- Source of further information and advice
- References
Preventing lipid oxidation in seafood
C Jacobsen, Technical University of Denmark, Denmark, I Undeland, Chalmers University of Technology, Sweden, I Storrø, SINTEF Fisheries and Aquaculture, Norway, T Rustad, Norwegian University of Science and Technology, Norway, N Hedges, Unilever, United Kingdom, I Medina, Consejo Superior De Investigaciones Cientificas, Spain
- Introduction
- Processes leading to lipid and protein oxidation in seafood
- Common analytical methods to evaluate oxidation
- Introduction to model systems for use in seafood oxidation studies
- Kinetics and modelling of lipid oxidation in liposomes and emulsions using the oxygen uptake rate
- Effect of emulsifiers and antioxidants on lipid oxidation in oil-in-water emulsion model systems
- Washed fish mince as model systems
- Natural antioxidants in fish products
- Conclusions
- Future trends
- Sources of further information and advice
- Acknowledgements
- References
PART 5 SEAFOOD FROM AQUACULTURE
Introduction to Part 5: seafood from aquaculture – added value possibilities and potential impacts
B Damsgård, Nofima, Norway
The biological basis of variability in the texture of fish flesh
I A Johnston, University of St Andrews, Scotland
- Introduction
- Muscle texture
- Organisation, structure and biochemistry of fish myotomes
- Cellular and molecular mechanisms of muscle growth
- Relationship between muscle structural traits and texture
- Proteolytic enzymes and post-mortem softening of the flesh
- Environmental influences on muscle structural traits
- Heritability of muscle structural traits
- Future trends
- Acknowledgements
- References
Fish welfare and ethical qualities in aquaculture
B Damsgård, Nofima, Norway
- Introduction
- Terms and definitions
- Fish farmers and consumers seeking a common destiny
- Welfare during the production cycle
- Welfare during slaughter of farmed fish
- Monitoring ethical qualities in farmed fish
- Future trends
- Sources of further information and advice
- References
PART 6 SEAFOOD TRACEABILITY TO REGAIN CONSUMER CONFIDENCE
Introduction to Part 6: traceability in a changing world
E P Larsen, Technical University of Denmark, Denmark
Improving traceability in seafood production
J Storøy, G Senneset and E Forås, SINTEF Fisheries and Aquaculture, Norway, P Olsen and K M Karlsen, Nofima, Norway, M Frederiksen, Technical University of Denmark, Denmark
- The METHODS project: Introduction
- The vocabulary
- Good Traceability Practice Manual
- The SEAFOODplus map service
- The IMPLEM project: Introduction
- Data Capture Technology - Radio frequency identification data (RFID) tags
- Choice of technology/equipment: Introduction
- Testing radio frequency temperature loggers at Fjord Seafood Herøy, Norway
- Fish chain process studies
- References
Validation of traceability in the seafood production chain
B Pérez-Villarreal, F Amárita, C Bald, M A Pardo and I Sagardia, AZTI-Tecnalia, Spain
- Introduction
- Principles for the validation of traceability
- Establishment of indicators for the validation of a traceability system
- Specific tools for validation of the most important traceable data
- Methods for validation of traceability to ensure safety
- Validation of traceability for quality concerns
- Validation methodologies to prevent fraud
- Validation of data management and information flow
- Conclusions
- References and Bibliography