Fish As Food V1 - 1st Edition - ISBN: 9780123955692, 9780323142809

Fish As Food V1

1st Edition

Production, Biochemistry,and Microbiology

Editors: Georg Borgstrom
eBook ISBN: 9780323142809
Imprint: Academic Press
Published Date: 1st January 1961
Page Count: 742
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Fish as Food, Volume I: Production, Biochemistry, and Microbiology discusses progress in the field of fish research. This volume is composed of 17 chapters that cover the biology, biochemistry, world production, cultivation, nutritional composition, and microbiology of fish.
The introductory chapters present some examples of the biological basis for the relationships between yield in fishery and economics. The book goes on discussing fish cultivation in Europe, Japan, and South East Asia and the factors to consider in various cultivation methods. The subsequent chapters are devoted to the nutritional value of fish, including its lipid, mineral, water, fatty acid, and protein content. A chapter considers the oxidation properties and rancidity of fish. The book also covers some problems related to fishery business, such as the production of histamine, the occurrence of non-protein nitrogenous compounds, and the rigor mortis. The concluding chapters focus on microbiological aspects of fish production. Discussions on the microbial spoilage of marine fish, crustaceans, and mollusks; the microbiology of shellfish deterioration; and the use of chemical preservatives to control microbiological fish deterioration are also included.
The book is an invaluable source primarily to food scientists and also to a wide range of research workers, including biologists, chemists, bacteriologists, parasitologists, oceanographers, nutritionists, and technologists.

Table of Contents

Contributors to Volume I


Contents of Volumes II and III

1. Biology of Seafish Production

I. Introduction

II. The Geographical Distribution of Fisheries

III. Fluctuations in the Catch

IV. The Maximum Yield of Fishery


2. World Fisheries

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


3. Fish Cultivation in Europe

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


4. Carp Cultivation in Japan

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


5 . Raising Fish for Food in Southeast Asia

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


6. Organic Constituents of Fish and Other Aquatic Animal Foods

I. Composition in General

II. Relevant Factors

III. Nitrogenous Constituents

IV. Lipids

V. Mineral Substances

VI. Vitamins

VII. Water


7. Biochemistry of Fish Oils

I. Composition and Oxidation

II. Rancidity Problems in Fish


8. Recent Findings in Fatty Acid Composition of Marine Oils

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


9. Fish Proteins with Special Reference to Freezing

I. Introduction

II. The Nature of Fish Muscle

III. Muscle Proteins

IV. Changes in Frozen Fish Protein


10. The Histamine Problem

I. Introduction

II. Freshness and the Appearance of Histamine

III. Responsible Bacteria

IV. Analytical Methods


11. Nonprotein Nitrogenous Compounds

I. Introduction

II. Dark-Fleshed Fish (Migratory Fish)

III. White-Fleshed Fish

IV. Elasmobranchs

V. Invertebrates


12. Rigor Mortis in Fish

I. General Comments

II. The Process of Rigor Mortis

III. Rigor and Keeping Properties of Fish Flesh


13. Vitamins in Fish—with Special Reference to Edible Parts

I. Introduction

II. Fat-Soluble Vitamins

III. Water-Soluble Vitamins


14. The Microbiology of Sea-Water Fish

I. Introduction

II. The Bacterial Flora of Marine Fish

III. The Microbial Spoilage of Marine Fish


15. Microbiology of Shellfish Deterioration

I. Introduction

II. Crustaceans

III. Mollusks

IV. Bacteriological Methods for the Examination of Molluscan Shellfish


16. The Spoilage of Fresh-Water Fish

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


17. Chemical Control of Microbiological Deterioration

I. Earlier Investigations (Prior to 1938)

II. The 20-Year Period 1938-1958


List of Common Food Fishes

Subject Index


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© Academic Press 1961
Academic Press
eBook ISBN:

About the Editor

Georg Borgstrom

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