Fish As Food V2

Fish As Food V2

Nutrition, Sanitation, and Utilization

1st Edition - January 1, 1962

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  • Editor: Georg Borgstrom
  • eBook ISBN: 9780323142502

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Fish as Food, Volume II: Nutrition, Sanitation, and Utilization summarizes the public health aspects of fish, including fish handling and processing. This volume also discusses the global aspects of fish utilization, illustrating the key role of fisheries in many countries and major regions. Comprised of three parts encompassing 19 chapters, the book initially discusses the protein, amino acid, vitamins, and mineral content of fish and fish oil. This volume also explains the effects of fish processing and handling on these nutritional components. The subsequent chapters present studies on the role of fish in human nutrition, focusing on the Japanese diet. The book also covers the utilization of converted fish-processing wastes to fish meal and condensed fish soluble in feeding poultry, livestock, and mink. The second part of the book focuses on food poisoning caused by fish and fishery products. This part deals with the bacterial activity in fish and related products due to water pollution and contamination. Other chapters examine Salmonella problems in the sea and the allergies and other disorders related to fish poisoning. The effect of radioactivity on marine organisms and the uptake and bioaccumulation of radionuclides in marine organisms are also discussed. Lastly, this volume presents the trends and patterns in fish and shellfish utilization. This volume will be of considerable value primarily to fish and food scientists in general and also to public health workers, marine and fresh-water biologists, nutritionists, and sanitary engineers.

Table of Contents

  • Contributors to Volume II


    Contents of Volume I

    Contents of Volume III

    Errata for Volume II

    1. Historical Aspects of Fish

    I. Early History

    II. Middle Ages

    III. Modern Era

    IV. The Future



    2. Part I. Fish Protein—Nutritive Aspects

    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


    2. Part II. Shellfish Protein—Nutritive Aspects

    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


    3. Nutritive Aspects of Fish Oils

    I. Nutritive Value of Fish Oil Components

    II. Edible Oils from Fish Sources


    4. Fat Soluble Vitamins

    I. Introduction

    II. Factors Affecting Vitamin Content

    III. Vitamin A

    IV. Vitamin D

    V. Vitamin E

    VI. Summary


    5. Fish as a Source of Mineral Nutrition

    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


    6. Changes in Nutritive Value Through Handling and Processing Procedures

    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


    7. Fish in World Nutrition

    I. Background Information

    II. Aquatic Production and World Feeding

    III. Appraisal Methods

    IV. Fish in Improved Nutrition

    V. Potentialities


    8. The Role of Marine and Fresh-Water Foods in the Japanese Diet

    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

    I. Introduction

    II. Fish Meal—General Considerations

    III. Factors Affecting the Nutritive Value of Fish Meal

    IV. Condensed Fish Solubles

    V. Other Products


    10. Fish in the Raising of Mink

    I. In the Ranch Diet

    II. Nutritional Problems in Feeding Fish

    III. Handling Fish



    11. Part I. Food Poisoning Caused by Fish and Fishery Products

    I. Introduction

    II. Bacterial Food Poisoning

    III. Food Poisoning Caused by Spoiling Fish

    IV. Haff or Yuksov Disease


    11. Part II. Fish-Borne Food Poisoning in Japan

    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


    12. Polluted Waters and the Contamination of Fish

    I. Introduction

    II. Enteric Bacteriophages in Water

    III. Enteric Bacteria and Bacteriophages in Fish


    13. Salmonella Problems in the Sea

    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


    14. Biotoxications, Allergies, and Other Disorders

    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


    15. On Marine Fish Diseases

    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


    16. Diseases of Fresh-Water Fish

    I. Introduction

    II. Nonparasitic Affections

    III. Diseases of Parasitic Origin

    IV. Fish Parasites and Human Food Hygiene

    V. Economic Importances


    17. The Transportation of Live Fish

    I. Introduction

    II. Requirements for Fish Respiration

    III. Accumulation of Ammonia

    IV. Effects of Overexertion

    V. Principles of Aeration

    VI. The Use of Anesthetics


    18. Radioactivity and Seafood

    I. Introduction

    II. Recent Changes in Oceanic Radioactivity

    III. Uptake and Accumulation by Marine Organisms

    IV. Distribution and Movement of Radionuclides

    V. Radionuclides in Marine Organisms

    VI. Carbon-14

    VII. Radioactive Pollution and Hazards

    VIII. The Bikini Tests and the "Dragon" Incident

    IX. Seas as Against Land



    19. Trends in Utilization of Fish and Shellfish

    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


    List of Common Food Fishes

    Subject Index

Product details

  • No. of pages: 796
  • Language: English
  • Copyright: © Academic Press 1962
  • Published: January 1, 1962
  • Imprint: Academic Press
  • eBook ISBN: 9780323142502

About the Editor

Georg Borgstrom

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