Fish As Food V2

Contributors to Volume II

Preface

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

References

Nutrition


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

References


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

References


3. Nutritive Aspects of Fish Oils

I. Nutritive Value of Fish Oil Components

II. Edible Oils from Fish Sources

References


4. Fat Soluble Vitamins

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

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

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

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

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

References


10. Fish in the Raising of Mink

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

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

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

I. Introduction

II. Enteric Bacteriophages in Water

III. Enteric Bacteria and Bacteriophages in Fish

References


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

References


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

References


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

References


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

References


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

References


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

References

Utilization


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

References

List of Common Food Fishes

Subject Index