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Although there are a variety of uses for fisheries resources, the most common is as a source of food. Fisheries resources are now producing a record quantity of food and other benefits for humanity. The proportion of global fish production used for direct human consumption rose during the 1990s from 71 percent in 1990 to 76 percent by 2002. Consumption of fresh fish grew significantly during the 1990s, complemented by a decline in demand for canned fish.
Fish not used for direct human consumption is reduced to fishmeal and oil. Fishmeal is used as feed, mainly for pigs and chickens, although carnivorous aquatic species such as salmon, shrimp and bream (less than 10% of world aquaculture production) also consume fishmeal.
Fish represents a valuable source of proteins and nutrients in the diet of many countries and its importance in contributing to food security is rising significantly. The total food supply available from fisheries in live weight terms is estimated to be slightly higher than 16 kilos per year for each of the world's inhabitants. This figure has more than doubled since 1950 (at about 7 kilos per capita) as production has kept pace with population growth. These figures need to be viewed with some caution as they do not represent individual consumption, which can only accurately be assessed in countries where food consumption surveys have been carried out.
Post-harvest handling, processing and transportation of fish require particular care in order to ensure proper quality and safety. Retaining the nutritional value of the fish, preserving the benefits of its rich composition and avoiding costly and debilitating effects of fish-borne illnesses are vital.
|Title||Seafood Research from Fish to Dish. Quality, safety and processing of wild and farmed fish
( BOOK )
|Author(s) / Editor(s)|| Luten,J.B.; Jacobsen,C.; Bekaert,K.; Saebo,A.; Oehlenschlager,J|
|Description||In this book, scientists from various disciplines address the advances in seafood research with respect to quality, safety, consumer's demands and processing of wild and farmed fish. The nutritional properties of marine lipids and lipid oxidation from model systems to seafood are presented. Several contributions on the effects of natural anti-oxidants to prevent oxidation are also included. Effects of dietary factors on muscle tissue quality, pre-rigor processing and brining of farmed cod are covered. The development of rigor mortis and the quality of muscle in relation to commercial and experimental slaughter techniques are also discussed. Consumer's knowledge, perception and need for information about seafood are discussed. Topics such as shelf life and microbial quality of seafood are covered in a range of contributions. Inactivation of micro organisms or biopreservation of seafood are included. Attention is paid to the development of the Quality Index Method for the evaluation of the quality of fresh fish and products. The characterisation and the quality of processed by-products are also presented. The presence of trace elements and organic contaminants in variety of seafood products is highlighted. Finally, several contributions regarding advanced methodologies to determine the quality of seafood are presented. This book will be of interest to anybody concerned with quality and safety of fish throughout the entire chain from catch to consumer.|
|Keywords|| SEAFOOD; QUALITY; PROCESSING; SAFETY; AQUACULTURE; WILD FISHERIES|
|Geography Keywords|| GLOBAL|
|Web Address||http://www.wageningenaca ... lter=203&|
|Type of Book|| Book|
|Purchase Info URL||http://www.wageningenaca ... lter=203&|
|Publisher|| Wageningen Academic Publishers|
|Publication Location||The Netherlands|
|Hard Copy Availabilityemail@example.com tel 31 317 47 65 14|
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|Related to Topics||Fisheries and Aquaculture
(1815); Fish and seafood utilization
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