Chapter 1. Seafood Quality, Safety, and Health Applications: An Overview

  1. Associate Professor Cesarettin Alasalvar1,
  2. Professor Fereidoon Shahidi2,
  3. Professor Kazuo Miyashita3 and
  4. Dr Udaya Wanasundara4
  1. Associate Professor Cesarettin Alasalvar1,
  2. Professor Fereidoon Shahidi2,
  3. Professor Kazuo Miyashita3 and
  4. Dr Udaya Wanasundara4

Published Online: 2 SEP 2010

DOI: 10.1002/9781444325546.ch1

Handbook of Seafood Quality, Safety and Health Applications

Handbook of Seafood Quality, Safety and Health Applications

How to Cite

Alasalvar, C., Shahidi, F., Miyashita, K. and Wanasundara, U. (2010) Seafood Quality, Safety, and Health Applications: An Overview, in Handbook of Seafood Quality, Safety and Health Applications (eds C. Alasalvar, F. Shahidi, K. Miyashita and U. Wanasundara), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444325546.ch1

Editor Information

  1. 1

    TÜBİTAK Marmara Research Centre, Food Institute, Gebze/Kocaeli, Turkey

  2. 2

    Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, Canada

  3. 3

    Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Japan

  4. 4

    POS Pilot Plant Corporation, Saskatoon, SK, Canada

Author Information

  1. 1

    TÜBİTAK Marmara Research Centre, Food Institute, Gebze/Kocaeli, Turkey

  2. 2

    Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, Canada

  3. 3

    Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Japan

  4. 4

    POS Pilot Plant Corporation, Saskatoon, SK, Canada

Publication History

  1. Published Online: 2 SEP 2010
  2. Published Print: 1 OCT 2010

ISBN Information

Print ISBN: 9781405180702

Online ISBN: 9781444325546

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Keywords:

  • seafood quality, safety, and health applications - an overview;
  • quality, safety, and health effects of seafoods;
  • odour of freshly caught fish - mild, typical of “sea” and “seaweed”;
  • volatile carbonyl compounds - via lipid oxidation in fish tissues;
  • approaches, protecting unsaturated fatty acids from oxidation;
  • quality and safety, and perishable food parameters - as fish and fish products;
  • flesh of healthy and live fish, believed to be sterile - immune system preventing growth of bacteria;
  • unique and phenomenal biodiversity of marine environment - novel and bioactive molecules;
  • traditional methods for assessing seafood quality - limited place in quality assurance of seafood products;
  • DNA-based techniques for fish species identification

Summary

This chapter contains sections titled:

  • Introduction

  • Seafood quality

  • Seafood safety

  • Health applications of seafood

  • Conclusions

  • References