Chapter 10. Quality of Freshwater Products

  1. Associate Professor Cesarettin Alasalvar2,
  2. Professor Fereidoon Shahidi3,
  3. Professor Kazuo Miyashita4,
  4. Dr Udaya Wanasundara5
  1. Masaki Kaneniwa

Published Online: 2 SEP 2010

DOI: 10.1002/9781444325546.ch10

Book Title

Handbook of Seafood Quality, Safety and Health Applications

Handbook of Seafood Quality, Safety and Health Applications

Additional Information

How to Cite

Kaneniwa, M. (2010) Quality of Freshwater Products, 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.ch10

Editor Information

  1. 2

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

  2. 3

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

  3. 4

    Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Japan

  4. 5

    POS Pilot Plant Corporation, Saskatoon, SK, Canada

Author Information

  1. Biochemistry and Food Technology Division, National Research Institute of Fisheries Science, Yokohama, Japan

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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CHAPTER TOOLS

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Keywords:

  • freshwater product quality;
  • China, biggest freshwater fish producer - silver carp, grass carp, common carp, big-head carp, and crucian carp;
  • lipid composition of fish - affecting nutritional value and shelf-life of fish products;
  • popular Chinese freshwater fish - sold in Shanghai market;
  • effect of dietary fatty acid composition - in cultured freshwater fish;
  • dietary intake of long-chain highly unsaturated n-3 fatty acids - as EPA and DHA for human health;
  • juvenile blunt snout bream growth;
  • enzymatic hydrolysis of lipid in fish muscle - lean and fatty fish, cod, skipjack, carp, sardine, and rainbow trout;
  • free fatty acids (FFA), accumulating in muscle lipids - from enzymatic hydrolysis;
  • frozen surimi, intermediate foodstuff - potential for long shelf-life

Summary

This chapter contains sections titled:

  • Introduction

  • Lipid and fatty acid composition in freshwater fish

  • The effect of dietary fatty acid composition in cultured freshwater fish

  • Enzymatic hydrolysis of lipid in the muscle of freshwater fish

  • Quality of frozen surimi from freshwater fish meat

  • Conclusions

  • Acknowledgements

  • References

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