Improving Seafood Products for the Consumer

It is widely accepted that increased consumption of seafood is important in dealing with growing health problems such as cardiovascular disease. Based on a major EU Integrated Research Project, SEAFOODplus, this important book reviews the range of research into consumer attitudes towards seafood and the key issues in improving the safety, nutritional, and sensory quality of seafood products to meet consumer expectations. Divided into six parts the book reviews consumer attitudes to seafood, including regional differences, consumer information needs, and attitudes to processed seafood products. It then discusses research on the important health benefits of seafood consumption in such areas as gastrointestinal health, heart disease, and the health of children and young adults. The following chapters examine key seafood safety issues and how they can be managed, from virus contamination and pathogens to histamine and biogenic amines. The book then discusses the range of technologies designed to optimize the sensory and health benefits of seafood and ensure animal welfare in aquaculture operations. It concludes with coverage of the role validation and traceability play in regaining and strengthening consumer confidence. Improving Seafood Products for the Consumer will be a valuable reference for the seafood processing industry, and all those concerned with improving the consumption of seafood products.

Table of Contents:
CONSUMERS AND SEAFOOD Introduction, T. Børresen - Introduction - Structure of the book - Future trends - References Introduction to Part 1: Consumers and Seafood, K. Brunsø - References Consumer Attitudes and Seafood Consumption in Europe, K. Brunsø, K. Birch Hansen, J. Scholderer, P. Honkanen, S.O. Olsen, and W. Verbeke - Introduction - Consumer motives and barriers to seafood consumption - Overview of cross-cultural investigation of consumption patterns and attitudes towards fish - European consumption patterns - Attitudes and preferences across Europe – differences and similarities - Convenience and fish consumption - Conclusion and future challenges - References Improved Eating Quality of Seafood: The Link Between Sensory Characteristics, Consumer Liking and Attitudes, E. Martinsdóttir, K. Sveinsdóttir, D. Green-Petersen, G. Hyldig, and R. Schelvis - Introduction: why is the eating quality important for the industry and for the consumer? Methods for evaluation of sensory quality of seafood - Sensory characteristics of cod and salmon - Consumer liking of different seafood products related to sensory characteristics - Consumer segmentation across different European countries, related to attitudes and product preferences - The Seafood Sensory Quality Model - Future trends - Sources of further information and advice - References Evaluating Consumer Information Needs in the Purchase of Seafood Products, W. Verbeke, Z. Pieniak, K. Brunsø, J. Scholderer, and S.O. Olsen- Introduction - Materials and methods - Empirical findings - Conclusions - Sources of further information and advice - References Consumer Evaluation of Tailor-Made Seafood Products, S.O. Olsen, K. Toften, D. Calvo Dopico, A. Tudoran, and A Kole - Introduction - The product in its environment - Intention and behavioural indictors - Perceived quality and satisfaction - Results from a project about consumer evaluation with a Norwegian fish burger - Conclusions - References HEALTH BENEFITS OF SEAFOOD Introduction to Part 2: Health Benefits of Seafood, G. Schaafsma - Developments in nutrition science - Nutritional role of seafood - References Protective Effects of Fish Consumption in Relation to Gastrointestinal Health, E. Lund and E. Kampman - Introduction - Colorectal cancer (CRC) - Inflammatory bowel disease and fish consumption - Fish consumption and other gastrointestinal tract cancers - Possible importance of other nutritional aspects of fish consumption - The FISHGASTRO Study - Summary - Acknowledgements - References Fish Consumption and the Health of Children and Young Adults, I. Thorsdottir and A. Ramel - Introduction - Effect of fish consumption on obesity - Effect of fish consumption on blood lipids - Effect of fish consumption on maternal and child health - N-3 fatty acids and postpartum depression - Bone health and n-3 fatty acids - Communicating nutritional effects of fish to young adults and children and developing functional fish products for improved health - Future trends - Sources of further information and advice - References Fish, Omega-3 Fatty Acids and Heart Disease, I.A. Brouwer - Introduction - Fish, omega-3 fatty acids and heart disease - Omega-3 fatty acids from fish and cardiac arrhythmias - Possible mechanisms of effects of omega-3 fatty acids on the heart - Conversion and metabolism of omega-3 fatty acids in the human body - Future research - Sources of further information and advice - References ENSURING SEAFOOD SAFETY Introduction to Part 3: Ensuring Seafood Safety, B. Doré - Risks associated with seafood consumption - Relative incidence of microbiological illness associated with seafood - Control of risks associated with seafood and legal requirements - Contribution of SEAFOODplus to seafood safety - Future trends - References Detecting Virus Contamination in Seafood, A. Bosch, R.M. Pintó, D. Lees, C.-H. von Bonsdorff, L. Croci, D. De Medici, and F.S. Le Guyader - Introduction: viruses and shellfish contamination - Methods for detecting viruses in shellfish - Potential emerging virus problems - Conclusions - References Reducing Microbial Risk Associated with Shellfish in European Countries, M. Pommepuy, F.S. Le Guyader, J.C. Le Saux, F. Guilfoyle, B. Doré, S. Kershaw, D. Lees, J.A. Lowther, O.C. Morgan, J.L. Romalde, D. Furones and A. Roque - Introduction - REDRISK project - Potential strategies to limit microbial contamination of shellfish and tools to implement them - Future trends - Conclusion - References Bacterial Pathogens in Seafood, R.J. Lee, R.E. Rangdale, L. Croci, D. Hervio-Heath, and S. Lozach - General introduction - Principal bacterial pathogens associated with seafood - Sources of bacterial pathogens in seafoods - Control of bacterial contamination - Seafood-associated bacterial illness - Conventional methods for the detection, enumeration and identification of bacterial pathogens - Molecular methods for the detection, enumeration and identification of bacterial pathogens - Molecular approaches to microbial typing - Future trends - General discussion - Sources of further information and advice - References Histamine and Biogenic Amines: Formation and Importance in Seafood, P. Dalgaard, J. Emborg, A. Kjølby, N.D. Sørensen, and N Z Ballin - Introduction - Histamine fish poisoning (HFP) - Legislation - Formation of histamine and other biogenic amines in seafoods - Determination of histamine and biogenic amines in seafood - Management of histamine formation and histamine fish poisoning - Concluding remarks - Sources of further information and advice - References SEAFOOD FROM SOURCE TO CONSUMER PRODUCT Introduction to Part 4: Seafood From Source to Consumer Product, J.B. Luten - References Developing Functional Seafood Products, M. Careche, F. Saura-Calixto, M.E. Díaz-Rubio, A.J. Borderías, I. Sánchez-Alonso and I. Sánchez-González, J.B. Luten, R. Schelvis and E. Schram, A. Kole, O.E. Scholten and M.A.J. Toonen, P. Carmona, T.R. Gormley, J. Oehlenschläger and S. Mierke-Klemeyer, E. Elvevoll, M. Leonor Nunes and N. Bandarra, I. Stoknes, E.H. Larsen - Introduction - Consumer studies with respect to the development of new functional seafood products - Novel ingredients for incorporation into functional restructured/fillet-based seafood - Development of functional restructured seafood products - Addition of dietary fibre and antioxidant dietary fibre to minced fish muscle and surimi gel based products - Aquaculture production of functional seafood - Future trends - Sources of further information and advice - References Mild Processing Techniques and Development of Functional Marine Protein and Peptide Ingredients, G. Thorkelsson, S. Sigurgisladottir, M. Geirsdottir, R. Jóhannsson, F. Guérard, A. Chabeaud, P. Bourseau, L. Vandanjon, P. Jaouen, M. Chaplain-Derouiniot, M. Fouchereau-Peron, O. Martinez-Alvarez, Y. Le Gal, L. Picot, J.P. Berge, C. Delannoy, G. Jakobsen, I. Johansson, I. Batista, and C. Pires - Introduction - Improved yield in traditional fish processing - Processing of marine proteins and peptides - Bioactive properties of fish protein hydrolysates and peptides - Functional properties of dried marine proteins and peptides - Market for functional marine proteins and peptide products - Future trends - Sources of further information and advice - Acknowledgements - References Hurdle Technology to Ensure the Safety of Seafood Products, F. Leroi, J.C. Arboleya, F. Amarita, Z. Cruz, E. Izurieta, A. Lasagabaster, I. Martínez de Marañón, I. Miranda, M. Nuin, I. Olabarrieta, H.L. Lauzon, G. Lorentzen, I. Bjørkevoll, R. Olsen, M.F. Pilet, and T. Skjerdal - Introduction - Salt hurdle in seafood processing - Biopreservation of lightly preserved seafood products - Antimicrobial compounds - Antimicrobial packaging - Pulsed light as a novel decontamination technology - Future trends - Source of further information and advice - References Preventing Lipid Oxidation in Seafood, C. Jacobsen, I. Undeland, I. Storrø, T. Rustad, N. Hedges, and I. Medina - Introduction - Processes leading to lipid and protein oxidation in seafood - Common analytical methods to evaluate oxidation - Introduction to model systems for use in seafood oxidation studies - Kinetics and modelling of lipid oxidation in liposomes and emulsions using the oxygen uptake rate - Effect of emulsifiers and antioxidants on lipid oxidation in oil-in-water emulsion model systems - Washed fish mince as model systems - Natural antioxidants in fish products - Conclusions - Future trends - Sources of further information and advice - Acknowledgements - References SEAFOOD FROM AQUACULTURE Introduction to Part 5: Seafood from Aquaculture – Added Value Possibilities and Potential Impacts, B. Damsgård The Biological Basis of Variability in the Texture of Fish Flesh, I. Johnston - Introduction - Muscle texture - Organisation, structure and biochemistry of fish myotomes - Cellular and molecular mechanisms of muscle growth - Relationship between muscle structural traits and texture - Proteolytic enzymes and post-mortem softening of the flesh - Environmental influences on muscle structural traits - Heritability of muscle structural traits - Future trends - Acknowledgements - References Fish Welfare and Ethical Qualities in Aquaculture, B. Damsgård - Introduction - Terms and definitions - Fish farmers and consumers seeking a common destiny - Welfare during the production cycle - Welfare during slaughter of farmed fish - Monitoring ethical qualities in farmed fish - Future trends - Sources of further information and advice - References SEAFOOD TRACEABILITY TO REGAIN CONSUMER CONFIDENCE Introduction to Part 6: Traceability in a Changing World, E.P. Larsen Improving Traceability in Seafood Production, J. Storøy, G. Senneset, E. Forås, P. Olsen, K.M. Karlsen, and M. Frederiksen - The METHODS project: Introduction - The vocabulary - Good Traceability Practice Manual - The SEAFOODplus map service - The IMPLEM project: Introduction - Data Capture Technology - Radio frequency identification data (RFID) tags - Choice of technology/equipment: Introduction - Testing radio frequency temperature loggers at Fjord Seafood Herøy, Norway - Fish chain process studies - References Validation of Traceability in the Seafood Production Chain, B. Pérez-Villarreal, F. Amárita, C. Bald, M.A. Pardo, and I. Sagardia - Introduction - Principles for the validation of traceability - Establishment of indicators for the validation of a traceability system - Specific tools for validation of the most important traceable data - Methods for validation of traceability to ensure safety - Validation of traceability for quality concerns - Validation methodologies to prevent fraud - Validation of data management and information flow - Conclusions - References and Bibliography

About the Author :
Danish Institute for Fisheries Research, Denmark