Abstract
Fish and fish products fulfill an important role in human nutrition as a source of biologically valuable proteins, fats and fat-soluble vitamins. Fish can be categorized in many different ways, e. g., according to:
• The environment in which the fish lives: sea fish (herring, cod, saithe) and freshwater fish (pike, carp, trout), or those which can live in both environments, e. g., eels and salmon. Sea fish can be subdivided into groundfish and pelagial fish.
• The body form: round (cod, saithe) or flat (common sole, turbot or plaice).
Commercial fishing takes place in the open sea, coastal and freshwater areas. Conservation programs and hatcheries to rebuild stocks play important roles in the management of fresh and saltwater fish resources.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
References
Borgstrom, G. (Ed.): Fish as food. Vol. I–III. Academic Press: New York. 1961–1965
Connell, J.J.: Fish muscle proteins and some effects on them of processing. In: Proteins and the reactions (Eds.: Schultz, H.W., Anglemier, A.F.), p. 255, AVI Publ. Co.: Westport, Conn. 1964
Connell, J.J. (Ed): Advances in fish science and technology. Fishing New Books Ltd: Farnham, Surrey, England. 1980
Feeney, R.E., Yin Yeh: Antifreeze proteins from fish bloods. Adv. Protein Chem. 32, 191 (1978)
Fernandez, M., Mano, S., Garcia de Fernando, G.D., Ordonez, J.A., Hoz, L.: Use of β-hydroxyacyl-CoA-dehydrogenase (HADH) activity to differentiate frozen from unfrozen fish and shellfish. Eur. Food Res. Technol. 209, 205 (1999)
Habermehl, G.: Gift-Tiere und ihre Waffen. 2. edn., Springer-Verlag: Berlin. 1977
Lindsay, R.C.: Fish flavors. Food Reviews International 6, 437 (1990)
Ludorff, W., Meyer, V.: Fische und Fischerzeugnisse. 2. edn., Verlag Paul Parey: Berlin. 1973
Milo, C., Grosch, W.: Changes in the odorants of boiled Salmon and cod as affected by the storage of the raw material. J. Agric. Food Chem. 44, 2366 (1996)
Multilingual dictionary of fish and fish products (prepared by the OECD), 2nd edn., Fishing News Books Ltd., Farnham, Surrey, England. 1978
Olafsdottir, G. et al.: Methods to evaluate fish freshness in research and industry. Trends Food Sci. Technol. 8, 258 (1997)
Sikorksi, Z.E., Sun Pan, B., Shahidi, F.: Seafood proteins. Chapman & Hall, New York, 1994
Tülsner, M.: Fischverarbeitung. Band 1. Rohstoff-eigenschaften und Grundlagen der Verarbeitungs-prozesse. Behr’s Verlag, Hamburg, 1994
Venugopal, V., Shahidi, F.: Structure and composition of fish muscle. Food Rev. Int. 12, 175 (1996)
Whitfield, F.B.: Flavor of prawns and lobsters. Food Reviews International 6, 505 (1990)
Rights and permissions
Copyright information
© 2009 Springer-Verlag Berlin Heidelberg
About this chapter
Cite this chapter
(2009). Fish, Whales, Crustaceans, Mollusks. In: Food Chemistry. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-540-69934-7_14
Download citation
DOI: https://doi.org/10.1007/978-3-540-69934-7_14
Publisher Name: Springer, Berlin, Heidelberg
Print ISBN: 978-3-540-69933-0
Online ISBN: 978-3-540-69934-7
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)