Fish As Food V2: Nutrition, Sanitation, and UtilizationGeorg Borgstrom Fish as Food, Volume II: Nutrition, Sanitation, and Utilization summarizes the public health aspects of fish, including fish handling and processing. This volume also discusses the global aspects of fish utilization, illustrating the key role of fisheries in many countries and major regions. Comprised of three parts encompassing 19 chapters, the book initially discusses the protein, amino acid, vitamins, and mineral content of fish and fish oil. This volume also explains the effects of fish processing and handling on these nutritional components. The subsequent chapters present studies on the role of fish in human nutrition, focusing on the Japanese diet. The book also covers the utilization of converted fish-processing wastes to fish meal and condensed fish soluble in feeding poultry, livestock, and mink. The second part of the book focuses on food poisoning caused by fish and fishery products. This part deals with the bacterial activity in fish and related products due to water pollution and contamination. Other chapters examine Salmonella problems in the sea and the allergies and other disorders related to fish poisoning. The effect of radioactivity on marine organisms and the uptake and bioaccumulation of radionuclides in marine organisms are also discussed. Lastly, this volume presents the trends and patterns in fish and shellfish utilization. This volume will be of considerable value primarily to fish and food scientists in general and also to public health workers, marine and fresh-water biologists, nutritionists, and sanitary engineers. |
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Africa amino acid composition amount animal protein areas arginine Atlantic bacteria bacteriophages Biochem Biol biological value Borgstrom botulism Bull calcium carp catch Chem chicks coast concentration consumption contain countries crab diet digestibility disease dried effect factor feeding fish flour fish meal fish oils fish products fish protein fish solubles Fisheries Research Board fishery products food poisoning freezing fresh fresh-water fish frozen growth haddock halibut histidine Indian infections Inst intake intestinal Japan Japanese Linnaeus liver oil lysine mackerel marine fish meat methionine methods metric tons mink muscle nitrogen nutritive nutritive value ocean organisms oysters Pacific parasites Poultry Sci Proc processing radioactive rats reported Rept salmon Salmonella salt sardine sea water shark shrimp Soviet Union species studies Table Tarr temperature tissue toxic trout tryptophan tuna United Kingdom utilization value of fish vitamin vitamin B12 vitamin D whale