Fish in Nutrition

by Felix, S & Stephen, Nimish Mol & S Bala Sundari

ISBN: 9789354612497
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Imprint : Daya Publishing House
Year : 2022
Price : Rs. 3395.00
Biblio : 2018, xiv+82p., figs., tbls., 25cm

Author Profile

Nimish Mol Stephen is currently working as Assistant Professor in Tamil Nadu Dr. J Jeyalalithaa Fisheries University, Ponneri at the Department of Fish Processing Technology. After having Masters degree in Fisheries Science from Fisheries College and Research Institute, Thoothukudi, she was awarded a Japanese Govt. Scholarship (Monbukagakusho scholarship) to do higher research. She was a Research scholar in the Laboratory of Bio functional Material Chemistry, Hokkaido University, Japan from 2007 to 2010. She has published four plus research papers in reputed international and national journals. She also published two book chapters in International Publishing groups, and made few research presentations in national and international conferences. Dr S Balasundari is working at Fisheries College and Research Institute of Tamil Nadu Dr. J. Jayalalithaa Fisheries University, Nagapattinam at Ponneri as Professor and Head, Department of Fish Processing Technology, having 25 years of professional experience that includes her service in fish processing industries, ARS and SAU. She served as a production executive in Seafood Processing and Export Companies for three years, possessing sound knowledge on processing and export of shrimp, crab, lobster, squid, cuttlefish and finfish. Dr S Felix, Ph.D., Vice Chancellor, Tamil Nadu Dr. J. Jayalalithaa Fisheries University, Nagapattinam is having experience of more than 35 years in fisheries and aquaculture in teaching, research, extension and administration. Currently he is also the President (2018-19) of World Aquaculture Society, Asian Pacific Chapter and Chairman, ICAR's BSMA Committee (2018-19). He has more than 60 research papers published in National and International journals. He has authored more than 10 books and 25 manuals.

About The Book

The present book entitled "Fish in Nutrition" comprises of eleven chapters which covers right from the nutritional composition of fish and shellfish to the effect of different cooking methods on nutritional composition of fish. It provides a detailed note on the macro and micro-nutrients present in fish and also the factors affecting their composition. This book will be highly useful for students of fisheries university and researchers pursuing careers in fisheries, food, nutrition and allied courses.

Table of Contents

Foreword v Message vii Preface ix 1. Composition of Fish 1 1. Introduction–1.1. Why Biochemical Composition of Fish is Important?–1.2. What is Proximate Analysis of Foods?–2. Proximate Composition of Fish–2.1. Significance of Chemical Composition of Fish–2.2. Moisture Content of Fish–2.3. Fat–2.4. Proteins –3. Factors Influence Proximate Composition of Fish–3.1. Anatomical differences–3.2. Red and White Muscle–3.3. Size and Age–3.4. Sex–3.5. State of Maturity–3.6. Seasonal Variation 2. Concept of Biological Value, Protein Efficiency Ratio and Net Protein Utilization of Energy Nutrients 9 1. Introduction–Calorific value –2. Calorific value of Food–2.1. Carbohydrate–2.2. Fat–2.3. Protein–3. Nutritional Quality of Protein–3.1. Biological Value [BV]–3.2. Chemical Score –3.3. Net Protein Utilization [NPU]–3.4. Protein Efficiency Ratio [PER]–4. Deficiency Diseases–5. Caloric over Nutrition 3. Amino Acids of Fish and Shell Fishes 15 1. Introduction–2. Classification–3. Role of Amino Acids in Human Health–4. Fish as Amino Acid Source–5. Shellfish as Amino Acid Source 4. Food and Fish Lipids 21 1. Introduction–2. Types of Fat –2.1. Predominantly Saturated Fats (Solid at Room Temperature). –2.2. Predominantly Unsaturated and remain Liquid at Room Temperature–2.3. Saturated Fats –2.4. Unsaturated Fats –3. Fish Lipids –3.1. Distribution of Fat in Fish –4. Role of Fish Lipids in Human Nutrition –4.1. Provide Food with Low Fat –4.2. Reduce Cholesterol Level in Blood –4.3. Health Benefit of Omega-3 Fatty Acids –4.4. Fish Oils Prevent Cancer –4.5. Needed for the Development of Brain 5. Extractive Components of Fish 30 1. Introduction–2. Non-Protein Nitrogenous Compounds (NPN) –2.1. Free Amino Acids–2.2. Nucelotides and Related Compounds–2.3. Guanidino Compounds–2.4. Urea–2.5. Quarternary Ammonium Bases–3. Other Nitrogenous Compounds–4. Miscellaneous Constituents –4.1. Bile Salts –4.2. Squalene –4.3. Alkoxydiglycerides –4.4. Wax Esters 6. V itamins in Fish 35 1. Introduction–2. Classification –2.1. Fat Soluble Vitamin–2.2. Water Soluble Vitamin –3. Vitamin content of Edible Flesh of Fish–4. Vitamins and its Significance–4.1. Fat Soluble Vitamins–4.2. Water-Soluble Vitamins 7. Minerals in Fish 47 1. Introduction–2. Fish as Mineral Source–3. Function of Minerals–4. Classification–4.1. Major Minerals or Macro Minerals–4.1.1. Calcium–4.2. Minor Minerals–4.3. Trace Elements–5. Digestion and Absorption of Minerals–6. Electrolytes and Trace Elements 8. Marine Peptides 57 1. Introduction–2. Types of Marine Peptides –3. Marine Peptides and its Role in Human Health–4. Source of Marine Peptides–5. Conclusion 9. Marine Collagen 64 1. Introduction–2. Classification–3. Source–4. Extraction–5. Functional Properties–6. Nutraceutical Properties–6.1. Antioxidant Activity–6.2. Antihypertensive Activity–6.3. Antimicrobial Activity–6.4. Role in Bone and Joint Disease–6.5. Opioid-like Activity–6.6. Calciotropic Activity (CGRP-like molecules)–6.7. Secretagogue Activity (Gastrin/CCK-like molecules)–7. Effect of Gastrointestinal Digestion on Collagen Derived Peptides 10. Squalene 70 1. Introduction–2. History–3. Structure–4. Source–5. Properties–6. Synthesis–7. Role of Squalene in Human Health 11. Effect of Cooking Methods on Fish Nutrients 75 1. Introduction–2. Effects of Cooking Methods on the Characteristics of Fish Lipids–3. Effect of Frying on the Characteristics of Fish Lipid–3.1. Influence of Frying Methods–3.2. Influence of Fat Content of Raw fish–3.3. Influence of Frying Oil Composition–3.4. Effects of Frying on the n-3 PUFA Fatty Acids–3.5. Effects of Frying on the PUFA/SFA Ratio of Fish–3.6. Effects of Frying on the n-6/n-3 Ratio of Fish–4. Effects of Cooking Methods Other than Frying on Fish Lipids–4.1 Oven Baking–4.2. Microwave Cooking–4.3 Grilling–5. Effect of Canning–5.1. Changes in Colour–5.2. Flavour and Texture–5.3. Protein–5.4. Fats and Oils–5.5. Carbohydrates–5.6. Vitamin References 81