Preface xi Véronique VERREZ-BAGNIS -- Chapter 1 Consumer Perceptions of "Fish" Food 1 Gervaise DEBUCQUET -- 1.1 Introduction -- 1.2 Thinking about fish -- 1.2.1 Naming the unknown -- 1.2.2 The imaginary of the marine world: permanence and metamorphosis -- 1.2.3 The representations associated with marine foods: the historical legacy -- 1.3 Eating fish -- 1.3.1 Dealing with animality -- 1.3.2 Fish today, between pleasure and nutrition -- 1.4 Reconnecting with the fish animal? -- 1.4.1 A culinary exoticism: raw fish -- 1.4.2 The local distribution channels of fish -- 1.5 Conclusion -- 1.6 References -- Chapter 2 Fish Quality and Freshness 13 Grethe HYLDIG -- 2.1 Introduction -- 2.2 Factors that affect the sensory quality -- 2.2.1 Genetic -- 2.2.2 Age -- 2.2.3 Time of year -- 2.2.4 Environment and aquaculture -- 2.2.5 Feed -- 2.2.6 Catch handling and slaughter -- 2.2.7 Temperature and storage -- 2.2.8 Processing and products -- 2.3 The use of sensory measurements in the quality control in the fish industry -- 2.3.1 Sensory methods used for measuring freshness and sensory quality -- 2.4 References -- Chapter 3 Nutritional Value of Finfish 33 Irineu BATISTA and Carla PIRES -- 3.1 Introduction -- 3.2 Nutritional value of finfish -- 3.2.1 Proximate composition -- 3.2.2 Fatty acids -- 3.2.3 Amino acids -- 3.2.4 Vitamins -- 3.2.5 Minerals -- 3.3 Future trends -- 3.4 References -- Chapter 4 Fish Traceability and Authenticity 63 Carmen GONZÁLEZ SOTELO, Valur GUNNLAUGSSON, Ute SCHRÖDER, Rogério MENDES, Kristina KAPPEL, Helena SILVA and Véronique VERREZ-BAGNIS -- 4.1 Introduction -- 4.2 Seafood traceability -- 4.2.1 Food safety and traceability legal requirements -- 4.2.2 Definitions of traceability -- 4.2.3 Traceability main features -- 4.2.4 Traceability systems -- 4.2.5 Why is full seafood chain traceability not more common? -- 4.2.6 Implementing a traceability system -- 4.2.7 Example of data gathering and information exchange in the seafood sector -- 4.2.8 The way forward -- 4.3 Analytical methods for the control of seafood traceability and authenticity -- 4.3.1 Species identification tools -- 4.3.2 Identification of geographic origin in seafood -- 4.3.3 Wild and farmed seafood discrimination -- 4.3.4 Detection of water addition, frozen-thawing and discoloration -- 4.4 Needs and developments to improved traceability and authenticity for fish industries -- 4.4.1 Standardization -- 4.4.2 Online iTool FISH-FIT -- 4.5 References -- Chapter 5 Bacterial Risks and Biopreservation of Seafood Products 113 Sabrina MACÉ, Delphine PASSERINI and Françoise LEROI -- 5.1 Introduction -- 5.2 Microbiota, microbial risk and product quality -- 5.2.1 Methods for studying the microbiota of seafood -- 5.2.2 Pathogenic bacteria and microbiological risks -- 5.2.3 Seafood spoilage bacteria -- 5.3 Biopreservation of seafood products -- 5.3.1 Bacterial interactions -- 5.3.2 Selection of bioprotective microorganisms -- 5.3.3 Examples of the application of protective cultures in seafood -- 5.3.4 Regulatory aspects -- 5.4 Conclusion -- 5.5 References -- Chapter 6 Fish Parasites and Associated Risks 147 Mélanie GAY and Véronique VERREZ-BAGNIS -- 6.1 Introduction -- 6.2 Prevalence and significance of parasitosis for the sector -- 6.2.1 Protists -- 6.2.2 Microsporidia and mesomycetozoea -- 6.2.3 Stramenopiles -- 6.2.4 Metazoans -- 6.3 Emerging parasitosis -- 6.4 The special case of aquaculture species -- 6.5 Allergies related to the presence of parasites -- 6.6 The legislative framework for consumer protection or regulatory requirements for parasites in aquatic products -- 6.7 Methods for the detection of parasites and mainly nematode larvae -- 6.8 Identification of parasites -- 6.8.1 Identification of nematode larvae -- 6.8.2 Identification of other parasite species -- 6.9 Prevention and control of parasite risk -- 6.10 Future perspectives and approaches -- 6.11 References -- Chapter 7 Microplastics 187 Alexandre DEHAUT and Guillaume DUFLOS -- 7.1 What are microplastics? -- 7.1.1 Different chemical compositions -- 7.1.2 Importance of the notion of size -- 7.1.3 A diversity of forms within microplastics -- 7.1.4 Carrying of chemical and biological contaminants by microplastics -- 7.2 Analysis of microplastics in seafood -- 7.2.1 Isolation of microplastics -- 7.2.2 Identification of the polymeric nature -- 7.2.3 Contamination management -- 7.2.4 A problem that is beginning to emerge -- 7.3 Contamination status in consumed marine species -- 7.3.1 Shellfish -- 7.3.2 Crustaceans -- 7.3.3 Fish -- 7.3.4 Cephalopods -- 7.3.5 Other species consumed -- 7.4 Contamination status in processed products containing fish -- 7.5 Importance of risk assessment in the context of microplastic contamination -- 7.5.1 Human exposure -- 7.5.2 Toxicological impact -- 7.6 Concluding remarks -- 7.7 Acknowledgements -- 7.8 Appendix: List of consumed species for which microplastic contamination has been documented -- 7.9 References -- Chapter 8 Smoking: A Flavoring and Preservation Technique 229 Régis BARON -- 8.1 Introduction -- 8.2 Role of the main manufacturing steps -- 8.3 Factors influencing conservation -- 8.3.1 Factors influencing alteration -- 8.3.2 Factors influencing sanitary quality -- 8.3.3 Other manufacturing steps that may affect preservation -- 8.4 The different technologies of salting - drying - smoking -- 8.4.1 Salting -- 8.4.2 Drying -- 8.4.3 Smoking -- 8.5 Conclusion -- 8.6 Acknowledgements -- 8.7 References -- Chapter 9 Surimi and Derived Products 253 María Pilar MONTERO GARCÍA and Antonio Javier BORDERÍAS -- 9.1 Introduction -- 9.2 Surimi sources -- 9.2.1 Alaska pollock -- 9.2.2 Pacific whiting -- 9.2.3 Southern blue whiting and hoki -- 9.2.4 Northern blue whiting -- 9.2.5 Tropical fish -- 9.3 Manufacture of surimi -- 9.3.1 Stages of surimi manufacture from lean species -- 9.3.2 Stages of surimi manufacture from fatty species -- 9.3.3 Surimi stabilization, use of additives for preservation -- 9.4 pH shift process -- 9.4.1 pH shift process in fish -- 9.4.2 pH shift process in cephalopods -- 9.5 Mechanism of gel formation -- 9.5.1 Heating methods for gel formation -- 9.5.2 Gelation of fish protein isolate with pH shift processing -- 9.6 Waste management, food-grade coproducts and other materials -- 9.6.1 Main types of by-products generated in surimi manufacture -- 9.7 Surimi seafood products -- 9.7.1 Types of products -- 9.7.2 Ingredients for surimi products -- 9.8 References -- Chapter 10 Little or Underutilized Marine Resources 287 Charles DELANNOY -- 10.1 What resources are not or hardly used in the fishing industry? -- 10.1.1 What are marine co-products? -- 10.1.2 What are the volumes of co-products? -- 10.2 The opportunities -- 10.3 Products and processes -- 10.3.1 Production of fishmeal and fish oil -- 10.3.2 Production of hydrolysates -- 10.3.3 Fish pulp -- 10.3.4 Ingredients for nutraceuticals and health nutrition -- 10.4 Synthesis of extracted products from marine co-products -- 10.5 Conclusion -- 10.6 References -- Chapter 11 Biorefinery of Underutilized Marine Resources Using the pH-Shift Technology 309 Mehdi ABDOLLAHI -- 11.1 Introduction -- 11.2 Multiple-product blue biorefinery -- 11.3 pH-shift technology and its fractionation principles as a biorefinery tool -- 11.4 Isolation of functional proteins using the pH-shift technology -- 11.5 Cold extraction of fish oil parallel with gel-forming proteins -- 11.6 Collagen extraction using the pH-shift technology -- 11.7 Conclusions and future prospects -- 11.8 References -- List of Authors -- Index.