Nova Publishers
My Account Nova Publishers Shopping Cart
HomeBooksSeriesJournalsReference CollectionseBooksInformationSalesImprintsFor Authors
            
  Top » Catalog » Books » My Account  |  Cart Contents  |  Checkout   
Quick Find
  
Use keywords to find the product you are looking for.
Advanced Search
What's New? more
Doxycycline: Medical Uses and Effects
$82.00
Shopping Cart more
0 items
Information
Shipping & Returns
Privacy Notice
Conditions of Use
Contact Us
Notifications more
NotificationsNotify me of updates to Salmon: Biology, Nutrition and Consumption
Tell A Friend
 
Tell someone you know about this product.
Salmon: Biology, Nutrition and Consumption $175.00
Editors: Patrizio Lacopo and Marco Riemma
Book Description:
Pacific salmon are among the dominant fish groups and the main consumers of forage resources in the upper layer of the subarctic Pacific. In the last years, the majority of Pacific salmon species in North America and in Asia have experienced an increase in abundance, and their role in marine ecosystem has changed. This book examines the feeding habits and trophic status of the Pacific salmon in different regions of the subarctic Pacific under the influence of changing environmental factors. Moreover, this book deals with the present-day Norwegian regulations of saltwater salmon fisheries and particularly Norway's attempts to harmonize the interests of people and fish.
Polycyclic aromatic hydrocarbons (PAH) constitute carcinogenic environmental contaminants such as dioxins. Fishes and particularly Salmonids are very sensitive to the PAH toxicity. The natural and anthropogenic PAH generations lead to an environmental contamination of water, sediments and feed of Salmonids, then to a fish contamination and finally to a human food contamination eating those contaminated fishes. The authors of this book discuss the monitoring of these chemical contaminants in salmon, essential to evaluate the pollution related to human activities and to guarantee the quality of fish as food for human consumption. In addition, the effects of replacing fish oil (FO) with rapeseed oil (RO) in Atlantic salmon post-smolt diets is discussed, and its subsequent effects on liver and muscle fatty acid (FA) composition and growth are described. This book also describes the high-pressure processing of fresh salmon and light preserved products like cold smoked salmon. Its effect on microorganisms, enzymes and organoleptic properties are analyzed, as well as the process parameters, pressure, duration, and temperature affecting microorganisms, structure and color, which all determine the market chances of the product. Moreover, the authors underline the influence of three main factors – super-chilling, dietary lipids and pre-slaughter crowding stress, on Atlantic salmon flesh quality, with a focus on the role of lysosomes and lysosomal enzymes, cathepsins B and L, in muscle structure degradation and flesh quality.

We’ve partnered with Copyright Clearance Center to make it easy for you to request permissions to reuse Nova content.
For more information, click here or click the "Get Permission" button below to link directly to this book on Copyright Clearance Center's website.


Table of Contents:
Preface

Chapter 1. Atlantic Salmon(Salmo salar L.) Flesh Quality - Role of Lysosomal Cathepsins B and L in Muscle Degradation, pp. 1-60
(Bahuaud D., Mørkøre T., Østbye T-K, Torstensen B.E., Veiseth-Kent E., Ruyter B., Ofstad R., Thomassen M.S., Department of Animal and Aquacultural Sciences (IHA), Norwegian University of Life Sciences (UMB), Norway, and others)

Chapter 2. Feeding Habits of the Pacific Salmon, Their Trophic Status and Role in North Pacific Marine Ecosystem, pp. 61-111
(Svetlana V. Naydenko, Pacific Scientific Research Fisheries Center, Russia)

Chapter 3. Applying a Precationary Approach to the Conservation of Atlantic Salmon - Action, Discussion and Effects for Sea-Based Salmon Fisheries in Norway, pp. 113-125
(Anita Maurstad, Tromsø Museum – University Museum, University of Tromsø)

Chapter 4. Dietary fish oil substitution with rapeseed oil alters tissue fatty acid composition, liver lipid metabolism, and flesh fat oxidation in post-smolt Atlantic salmon, pp. 127-143
(D. Menoyo, C.J. Lopez-Bote, A.Obach, and J.M. Bautista, Departamento de Producción Animal, Universidad Politécnica de Madrid, ETS Ingenieros Agrónomos, Madrid, Spain, et al.)

Chapter 5. Polycyclic Aromatic Hydrocarbons Occurrence in Fresh Salmonids, pp. 145-157
(Vincent Varlet, Thierry Serot, Laboratoire de Biochimie Alimentaire et Industrielle, France)

Chapter 6. High Pressure Processing of Salmon, pp. 159-168
(Hainer Wackerbarth, German Institute of Food Technology, Quakenbrück)

Chapter 7. Welfare Effects of Supply Expansion with Trade Restrictions: The Case of Salmon, pp. 169-186
(Henry W. Kinnucan and Øystein Myrland, Department of Agricultural Economics and Rural Sociology, Auburn University USA and others)*

Chapter 8. “Salmon Sovereignty” and the Dilemma of Intensive Atlantic Salmon Aquaculture Development in British Columbia, pp. 187-199
(John P. Volpe, University of Victoria)*

Index

   Series:
      Fish, Fishing and Fisheries
   Binding: ebook
   Pub. Date: 2010
   Pages: 6 x 9
   ISBN: 978-1-61324-677-1
   Status: AV
  
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
  
Available Options:
Version:
Special Focus Titles
01.Violent Communication and Bullying in Early Childhood Education
02.Cultural Considerations in Intervention with Women and Children Exposed to Intimate Partner Violence
03.Chronic Disease and Disability: The Pediatric Lung
04.Fruit and Vegetable Consumption and Health: New Research
05.Fire and the Sword: Understanding the Impact and Challenge of Organized Islamism. Volume 2

Nova Science Publishers
© Copyright 2004 - 2021

Salmon: Biology, Nutrition and Consumption