{"refrec":{"BRefID":10680,"RR":"<b>Higashi, H.</b> (1962). Relationship between processing techniques and the amount of vitamins and minerals in processed fish, <b><i>in</i></b>: Heen, E. <i>et al.</i> <i>Fish in nutrition.</i> pp. 125-131","BEntID":10680,"PublicFlag":1,"CheckedFlag":0,"wosflag":null,"vabbflag":null,"RefStringPartII":", <b><i>in</i></b>: Heen, E. <i>et al.</i> <i>Fish in nutrition.</i> pp. 125-131","DocTypID":17,"DocType":"Book chapters","MarineFlag":1,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Higashi, H.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Higashi, H.","Englishabstract":"Fish is a rich source of vitamins and minerals for both man and domestic animals. The amounts of these nutritive substances contained in fish, however,vary according to biological factors such as species, age, and the anatomical part of the fish. Moreover, processing techniques affect the stability level of vitamins. It is therefore necessary to determine the extent of loss of vitamins in fish from an initial level for each processing technique. As a raw material for human consumption, an individual fish may roughly be divided into edible and non-edible parts, the latter usually being discarded before cooking. In a large-sized fish, for instance, the non-edible portion may include the head, fins, viscera, bones and scales. It has been shown, however, that many of the vitamins and minerals of nutritive value are more abundant in the non-edible portion. Furthermore, vitamins and minerals in the edible part are not always very constant in quantity, varying according to the different parts of the fish body. Therefore, a processing technique may often exert an effect upon the amount of the nutritive elements in a product, even when only the edible portion is used. In fresh fish, nearly all vitamins are found in the edible portion, though the level of concentration differs with the species. Generally speaking, however, most of the fat-soluble vitamins do not present a significant loss in quantity during processing. It is during storage that salted or frozen products show a considerable loss in vitamins due to oxidation. The use of an antioxidant is a very effective preventative, unless the oil contents in fish are large. Then the use of an antioxidant may sometimes prove uneconomical. Water-soluble vitamins in fish may sometimes be lost through decomposition by heating, or in extraction by water or a salt solution. Nevertheless, this characteristic can be turned to advantage by enhancing the nutritive value of fish solubles in food for domestic animals by collecting water-soluble vitamins as much as possible from the raw material. In Japan, where the consumption of fish as food is the highest in the world, there are many processing techniques, and there is great interest in biochemical changes in vitamins and minerals during processing. Some of the studies made concerning processing factors responsible for changes in these nutritive elements of fish are described in this paper.","AbstractOtherLang":"Le poisson est une grande source de vitamines et de minéraux et pour l'homme et pour les animaux domestiques. Cependant, les valeurs de ces substances nutritives contenues dans le poisson sont variables en fonction de facteurs biologiques tels que l'espèce, l'âge et les zones anatomiques du poisson. Les techniques de traitement affectent d'autre part le niveau de stabilité des vitamines. Il est donc nécessaire de déterminer la volume des vitamines qui est perdue dans le poisson à partir de leurs niveaux initiaux dans chaque technique de traitement. En tant que matière première pour la consommation humaine, un poisson inidividuel peut être divisé simplement en partie consommable et partie non-consommabIe; celle-ci étant généralement jetée avant la cuisson. Pour un gros poisson, par exemple, la partie non-consommable peut comprendre la tête, les nageoires, les visceres, les arêtes et les écailles. On a montré, cependant, qu'un grand nombre des vitamines et des minéraux de haute valeur nutritive sont plus abondants dans les parties non-consommables. En outre, les vitamines et minéraux de la partie consommable ne sont pas toujours répartis en quantités uniformes dans le corps du poisson. De ce fait, la quantité d'éléments nutritifs d'un produit peut être variée selon la technique de traitement, même si ce produit est préparé avec seule la partie consom- mable du poisson. Dans le poisson frais, presque toutes les vitamines existent dans la partie consommable, bien qu'à un niveau de concentration différent selon les types. Cependant, la plupart des vitamines liposolubles ne présentent généralement pas une perte quantitative appréciable au cours du traitement. C'est pendant l'entreposage que les produits salés ou congelés présentent une perte considérable de vitamines due a l'oxydation. L'utllization d'un antioxydant est tres efficace pour prévenir la perte de vitamines, à moins que le poisson ait une forte teneur en huile. Dans ce cas, l'utilisation d'un antioxydant peut se réveler parfois comme peu économique. .Les vitamines hydrosolubles du poisson peuvent être quelquefois perdues à cause de la décomposition par la chaleur ou de l'extraction par l'eau ou par une solution saline. Cependant, cette perte caractéristique peut devenir un avantage aux mains de l'homme pour élever la valeur nutritive des solubilisés de poisson utilisés dans l'alimentation des animaux domestiques, en cherchant à recueillir, depuis les matières brutes, le plus possible des vitamines hydrosolubles. Au Japon, où la consommation de poisson est la plus importante du monde, il existe de nombreuses techniques pour le traitement du poisson; et les changements biochimiques en vitamines et en minéraux, résultant de la technique du traitement, suscitent un grand intérêt. On decrira quelques études effectuées sur les facteurs de traitement responsables des modifications de ces éléments nutritifs.","BibLvlCode":"AM","StandardTitle":"Relationship between processing techniques and the amount of vitamins and minerals in processed fish","OrigTitleLangCode":"en","OrigTitleLangCodeExtended":"eng","OrigTitleLangID":15,"DateLastModified":{"date":"2024-12-10 01:33:17.368041","timezone_type":1,"timezone":"+01:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":null,"OtherDescriptors":null,"Notes":null,"AnaPub":1962,"MonPub":null,"DateUpdate":"2001-06-06","DateCreate":"2001-06-06","SecASFANote":null,"ConfID":null,"PeerRev":null,"VlizCoreFlag":1,"WoScode":null,"VABBcode":null,"OpenAcc":0},"refs":null,"anarec":{"AnaID":10680,"PubliDate":1962,"Pagination":"125-131","XtraPublOfAnaID":null,"ISBN":null,"Volume":null,"Issue":null,"BRefMon":10616,"BRefMonRR":"<b>Heen, E.; Kreuzer, R.</b> (1962). Fish in nutrition. Fishing News (Books): London. XXIII, 447 pp.","BRefXtra":null,"BRefXtraRR":null,"SerBRefID":null,"SerRR":null,"StandardTitleSer":null,"ISSN":null,"AbbrevSer":null,"StandardTitleMon":"Fish in nutrition","StartPage":125,"Pages":7,"ToPubliDate":null,"BRefBibLvlCode":"M","SerNotes":null,"AutString":"Heen, E.; Kreuzer, R."},"monrec":null,"serrec":null,"relations":null,"relationsRev":null,"addrec":null,"othpubs":null,"ownerships":null,"authors":[{"AutName":"Higashi","Firstname":"Hideo","Initials":"H.","Affiliation":null,"Discriminator":null,"CorporateFlag":0,"BEntID":10680,"AutID":12886,"OrderNr":1,"DegrID":null,"EditorFlag":0,"CorrespFlag":0,"IllustratorFlag":0,"ReviserFlag":0,"TranslatorFlag":0,"InsAcronym":null,"InsFSN":null,"ORCID":null,"PersID":null,"InsID":null}],"mapdetails":null,"datasets":null,"monographs":null,"monparts":null,"serparts":null,"BEntOpen":null,"BEntPrivate":null,"availability":null,"litstyles":null,"thespers":null,"arch2discl":null,"SERpubls":null,"MONpubls":[{"PublName":"Fishing News (Books)","Place":"London"}],"pictures":[],"thestermsPath":null,"thestermsASFA":null,"taxtermsASFA":null,"geotermsASFA":null,"collections":null,"conf":null,"proj":null,"Physdatasets":null,"spcols":null,"doi":null,"publs":null,"serparttypes":null,"monauthors":[{"AutName":"Heen","Initials":"E.","CorporateFlag":0,"BEntID":10616,"AutID":14884,"OrderNr":1,"DegrID":null,"EditorFlag":0,"CorrespFlag":0,"IllustratorFlag":0,"ReviserFlag":0,"TranslatorFlag":0,"AutStrTrunc":"Heen, E.; Kreuzer, R."},{"AutName":"Kreuzer","Initials":"R.","CorporateFlag":0,"BEntID":10616,"AutID":14885,"OrderNr":2,"DegrID":null,"EditorFlag":0,"CorrespFlag":0,"IllustratorFlag":0,"ReviserFlag":0,"TranslatorFlag":0,"AutStrTrunc":"Heen, E.; Kreuzer, R."}],"MParts":null,"SParts":null,"hLibs":null,"langs":[{"BEntID":10680,"AbstractFlag":0,"LangID":15,"LangCode":"en","Lang":"English","DutchTerm":"Engels","LangCodeExtended":"eng"},{"BEntID":10680,"AbstractFlag":0,"LangID":22,"LangCode":"fr","Lang":"French","DutchTerm":"Frans","LangCodeExtended":"fre"},{"BEntID":10680,"AbstractFlag":1,"LangID":22,"LangCode":"fr","Lang":"French","DutchTerm":"Frans","LangCodeExtended":"fre"}],"urls":null,"thesterms":null,"taxterms":null,"geoterms":null,"othterms":null,"asfacodes":null,"asfa2codes":null,"thestermsFRIS":null,"taxtermsFRIS":null,"geotermsFRIS":null,"othtermsFRIS":null,"resmessage":"","complete":1,"sessions":{"newSesName":"VLIZ2000\\stevenc","newSesDate":{"date":"2001-06-06 08:06:32.307000","timezone_type":3,"timezone":"Europe/Brussels"},"updSesName":"VLIZ2000\\stevenc","updSesDate":{"date":"2001-06-06 08:06:32.307000","timezone_type":3,"timezone":"Europe/Brussels"}}}