{"refrec":{"BRefID":10691,"RR":"<b>Bramsnaes, F.</b> (1962). The influence of refrigeration and canning on the nutritive value of fish, <b><i>in</i></b>: Heen, E. <i>et al.</i> <i>Fish in nutrition.</i> pp. 153-160","BEntID":10691,"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. 153-160","DocTypID":17,"DocType":"Book chapters","MarineFlag":1,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Bramsnaes, F.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Bramsnaes, F.","Englishabstract":"Consumption of canned or frozen fish in nutritionally depressed areas, though small today, seems likely to increase as nutritional significance of these products is recognized. The author reviews studies on nutritional influences of chilling, freezing and canning. In most cases, he also deals with acceptability of products from these processes. In addition, the nutritional prospects for fish offal are discussed. He finds that the nutritive value of chilled fish does not change significantly, but the degree of acceptability does. The author touches on the need for lower-keeping temperatures once fish is landed, particularly for those areas where fresh fish is unknown only a few miles inland. In spite of the boom in frozen products since World War II, few data are found on nutritional changes due to freezing. The known (and generally slight) nutritional losses are reviewed. The author discusses organoleptic changes occurring during freezing and storage that affect acceptability. He mentions studies on protein denaturization, desiccation, rancidity, \"black spot\" and chemical changes. The author reviews the basic experimental results showing that canned products are satisfactory from a nutrition point of view, discusses protein loss (in precooking, diffusion into liquid and heat damage), vitamin retention, and methods to avoid nutritional losses. Mention is made of protein and vitamin content of fish bones and viscera, the recent development of fish-meal plants on board ship, and prospects for reducing nutritional wastage by inexpensive methods of making fish meal.","AbstractOtherLang":"La consommation du poisson congelé ou conservé en boite dans les régions sous-alimentées, encore restreinte, semble destinée à s'accroître en même temps que sera reconnue l'importance alimentaire de ces produits, L'auteur passe en revue les études concernant l'influence nutritionnelle du refroidissement, de la congélation et de la mise en boîte. Dans la plupart des cas, il examine également l'acceptabilité des produits obtenus par ces méthodes. En outre, il considère les possibilités alimentaires des déchets du poisson. II montre que la valeur nutritive du poisson refroidi ne change pas d'une façon significative, mais que son acceptabilité change. L'auteur souligne la nécessité d'utiliser des températures de conservation plus basses après débarquement du poisson, en particulier dans les zones ou le poisson frais est inconnu à quelques milles seulement du bord de la mer. En dépit du \"boom\" sur les produits congelés depuis la Seconde Guerre Mondiale, on n'a réuni que peu de données sur les changements nutritifs dus à la congélation. On examine les pertes nutritives connues (et généralement faibles). L'auteur commente les changements organoleptiques qui apparaissent durant la congélation et le stockage et qui affectent l'acceptabilité. Il mentionne des études sur la dénaturation des protéines, la dessication, le rancissement, le noircissement et les changements chimiques. L'auteur passe en revue les résultats expérimentaux de base qui montrent que les produits conservés en boite donnent une satisfaction parfaits du point de vue alimentaire; il discute la perte en protéines (au cours de la pré-cuisson, par diffusion dans le liquide et par altération thermique), la rétention des vitamines et les méthodes qui permettent d'éviter des pertes en éléments nutritifs. II mentionne la teneur en protéines et en vitamines dans les arêtes et les viscères du poisson, les développements récents des installations à farine de poisson à bord des navires, et les recherches pour réduire le gaspillage des aliments par des méthodes peu coûteuses de fabrication de farine de poisson.","BibLvlCode":"AM","StandardTitle":"The influence of refrigeration and canning on the nutritive value of 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":10691,"PubliDate":1962,"Pagination":"153-160","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":153,"Pages":8,"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":"Bramsnaes","Firstname":null,"Initials":"F.","Affiliation":null,"Discriminator":null,"CorporateFlag":0,"BEntID":10691,"AutID":14988,"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":10691,"AbstractFlag":0,"LangID":15,"LangCode":"en","Lang":"English","DutchTerm":"Engels","LangCodeExtended":"eng"},{"BEntID":10691,"AbstractFlag":0,"LangID":22,"LangCode":"fr","Lang":"French","DutchTerm":"Frans","LangCodeExtended":"fre"},{"BEntID":10691,"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"}}}