{"refrec":{"BRefID":10703,"RR":"<b>Shewan, J.M.</b> (1962). The influence of irradiation preservation on the nutritive value of fish and fishery products, <b><i>in</i></b>: Heen, E. <i>et al.</i> <i>Fish in nutrition.</i> pp. 207-219","BEntID":10703,"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. 207-219","DocTypID":17,"DocType":"Book chapters","MarineFlag":1,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Shewan, J.M.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Shewan, J.M.","Englishabstract":"Fish and fishery products were among the fust foodstuffs to be tested by the irradiation preservation technique. Of the many products that have now been examined, none has stood up to the doses necessary for commercial sterility, mainly because of the production of undesirable odour, flavour and colour changes. Pasteurization, particularly in conjunction with so-calIed \"combination techniques\" such as the use of antibiotics, antioxidants and blanching, appears to be much more promising, and most of the research work now in progress is confined to this aspect of the technique. Even with pasteurization, however, it is clear that there are considerable differences in the results obtained, depending mainly on the species or type of food irradiated. In general, fatty fish give much less satisfactory products than non-fatty species, owing to the development of rancid and other off-flavours in the fats and lipid components, while in species such as salmon and tuna the pigment is either destroyed or so altered as to make the product unacceptable in appearance. On the other hand some products, such as blanched oysters, cod, lemon sole, smoked cod and cooked crab meat, stand up well. The type of container (whether plastic or tin, etc.), the presence or absence of oxygen or of an inert gas such as nitrogen, and the temperature of the foodstuff during irradiation, all affect the suitability of the product for irradiation. Pasteurizing doses can generally effectively reduce the bacterial load, particularly on the raw products, and consequently there is often a considerable extension of the shelf life of the product at chilI or room temperatures as compared with the controls. However, there are various discrepancies in the extension times claimed by various workers ; but these are almost certainly due to the different organoleptic standards used. Anyhow, on the basis of such extensions, many believe that by the use of irradiation the market for certain fish and fishery products could be considerably expanded. Nutritionally, fish in general are looked upon as being valuable sources of proteins, minerals and certain vitamins such as thiamine, niacin and vitamin A. All the available evidence seems to show that irradiation, even at much higher doses than those used for pasteurization, does not seriously impair the food value of the fish flesh. Moreover, feeding trials and other data so far have shown no indication of any toxic or carcinogenic component being present in irradiated fish flesh.","AbstractOtherLang":"Le poisson et les produits de la pêche sont parmi les premières denrées alimentaires à avoir été soumises à la technique de préservation par irradiation. Parmi les nombreux produits qui ont été dès maintenant étudiés, aucun n'a été porté aux doses nécessaires pour obtenir la stérilité industrielle, en raison principale de l'apparition d'une odeur indésirable et de modifications de saveur et de couleur. La pasteurisation, en particulier en conjugaison avec les techniques dites \"combinées\" qui mettent en œuvre des antibiotiques, des antioxydants et le blanchiment, apparaît plus riche de promesse; et la plus grande partie du travail de recherche actuel se confine dans cet aspect de Ia technique. Même dans le cas de la pasteurisation, il est cependant clair qu'il existe des différences considérables dans les résultats obtenus, en fonction surtout de l'espèce ou du type d'aliment irradié. En général, le poisson gras donne des produits bien moins satisfaisants que les espèces non grasses, par suite du développement d'un goût de rance et d'autres saveurs désagréables dans les graisses et les composants lipidiques, tandis que chez certaines espèces comme le saumon et le thon, le pigment est détruit ou altéré de telle maniere que le produit devient inacceptable par son aspect. D'un autre côté, quelques produits comme les huîtres blanchies, la morue, la limande sole, la morue fumée et la chair cuite de crabe se comportent bien. Le type du récipient, (c'est-a-dire plastique ou étain, etc.), la présence ou l'absence de l'oxygene ou d'un gaz inerte tel que l'azote et la température de la denrée alimentaire durant l'irradiation affectent tous la convenance du produit à cette irradiation. Les doses de pasteurisation peuvent en général réduire efficacement la charge bactérienne, en particulier dans les produits bruts ; en conséquence, elles permettent souvent une extension considérable de la durée de conservation du produit à des températures froides ou ambiantes, par comparaison avec des échantillons témoins. Cependant, divers auteurs ne sont pas d'accord en ce qui concerne les durées de cette extension de la conservation, mais ce désaccord est certainement du à la différence des normes organoleptiques appliquées. Quoi qu'il en soît, en tenant compte de telles extensions, certains pensent qu'avec l'emploi de l'irradiation on pourrait élargir d'une façon considérable les bouchés de certains poissons et produits de la pêche. Sur le plan de la nutrition, le poisson est généralement considéré comme une source de valeur pour les protéines, les minéraux et certaines vitamines telles que la thiamine, la niacine et la vitamine A. Toutes les données disponibles semblent montrer que l'irradiation, même à des doses plus hautes que celles utilisées pour la pasteurisation, ne change pas sérieusement la va!eur alimentaire de Ia chair de poisson. En outre, les essais d'alimentation et autres données n'ont pas jusqu'ici révélé aucune indication de la présence de composant toxique ou cancérigène quelconque dans la chair irradiée de poisson.","BibLvlCode":"AM","StandardTitle":"The influence of irradiation preservation on the nutritive value of fish and fishery products","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":"2001-11-14","DateCreate":"2001-06-06","SecASFANote":null,"ConfID":null,"PeerRev":null,"VlizCoreFlag":1,"WoScode":null,"VABBcode":null,"OpenAcc":0},"refs":null,"anarec":{"AnaID":10703,"PubliDate":1962,"Pagination":"207-219","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":207,"Pages":13,"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":"Shewan","Firstname":null,"Initials":"J.M.","Affiliation":null,"Discriminator":null,"CorporateFlag":0,"BEntID":10703,"AutID":12887,"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":10703,"AbstractFlag":0,"LangID":15,"LangCode":"en","Lang":"English","DutchTerm":"Engels","LangCodeExtended":"eng"},{"BEntID":10703,"AbstractFlag":0,"LangID":22,"LangCode":"fr","Lang":"French","DutchTerm":"Frans","LangCodeExtended":"fre"},{"BEntID":10703,"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":"Haspeslagh, Jan, J.","updSesDate":{"date":"2001-11-14 11:50:31.853000","timezone_type":3,"timezone":"Europe/Brussels"}}}