Aquaculture and fish-farming Books

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a huge range and FREE tracked UK delivery on ALL orders.

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a huge range and FREE tracked UK delivery on ALL orders.

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Book SynopsisEach year, for generations, poor, ill-clad Newfoundland fishermen sailed out “to the ice” to hunt seals in the hope of a few pennies in wages from the prosperous merchants of St. John’s. The year 1914 witnessed the worst in the long line of tragedies that were part of their harsh way of life.             For two long days and nights a party of seal hunters—132 men—were left stranded on an icefield floating in the North Atlantic in winter. They were thinly dressed, with almost no food, and with no hope of shelter against the snow or the constant, bitter winds. To survive they had to keep moving, always moving. Those who lay down to rest died.             This is an incredible story of bungling and greed, of suffering and heroism. With the aid of compelling, contemporary photographs, the book paints an unforgettable portrait of the bloody

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Book SynopsisA comprehensive handbook, covering all aspects of the Atlantic cod including the biology, ecology, life histories, behaviour, commercial exploitation and conservation Not only is Atlantic cod one of the most valuable food fish in the world's oceans, it is an important component of North Atlantic ecosystems and has been subject to much research into its biology, ecology and exploitation. After hundreds of years of exploitation, overfishing in the last half of the 20th Century caused many stocks to collapse, most famously the Northern cod stock off Newfoundland and Labrador, Canada. Since then, most cod stocks have been better researched and managed, but remain in a variety of states, from fully recovered to continued decline. This book, written by world experts, describes that research and management, and the importance of cod and its fisheries on North Atlantic cultures and economies, with impacts well beyond the range of the species. Atlantic Cod:Table of ContentsPreface xi List of Contributors xiii Atlantic Cod: A Bio-Ecology 1 Introduction 1 1 Atlantic Cod: Origin and Evolution 7Gudrun Marteinsdottir and George A. Rose 1.1 Introduction 7 1.2 Taxonomy and Morphology 9 1.3 Origin and Evolution 9 1.4 Cod: One of Few Endemic Atlantic Species 11 1.5 The Ancient North Atlantic: Dispersal and Early Population Structure 12 1.6 Rise of Cod and Current Population Structure 13 1.7 Is Diversity a Key to Cod’s Success? 16 1.8 The Genetic Seascape 17 Bibliography 20 2 Ecophysiology 27Denis Chabot and Guy Claireaux 2.1 Introduction 27 2.2 Temperature 31 2.2.1 Thermal Physiology 31 2.2.2 Thermal Niche of Cod 33 2.2.3 Temperature Range for Different Cod Stocks 33 2.2.4 Thermal Preferendum in the Laboratory 34 2.2.5 Temperature and Cod Growth 34 2.2.6 The OCLTT Hypothesis and Cod 36 2.2.7 Lethal Temperature for Cod: The Effect of Acclimation 37 2.2.8 Aerobic Metabolic Scope of Temperature‐Acclimated Cod 38 2.2.9 Temperature and Cod Recruitment 40 2.2.10 Temperature Adaptation in Cod 41 2.3 Dissolved Oxygen 42 2.3.1 Hypoxia 42 2.3.2 Respiration 42 2.3.3 Responses of Fishes to Hypoxia 43 2.3.4 Hypoxia Exposure of Cod Populations 45 2.3.5 Survival of Cod in Hypoxia 48 2.3.6 Impact of Hypoxia on Cod Recruitment 48 2.3.7 Impact of Hypoxia on Cod Distribution 48 2.3.8 Cod Performance in Hypoxia 49 2.3.9 Hypoxia and Feeding of Cod 49 2.4 Salinity 50 2.4.1 Osmoregulation in Marine Fishes 50 2.4.2 Salinity Tolerance of Cod 51 2.4.3 Salinity and Growth Rate of Cod 51 2.4.4 Interactions Between Ambient Salinity, Temperature and Oxygen 52 2.4.5 Salinity Selection by Cod 53 2.4.6 Salinity and Cod Recruitment 53 2.5 Water pH 55 2.5.1 Causes of Ocean Acidification 55 2.5.2 Physiological Impacts of Ocean Acidification 55 2.5.3 Cod and Higher Carbonate Solubility 56 2.5.4 Cod Acid–Base Regulation 56 2.5.5 Acidification and Performance 56 2.5.6 Interaction Between pH and Hypoxia 57 2.6 Other Environmental Variables 57 2.6.1 Light 58 2.6.2 Contaminants 58 2.6.3 Trophic Interactions 60 2.6.4 Parasites and Diseases 61 2.7 Applications of Ecophysiological Understanding 62 2.8 Conclusions 64 Acknowledgements 64 Bibliography 65 3 Reproduction and Spawning 87Peter J. Wright and Sherrylynn Rowe 3.1 Summary 87 3.2 Introduction 87 3.3 Variation in Maturation 89 3.4 Reproductive Investment 94 3.5 Spawning Location 100 3.6 Spawning Time 107 3.7 Spawning Behaviour 110 3.8 The Future 116 Acknowledgements 116 Further Reading 117 Bibliography 117 4 Early Life History 133Timothy B. Grabowski and Jonathan H. Grabowski 4.1 Introduction 133 4.2 Early Development of Atlantic Cod 135 4.2.1 Life in the Plankton 137 4.2.2 ‘Bottoming out’ – Settlement and Juvenile Habitat Use 149 4.3 Mortality 153 4.4 Feeding and Growth 155 4.5 Habitat Shifts, Dietary Shifts, and Growing Up 157 4.6 Conclusions 157 Acknowledgements 158 Bibliography 158 5 Migration 169David Righton and Julian Metcalfe 5.1 Introduction 169 5.2 Why Migrate? 170 5.3 Studying Migration: What We Need to Know and How We Learn 173 5.3.1 Tagging and Marking Experiments 174 5.3.2 Natural Marks – Meristics, Parasites, and Chemical Composition 174 5.3.3 Artificial Marks – Simple Tags 175 5.3.4 Artificial Marks – Electronic Tags 177 5.4 Mechanisms of Migration 179 5.4.1 Swimming Behaviour 179 5.4.2 Use of Currents 180 5.4.3 Migration Pathways 181 5.4.4 Migrations and Populations 181 5.5 Cod in the Western Atlantic 182 5.5.1 Gulf of Maine and Georges Bank 186 5.5.2 Scotian Shelf and Southern Newfoundland 187 5.5.3 Gulf of St Lawrence 189 5.5.4 Grand Banks 190 5.5.5 Labrador Shelf and Eastern Newfoundland 190 5.6 Cod at Iceland and Greenland 192 5.6.1 Movements of Cod from Greenland to Labrador 195 5.7 Cod in the Eastern Atlantic 195 5.7.1 Barents Sea/ Norwegian Coast (Arcto‐Norwegian Cod) 195 5.7.2 The North Sea 197 5.7.3 The Baltic 198 5.8 The Importance of Oceanographic, Physiological, and Evolutionary Influences on Cod Migration and Stock Structure 200 5.9 What of the Future? 203 Bibliography 204 6 Feeding, Growth, and Trophic Ecology 219Jason S. Link and Graham D. Sherwood 6.1 Summary 219 6.2 Introduction 219 6.3 Feeding: What and How 222 6.3.1 Cod Feeding Behaviour and Energetic Consequences 224 6.3.2 Compared to Other Predators 226 6.3.3 Research Remaining and Further Work 226 6.4 Feeding: How Much? 227 6.4.1 Estimating How Much Cod Eat 227 6.4.2 Magnitude of How Much Cod Eats 230 6.4.3 Research Remaining and Further Work 231 6.5 What Happens to the Food Cod Eat: Losses and Metabolism 231 6.5.1 Egestion 232 6.5.2 Specific Dynamic Action 232 6.5.3 Excretion 233 6.5.4 Standard Metabolism (Respiration) 234 6.5.5 Activity 234 6.5.6 Summary of Metabolic Costs 235 6.5.7 Research Remaining and Further Work 237 6.6 What Happens to the Food Cod Eat: Individual Growth 237 6.6.1 How Is Growth Measured? 238 6.6.2 Reporting Growth and Variability in Growth 239 6.6.3 Condition Indices 242 6.6.4 Climate Change Effects on Growth 246 6.6.5 Summary 249 6.6.6 Research Remaining and Further Work 249 6.7 What Happens to the Food Cod Eat: Population Growth via Reproduction 250 6.7.1 Maturity 250 6.7.2 Fecundity 253 6.7.3 Realizing Reproductive Potential Through Feeding 254 6.7.4 Summary 255 6.7.5 Research Remaining and Further Work 256 6.8 What Happens to the Food Cod Eat: Population Dynamics of Cod Prey 257 6.8.1 Prey Population Dynamics 257 6.8.2 Cannibalism 258 6.8.3 Cod Prey and Other Fisheries 259 6.8.4 Research Remaining and Further Work 260 6.9 What Happens to the Food Cod Eat: Population Dynamics of Cod Predators 260 6.9.1 Main Types and Responses of Cod Predators 260 6.9.2 Special Commentary on Marine Mammal Predators 261 6.9.3 Complex Food Web Dynamics: Cultivator Effects 262 6.9.4 Research Remaining and Further Work 263 6.10 Conclusions 263 Further Reading 263 Bibliography 264 7 Exploitation: Cod is Fish and Fish is Cod 287George A. Rose, Gudrun Marteinsdottir, and Olav‐Rune Godo 7.1 The Earliest Cod Fisheries (and the Gift of Viking ‘Stockfish’) 288 7.2 Cod and the ‘Fish Event Horizon’ 289 7.3 The Icelandic Fisheries 294 7.4 The Newfoundland and Grand Banks Fisheries 296 7.5 The North Atlantic Cod Trade 300 7.6 Technology in the Fisheries 300 7.7 Science and the Cod Fisheries 306 7.7.1 Landings 306 7.7.2 Fisheries‐Independent Data (Surveys…) 311 7.7.3 Stock Assessment 316 7.7.4 Ageing 316 7.7.5 Stock Units and Tagging 317 7.7.6 Models 319 7.7.7 Stock‐Recruitment 321 7.7.8 Productivity 323 7.8 Ecosystem‐Based and Precautionary Management 328 Bibliography 329 8 Cod and Climate Change 337Keith Brander 8.1 Summary 337 8.2 Introduction 337 8.3 Learning from the Past 340 8.4 The Greenland Story 340 8.5 Scales and Processes 342 8.6 Changing Climate of the North Atlantic 342 8.7 Impacts on Individuals and Populations 348 8.7.1 Growth 349 8.7.2 Survival 351 8.7.3 Recruitment 352 8.7.4 Surplus Production 353 8.8 Recent History of Cod Fisheries and the Role of Climate 355 8.9 Future Distribution and Abundance 358 8.10 Lessons for Fisheries Management 360 8.A Appendix 362 8.A.1 The ICES/GLOBEC Cod and Climate Change Programme 362 8.A.2 Aims, Organization, and Funding 363 8.A.3 What the Programme Achieved 367 8.A.3.1 Comparative Information on Spawning and Life History 367 8.A.3.2 Backward Facing Workshops 367 8.A.3.3 Growth 371 8.A.3.4 Applying Environmental Information in Stock Assessment 371 8.A.3.5 Decline and Recovery of Cod Stocks 371 8.A.3.6 Cod and Future Climate 372 8.A.3.7 Symposia and Individual Papers 372 Selected Papers: 374 Acknowledgements 375 Bibliography 375 9 The Future of Wild Cod and Their Fisheries 385George A. Rose 9.1 The State of Stocks 385 9.2 Cod Economics 386 9.3 The Future 387 Acknowledgements 388 Bibliography 388 Index 391

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Book SynopsisFood quality and safety issues continue to dominate the press, with most food companies spending large amounts of money to ensure that the food quality and assessment procedures in place are adequate and produce good and safe food. This holds true for companies and laboratories responsible for the processing of fish into various products, those responsible for researching safe new products, and departments within other companies supporting these functions. Fishery Products brings together details of all the major methodologies used to assess the quality of fishery products in the widest sense. Subject coverage of this important book includes chapters on assessment of authenticity, and several chapters on quality assessment using various methods, such as: Texture measurement Electronic nose and tongue NMR Colour measurement This timely volume will serve as a vital tool for all those working in the processing of fishery Trade Review“The book serves as a vital reference for food laboratory personnel, food scientists, food technologists, nutritionists, seafood trade associations, regulatory bodies, state and federal inspectors, academicians, seafood processors, and aquaculture operators. This reference should be included in the library of any seafood specialist working in academia, industry, or as a regulator.” (Journal of Aquatic Food Product Technology, 2 July 2013) "Emphasize[s] applied methodologies rather than analytical methods, and discuss[es] traditional, microbiological, sensory, and authenticity methods, among others, and multivariate data analysis and traceability." (Book News, December 2009)Table of ContentsList of contributors Preface Introduction Chapter 1 Basic facts and figures (Jörg Oehlenschläger and Hartmut Rehbein). 1.1 Introduction 1.2 World fishery production 1.3 Categories of fish species 1.4 Fish muscle 1.5 Nutritional composition 1.6 Vitamins 1.7 Minerals 1.8 Post mortem changes in fish muscle 1.9 References and further reading Chapter 2 Traditional methods (Peter Howgate). 2.1 Introduction 2.2 TVB-N 2.3 Methylamines 2.4 Volatile acids 2.5 Volatile reducing substances 2.6 Indole 2.7 Proteolysis and amino acids 2.8 pH 2.9 Refractive index of eye fluids 2.10 Discussion and summary 2.11 References Chapter 3 Biogenic amines (Rogério Mendes). 3.1 Introduction 3.2 Factors affecting amine decarboxylase activity 3.3 Safety aspects 3.4 Quality assessment 3.5 Regulatory issues 3.6 Methods of biogenic amine determination 3.7 References Chapter 4 ATP-derived products and K-value determination (Margarita Tejada). 4.1 In vivo role of nucleotides 4.2 Post mortem changes 4.3 Methodology for evaluating the K-value or related compounds 4.4 Conclusions 4.5 References Chapter 5 VIS/NIR spectroscopy (Heidi Anita Nilsen and Karsten Heia). 5.1 Introduction 5.2 Analytical principles and measurements 5.3 Constituents: assessment of chemical composition 5.4 Freshness and storage time 5.5 Authentication 5.6 Safety 5.7 Other quality parameters 5.8 Summary and future perspectives 5.9 References Chapter 6 Electronic nose and electronic tongue (Corrado Di Natale and Gudrun Ólafsdóttir). 6.1 Introduction to the electronic nose and olfaction 6.2 Application of the electronic nose and electronic tongue 6.3 Colorimetric techniques, optical equipment and consumer electronics 6.4 Classification of fish odours 6.5 Quality indicators in fish during chilled storage: gas chromatography analysis of volatile compounds 6.6 Application of the electronic nose for evaluation of fish freshness 6.7 Combined electronic noses for estimating fish freshness 6.8 Conclusions and future outlook 6.9 References Chapter 7 Colour measurement (Reinhard Schubring). 7.1 Introduction 7.2 Instrumentation 7.3 Novel methods of colour evaluation 7.4 Colour measurement on fish and fishery products 7.5 Summary 7.6 References Chapter 8 Differential scanning calorimetry (Reinhard Schubring). 8.1 Introduction 8.2 Principle of function of the instruments 8.3 First applications of DSC on fish muscle and other seafood 8.4 Recent applications of DSC for investigating quality and safety 8.5 Summary 8.6 References Chapter 9 Instrumental texture measurement (Mercedes Careche and Marta Barroso). 9.1 Introduction 9.2 Instrumental texture 9.3 Texture measurement for quality classification or prediction 9.4 Conclusions 9.5 References Chapter 10 Image processing (Michael Kroeger). 10.1 Introduction 10.2 Quality characteristics from images 10.3 Spectral signature of images 10.4 Elastic properties from images 10.5 Analysis of image data 10.6 Results and discussion 10.7 Freshness determination from images 10.8 Firmness information from images 10.9 Conclusions 10.10 References Chapter 11 Nuclear magnetic resonance (Marit Aursand, Emil Veliyulin, Inger B. Standal, Eva Falch, Ida G. Aursand and Ulf Erikson). 11.1 Introduction 11.2 Magnetic resonance imaging 11.3 Low-field NMR 11.4 High-resolution NMR 11.5 The future of NMR in seafood 11.6 References Chapter 12 Time domain spectroscopy (Michael Kent and Frank Daschner). 12.1 Introduction 12.2 Measurement system 12.3 Time domain reflectometry measurements 12.4 Conclusions 12.5 References Chapter 13 Measuring electrical properties (Michael Kent and Jörg Oehlenschläger). 13.1 Introduction 13.2 Fischtester 13.3 Torrymeter 13.4 Use of the Fischtester 13.5 Summary 13.6 References Chapter 14 Two-dimensional gel electrophoresis (Flemming Jessen). 14.1 Introduction 14.2 Two-dimensional gel electrophoresis (2DE) 14.3 2DE applications in seafood science 14.4 2DE-based seafood science in the future 14.5 References Chapter 15 Microbiological methods (Ulrike Lyhs). 15.1 Microorganisms in fish and fish products 15.2 General aspects of microbiological methods 15.3 Most probable number method 15.4 Molecular methods 15.5 References Chapter 16 Protein-based methods (Hartmut Rehbein). 16.1 Introduction 16.2 Fish muscle proteins 16.3 Electrophoretic methods for fish species identification 16.4 High-performance liquid chromatography 16.5 Immunological methods and detection of allergenic proteins 16.6 Determination of heating temperature 16.7 Differentiation of fresh and frozen/thawed fish fillets 16.8 References Chapter 17 DNA-based methods (Hartmut Rehbein). 17.1 Introduction 17.2 DNA in fishery products 17.3 Genes used for species identification 17.4 Methods 17.5 Conclusions and outlook 17.6 References Chapter 18 Other principles: analysis of lipids, stable isotopes and trace elements (Iciar Martinez). 18.1 Introduction 18.2 Species and breeding stock identification by lipid analysis 18.3 Verification of the production method 18.4 Identification of the geographic origin 18.5 Future prospects 18.6 References Chapter 19 Sensory evaluation of seafood: general principles and guidelines (Emilia Martinsdóttir, Rian Schelvis, Grethe Hyldig and Kolbrun Sveinsdóttir). 19.1 General principles for sensory analysis 19.2 Application of sensory evaluation to fish and other seafood 19.3 References Chapter 20 Sensory evaluation of seafood: methods (Emilia Martinsdóttir, Rian Schelvis, Grethe Hyldig and Kolbrun Sveinsdóttir). 20.1 Introduction 20.2 Difference tests 20.3 Grading schemes 20.4 Quality index method 20.5 Descriptive sensory analysis 20.6 Consumer tests (hedonic) 20.7 References Chapter 21 Data handling by multivariate data analysis (Bo M. Jørgensen). 21.1 Introduction 21.2 What is multivariate data analysis? 21.3 Arrangement of data for bi-linear modelling 21.4 The outcome of bi-linear modelling 21.5 Validation and prediction 21.6 Real examples and further reading 21.7 References Chapter 22 Traceability as a tool (Erling P. Larsen and Begoña Pérez Villarreal). 22.1 Introduction 22.2 Traceability from older times to the present 22.3 Traceability research in the seafood sector and other EU-funded food traceability projects 22.4 Validation of traceability data 22.5 Traceability in a global perspective 22.6 References Index

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Book Synopsis

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Book Synopsis

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Book SynopsisAlgae are recognized as one of the oldest life-forms (Falkowski & Raven, 1997). The use of microalgae dates back around 2000 years to the Chinese, who used Nostoc to survive during famine (Spolaore et al., 2006), and to the Aztecs who collected and cultivated Spirulina (Henrikson, 2011). For the past 50 years, extensive research has been performed on microalgae and how they can be used in a wide variety of processes or to manufacture many practical and economic important products. This group of individuals is present in several ecosystems, representing a big variety of species living in a wide range of environmental conditions. Microalgae can be autotrophic or heterotrophic; the autotrophic require only inorganic compounds such as CO2, salts and a light energy source for growth; the heterotrophic are nonphotosynthetic, therefore require an external source of organic compounds as well as nutrients as an energy source (Brennan & Owende, 2009). The cultivation of microalgae is an activity that offers high productivity in dry biomass, compared the production of seaweeds. One important advantage of the cultivation of microalgae is that it can be performed in various locations, due to the use of closed systems of cultivation. In addition, can generate crops throughout the year and has high photosynthetic efficiency and bioremediation potential. There are several groups of individuals who are part of the large group of microalgae; so many differences can be identified with respect to chemical and biological composition of each. Actually, the main genres worldwide cultured are Skeletonema, Thalassiosira, Nannochloropsis, Phaeodactylum, Chaetoceros, Isochrysis, Tetraselmis, Chlamydomonas, Dunaliella and Spirulina. One of the great advantages present in the cultivation of microalgae is the positive appeal to your benefits with regard to the environment. This production plays in a variety of ways to promote sustainability. Microalgae biomass has been proven as a sustainable feedstock for biofuels, feed and numerous value added products that involves nutraceuticals and therapeutic industry (Guldhe, 2016). Microalgae are a highly renewable resource. It can be grown and harvested all year round, in several environments. Production is low impact – microalgae cultivation needs no chemicals or pesticides, in addition to require no deforestation. Knowing the many uses and importance of these organisms to the different sectors of the industry, and your environmental importance, it is essential to maintain the targeted efforts in pursuit of the development of new technologies and applications, as well as improvements in cropping systems and processes used currently.

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