White fishes

Mean concentrations of ethylbenzene in freshwater fish samples in the Canadian Arctic in 1985 and 1986 ranged from 2.45 to 49.6 pg/kg in muscle tissue and from 1.81 to 46.3 pg/kg in liver tissue from turbot in white fish muscle tissue samples, levels ranged from 7.46 to 104 pg/kg (Lockart et al, 1992). Ethylbenzene was detected in 43 of 138 fish samples at 16 of 42 sites in Japan in 1986, with concentrations ranging from 1.0 to 9.8 pg/kg wet weight (detection limit, 1 pg/kg wet weight) (WHO, 1996a). 

The ratio of these two purines depends on the fish species (mainly herrings, sardines, and other white fish) and their geographical origin (Japan, Norway, the northeast U.S., and Canadian coastal border). 

Kychanov, V.M. (1981). On the serum proteins, lipo- and glycoproteins of white fish in the process of gonad maturation (In Russian). Voprosy Ikhtiologii 21, 489-497. 

Kychanov, V.M. and Volodina, N.A. (1983). Ecologo-physiological aspects of cultural reproduction of white fish (In Russian). Gydrobiologicheskii Zhumal 20,43-49. 

Mednikov, B.M., Reshetnikov, Yu S. and Shubina, E.A. (1977). The study of the relationships between white fish by the method of DNA molecule hybridisation (In Russian). Zoologicheskii Zhumal 56,333-341. 

Reshetnikov.Yu.S. (1980). The Ecology and Taxonomy of White Fish (In Russian). Nauka, Moscow, 301 pp. 

Table 4.1.44A. White fish meal (IFN 5-00-025). Fishmeal is the clean, dried, ground tissue of undecomposed whole fish or fish cuttings, either or both, with or without the extraction of part of the oil (AAFCO, 2005). White fish meal is a product containing not more than 60g fat/kg and not more than 40g/kg salt, obtained from white fish or white fish waste such as filleting offal. For organic feeding the fat should be extracted by mechanical means.

Hume, D., and A. Bechamp. The Mystery of Fermentation. White-fish, Mont. Kessinger Publishing LLC, 2005. 

Tungkawachara, S., Park, J. W., and Choi, Y. J. 2003. Biochemical properties and consumer acceptance of Pacific whiting fish sauce. J. Food Sci., 68, 855-860. 

Fig. 2.11 Stoichiometric ratios (C/N vs N/P) in a limnetic trophic chain of four members (alga, water flea, planktivo-rous white fish, perch). The composition of algae (unlike animals, higher plants or bacteria) does thoroughly depend...

Because fish lipids are highly unsaturated (see Chapter 13), their interaction products are dark brown. Melanoidins partially lose nitrogen by retro-aldolization, and the remaining pigments become increasingly soluble in the lipidic phase (Pokomy et al., 1990). They form stains on the surface of white fish muscle, which... 

Doodley, J. J., Sage, H. D., Clarke, M. A. L., Brown, H. M., and Garrett, S. D., Fish species identification using PCR-RFLP analysis and lab-on-a-chip capillary electrophoresis. Apphcation to detect white fish species in food products and an interlaboratory study, J. Agric. Food Chem., 53, 3348, 2005. 

Fish (raw and cooked) Veal, pork, lamb, white fish, seafood, canned fish, blue fish, whole milk, semiskimmed... 

Lower dose treatments, often referred to as pasteurization doses, have shown much more promise. In particular, doses sufficiently low to cause no significant odor and flavor change in the food are adequate to eliminate the hazards to health associated with salmonella and nematode contamination. For example, the irradiation of frozen meat, whole egg and egg products used in baking, and high protein animal foodstuffs is under active investigation as a means of elimination of salmonellae. At the moment, however, this cannot be classed as an industrial application, since only a few tons have been irradiated in pilot experiments.The shelf-life of white fish kept on ice has been considerably extended by small doses of radiation, and in the United States a full-scale plant for the irradiation of fish has recently been completed. Fish remain an underused protein resource available for the underdeveloped countries, and a big expansion in fish consumption is likely if the world s protein requirements are to be met. Inevitably, the development of fish resources must go hand in hand with satisfactory transportation in view of the relatively limited shelf-life... 

In the traditional process for fish surimi production, the fish flesh is washed on large screens and the oil is washed through the screens. This process is suitable for the separation of the liquid oil from fish however, solid fats (such as occur in red meat) would not separate in this way but would remain on the screens with the water-insoluble proteins. Red meat also contains higher levels of fat than white fish. Fat separation from meat is therefore more difficult than from fish. Separation can be carried out using flotation and skimming however, this introduces further steps into the process and increases processing times. 

Fish is as useful a source of good quality protein as meat (Table 13.2) and is richer in vitamins A and D. Fish, however, vary considerably in their fat content. Lean white fish contain less than 1% and fat fish such as herrings and salmon up to 15%. Fish fat usually contains relatively high concentrations of polyunsaturated fatty acids. Both hard and soft roes are rich in both protein and nucleic acids. Fish supplies about the same amount of the nutritionally important members of the vitamin B complex as does meat. 

To date there is no commercial synthetic process for producing similar plateletshaped products of such brilliance. One is therefore limited to a process based on the natural supply. An aqueous suspension of white fish scales is treated with organic solvents in a complicated washing and phase-transfer process to remove proteins and irregular guanine crystals. One ton of fish yields less than 250 g of... 

Products with extended shelf lives are in their own juice or in added oil, or in some sauce or cream (e. g. sardine pilchards, Sardina pilchardus, packed in olive or soya oil, tomato mustard, or lemon juice). Also available are fish paste, meat balls or Frikadellen (Germany), i. e. flesh of white fish made into rissoles using flour, eggs and spices, which are then roasted, deep fried and used ready-to-serve, as hors d oeuvres, and fish salad. The latter products are canned or packed in glass jars, and may be packed under controlled atmosphere. 

Catfish, carp, pike and pickerel, sturgeon, and white fish are popular freshwater fish. 

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