Description
Scientific, nutritional, and market knowledge across aquatic food categories
Aquatic food products demand integrated knowledge spanning biology, nutrition, processing, and market dynamics. Handbook of Aquatic Food Products, edited by Haijin Mou and Chuang Zhang, delivers systematic coverage of seafood categories including fish, shrimp, shellfish, algae, and sea cucumbers. The handbook examines habitats, nutritional profiles, flavor characteristics, and market presence for each category, connecting scientific and processing knowledge into a unified industry reference.
The Handbook blends nutritional analysis with processing science, detailing omega-3 fatty acid content, protein quality, and vitamin and mineral profiles across aquatic product types. Coverage extends to sustainability considerations, exploring how aquatic food production relates to food security, environmental impact, and dietary diversity. Each seafood category receives dedicated treatment of its specific characteristics, industry applications, and role in global nutrition.
Readers will also find:
- Detailed habitat and biological information for each aquatic food category, from finfish and crustaceans to algae and sea cucumbers
- Nutritional benefit profiles including omega-3 fatty acids, high-quality proteins, vitamins, and minerals relevant to chronic disease prevention
- Market presence data and industry context for aquatic food products across global supply chains and distribution networks
- Processing knowledge that connects production methods to product quality, bioactive compound stability, and controlled-release delivery functions
- Analysis of sustainable aquatic food production practices and their lower environmental impact compared to terrestrial meat production systems
Designed for food scientists, technologists, processors, and distributors working with aquatic products, this handbook also serves food science societies, aquatic food industry companies, and public health organizations. It provides the scientific depth and market context required to navigate the aquatic food products industry with confidence.
Table of Contents
List of Contributors xvii
Series Preface xxi
About the Series Editors xxiii
Preface xxv
1 Overview of Aquatic Products 1
Haijin Mou, Qingping Liang, and Luying Tang
1.1 Characteristics of Aquatic Products 1
1.2 Classification and Distribution of Aquatic Product Processing Raw Materials 2
1.3 Importance of Marine Resource Development and Utilization 5
1.4 Nutritional Characteristics and Functional Values of Aquatic Products 7
1.5 Development of Aquatic Processed Products and Technology 11
1.6 Status and Potential of High-Value Utilization of Aquatic Products 17
1.7 By-products Processing of Aquatic Products and Their Comprehensive Utilization 23
1.8 Current Issues and Solutions 25
2 Fish 33
Saiyi Zhong and Rui Li
2.1 Species and Geographical Distribution 33
2.2 The Nutritional Compositions and Flavors of Fish 44
2.3 Fish Dishes 47
2.4 Market Overview 49
2.5 Comprehensive Utilization of Fish By-products 50
2.6 Conclusion 52
3 Shrimp 59
Bin Zhang, Shanshan Shui, and Chuanhai Tu
3.1 Introduction 59
3.2 Overview of Shrimp Resources 62
3.3 Classification and Distribution of Shrimp 64
3.4 Chemical Composition of Shrimp 65
3.5 Nutrition and Health Aspects of Shrimp 74
3.6 Processing and Products of Shrimp 79
3.7 Utilization of Shrimp By-products 85
3.8 Challenges and Future Prospects of Shrimp Industry 89
4 Shellfish 101
Zhihong Liu, Biao Wu, Peizhen Ma, and Zhuanzhuan Li
4.1 Major Global Shellfish Species and Their Distribution 101
4.2 Nutritional and Functional Components of Shellfish 108
4.3 Primary Processing Methods and Product Types of Shellfish 110
4.4 High-Value Shellfish Products and Applications 113
4.5 Challenges and Solutions 116
5 Seaweed 121
Min Yang and Jia Wang
5.1 Introduction 121
5.2 Species and Distribution of Seaweed 122
5.3 Nutritional Value of Seaweed 125
5.4 Cultivation and Harvesting Methods of Seaweed 134
5.5 The Application of Seaweed in the Food Industry 141
5.6 Market Prospects of Seaweed 144
6 Microalgae 149
Carlo Esposito, Sara Pozzo, and Francesco Secundo
6.1 Introduction 149
6.2 Main Microalgae Used in Food 150
6.3 Cultivation and Harvesting for Food Application 153
6.4 Drying 156
6.5 Extraction of Bioactive Compounds 159
6.6 Consumer Acceptance of Food Products Containing Microalgae 169Contents xi
6.7 Current Problems and Challenges 183
6.8 Future and Perspectives 184
7 Sea Cucumber 199
Rong Cao and Yong Sun
7.1 Species of Sea Cucumbers and Their Distribution Areas 199
7.2 The Nutrition and Function of Sea Cucumbers 206
7.3 Sea Cucumber Processing and Products 216
7.4 Sea Cucumber-Related Standards 219
7.5 Rehydration Technique for Dried Sea Cucumber 224
7.6 Sea Cucumber Market and Consumption 228
8 Other Aquatic Products 235
Hu Hou, Lulu Zhu, and Yan Fan
8.1 Species and Classification 235
8.2 Distribution of Other Aquatic Products 237
8.3 Nutrients of Other Aquatic Products 241
8.4 Flavor of Other Aquatic Products 246
8.5 Physical and Chemical Characteristics of Other Aquatic Products 249
8.6 Market Prospects of Other Aquatic Products 253
9 Health Benefits of Aquatic Products 269
Zwe-Ling Kong, Jerrell Felim, and Delvina
9.1 Nutrient Density 270
9.2 Brain Health 272
9.3 Heart Health 278
9.4 Cancer Prevention 284
9.5 Weight Management 289
9.6 Other Health Benefits 295
9.7 Conclusion and Future Research Directions 304
10 Proteins and Peptides for Health and Functionality 323
N. M. Liyanage, Changliang Zhu, and You-Jin Jeon
10.1 Introduction 323
10.2 Sources of Fish and Shellfish Proteins 324
10.3 Extraction and Isolation Methods 327
10.4 Functional Properties of Protein Hydrolysates and Peptides 329
10.5 Bioactivities of Fish and Shellfish-Derived Peptides 332
10.6 Challenges and Future Direction 341
10.7 Conclusion 342
11 Quality and Safety of Aquatic Products 351
Zhijun Tan, Dongyu Li, and Guanchao Zheng
11.1 Overview of Aquatic Product Quality and Safety 351
11.2 Aquatic Product Safety (Pollution Risk) Category 359
11.3 Detection Technology 370
11.4 Aquatic Product Quality and Safety Control Technology 376
11.5 Aquatic Product Quality and Safety Risk Management System 381
References 384
Index 389
