Seafood production people have to bring on healthful new product innovations, and marketing people must promote them to consumers who favor taste over health benefits in food choices.
To help increase seafood consumption and gain recognition for the many health benefits of seafood, the author identified three wishes for 2014. Change the risk profile of seafood to defuse the sensationalized status of mercury. Professionalize the capability of the retail industry and create an avenue for consistent, positive messages sent to consumers. Increase education to girls and women about the unique benefits of seafood.
The government of Ecuador has set the legal framework for leasing mariculture sites and the conditions under which to apply for a lease. This commitment to marine fish farming was also shown by the extension of credit lines.
Often-referenced but outdated reports have raised concerns over mercury, while in reality, not eating seafood carries greater risk than the minute presence of such chemicals. Cooperation and getting out consistently truthful, positive messages about seafood, the industry will see positive advances.
Due to their limited scale, small-scale aquaculture producers largely have to accommodate the conditions imposed by the following links in the value chain in terms of prices and quality standards.
Mushiness of shrimp tails is often associated with head-on shrimp. Results from the authors’ study, however, indicated that texture values did not vary much between headless and head-on shrimp stored over a two-week period at 4 degrees-C.
A study of shrimp promotions by supermarkets in northern Spain indicated that shrimp prices evolve in accordance with demand quantities. In periods of high demand, retailers generally increase prices to maximize margins.
Despite global strategies and political declarations that strive to support healthy diets with increased seafood consumption and regular physical activity, the world is seeing a rapid upsurge in obesity and under-nutrition, particularly in urban settings.
Early mortality syndrome (EMS) has led to reduced production in major Asian shrimp-farming areas and resulted in higher prices for shrimp. The situation provides opportunities for low-intensity producers in Latin America and other traditionally secondary shrimp producers to expand output and fill the supply void.
Campaigns and promotions on seafood consumption are proving successful in countries around the world. Many of them involve governments working with industry and other institutions to clearly communicate the benefits of seafood.
Environmental and other challenges have led to reduced harvests of wild oysters in the United States. In a study, the authors evaluated oysters cultured in a recirculating aquaculture system with zero water exchange for several months.
International groups agree that nations worldwide should better assess and manage the risks and benefits of fish consumption and more effectively communicate them to their citizens.
The yellow coloration in catfish fillets caused by carotenoids does not affect flavor, but many consumers see the yellowish fillets as inferior.
Protease enzymes are important industrial enzymes that have diverse applications in food, leather, silk and the agrichemical and pharmaceutical industries. Fish are considered one of the richest sources of proteolytic enzymes.
Enzymes obtained from fish- and shellfish-processing wastes can be used in the making of a number of useful products. Lipase enzymes from fish can break down lipids, while amylases hydrolyze starch.
Fish protein hydrolysates obtained from fish-processing wastes can be used to make valuable ingredients for the food and healthcare industries. Hydrolysates are produced from fish muscle and viscera through an autolytic process by endogenous enzymes or an accelerated method using exogenous enzymes.