Academic literature on the topic 'Fish Cookery'

There were individuals in the vegetarian movement in Britain who believed that to refrain from eating flesh, fowl, and fish while continuing to partake of dairy products and eggs was not going far enough. Between 1909 and 1912, The Vegetarian Society's journal published a vigorous correspondence on this subject. In 1910, a publisher brought out a cookery book entitled, No Animal Food. After World War I, the debate continued within the Vegetarian Society about the acceptability of animal by-products. It centered on issues of cruelty and health as well as on consistency versus expediency. The Society saw its function as one of persuading as many people as possible to give up slaughterhouse products and also refused journal space to those who abjured dairy products. The year 1944 saw the word "vergan" coined and the breakaway Vegan Society formed.

This study was aimed to investigate the structural and immunological properties of parvalbumin from mandarin fish during the Maillard reaction. The microwave-assisted the Maillard reaction was optimized by orthogonal designed experiments. The results showed that the type of sugar and heating time had a significant effect on the Maillard reaction (p < 0.05). The SDS-PAGE analysis displayed that the molecular weight of parvalbumin in mandarin fish changed after being glycated with the Maillard reaction. The glycated parvalbumin was analyzed by Nano-LC-MS/MS and eleven glycation sites as well as five glycation groups were identified. By using the indirect competitive ELISA method, it was found that microwave heating gave a higher desensitization ability of mandarin fish parvalbumin than induction cooker did. In vitro gastric digestion experiments showed that microwave-heated parvalbumin was proved to be digested more easily than that cooked by induction cookers. The microwave-assisted Maillard reaction modified the structure of parvalbumin and reduced the immunoreactivity of parvalbumin of mandarin fish.

The subject matter of this article is semantical-motivational and linguogeographical peculiarities of Northern Russian splanchnonyms – lexical units naming internal organs (from Greek σπλάγχνα (splánchna), meaning ‘viscera’). The author focuses on the interconnection and overlapping of the names of human viscera and splanchnonyms related to animals. This issue is discussed in the first part of the article. The author notes that splanchnonyms related to humans tend to be secondary in terms of their origin, i.e. to be derivatives of the names of animal viscera. The paper reveals extralinguistic reasons for the language attention of dialect speakers to animal viscera – fishing and hunting, cooking of meat dishes. The second part of the paper includes an overview of splanchnonyms related to animals; overlapping of the relevant cookery and somatic vocabulary is noted; the complexity of the ideographic structure of the vocabulary in question is identified, main ideograms with the words they comprise are listed. The difference between the names of internal organs of livestock and those of fish is shown. Special attention is paid to linguogeographical features of splanchnonyms related to fish: the relevant vocabulary is noted in the zone of contacts with the Finno-Ugric peoples and is characterized by fractional semantic differentiation. In the final part of the article, the author cites particular motivational features characteristic of the words naming animal viscera. The paper also considers metaphorical names, including both splanchnonyms motivated by the names of everyday realities and lexical units related to daily routines that were secondary formed from splanchnonyms. The lexical realization of the motivational transition ‘waste’ – ‘internal organs’ is analyzed.

Skipjack tuna is widely consumed by the people in North Sulawesi in many forms. One famous product is Cakalang Fufu or Smoked Skipjack. Conventional smoked skipjack fish processing has many shortcomings i.e. longer processing time and the presence of tar residues and aromatic polycyclic hydrocarbon compounds (benzo(a)pyrene) which are harmful to human health. The use of liquid smoke is safer since the concentration of liquid smoke can be controlled. Additionally, it is equipped with a cooking method to produce fish with soft fins and bones so that it can be directly consumed. The purpose of this study was to obtain the best formula in the process of making liquid smoked skipjack. Two concentrations of liquid smoke 0.8% and 1.2, three various cooking time using pressure cooker presto (60, 90 and 120 minutes), and two ways of administering liquid smoke were used as treatments. Sensory hedonic test, duo-trio test, MSI test, moisture content, pH and phenol value were measured in this study.The results showed that the best formula in this study was to soaked skipjack tuna in 1.2% liquid smoke, cooked with pressure cooker for 90 minutes and then heated at a temperature of 150°C for 30 minutes. The Duo Trio Test results showed that skipjack tuna in 0,8% and 1.2% liquid smoke concentration either by soaked the fish in advance and cooked by pressure cooker, or cooked by pressure cooker in liquid smoke were tastier than conventional smoked fish samples.Moisture Sorption Isotherm (MSI) test results show that all skipjack tuna with liquid smoke, at RH> 60% will begin to absorb the water, so packaging is needed in this part. The MSI Oswin curve model accurately describes the actual curve with an MRD value of 7.51

Milkfish that have been seasoned with some spices then cooked by a high -cooker produced a fish product which has soft spines and bones. The product which has a local name bandeng presto has been popular in Indonesia due to the product is tasty and it is easier to be consumed directly after it is prepared as a dish. The storage life of bandeng presto is relatively short, which is due to deterioration process by microbes after processing. Consequently, this condition can retard the products distribution. The aims of the research are to understand is there any significant influence of differing the drying time (0 hours and 4 hours) of milkfish cooked by a high-pressure cooker by using an electric oven (50oC) and storage period at room temperature (5 days) and also to find out which treatment produce the best product quality. The results showed that the treatment of differing the drying period gave a highly significant influence (P <0.01) on the sensory value and the moisture content but did not gave significant influence (P >0.05) on the number of bacteria colonies. The length of storage period gave a highly significant influence (P <0.01) on the sensory value between the products which were dried for 4 hours and without drying treatment but only the drying process for 4 hours gave a highly significant influence (P <0.01) on the moisture content, the water activity and the number of bacteria colonies. The quality of the products that were dried for 4 hours were better and their storage life can reach up to 3 days compared to the products that were not dried.Keywords: Milkfish, high pressure cooker, drying, oven, quality, storage life

Chemical composition of seven common foods viz. cooked rice, cooked beans, cooked yams, cooked fufu, fried fish, stew, and vegetable soup, sold by the selected (147) vendors in Abeokut, were investigated. Descriptive statistics was used to analyse the collected data. The results of the proximate analysis of food samples showed that the mean moisture content of the street foods ranged from 44.87% in fried fish to 72.43% in cooked fufu. Protein content varied from 0.03% in cooked fufu to 14.47% in fried fish while the fat content ranged from 0.03% in cooked fufu to 34.43% in fried fish. Ash and carbohydrate contents ranged from 0.42% in cooked rice to 16.07% in vegetable soup and 0.73% in stew to 29.27% in cooked rice, respectively. The energy content ranged from 89.0 Kcal in cooked fufu to 375.24 Kcal in fried fish. In general, fried fish had the highest values of protein (14.47%), fat (34.43%) and energy content (375.24 KCal.). The results showed that there were no appreciable differences in the proximate composition of the selected foods across the locations.

Raw and cooked fish and other sea foods (108 samples) were collected from hotels of different classes, restaurants, markets, street vendors, and small cook-shops and analyzed for common foodborne pathogens. Salmonellae were isolated from two samples of raw shrimp, but not from raw fish and other seafoods. Shigella was isolated from one sample of raw fish and from two samples of raw shrimp. Vibrio parahaemolyticus was isolated from three raw fish samples and one raw shrimp sample. Forty-eight percent of samples of raw fish, 30% of samples of raw shrimp, and a sample of raw mussels and a sample of crab contained Staphylococcus aureus. Cooked products were free from salmonellae, shigellae and V. parahaemolyticus, but approximately 1/3 of these contained S. aureus, which suggests contamination after cooking. Aerobic colony count (30°C) of cooked fish and shellfish dishes was more than a million organisms/g. Such large numbers of microorganisms on cooked products suggests either a prolonged holding time or gross contamination after cooking.

The present study was conducted to evaluate the effect of traditional Bengal culinary practice on the heavy metal content of four carp species (Labeo rohita, Catla catla, Cirrhinus cirrhosus, and Hypophthalmichthys molitrix). Fish samples were collected from seven different farms located in the Rajshahi district of Bangladesh. The collected samples were processed and cooked in a traditional currying method and concentrations of five heavy metals (Pb, Co, Cr, Cd, and Ni) were assessed in raw and cooked fish using a flame atomic spectrophotometer. Heavy metal concentrations were significantly reduced in the cooked samples with a few exceptions. The metal pollution index (MPI) indicated that the most amount of heavy metals was lost in C. cirrhosus followed by H. molitrix, L rohita, and C. catla. Pb was the most abundant and consumed of the tested heavy metals in the cooked fish followed by Co, Ni, Cd, and Cr respectively. Health risk index (HRI) and target hazard quotient (THQ) revealed that individual heavy metal intake from cooked fish does not pose any threat to human health. However, the hazard index (HI) of the accumulated heavy metals in the cooked fish suggested that the long-term effect of consuming heavy metal contaminated fish could collectively lead to possible non-carcinogenic health complexities. Additionally, HI also implied that the highest degree of health risk is associated with the consumption of H. molitrix and the least with L. rohita. Vol. 9, No. 3, December 2022: 367-376

Conselho Nacional de Desenvolvimento Científico e Tecnológico
This study evaluated the utilization of pulp obtained from filleting wastes and soybean fiber in the formulation of mixed red meat/fish sausages and was aimed at increasing the nutritional value of cooked sausages and making good use of agroindustrial byproducts. First we evaluated the effect of replacing red meat with silver catfish pulp obtained from filleting wastes (PFW 0, 25, 37 and 50% of total batter) on the nutritional, technological and sensory properties, as well as on the shelf life of sausages under refrigeration. The replacement yielded sensory acceptable cooked sausages both in a full-fat formulation (PFW-25%) and in a low-fat formulation (PFW- 37%). These formulations, especially the low-fat one had improved nutritional value (higher EPA+DHA content and lower n-6/n-3 ratio) and better technological characteristics than the full-fat red meat control sausage. The lipid oxidation during refrigerated storage was not accelerated by fish pulp. Although fish pulp did not increase total plate counts, some caution must be taken with the microbiological stability, since fish-containing sausages had slightly higher psychrotrophic counts during refrigerated storage. Secondly, aiming at enlarging the range of applications of agroindustrial by-products, we investigated the effect of soybean fiber (0, 1.6, 2.4, 3.8 and 4.5%) on the physiochemical, technological and sensory properties of low-fat meat/fish cooked sausages made with a pulp from silver catfish filleting wastes. Soybean fiber decreased the moisture and increased ash and protein content, with no changes in water activity or pH of sausages. All fiber-containing sausages had greater tendency to yellowness (higher b* value) and increased hardness, gumminess and chewiness, while the other changes in color (chroma and hue angle) and texture parameters (springiness and cohesiveness) were observed only in the formulations containing intermediate and higher soybean fiber levels. Soybean fiber reduced cooking loss and improved emulsion stability. Sensory evaluation revealed that up to 2.4% soybean dietary fiber (5.4% soybean fiber powder) can be added to low-fat meat/fish sausage formulations without changes in the overall acceptability. These results indicate that the pulp from silver catfish filleting wastes and soybean fiber can be used to develop novel healthier fish/meat sausages enriched in n-3 fatty acids and dietary fiber, with better technological properties, while keeping sensory characteristics similar to the conventional products.
Este trabalho avaliou o uso da polpa de resíduos da filetagem e da fibra de soja na elaboração de salsichas mistas de carne vermelha e pescado, com o objetivo de aumentar o valor nutricional de salsichas e viabilizar o aproveitamento de subprodutos agroindustriais. Primeiro avaliamos o efeito da substituição da carne vermelha com polpa obtida a partir de resíduos da filetagem de jundiá (PRF 0, 25, 37 e 50% da massa total) nas propriedades nutricionais, tecnológicas e sensoriais, assim como na vida útil salsichas armazenadas sob refrigeração. A substituição resultou em salsichas sensorialmente aceitáveis tanto em uma formulação com o teor convencional de gordura (PRF-25%) quanto em uma formulação com gordura reduzida (PRF-37%). Essas formulações, especialmente aquela com gordura reduzida, apresentaram um melhor valor nutritivo (maior conteúdo de EPA+DHA e menor razão n-6/n-3) e melhores características tecnológicas do que o controle com carne vermelha e teor convencional de gordura. A adição de polpa de pescado não acelerou a oxidação lipídica durante o armazenamento refrigerado. Embora a polpa de peixe não tenha aumentado a contagem de mesófilos, deve-se tomar cuidado com a estabilidade microbiológica, já que as formulações contendo a polpa de pescado apresentaram uma contagem de microorganismos psicrotróficos ligeiramente maior durante o armazenamento refrigerado. Secundariamente, visando ampliar o conjunto de aplicações dos subprodutos agroindustriais, nós investigamos o efeito da fibra de soja (0; 1,6; 2,4; 3,8 e 4,5%) nas propriedades físico-químicas, tecnológicas e sensoriais de salsichas de carne e polpa de resíduos da filetagem de jundiá formuladas com gordura reduzida. A fibra de soja diminuiu a umidade e aumentou o teor de cinzas e proteínas, sem alterar a atividade de água ou pH das salsichas. Todas as formulações contendo fibra apresentaram maior tendência ao amarelo (elevado valor de b*) e aumento da dureza, gomabilidade e mastigabilidade, enquanto que as outras alterações na cor (saturação e ângulo de cor) e textura (parâmetros de elasticidade e coesividade) foram observados somente nas formulações contendo níveis médios e superiores de fibra de soja. A fibra de soja reduziu a perda no cozimento e melhorou a estabilidade da emulsão. A avaliação sensorial revelou que até 2,4% de fibra alimentar (5,4% de pó de fibra de soja) pode ser adicionado às salsichas de carne/pescado com gordura reduzida, sem mudanças na sua aceitação global. Estes resultados indicam que a polpa de resíduos da filetagem do jundiá e a fibra de soja podem ser utilizadas no desenvolvimento de salsichas novas e mais saudáveis, à base de carne e pescado, enriquecidas em ácidos graxos n-3 e fibra alimentar, as quais apresentam com melhores propriedades tecnológicas, mas mantém características sensoriais similares aos produtos convencionais.

Yeung Chi-wang.
Thesis (M.Phil.)--Chinese University of Hong Kong, 2005.
Includes bibliographical references (leaves 128-144).
Abstracts in English and Chinese.
Abstract (in English) --- p.i
Abstract (in Chinese) --- p.iv
Acknowledgement --- p.vi
Contents --- p.vii
List of Figures --- p.xi
List of Tables --- p.xiii
Chapter Chapter 1 --- Introduction --- p.1
Chapter Chapter 2 --- Literature review --- p.3
Chapter 2.1 --- Nutritional facts of fish --- p.3
Chapter 2.2 --- Aroma of fish --- p.5
Chapter 2.2.1 --- Carbonyls and alcohols --- p.6
Chapter 2.2.2 --- Sulphur-containing compounds --- p.7
Chapter 2.2.3 --- Bromophenols --- p.9
Chapter 2.2.4 --- Hydrocarbons --- p.9
Chapter 2.2.5 --- Off flavor in fish --- p.9
Chapter 2.2.6 --- Autoxidation of fish meat --- p.10
Chapter 2.2.7 --- (Z)-4-heptenal in cooked and stored fish --- p.10
Chapter 2.2.8 --- Volatile acids --- p.11
Chapter 2.3 --- Salted-dried fish in Hong Kong --- p.11
Chapter 2.3.1 --- Salted-dried fish used in this study --- p.13
Chapter 2.3.2 --- Salting methods of the salted-dried fish used in this study --- p.14
Chapter 2.3.3 --- Salting method used in Tai O --- p.15
Chapter 2.4 --- Aroma analysis --- p.19
Chapter 2.4.1 --- Extraction methods --- p.19
Chapter 2.4.1.1 --- Steam distillation methods --- p.20
Chapter 2.4.1.2 --- Solvent extraction methods --- p.22
Chapter 2.4.1.3 --- Headspace methods --- p.22
Chapter 2.4.2 --- Screening of important aroma contributing volatile compounds --- p.23
Chapter 2.5 --- Overview --- p.26
Chapter Chapter 3 --- Method Development --- p.28
Chapter 3.1 --- Introduction --- p.28
Chapter 3.2 --- Methodology --- p.29
Chapter 3.2.1 --- Reproducibility of injection mode --- p.29
Chapter 3.2.2 --- Optimization of the sample preparation procedure --- p.29
Chapter 3.2.3 --- Gas chromatography-mass spectrometry coupled with cooled injection system (GC-MS-CIS) --- p.30
Chapter 3.3 --- Results and discussion --- p.31
Chapter 3.3.1 --- Reproducibility of the cooled injection system --- p.31
Chapter 3.3.2 --- Efficiency of different injection modes --- p.33
Chapter 3.3.3 --- Optimal equilibrium Time --- p.33
Chapter 3.3.4 --- Conclusion --- p.37
Chapter Chapter 4 --- Volatile compounds in the headspace of salted-dried fish --- p.38
Chapter 4.1 --- Introduction --- p.38
Chapter 4.2 --- Materials and Methods --- p.39
Chapter 4.2.1 --- Sample preparation --- p.39
Chapter 4.2.2 --- Headspace analysis and gas chromatography-mass spectrometry (GC-MS) --- p.42
Chapter 4.2.3 --- "Identification, quantification and odor activity values (OAV) of compounds" --- p.43
Chapter 4.2.4 --- Statistical analysis --- p.44
Chapter 4.3 --- Results and discussion --- p.45
Chapter 4.3.1 --- Headspace profiles of three salted-dried fishes in Hong Kong --- p.45
Chapter 4.3.1.1 --- Aldehydes and alcohols --- p.63
Chapter 4.3.1.2 --- Hydrocarbons and ketones --- p.66
Chapter 4.3.1.3 --- Nitrogen- (N-)containing and sulfur- (S-)containing compounds --- p.68
Chapter 4.3.1.4 --- "Esters, furans and pyrazines" --- p.72
Chapter 4.3.1.5 --- "Acids, pyrroles and pyridine" --- p.73
Chapter 4.3.1.6 --- Important aroma contributing compounds in salted-dried fish --- p.74
Chapter 4.3.2 --- Influence of steaming on the salted-dried fish headspace --- p.75
Chapter 4.3.3 --- Difference in the headspace of salted-dried fish purchased between the first and second year --- p.76
Chapter 4.3.4 --- Influence of salting methods on the salted-dried fish aroma --- p.76
Chapter 4.3.5 --- Difference between salted-dried fish purchased at Sai Wan and Tai O --- p.78
Chapter 4.3.6 --- Difference between salted-dried fish produced from difference fish species --- p.78
Chapter 4.4 --- Conclusion --- p.79
Chapter Chapter 5 --- Aroma active compounds in salted-dried fish --- p.81
Chapter 5.1 --- Introduction --- p.81
Chapter 5.2 --- Materials and Methods --- p.82
Chapter 5.2.1 --- Sample preparation --- p.82
Chapter 5.2.2 --- Gas chromatography static headspace analysis and olfactometry GC-SHA-O and aroma extract dilution analysis (AEDA) --- p.84
Chapter 5.2.3 --- Compound identification --- p.85
Chapter 5.2.4 --- Calculation of flavor dilution (FD) factor --- p.85
Chapter 5.3 --- Results and discussion --- p.86
Chapter 5.3.1 --- Aroma active compounds in salted-dried fish --- p.86
Chapter 5.3.1.1 --- Strong and Potent aromas --- p.87
Chapter 5.3.1.2 --- Roasted aromatic aromas --- p.94
Chapter 5.3.1.3 --- Floral aromas --- p.95
Chapter 5.3.1.4 --- Vegetative aromas --- p.96
Chapter 5.3.1.5 --- Penetrating aromas --- p.97
Chapter 5.3.1.6 --- Common aromas --- p.98
Chapter 5.3.2 --- Characteristic of aroma active compounds between steamed and non-steamed salted-dried fish --- p.99
Chapter 5.3.3 --- Differences in aroma active compounds between regular and delayed salted-dried fish --- p.100
Chapter 5.3.4 --- Characteristic aroma of different species of salted-dried fish --- p.105
Chapter 5.3.5 --- Characteristic aroma of salted-dried fish purchased at Sai Wan and Tai O --- p.108
Chapter 5.3.6 --- Characteristic aroma of salted-dried fish purchased in 2001 and 2002 --- p.108
Chapter 5.4 --- Conclusion --- p.108
Chapter Chapter 6 --- Important volatile compounds in salted-dried fish --- p.112
Chapter 6.1 --- Comparison between OAV and SHA-O --- p.112
Chapter 6.2 --- Overall conclusion --- p.114
Chapter 6.2.1 --- Effects of steaming on salted-dried fish aroma --- p.114
Chapter 6.2.2 --- Effects of salting methods on salted-dried fish aroma --- p.117
Chapter 6.2.3 --- Characteristics aroma of salted-dried fish prepared from different fish species --- p.120
Chapter 6.2.4 --- Characteristics aroma of salted-dried fish purchased from different locations --- p.120
Chapter 6.2.5 --- Characteristics aroma of salted-dried fish purchased from different periods --- p.125
References --- p.128
Appendix --- p.145

Gnathostomiasis is an extraintestinal infection with larval or immature nematodes of the genus Gnathostoma (order Spirurida), the most common mode of human infection being consumption of undercooked freshwater fish. Clinical manifestations include recurrent cutaneous migratory swellings (common), creeping eruption (rare), and neurological deficits (occasional). Definitive diagnosis is by identification of the worm in surgical specimens; serological testing for antibody against gnathostoma antigen can confirm a presumptive diagnosis. Treatment of choice is albendazole or if possible, surgical removal of the worm in accessible areas and when the parasite can be located. Prevention is by avoiding all dishes that contain raw or poorly cooked flesh of animals or fish in or imported from endemic areas....

Liver flukes, otherwise known as trematodes, are leaf-like hermaphroditic flatworms. In certain parts of the world, the hepatobiliary system of humans is commonly infected by flukes of the genera Clonorchis and Opisthorchis and occasionally by other species. Humans acquire liver fluke infection by the ingestion of viable metacercariae that are found in second intermediate hosts through raw or partially cooked food, predominately cyprinid fish. These infections are usually diagnosed by finding eggs in the faeces. The diseases caused by liver flukes range from asymptomatic, mild disease to fatal bile duct cancer. Currently the drugs of choice for treatment of liver fluke infection are praziquantel and triclabendazole.

This chapter mentions how humans have made many attempts to acclimatize insects to controlled environments and use insects to their advantage. It explores different degrees of association and management that have been defined to characterize the interactions of insects with humans. In Japan, the human–wasp relationship has evolved rapidly due to local innovations in the past century, with wasp-keeping in hive boxes and a purpose-built house for multiple wasp hives. The chapter reviews current time-consuming practices by wasp collectors that involve attracting worker wasps with pieces of meat or fish attached to a string with a marker for locating the nest, which is then dug out, transported, and harvested for immediate consumption as cooked food, or preserved with soy sauce and mirin. Insects, eaten regularly by more than 2 billion people, are a good source of protein, fat, vitamins, and minerals.

Listeriosis is an opportunist bacterial infection, usually caused by Listeria monocytogenes, and which may be carried in the gastrointestinal tract of approximately 5% of the healthy population. At-risk patients include pregnant females, neonates, patients with leukaemia or following solid organ transplantation, and those on high dose steroids and biological agents. Physiological changes during pregnancy predispose, for example, alterations in the balance between T-helper 1 and T-helper 2 cells due to increased progesterone levels. The most common presentation is a ‘flu-like illness’ followed by bloodstream infection, meningitis, or both. Amoxicillin/ampicillin with or without an aminoglycoside is the treatment of choice but the bacterium is resistant to cephalosporins and clindamycin. Prevention is through avoidance of food sources such as soft cheeses, smoked fish, pate, cantaloupe, and cold meats, as well as attention to hygiene in the kitchen, for example, hand hygiene and avoiding the storage of cooked and raw foodstuffs side-by-side.

Some years ago a friend of mine, Stuart Mace, gave me a letter opener hand-carved from a piece of rosewood. Over his 70-some years Stuart had become an accomplished wood craftsman, photographer, dog trainer, gourmet cook, teacher, raconteur, skier, naturalist, and allaround legend in his home town of Aspen, Colorado. High above Aspen, Stuart and his wife, Isabel, operated a shop called Toklat, which in Eskimo means “alpine headwaters,” featuring an array of woodcrafts, Navajo rugs, jewelry, fish fossils, and photography. He would use his free time in summers to rebuild parts of a ghost town called Ashcroft for the U.S. Forest Service. He charged nothing for his time and labor. For groups venturing up the mountain from Aspen, he and Isabel would cook dinners featuring local foods cooked with style and simmered over great stories about the mountains, the town, and their lives. Stuart was seldom at a loss for words.His living, if that is an appropriate word for a how a Renaissance man earns his keep, was made as a woodworker. He and his sons crafted tables and cabinetwork with exquisite inlaid patterns using an assortment of woods from forests all over the world. A Mace table was like no other, and so was its price. Long before it was de rigueur to do so, Stuart bought his wood from forests managed for long-term ecological health. The calibration between ecological talk and do wasn’t a thing for Stuart. He paid attention to details. I first met Stuart in 1981. I was living in the Ozarks at the time and part of an educational organization that included, among other things, a farm and steam-powered sawmill. In the summer of 1981 one of our projects was to provide two tractor-trailer loads of oak beams for the Rocky Mountain Institute being built near Old Snowmass. Stuart advised us about cutting and handling large timber, about which we knew little. From that time forward Stuart and I would see each other several times a year either when he traveled through Arkansas or when I wandered into Aspen in search of relief from Arkansas summers. He taught me a great deal, not so much about wood per se as about the relation of ecology, economics, craftwork, generosity, and good-heartedness. I last saw Stuart in a hospital room shortly before he died of cancer in June 1993.

The fish and shellfish industry processes 851,984 tonnes of fish per year worldwide. However, only 43% of that is consumed, and valuable proteins are processed as waste. Protein hydrolysates are widely used in food technology for their nutritional and functional properties. The goal of this project is to extract protein from whelk by-products derived from the shellfish processing industry and create protein hydrolysates that have marketable value. The by-products were divided into two types: raw (R) and cooked byproduct (C). The proteins were extracted using the pH shift method and quantified using the Bradford assay. It was possible to extract a maximum of 455 mg/g at a neutral pH, for which R had the highest protein yield. Proteins were also qualified using reverse phase high-performance liquid chromatography (RP-HPLC) that showed that R has more hydrophilic proteins while the C extracted protein showed more peaks in the hydrophobic phase. The Fourier-transform infrared spectroscopy (FTIR) indicated the presence of glutamine, tyrosine, and serine in the extracted proteins. Extracted proteins were then hydrolyzed using Alcalase and α-Chymotrypsin. It was possible to obtain higher degrees of hydrolysis (DH) using Alcalase. The hydrolysates were tested for antioxidant activity using the DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) free radical antioxidant assay. Alcalase hydrolysates showed to have overall lower IC50 for stabilization of the DPPH radical than α-Chymotrypsin, the lowest one being 13.92±1.57 µg/mL for the Alcalase hydrolyzed neutral proteins. The IC50 results obtained are significantly lower than the ones described in other studies using the same enzymes or other marine species. This can indicate that more heterogenous mixtures of by-product can originate extracted proteins that when hydrolyzed lead to higher radical scavenging activity, thus making shellfish industry by-product a sustainable and valuable source of antioxidant peptides. Keywords: Shellfish; Bioactive peptides; Protein extraction; Protein hydrolysates, Waste management, Nutraceuticals