SALMON BIOLOGY, NUTRITION AND CONSUMPTION -- SALMON BIOLOGY, NUTRITION AND CONSUMPTION -- CONTENTS -- PREFACE -- Chapter 1 ATLANTIC SALMON (SALMO SALAR L.) FLESH QUALITY ROLE OF LYSOSOMAL CATHEPSINS B AND L IN MUSCLE DEGRADATION - -- ABSTRACT -- 1. INTRODUCTION AND BACKGROUND -- 1.1. Aquaculture: Production of Atlantic Salmon -- 1.2. Atlantic Salmon Muscle Structure -- 1.3. Muscle Lysosomes and Lysosomal Cathepsins -- 1.3.1. Muscle lysosomes -- 1.3.2. Cathepsins -- 1.4. Calpains -- 1.5. Fish Quality and Some Influencing Factors -- 1.5.1. Super-chilling -- 1.5.2. Modified atmosphere packaging (MAP) -- 1.5.3. Pre-rigor filleting -- 1.5.4. Dietary lipids -- 1.5.5. Pre-slaughter stress -- 1.5.6. Muscle pH -- 1.5.7. Flesh texture and muscle integrity -- 2. MATERIALS AND METHODS -- 2.1. Fish and Experimental Settings -- 2.1.1. Study I: Super-chilling of atlantic salmon fillets (Bahuaud et al., 2008) -- 2.1.2. Study II: Dietary n-3 and n-6 fatty acids (Bahuaud et al., 2009b) -- 2.1.3. Study III: Short-term and long-term stress (Bahuaud et al., 2009a) -- 2.2. Analyses of Quality and Atlantic Salmon Muscle Structure -- 3. RESULTS AND DISCUSSION -- 3.1. Measurement of Cathepsin Activity in the Different Muscle Fractions -- 3.2. Study I: Super-Chilling (Bahuaud Et Al., 2008) -- 3.2.1. Ice crystal formation -- 3.2.2. Myofibre-myofibre Detachments -- 3.2.2. Myofibre-myocommata detachments -- 3.2.4. Myofibre breakages and liquid leakage -- 3.2.5. Contracted myofibres and fillet firmness -- 3.2.6. Cathepsin B+L activity in the lysosomal fraction -- 3.3. Study II: Dietary Lipid (N-6 and N-3 Fatty Acids) (Bahuaud Et Al., 2009b) -- 3.3.1. Fish and diets -- 3.3.2. Lipid class and total fatty acid compositions of the muscle Crude Lysosomal Fraction (CLF) -- 3.3.3. Microscopy of the muscle.

3.3.4. Cathepsin B+L, cathepsin B and cathepsin L total activities in muscle homogenates -- 3.3.5. Cathepsin B and cathepsin L relative gene expressions -- 3.4. Study III: Pre-Slaughter Crowding Stress (Bahuaud Et Al., 2009a) -- 3.4.1. pH of pre-rigor and post-rigor fillets -- 3.4.2. Fillet firmness of pre-rigor and post-rigor fillets -- 3.4.3. Myofibre-myofibre detachments in pre-rigor and post-rigor fillets -- 3.4.4. Myofibre-myocommata detachments in pre-rigor and post-rigor fillets -- 3.4.5. Myofibre breakages and contracted myofibres in pre-rigor and post-rigor fillets -- 3.4.6. Cathepsin activity and relative gene expression in pre-rigor fillets -- 3.4.7. Correlations between the quality traits and muscle degradation parameters in pre-rigor and post-rigor fillets -- 3.5. Summary of the three Studies and General Reflexions on Salmon Muscle Degradation -- 3.6. Effects of Super-Chilling -- 3.7. Effects of Dietary N-6 and N-3 Fatty Acids -- 3.8. Effects of Pre-Slaughter Crowding Stress -- 3.9. Potential Importance and Role of Lysosomal Cathepsins B and L in Degradation of Atlantic Salmon Muscle Structure -- 3.10. Other Considerations on Atlantic Salmon Flesh Quality -- CONCLUSION -- REFERENCES -- Chapter 2 THE FEEDING HABITS OF PACIFIC SALMON, THEIR TROPHIC STATUS AND ROLE IN THE NORTH PACIFIC MARINE ECOSYSTEM -- ABSTACT -- INTRODUCTION -- MATERIALS AND METHODS -- RESULTS AND DISCUSSION -- Features of the Pacific Salmon Feeding in Different Parts of the Far Eastern Seas and Northwest Pacific -- Feeding of juvenile Pacific salmon -- Okhotsk Sea -- Western Bering Sea -- Eastern Bering Sea -- Northwest Pacific -- Northwestern Japan Sea -- Feeding of Pacific Salmon on Feeding Grounds and in Anadromous Migration -- Pink salmon -- Chum salmon -- Sockeye salmon -- Chinook salmon -- Coho salmon -- Masu salmon.

Role of Pacific Salmon in the North Pacific Marine Ecosystem -- REFERENCES -- Chapter 3 APPLYING A PRECAUTIONARY APPROACH TO THE CONSERVATION OF ATLANTIC SALMON: ACTIONS, DISCUSSIONS AND EFFECTS FOR SEA-BASED SALMON FISHERIES IN NORWAY -- ABSTRACT -- INTRODUCTION -- SEA-BASED SALMON FISHERIES: THE HISTORY -- REGULATIONS FOR THE SEA-BASED SALMON FISHERY -- CO-MANAGEMENT ARRANGEMENTS IN THE INDUSTRY -- CATCH AND PARTICIPATION -- THE CULTURAL IMPORTANCE OF SEA-BASED SALMON FISHERIES -- THE FUTURE OF THE SEA-BASED FISHERY FOR ATLANTIC SALMON -- USER MOBILISATION -- CONCLUSION -- REFERENCES -- Chapter 4 DIETARY FISH OIL SUBSTITUTION WITH RAPESEED OIL ALTERS TISSUE FATTY ACID COMPOSITION, LIVER LIPID METABOLISM AND FLESH FAT OXIDATION IN POST-SMOLT ATLANTIC SALMON -- ABSTRACT -- INTRODUCTION -- MATERIAL AND METHODS -- Fish Husbandry and Feeding -- Biological Parameters and Sample Collection -- Chemical Analysis of Flesh Samples and Lipid Peroxidation Assessment -- Mitochondrial Preparations, Soluble Extracts and Enzyme Analyses -- Statistical Analysis -- RESULTS AND DISCUSSION -- CONCLUSION -- ACKNOWLEDGMENTS -- REFERENCES -- Chapter 5 POLYCYCLIC AROMATIC HYDROCARBON OCCURRENCE IN FRESH SALMONIDS -- ABSTRACT -- I. POLYCYCLIC AROMATIC HYDROCARBONS -- I.1. PAHs as Environmental Contaminants -- I.2. PAHs as Food Contaminants -- II. INITIAL PAH CONTAMINATION OF SALMONIDS -- II.1. Use of Salmonids as Matrix for the Monitoring of PAH Toxicity -- II.2. Use of Salmonids as PAH Pollution Biomarkers -- II.3. PAH Occurrence in Salmon Considered as Human Food Raw Material -- III. ORIGINS OF RAW FISH PAH CONTAMINATION -- III.1. PAH Contamination in Sediments and Water -- III.2. Feed Contamination -- CONCLUSION -- REFERENCES -- Chapter 6 HIGH PRESSURE PROCESSING OF SALMON -- ABSTRACT -- EFFECTS OF HIGH-PRESSURE ON FOOD CONSTITUENTS -- MICROORGANISMS -- STRUCTURE.

Color Changes and Lipid Oxidation -- CONCLUSION -- REFERENCES -- Chapter 7 WELFARE EFFECTS OF SUPPLY EXPANSION WITH TRADE RESTRICTIONS: THE CASE OF SALMON* -- ABSTRACT -- INTRODUCTION -- MODEL -- Specification -- Parameterization -- PRICE AND TRADE EFFECTS -- WELFARE EFFECTS -- Supply Expansion Effects -- Tariff Effects -- SENSITIVITY ANALYSIS -- CONCLUDING COMMENTS -- REFERENCES -- APPENDIX: SUPPLY SHIFT MEASUREMENT -- Chapter 8 "SALMON SOVEREIGNTY" AND THE DILEMMA OF INTENSIVE ATLANTIC SALMON AQUACULTURE DEVELOPMENT IN BRITISH COLUMBIA -- ABSTRACT -- INTRODUCTION -- DISCUSSION -- CONCLUSION -- INDEX -- Blank Page.