Junio - Julio 2007

Contenido de la edición Junio - Julio 2007

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	Portada
	Contenido
	Editorial
	Process and Packaging Prawn coating system, a sea change in shellfish products Following seven years of research and development, BB Prawns Ltd have created a unique method of cold coating prawns with different sauces. The system claims to be almost 100% efficient and uses liquid nitrogen to apply the actual coating.
	Fish & Health How good is fish for your heart? Well, it depends Fish consumption is inversely associated with fatal ischemic heart disease (IHD) and arrhythmic death, consistent with prevention of fatal arrhythmias by long-chain n-3 polyunsaturated fatty acids (PUFAs) in fish. However, if cardiac effects of fish consumption are primarily related to effects of n-3 PUFAs, then associations may vary depending on the type of fish meal consumed, as n-3 PUFA content can vary by an order of magnitude comparing fatty fish (eg, salmon) to lean fish (eg, catfish or cod). Additionally, the preparation method may markedly alter the fatty acid content of a fish meal. However, little is known about relationships of different types of fish meals with IHD risk.
	Fish & Health Pescados y mariscos, sabor y nutrición Los expertos aseguran que la proteína del pescado es de alta calidad biológica y que su contenido en aminoácidos esenciales es igual al de la carne roja o de res, sin embargo, es más digerible por contener menos tejido conectivo. Varía según la especie, pero la carne de pescado generalmente tiene una composición equivalente a la de la carne roja, salvo que el contenido proteínico es algo menor y la cantidad de agua que contiene es mayor. No posee mucha grasa y la poca grasa que contiene es rica en ácidos grasos poliinsaturados, especialmente la de los pescados marinos. Este tipo de grasas constituyen un componente esencial en la nutrición humana, ya que el organismo no puede sintetizarlas por sí mismo, y tiene que tomarlas a través de la dieta. El contenido graso es mayor en los peces marinos, como el bacalao, el lenguado, la sardina o la anchoa, que en los de agua dulce, como la carpa o el bagre.
	Catch of the day El atún, un manjar deliciosamente nutritivo El atún es un pescado azul que pertenece a la familia de los escómbridos, la cual incluye las variedades del atún blanco o bonito del norte, y otras especies similares como la caballa o el bonito. El atún es un gran devorador y se alimenta principalmente de peces, crustáceos y cefalópodos. El mayor número de ejemplares del atún común se encuentra en el Atlántico, aunque también se localizan bancos de atunes en el Mar Negro y en el Mediterráneo.
	Supermarkets Marketing Wild Caught South Carolina Shrimp: The United States shrimp industry is experiencing intense competition from imported farm raised shrimp. This account is now for 80 to 90 percent of the U.S. shrimp market. The increased supply of shrimp has resulted in a significant decline in prices received by domestic shrimp trawlers.
	Supermarkets El sector conservero y semiconservero de pescados y mariscos en España: claves del futuro Un ejemplo del impacto social de esta industria es Galicia, donde se localizan casi el 50% de las industrias de conservas y de semiconservas, y donde la generación de empleo directo representa el 80% sobre el total nacional en España.
	Business and Seafood ¿Y si el ladrón está adentro? Algunas veces cuidamos todo el entorno de la compañía para prevenir cualquier elemento que ponga en riesgo la estabilidad de la compañía, pero ¿qué pasa si el enemigo está dentro de la organización? 23% de las PYMEs desaparecen a consecuencia de los fraudes cometidos por sus propios empleados
	Reportaje Mexico disembarks in the Port of Vigo On May 3 and 4, 2007, a group of businessmen of the fishery and aquaculture sector of the State of Sonora, Mexico, traveled to Europe to visit the Galician city of Vigo, among others. During the three day visit, the group of businessmen headed by representatives of the Mexican federal and state public administration established their first contacts with the main companies of different areas of the seafood production chain in Spain. The objective was to enter into commercial and technology transfer agreements with local representatives.
	Reportaje White Spot Syndrome Virus in Frozen Shrimp sold at Massachusetts Supermarkets WSD is caused by white spot virus (WSSV) that infect only crustaceans. WSSV is responsible for widespread morbidity and mortality in postlarval, juvenile, and adult stages of many species of penaeid shrimp common to aquaculture. WSD was first observed in the United States in P. setiferus on a farm in Texas in 1995 and has since been found in wild stocks and cultured populations in Texas, Mississippi, South Carolina, and Georgia. The source of WSSV in these previously isolated North American populations was considered to be infected imported shrimp that were processed in coastal processing plants in the region.
	Reportaje Wine and Food, a Fortunate Alliance Some years ago, I heard Don Miguel A. Torres, who, besides being my favorite person, is the director general of Casa Torres, a winery that produces and markets the best Spanish wines, say: “a meal without wine is like a day without sunshine”. He asserts that if consumers are able to be expert gastronomists, they can elevate the physiological need to eat and drink to a form of art.
	Reseña Mexico participated at the European Seafood Exposition, the Most Recognized Show of the Fishing Sector at the Worldwide Level The 2007’s European Seafood Exposition (ESE) took place in Brussels, Belgium from the 24th to the 26th of April. This is the world’s largest and most prestigious fair specialized in ocean products which had over one thousand 600 exhibitors, including 79 national pavilions, among which was Mexico’s.
	Mercados Vietnamese Pangasius: 1 million tonnes to be reached this year Farmers in the Mekong Delta are scrambling to increase catfish output as a massive supply shortage despite skyrocketing prices sees processors working at half capacity. Tra and basa catfish prices have been rising since 2006 with, an increase of 40-50 per cent compared to the same period last year.
	Tabletalk