Fishery Products: Quality, Safety and Authenticity
Fishery Products: Quality, Safety and Authenticity
Author(s): Edited by Hartmut Rehbein & Jorg OehlenschlagerFood quality and safety issues continue to dominate the press, with most food companies spending large amounts of money to ensure that the food quality and assessment procedures in place are adequate and produce good and safe food. This holds true for companies and laboratories responsible for the processing of fish into various products, those responsible for researching safe new products, and departments within other companies supporting these functions.
Fishery Products brings together details of all the major methodologies used to assess the quality of fishery products in the widest sense. Subject coverage of this important book includes chapters on assessment of authenticity, and several chapters on quality assessment using various methods, such as:
- Texture measurement
NMR - Colour measurement
Availability: In Print
Publication date: May 2009
Binding: Hardback
Dimensions: 24.4 x 18 x 3.3 cm
Weight: Unknown
Extent: 496 pp
ISBN 10: 140514162X
ISBN 13: 978-1-4051-4162-8
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Preview: Fishery Products: Quality, Safety and Authenticity
List of contributors
Preface
Introduction
Chapter 1 Basic facts and figures (Jörg Oehlenschläger and Hartmut Rehbein).
Preface
Introduction
Chapter 1 Basic facts and figures (Jörg Oehlenschläger and Hartmut Rehbein).
- 1.1 Introduction
- 1.2 World fishery production
- 1.3 Categories of fish species
- 1.4 Fish muscle
- 1.5 Nutritional composition
- 1.6 Vitamins
- 1.7 Minerals
- 1.8 Post mortem changes in fish muscle
- 1.9 References and further reading
- 2.1 Introduction
- 2.2 TVB
- 2.3 Methylamines
- 2.4 Volatile acids
- 2.5 Volatile reducing substances
- 2.6 Indole
- 2.7 Proteolysis and amino acids
- 2.8 pH
- 2.9 Refractive index of eye fluids
- 2.10 Discussion and summary
- 2.11 References
- 3.1 Introduction
- 3.2 Factors affecting amine decarboxylase activity
- 3.3 Safety aspects
- 3.4 Quality assessment
- 3.5 Regulatory issues
- 3.6 Analytical methods of biogenic amine determination
- 3.7 References
- 4.1 In vivo role of nucleotides
- 4.2 Post mortem changes
- 4.3 Methodology for evaluating the K-value or related compounds
- 4.4 Conclusions
- 4.5 References
- 5.1 Introduction
- 5.2 Analytical principles and measurements
- 5.3 Constituents: assessment of chemical composition
- 5.4 Freshness and storage time
- 5.5 Authentication
- 5.6 Safety
- 5.7 Other quality parameters
- 5.8 Summary and future perspectives
- 5.9 References
- 6.1 Introduction to the electronic nose and olfaction
- 6.2 Application of the electronic nose and electronic tongue
- 6.3 Colorimetric techniques, optical equipment and consumer electronics
- 6.4 Classification of fish odours
- 6.5 Quality indicators in fish during chilled storage: gas chromatography analysis of volatile compounds
- 6.6 Application of the electronic nose for evaluation of fish freshness
- 6.7 Combined electronic noses for estimating fish freshness
- 6.8 Conclusions and future outlook
- 6.9 References
- 7.1 Introduction
- 7.2 Instrumentation
- 7.3 Novel methods of colour evaluation
- 7.4 Colour measurement on fish and fishery products
- 7.5 Summary
- 7.6 References
- 8.1 Introduction
- 8.2 Principle of function of the instruments
- 8.3 First applications of DSC on fish muscle and other seafood
- 8.4 Recent applications of DSC for investigating quality and safety
- 8.5 Summary
- 8.6 References
- 9.1 Introduction
- 9.2 Instrumental texture
- 9.3 Texture measurement for quality classification or prediction
- 9.4 Conclusions
- 9.5 References
- 10.1 Introduction
- 10.2 Quality characteristics from images
- 10.3 Spectral signature of images
- 10.4 Elastic properties from images
- 10.5 Analysis of image data
- 10.6 Results and discussion
- 10.7 Freshness determination from images
- 10.8 Firmness information from images
- 10.9 Conclusions
- 10.10 References
- 11.1 Introduction
- 11.2 Magnetic resonance imaging
- 11.3 Low-field NMR
- 11.4 High-resolution NMR
- 11.5 The future of NMR in seafood
- 11.6 References
- 12.1 Introduction
- 12.2 Measurement system
- 12.3 Time domain reflectometry measurements
- 12.4 Conclusions
- 12.5 References
- 13.1 Introduction
- 13.2 Fischtester
- 13.3 Torrymeter
- 13.4 Use of the Fischtester
- 13.5 Summary
- 13.6 References
- 14.1 Introduction
- 14.2 Two-dimensional gel electrophoresis (2DE)
- 14.3 2DE applications in seafood science
- 14.4 2DE-based seafood science in the future
- 14.5 References
- 15.1 Microorganisms in fish and fish products
- 15.2 General aspects of microbiological methods
- 15.3 Most probable number method
- 15.4 Molecular methods
- 15.5 References
- 16.1 Introduction
- 16.2 Fish muscle proteins
- 16.3 Electrophoretic methods for fish species identification
- 16.4 High-performance liquid chromatography
- 16.5 Immunological methods and detection of allergenic proteins
- 16.6 Determination of heating temperature
- 16.7 Differentiation of fresh and frozen/thawed fish fillets
- 16.8 References
- 17.1 Introduction
- 17.2 DNA in fishery products
- 17.3 Genes used for species identification
- 17.4 Methods
- 17.5 Conclusions and outlook
- 17.6 References
- 18.1 Introduction
- 18.2 Species and breeding stock identification by lipid analysis
- 18.3 Verification of the production method
- 18.4 Identification of the geographic origin
- 18.5 Geographic origin determined by the distribution of stable isotopes and trace elements
- 18.6 Future prospects
- 18.7 References
- 19.1 General principles for sensory analysis
- 19.2 Application of sensory evaluation to fish and other seafood
- 19.3 References
- 20.1 Introduction
- 20.2 Difference tests
- 20.3 Grading schemes
- 20.4 Quality index method
- 20.5 Descriptive sensory analysis
- 20.6 Consumer tests (hedonic)
- 20.7 References
- 21.1 Introduction
- 21.2 What is multivariate data analysis?
- 21.3 Arrangement of data for bi-linear modelling
- 21.4 The outcome of bi-linear modelling
- 21.5 Validation and prediction
- 21.6 Real examples and further reading
- 21.7 References
- 22.1 Introduction
- 22.2 Traceability from older times to the present
- 22.3 Traceability research in the seafood sector and other EU-funded food traceability projects
- 22.4 Validation of traceability data
- 22.5 Traceability in a global perspective
- 22.6 References
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