About this book
A complete resource on the use and handling of seafood products across the globe, this comprehensive handbook provides a full overview of the tools now available for the analysis of captured fresh and preserved seafood, either cultivated or wild, as well as for derived products.
The text describes a broad range of techniques and methodologies for quality assurance, as well as drying curing, and processing. It offers up a series of chapters on analyzing safety aspects such as fish parasites, viruses and marine toxins. It also covers various methodologies for safety control and for analyzing nutrition, including composition and calories.
Contents
CHEMISTRY AND BIOCHEMISTRY
- Introduction-Importance of Analysis in Seafood and Seafood Products, Variability and Basic Concepts
- Peptides and Proteins
- Proteomics
- Seafood Genomics
- Nucleotides and Nucleosides
- Lipid Compounds
- Lipid Oxidation
- Volatile Aroma Compounds in Fish
PROCESSING CONTROL
- Basic Composition: Rapid Methodologies
- Microstructure
- Chemical Sensors
- Physical Sensors and Techniques
- Methods for Freshness Quality and Deterioration
- Analytical Methods to Diff erentiate Farmed from Wild Seafood
- Smoke Flavoring Technology in Seafood
NUTRITIONAL QUALITY
- Composition and Calories
- Essential Amino Acids
- Antioxidants
- Vitamins
- Minerals and Trace Elements
- Analysis of n-3 and n-6 Fatty Acids
SENSORY QUALITY
- Quality Assessment of Fish and Fishery Products by Color Measurement
- Instrumental Texture
- Aroma
- Quality Index Methods
- Sensory Descriptors
- Sensory Aspects of Heat-Treated Seafood
SAFETY
- Assessment of Seafood Spoilage and the Microorganisms Involved
- Detection of Fish Spoilage
- Detection of the Principal Foodborne Pathogens in Seafoods and Seafood-Related Environments
- Parasites
- Techniques of Diagnosis of Fish and Shellfi sh Virus and Viral Diseases
- Marine Toxins
- Detection of Adulterations: Addition of Foreign Proteins
- Detection of Adulterations: Identifi cation of Seafood Species
- Veterinary Drugs
- Differentiation of Fresh and Frozen-Th awed Fish
- Spectrochemical Methods for the Determination of Metals in Seafood
- Food Irradiation and Its Detection
- Analysis of Dioxins in Seafood and Seafood Products
- Environmental Contaminants: Persistent Organic Pollutants
- Biogenic Amines in Seafood Products
- Residues of Food Contact Materials
- Detection of GM Ingredients in Fish Feed
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