Fishery Products Quality, Safety and Authenticity

, by Rehbein, Hartmut; Oehlenschlager, Jorg

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ISBN: 9781405141628 | 140514162X
Cover: Hardcover
Copyright: 5/26/2009

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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 quality assessment by texture measurement, by electronic nose and tongue, by NMR, and by color measurement. The book also includes several chapters on assessment of authenticity, which is extremely important for the determination of which species have been used in a particular food product containing fish or shellfish.

List of Contributors
Preface
Introduction
Basic facts and figures
Introduction
World fishery production
Categories of fish species
Fish muscle
Nutritional composition
Vitamins
Minerals
Post mortem changes in fish muscle
References and further reading
Traditional methods
Introduction
TVB-N
Methylamines
Volatile acids
Volatile reducing substances
Indole
Proteolysis and amino acids
pH
Refractive index of eye fluids
Discussion and summary
References
Biogenic amines
Introduction
Factors affecting amine decarboxylase activity
Safety aspects
Quality assessment
Regulatory issues
Methods of biogenic amine determination
References
ATP-derived products and K-value determination
In vivo
role of nucleotides
Post mortem changes
Methodology for evaluating the K-value or related compounds
Conclusions
References
VIS/NIR spectroscopy
Introduction
Analytical principles and measurements
Constituents: assessment of chemical composition
Freshness and storage time
Authentication
Safety
Other quality parameters
Summary and future perspectives
References
Electronic nose and electronic tongue
Introduction to the electronic nose and olfaction
Application of the electronic nose and electronic tongue
Colorimetric techniques, optical equipment and consumer electronics
Classification of fish odours
Quality indicators in fish during chilled storage: gas chromatography analysis of volatile compounds
Application of the electronic nose for evaluation of fish freshness
Combined electronic noses for estimating fish freshness
Conclusions and future outlook
References
Colour measurement
Introduction
Instrumentation
Novel methods of colour evaluation
Colour measurement on fish and fishery products
Summary
References
Differential scanning calorimetry
Introduction
Principle of function of the instruments
First applications of DSC on fish muscle and other seafood
Recent applications of DSC for investigating quality and safety
Summary
References
Instrumental texture measurement
Introduction
Instrumental texture
Texture measurement for quality classification or prediction
Conclusions
References
Image processing
Introduction
Quality characteristics from images
Spectral signature of images
Elastic properties from images
Analysis of image data
Results and discussion
Freshness determination from images
Firmness information from images
Conclusions
References
Nuclear magnetic resonance
Introduction
Magnetic resonance imaging
Low-field NMR
High-resolution NMR
The future of NMR in seafood
References
Time domain spectroscopy
Introduction
Measurement system
Time domain reflectometry measurements
Conclusions
References
Measuring electrical properties
Introduction
Fischtester
Torrymeter
Use of the Fischtester
Summary
References
Two-dimensional gel electrophoresis
Introduction
Two-dimensional gel electrophoresis (2DE)
2DE applications in seafood science
2DE-based seafood science in the future
References
Microbiological methods
Microorganisms in fish and fish products
General aspects of microbiological methods
Most probable number method
Molecular methods
References
Protein-based methods
Introduction
Fish muscle proteins
Electrophoretic methods for fish species identification
High-performance liquid chromatography
Immunological methods and detection of allergenic proteins
Determination of heating temperature
Differentiation of fresh and frozen/thawed fish fillets
References
DNA-based methods
Introduction
DNA in fishery products
Genes used for species identification
Methods
Conclusions and outlook
References
Other principles: analysis of lipids, stable isotopes and trace elements
Introduction
Species and breeding stock identification by lipid analysis
Verification of the production method
Identification of the geographic origin
Future prospects
References
Sensory evaluation of seafood: general principles and guidelines
General principles for sensory analysis
Application of sensory evaluation to fish and other seafood
References
Sensory evaluation of seafood: methods
Introduction
Difference tests
Grading schemes
Quality index method
Descriptive sensory analysis
Consumer tests (hedonic)
References
Data handling by multivariate data analysis
Introduction
What is multivariate data analysis?
Arrangement of data for bi-linear modelling
The outcome of bi-linear modelling
Validation and prediction
Real examples and further reading
References
Traceability as a tool
Introduction
Traceability from older times to the present
Traceability research in the seafood sector and other EU-funded food traceability projects
Validation of traceability data
Traceability in a global perspective
References
Index
Table of Contents provided by Publisher. All Rights Reserved.

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Fishery Products Quality, Safety and Authenticity

Summary

Author Biography

Table of Contents

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Fishery Products Quality, Safety and Authenticity

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Author Biography

Table of Contents

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