Fishery Products: Quality, safety and authenticity

Description

Food 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 measurementElectronic nose and tongueNMRColour measurementThis timely volume will serve as a vital tool for all those working in the processing of fishery and aquaculture products: including laboratory personnel working in regulatory bodies, food quality control personnel, food scientists, food technologists, nutritionists, seafood trade bodies, seafood labelling regulatory bodies, government food protection agencies and environmental health personnel. Libraries in research establishments and universities where food science, food technology, nutrition, aquaculture, fisheries and biological sciences are studied and taught should have copies of this important publication on their shelves. Content: Chapter 1 Basic Facts and Figures (pages 1–18): Jorg Oehlenschlager and Hartmut RehbeinChapter 2 Traditional Methods (pages 19–41): Peter HowgateChapter 3 Biogenic Amines (pages 42–67): Rogerio MendesChapter 4 ATP?Derived Products and K?Value Determination (pages 68–88): Margarita TejadaChapter 5 VIS/NIR Spectroscopy (pages 89–104): Heidi Anita Nilsen and Karsten HeiaChapter 6 Electronic Nose and Electronic Tongue (pages 105–126): Corrado Di Natale and Gudrun olafsdottirChapter 7 Colour Measurement (pages 127–172): Reinhard SchubringChapter 8 Differential Scanning Calorimetry (pages 173–213): Reinhard SchubringChapter 9 Instrumental Texture Measurement (pages 214–239): Mercedes Careche and Marta BarrosoChapter 10 Image Processing (pages 240–251): Michael KroegerChapter 11 Nuclear Magnetic Resonance (pages 252–272): Marit Aursand, Emil Veliyulin, Inger B. Standal, Eva Falch, Ida G. Aursand and Ulf EriksonChapter 12 Time Domain Spectroscopy (pages 273–285): Michael Kent and Frank DaschnerChapter 13 Measuring Electrical Properties (pages 286–300): Michael Kent and Jorg OehlenschlagerChapter 14 Two?Dimensional Gel Electrophoresis (pages 301–317): Flemming JessenChapter 15 Microbiological Methods (pages 318–348): Ulrike LyhsChapter 16 Protein?Based Methods (pages 349–362): Hartmut RehbeinChapter 17 DNA?Based Methods (pages 363–387): Hartmut RehbeinChapter 18 Other Principles: Analysis of Lipids, Stable Isotopes and Trace Elements (pages 388–410): Iciar MartinezChapter 19 Sensory Evaluation of Seafood: General Principles and Guidelines (pages 411–424): Emilia Martinsdottir, Rian Schelvis, Grethe Hyldig and Kolbrun SveinsdottirChapter 20 Sensory Evaluation of Seafood: Methods (pages 425–443): Emilia Martinsdottir, Rian Schelvis, Grethe Hyldig and Kolbrun SveinsdottirChapter 21 Data Handling by Multivariate Data Analysis (pages 444–457): Bo M. JorgensenChapter 22 Traceability as a Tool (pages 458–471): Erling P. Larsen and Begona Perez Villarreal