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.
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
- Electronic nose and tongue
- NMR
- Colour measurement
Fishery Products will serve as a vital tool for all those working in the processing of fishery and aquaculture products.
Contents
1. Basic facts and figures
- World fishery production
- Categories of fish species
- Fish muscle
- Nutritional composition
- Vitamins
- Minerals
- Post mortem changes in fish muscle
2. Traditional methods
- TVB
- Methylamines
- Volatile acids
- Volatile reducing substances
- Indole
- Proteolysis and amino acids
- pH
- Refractive index of eye fluids
3. Biogenic amines
- Factors affecting amine decarboxylase activity
- Safety aspects
- Quality assessment
- Regulatory issues
- Analytical methods of biogenic amine determination
4. ATP-derived products and K-value determination
- In vivo role of nucleotides
- Post mortem changes
- Methodology for evaluating the K-value or related compounds
5. VIS/NIR spectroscopy
- Analytical principles and measurements
- Constituents: assessment of chemical composition
- Freshness and storage time
- Authentication
- Safety
- Other quality parameters
- Summary and future perspectives
6. 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
7. Colour measurement
- Instrumentation
- Novel methods of colour evaluation
- Colour measurement on fish and fishery products
8. Differential scanning calorimetry
- 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
9. Instrumental texture measurement
- Instrumental texture
- Texture measurement for quality classification or prediction
10. Image processing
- 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
11. Nuclear magnetic resonance
- Magnetic resonance imaging
- Low-field NMR
- High-resolution NMR
- The future of NMR in seafood
12. Time domain spectroscopy
- Measurement system
- Time domain reflectometry measurements
13. Measuring electrical properties
- Fischtester
- Torrymeter
- Use of the Fischtester
14. Two-dimensional gel electrophoresis
- Two-dimensional gel electrophoresis (2DE)
- 2DE applications in seafood science
- 2DE-based seafood science in the future
15. Microbiological methods
- Microorganisms in fish and fish products
- General aspects of microbiological methods
- Most probable number method
- Molecular methods
16. Protein-based methods
- 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
17. DNA-based methods
- DNA in fishery products
- Genes used for species identification
- Methods
- Conclusions and outlook
18. Other principles: analysis of lipids, stable isotopes and trace elements
- Species and breeding stock identification by lipid analysis
- Verification of the production method
- Identification of the geographic origin
- Geographic origin determined by the distribution of stable isotopes and trace elements
19. Sensory evaluation of seafood: general principles and guidelines
- General principles for sensory analysis
- Application of sensory evaluation to fish and other seafood
20. Sensory evaluation of seafood: methods
- Difference tests
- Grading schemes
- Quality index method
- Descriptive sensory analysis
- Consumer tests (hedonic)
21. Data handling by multivariate data analysis
- 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
22. Traceability as a tool
- 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
Index
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