edited by Leo M.L. Nollet
Handbook of Muscle Foods Analysis contains globally pertinent sensory, nutritional, and technological applications for muscle foods. It discusses the importance of the essential amino acids, vitamins, and minerals found in muscle foods.
Handbook of Muscle Foods Analysis provides a comprehensive overview and description of the analytical techniques and application methodologies for muscle foods.
Features:
- Presents available tools for the analysis of muscle foods
- Describes methodologies for analyzing nutritional, sensory quality, and safety aspects
- Covers analysis of antioxidants, vitamins, minerals, essential amino acids, and trans fatty acids
- Includes several chapters analyzing sensory qualities including color, texture, and flavor
With contributions from more than 35 international experts, this authoritative volume focuses 16 of its chapters on the analysis of main chemical and biochemical compounds, such as: Peptides; Lipases; Glucohydrolases; Phospholipids; Cholesterol products; Nucleotides. It also includes a section devoted to safety strategies, particularly the detection of environmental toxins.
Divided into five detailed sections, the book provides in-depth discussion of essential sensory tools to determine color, texture, and flavor. It also discusses key preparation, cleanup, and separation techniques.
Contents
Chemistry and Biochemistry
- Importance of Analysis and Some Basic Concepts
- Amino Acids
- Peptides
- Proteins
- Proteomics
- Muscle Enzymes: Proteinases
- Muscle Enzymes: Exopeptidases and Lipases
- Muscle Enzymes: Glycohydrolases
- Fatty Acids
- Triacylglycerols
- Analysis of Phospholipids in Muscle Foods
- Cholesterol and Cholesterol Oxides in Meat and Meat Products
- Determination of Oxidation
- Aroma
- Nucleotides and Its Derived Compounds
Processing Control
- Basic Composition: Rapid Methodologies
- Moisture and Water-Holding Capacity
- Microstructure of Muscle Foods
- Physical Sensors and Techniques
Nutritional Quality
- Composition and Calories
- Essential Amino Acids
- Trans and n-3 Fatty Acids
- Vitamins
- Minerals and Trace Elements
Sensory Quality
- Color Measurements on Muscle-Based Foods
- Measuring Meat Texture
- Techniques for Sampling and Identification of Volatile Compounds
Contributing to Sensory Perception
- Sensory Descriptors
- Sensory Perception
- Sensory Aspects of Cooked Meats
Safety
- Methods for Evaluating Microbial Flora in Muscle Foods
- Methods to Predict Spoilage of Muscle Foods
- Microbial Foodborne Pathogens
- Parasites
- Mycotoxin Analysis in Muscles
- Detection of Genetically Modified Organisms
- Detection of Adulterations: Addition of Foreign Proteins
- Stable Isotope Analysis for Meat Authenticity and Origin Check
- Determination of Persistent Organic Pollutants in Meat
- Growth Promoters
- Antibiotic Residues in Muscle Tissues of Edible Animal Products
Index
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