edited by Leo M.L. Nollet
Handbook of Seafood and Seafood Products Analysis focuses on the chemistry and biochemistry of postmortem seafood to offer the very latest methods for testing nutritional and sensory qualities, as well as safety aspects related to processing and preservation of seafood. After providing a general introduction, this handbook offers six sections that detail all areas of consequence to those concerned with delivering quality seafood products:
- Chemistry and Biochemistry focuses on the analysis of the main chemical and biochemical compounds of seafood
- Processing Control describes the analysis of technological quality and includes various methods to differentiate between farmed and wild seafood, to check freshness, and to evaluate smoke flavoring
- Nutritional Quality deals with the analysis of nutrients in muscle foods such as essential amino acids, omega fatty acids, antioxidants, vitamins, minerals, and trace elements
- Sensory Quality covers the main analytical tools to evaluate color, texture, and flavor
- Safety looks at tools used for the detection of pathogens, parasites, viruses, marine toxins, antibiotics, adulterations, and chemical toxic compounds from the environment generated during processing or intentionally added
Features:
- Explains analytical tools available for the analysis of fresh seafood and processed seafood products
- Describes the methodologies for analyzing nutritional, sensory quality, and safety aspects
- Details preservation technologies, including traditional drying or curing to high pressure processing
- Analyzes nutritional quality including composition and calories, n-3 fatty acids, and minerals and trace elements
- Includes a series of chapters on analyzing safety aspects such as fish parasites, viruses, and marine toxins
Handbook of Seafood and Seafood Products Analysis also deals with the analysis of genetically modified ingredients in fish feed. It essentially covers processes from all of the seven seas used to assure that consumers find safe, nutritionally beneficial, and appealing seafood products at their markets and restaurants.
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
Index
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