Fishery Products
Quality, Safety and Authenticity
1. Auflage Mai 2009
496 Seiten, Hardcover
Handbuch/Nachschlagewerk
Kurzbeschreibung
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.
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 measurement
* Electronic nose and tongue
* NMR
* Colour measurement
This 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.
2 QUALITY AND SAFETY ASSESSMENT BY TRADITIONAL METHODS.
3 QUALITY AND SAFETY ASSESSMENT BY BIOGENIC AMINES.
4 QUALITY ASSESSMENT OF FISH BY ATP- DERIVED PRODUCTS AND K-VALUE DETERMINATION.
5 QUALITY AND SAFETY ASSESSMENT BY VIS/NIR SPECTROSCOPY.
6 QUALITY ASSESSMENT BY ELECTRONIC NOSE AND ELECTRONIC TONGUE.
7 QUALITY AND SAFETY ASSESSMENT BY COLOUR MEASUREMENT.
8 QUALITY AND SAFETY ASSESSMENT BY DSC.
9 QUALITY ASSESSMENT BY INSTRUMENTAL TEXTURE MEASUREMENT.
10 QUALITY AND SAFETY ASSESSMENT BY IMAGE PROCESSING.
11 PROCESS EVALUATION AND QUALITY ASSESSMENT BY NMR.
12 QUALITY AND SAFETY ASSESSMENT BY TIME DOMAIN SPECTROSCOPY.
13 QUALITY AND SAFETY ASSESSMENT BY MEASURING ELECTRICAL PROPERTIES.
14 QUALITY AND SAFETY ASSESSMENT BY 2D GEL ELECTROPHORESIS.
15 QUALITY AND SAFETY ASSESSMENT BY MICROBIOLOGICAL METHODS.
16 AUTHENTICITY ASSESSMENT BY PROTEIN- BASED METHODS.
17 AUTHENTICITY ASSESSMENT BY DNA-BASED METHODS.
18 AUTHENTICITY ASSESSMENT BASED ON OTHER PRINCIPLES: ANALYSIS OF LIPIDS, STABLE ISOTOPES AND TRACE ELEMENTS.
19 SENSORY EVALUATION OF SEAFOOD - GENERAL PRINCIPLES AND GUIDELINES.
20 CHAPTER Y. SENSORY EVALUATION OF SEAFOOD - METHODS.
21 DATA HANDLING IN QUALITY, SAFETY AND AUTHENTICITY ASSESSMENT BY MULTIVARIATE DATA ANALYSIS.
22 TRACEABILITY AS A TOOL TO ENSURE SEAFOOD QUALITY, SAFETY AND AUTHENTICITY