1st Edition
Handbook of Seafood and Seafood Products Analysis
Seafood and seafood products represent some of the most important foods in almost all types of societies around the world. More intensive production of fish and shellfish to meet high demand has raised some concerns related to the nutritional and sensory qualities of these cultured fish in comparison to their wild-catch counterparts. In addition, the variety in processing, preservation, and storage methods from traditional to modern is contributing to an increase in variability in consumer products.
Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association
Handbook of Seafood and Seafood Products Analysis
brings together the work of 75 experts who focus 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
This cutting-edge work 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.
CHEMISTRY AND BIOCHEMISTRY
Introduction—Importance of Analysis in Seafood and Seafood Products, Variability and Basic Concepts
JÖRG OEHLENSCHLÄGER
Peptides and Proteins
TURID RUSTAD
Proteomics
HÓLMFRÍÐUR SVEINSDÓTTIR, ÁGÚSTA GUÐMUNDSDÓTTIR, AND ODDUR VILHELMSSON
Seafood Genomics
ASTRID BÖHNE, DELPHINE GALIANA-ARNOUX, CHRISTINA SCHULTHEIS, FRÉDÉRIC BRUNET, AND JEAN-NICOLAS VOLFF
Nucleotides and Nucleosides
MA CONCEPCIÓN ARISTOY, LETICIA MORA, ALEIDA S. HERNÁNDEZ-CÁZARES, AND FIDEL TOLDRÁ
Lipid Compounds
SANTIAGO P. AUBOURG
Lipid Oxidation
TURID RUSTAD
Volatile Aroma Compounds in Fish
GUÐRÚN ÓLAFSDÓTTIR AND RÓSA JÓNSDÓTTIR
PROCESSING CONTROL
Basic Composition: Rapid Methodologies
HEIDI NILSEN, KARSTEN HEIA, AND MARGRETHE ESAIASSEN
Microstructure
ISABEL HERNANDO, EMPAR LLORCA, ANA PUIG, AND MARÍA-ANGELES LLUCH
Chemical Sensors
CORRADO DI NATALE
Physical Sensors and Techniques
RUTH DE LOS REYES CÁNOVAS, PEDRO JOSÉ FITO SUÑER, ANA ANDRÉS GRAU, AND PEDRO FITO-MAUPOEY
Methods for Freshness Quality and Deterioration
YESIM OZOGUL
Analytical Methods to Diff erentiate Farmed from Wild Seafood
ICIAR MARTÍNEZ, INGER BEATE STANDAL, MARIT AURSAND, YUMIKO
YAMASHITA, AND MICHIAKI YAMASHITA
Smoke Flavoring Technology in Seafood
VINCENT VARLET, THIERRY SEROT, AND CAROLE PROST
NUTRITIONAL QUALITY
Composition and Calories
EVA FALCH, INGRID OVERREIN, CHRISTEL SOLBERG, AND RASA SLIZYTE
Essential Amino Acids
MA CONCEPCIÓN ARISTOY AND FIDEL TOLDRÁ
Antioxidants
NICK KALOGEROPOULOS AND ANTONIA CHIOU
Vitamins
YOUNG-NAM KIM
Minerals and Trace Elements
JÖRG OEHLENSCHLÄGER
Analysis of n-3 and n-6 Fatty Acids
VITTORIO M. MORETTI AND FABIO CAPRINO
SENSORY QUALITY
Quality Assessment of Fish and Fishery Products by Color Measurement
REINHARD SCHUBRING
Instrumental Texture
ISABEL SÁNCHEZ-ALONSO, MARTA BARROSO, AND MERCEDES CARECHE
Aroma
JOHN STEPHEN ELMORE
Quality Index Methods
GRETHE HYLDIG, EMILÍA MARTINSDÓTTIR, KOLBRÚN SVEINSDÓTTIR, RIAN SCHELVIS, AND ALLAN BREMNER
Sensory Descriptors
GRETHE HYLDIG
Sensory Aspects of Heat-Treated Seafood
GRETHE HYLDIG
SAFETY
Assessment of Seafood Spoilage and the Microorganisms Involved
ROBERT E. LEVIN
Detection of Fish Spoilage
GEORGE-JOHN E. NYCHAS AND E.H. DROSINOS
Detection of the Principal Foodborne Pathogens in Seafoods and
Seafood-Related Environments
DAVID RODRÍGUEZ-LÁZARO AND MARTA HERNANDEZ
Parasites
JUAN ANTONIO BALBUENA AND JUAN ANTONIO RAGA
Techniques of Diagnosis of Fish and Shellfi sh Virus and Viral Diseases
CARLOS PEREIRA DOPAZO AND ISABEL BANDÍN
Marine Toxins
CARA EMPEY CAMPORA AND YOSHITSUGI HOKAMA
Detection of Adulterations: Addition of Foreign Proteins
VÉRONIQUE VERREZ-BAGNIS
Detection of Adulterations: Identifi cation of Seafood Species
ANTONIO PUYET AND JOSÉ M. BAUTISTA
Veterinary Drugs
ANTON KAUFMANN
Differentiation of Fresh and Frozen–Th awed Fish
MUSLEH UDDIN
Spectrochemical Methods for the Determination of Metals in
Seafood
JOSEPH SNEDDON AND CHAD A. THIBODEAUX
Food Irradiation and Its Detection
YIU CHUNG WONG, DELLA WAI MEI SIN, AND WAI YIN YAO
Analysis of Dioxins in Seafood and Seafood Products
LUISA RAMOS BORDAJANDI, BELÉN GÓMARA, AND MARÍA JOSÉ GONZÁLEZ
Environmental Contaminants: Persistent Organic Pollutants
MONIA PERUGINI
Biogenic Amines in Seafood Products
CLAUDIA RUIZ-CAPILLAS AND FRANCISCO JIMÉNEZ-COLMENERO
Residues of Food Contact Materials
EMMA L. BRADLEY AND LAURENCE CASTLE
Detection of GM Ingredients in Fish Feed
KATHY MESSENS, NICOLAS GRYSON, KRIS AUDENAERT, AND MIA EECKHOUT
Biography
Leo M.L. Nollet, Fidel Toldra
