Handbook of Seafood and Seafood Products Analysis: 1st Edition (Hardback) book cover

Handbook of Seafood and Seafood Products Analysis

1st Edition

Edited by Leo M.L. Nollet, Fidel Toldra

CRC Press

928 pages | 128 B/W Illus.

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pub: 2009-11-24
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Description

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.

Table of Contents

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

About the Originator

Subject Categories

BISAC Subject Codes/Headings:
TEC012000
TECHNOLOGY & ENGINEERING / Food Science