2nd 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.
This second edition of the Handbook of Seafood and Seafood Products Analysis brings together the work of 109 experts who focus on the most recent research and development trends in analytical techniques and methodologies for the analysis of captured fresh and preserved seafood, either cultivated or wild, as well as for derived products. After providing a general introduction, this handbook provides 48 chapters distributed in six sections:
- Chemistry and biochemistry focuses on the analysis of main chemical and biochemical compounds of seafood.
- Processing control describes the analysis of technological quality and the use of some non-destructive techniques as well as methods to check freshness, detection of species, and geographic origin and to evaluate smoke flavoring.
- Nutritional quality deals with the analysis of nutrients in seafood such as essential amino acids, bioactive peptides, antioxidants, vitamins, minerals and trace elements, and fatty acids.
- Sensory quality covers the sensory quality and main analytical tools to determine color, texture, flavor and off-flavor, quality index methods as well as sensory descriptors, sensory aspects of heat-treated seafood, and sensory perception.
- Biological Safety looks at tools for the detection of spoilage, pathogens, parasites, viruses, marine toxins, antibiotics, and GM ingredients.
- Chemical Safety focuses on the identification of fish species, detection of adulterations, veterinary drug residues, irradiation, food contact materials, and chemical toxic compounds from the environment, generated during processing or intentionally added.
Key Features:
- This comprehensive handbook provides a full overview of the tools now available for the analysis of captured fresh and preserved seafood, either cultivated or wild, as well as for derived products.
- This is a comprehensive and informative book that presents both the merits and limitations of analytical techniques and also gives future developments for guaranteeing the quality of seafood and seafood products.
- This cutting-edge work covers processes used from all of the seven seas to ensure that consumers find safe, nutritionally beneficial, and appealing seafood products at their markets and restaurants.
- This handbook covers the main types of worldwide available analytical techniques and methodologies for the analysis of seafood and seafood products.
ch. 1 Introduction - Importance of analysis in seafood and seafood products, variability, and basic concepts
Vikas Kumar and Anisa Mitra
ch. 2 Peptides and proteins
Turid Rustad, Eva Falch, Rasa Slizyte; Abhilash Sasidaran
ch. 3 Proteomics for Comprehensive Analysis of Seafood Products: Quality, Safety, Authentication, and Allergen Detection
Marco Cerqueira; Cláudia Raposo de Magalhães; Denise Schrama; Ana Paula Farinha; Raquel Carrilho and Pedro Rodrigues
ch. 4 Endogenous Enzymes
Ishita Ghosh, Han Liu, Benjamin K. Simpson, & Yi Zhang
ch. 5 Nucleotides and nucleosides
M. Concepción Aristoy, Leticia Mora and Fidel Toldrá
ch. 6 Lipid Compounds
Santiago P. Aubourg
ch. 7 Lipid oxidation
Turid Rustad and Eva Falch
ch. 8 Volatile Aroma Compounds in Marine Resources
Rósa Jónsdóttir and Guðrún Ólafsdóttir
ch. 9 MICROSTRUCTURE
Isabel Hernando, Empar Llorca, and Amparo Quiles
ch. 10 Physical sensors and techniques
Daniel Cozzolino
ch. 11 Methods For Measuring Seafood Freshness Quality and Deterioration
Yesim Ozogul
ch. 12 Detection of species and geographic origin of fishery products
Michiaki Yamashita, Yasuharu Takashima, Jun Iguchi, Atsushi Namikoshi, Yumiko Yamashita
ch. 13 Smoke flavourings technology in seafood
Leo Nollet
ch. 14 Composition and Calories
Eva Falch, Rasa Slizyte, Turid Rustad and Ida-Johanne Jensen
ch. 15 Essential Amino Acids
M-Concepción Aristoy and Fidel Toldrá
ch. 16 Bioactive peptides from seafood products
Ola Abdelhedi, Ali Salem, Mourad Jridi, Moncef Nasri and Rim Nasri
ch. 17 Antioxidants
Semih Otles and Vasfiye Hazal Özyurt
ch. 18 Vitamins
Sheetal Mital and Akansha Agrwal
ch. 19 Minerals and Trace Elements
K. S. Siddiqi and Leo M.L. Nollet
ch. 20 Fatty Acids
Annalaura Lopez, Federica Bellagamba and Vittorio Maria Moretti
ch. 21 Quality Assessment of Seafood and Seafood Products by Color Measurement
Reinhard Schubring and Fidel Toldrá
ch. 22 Instrumental texture
Isabel Sánchez-Alonso and Mercedes Careche
ch. 23 Aroma
Dimitris P. Balagiannis and J. Stephen Elmore
ch. 24 Quality Index Methods
Leo M.L. Nollet
ch. 25 Sensory descriptors
Grethe Hyldig
ch. 26 Sensory aspects of heat treated seafood
Grethe Hyldig
ch. 27 Methodologies in sensory and consumer sciences for the evaluation of seafood products
Elena Costa Elizabeth S. Collier & Jun Niimi
ch. 28 Assessment of Seafood Spoilage and the Microorganisms Involved
Olumide A. Odeyemi, Deyan Stratev, Helen Onyeaka, Fera R. Dewi and Muhamad Amin
ch. 29 Detection of Fish Spoilage
Foteini F. Parlapani, Ioannis S. Boziaris and Eleftherios H. Drosinos
ch. 30 Predictive modeling of seafood spoilage
Olumide A. Odeyemi, Deyan Stratev, Helen Onyeaka and D. Sylvain Dabadé
ch. 31 Detection of the Principal Foodborne Pathogens in Seafoods and Seafood-related environments
David Rodríguez-Lázaro, Nadine Yeramian and Gislaine Fongaro
ch. 32 Seafood Parasites
Francisco Esteban Montero, Juan Antonio Raga and Ana Pérez-del-Olmo
ch. 33 Detection of enteric viruses in seafood
Doris Sobral Marques Souza, Mariana Alves Elois1, Beatriz Pereira Savi, Lucas Zanchetta, Marcel Afonso Provenzi, Marília Miotto, David Rodríguez-Lázaro, Gislaine Fongaro
ch. 34 Analysis of Marine Biotoxins by Liquid Chromatography Mass Spectrometric Detection
Arjen Gerssen
ch. 35 Biogenic amines in seafood products
Claudia Ruiz-Capillas and Ana M. Herrero
ch. 36 Detection of Genetically Modified Ingredients in Fish Feed
Zahida Naseem, Shahida Naseem, Sajad Ahmad Mir and Danish Rizwan
ch. 37 Detection of adulterations: addition of foreign proteins
Véronique Verrez-Bagnis, Helena Silva and Rogério Mendes
ch. 38 Detection of Adulteration: Identification of Sea Food Species
Negi Aditi, A. Kaarunya and R. Meenatchi
ch. 39 DNA barcoding methodologies for the identification of fish species in cooked products
Rosalee S. Hellberg
ch. 40 Differentiation of Fresh and Frozen–Thawed Fish
Leo M.L. Nollet
ch. 41 Veterinary Drugs
Faraat Ali, Hana Sklenářová1 and Vazahat Ali
ch. 42 Spectrochemical Methods for the Determination of Metal(loid) Ions in Seafood
Joseph Sneddon, Chad A. Thibodeaux and Victor G. Mihucz
ch. 43 Food Irradiation and Its Detection
Leo M.L. Nollet
ch. 44 Analysis of Dioxins in Seafood and Seafood Products
Danish Rizwan, Sajad Ahmad Mir and Zahida Naseem
ch. 45 Environmental contaminants: Persistent organic pollutants
Monia Perugini and Annamaria Iannetta
ch. 46 Innovations in Seafood Packaging Technologies: A Review
Nalan Gokoglu
ch. 47 Residues of Food Contact Materials
Emma L. Bradley and Laurence Castle
ch. 48 Microplastics and Nanoplastics in food
Sadaf Jamal Gilani, Mohammad Asif, Kaneez Fatima, Samar Zuhair Alshawwa and Najam Ali Khan
Biography
Fidel Toldrá, Ph.D. in Chemistry (University of Valencia, 1984) and Research Professor at the Department of Food Science, Instituto de Agroquímica y Tecnología de Alimentos (CSIC). He serves as Editor-in-Chief of Trends in Food Science & Technology (Elsevier), Associate Editor of Meat Science (Elsevier) and Editor of the book serial Advances in Food & Nutrition Research (Academic Press/Elsevier). He has acted as Editor or Associate Editor of >50 books, being Editor with Leo Nollet of numerous books for CRC Press including the Handbook of Analysis of Active Compounds in Functional Foods (2012), the 3rd editions of Food Analysis by HPLC (2013) and Handbook of Food Analysis (2015), and 2nd edition of Handbook of Dairy Foods Analysis (2022). Prof. Toldrá was Editor of the 9th edition of Lawrie´s Meat Science (2022, Elsevier) and one of the Editors-in-Chief of the Encyclopedia of Food & Health (Academic Press/Elsevier).
Prof. Toldrá serves at the Editorial Board of 15 journals including Food Chemistry, Current Opinion in Food Science and Journal of Food Engineering. He has published >350 research articles (h index =71), >155 chapters of books and edited/co-edited >55 books. He is a Fellow of the Institute of Food Technologists (IFT), Fellow of the International Academy of Food Science & Technology (IAFOST) and Fellow of the Agricultural and Food Chemistry Division of the American Chemical Society (AGFD-ACS). He received, among other, the 2002 IMS International Prize for Meat Science and Technology, 2010 Distinguished Research Award, 2014 Meat Processing Award and 2023 International Lectureship award, all three from the American Meat Science Association (AMSA), 2015 Dupont Science Award, the 2019 Innovation Award from the Association of Spanish Meat Industry and the 2019 Award for Advancement of Application of Agricultural and Food Chemistry from the American Chemical Society (ACS).
Leo M. L. Nollet earned an MS (1973) and PhD (1978) in biology from the Katholieke Universiteit Leuven, Belgium. He is an editor and associate editor of numerous books. He edited for M. Dekker, New York—now CRC Press of Taylor & Francis Publishing Group—the first, second, and third editions of Food Analysis by HPLC and Handbook of Food Analysis. The last edition is a two-volume book. Dr. Nollet also edited the Handbook of Water Analysis (first, second, and third editions) and Chromatographic Analysis of the Environment, third and fourth editions (CRC Press). With F. Toldrá, he coedited two books published in 2006, 2007, and 2017: Advanced Technologies for Meat Processing (CRC Press) and Advances in Food Diagnostics (Blackwell Publishing—now Wiley). With M. Poschl, he coedited the book Radionuclide Concentrations in Foods and the Environment, also published in 2006 (CRC Press). Dr. Nollet has also coedited with Y. H. Hui and other colleagues on several books: Handbook of Food Product Manufacturing (Wiley, 2007), Handbook of Food Science, Technology, and Engineering (CRC Press, 2005), Food Biochemistry and Food Processing (first and second editions; Blackwell Publishing—now Wiley—2006 and 2012), and the Handbook of Fruits and Vegetable Flavors (Wiley, 2010). In addition, he edited the Handbook of Meat, Poultry, and Seafood Quality, first and second editions (Blackwell Publishing—now Wiley—2007 and 2012). From 2008 to 2011, he published five volumes on animal product-related books with F. Toldrá: Handbook of Muscle Foods Analysis, Handbook of Processed Meats and Poultry Analysis, Handbook of Seafood and Seafood Products Analysis, Handbook of Dairy Foods Analysis (2nd edition in 2021), and Handbook of Analysis of Edible Animal By-Products. Also, in 2011, with F. Toldrá, he coedited two volumes for CRC Press: Safety Analysis of Foods of Animal Origin and Sensory Analysis of Foods of Animal Origin. In 2012, they published the Handbook of Analysis of Active Compounds in Functional Foods. In a coedition with Hamir Rathore, Handbook of Pesticides: Methods of Pesticides Residues Analysis was marketed in 2009; Pesticides: Evaluation of Environmental Pollution in 2012; Biopesticides Handbook in 2015; and Green Pesticides Handbook: Essential Oils for Pest Control in 2017. Other finished book projects include Food Allergens: Analysis, Instrumentation, and Methods (with A. van Hengel; CRC Press, 2011) and Analysis of Endocrine Compounds in Food (Wiley-Blackwell, 2011). Dr. Nollet’s recent projects include Proteomics in Foods with F. Toldrá (Springer, 2013) and Transformation Products of Emerging Contaminants in the Environment: Analysis, Processes, Occurrence, Effects, and Risks with D. Lambropoulou (Wiley, 2014). In the series Food Analysis & Properties, he edited (with C. Ruiz-Capillas) Flow Injection Analysis of Food Additives (CRC Press, 2015) and Marine Microorganisms: Extraction and Analysis of Bioactive Compounds (CRC Press, 2016). With A.S. Franca, he coedited Spectroscopic Methods in Food Analysis (CRC Press, 2017), and with Horacio Heinzen and Amadeo R. Fernandez-Alba he coedited Multiresidue Methods for the Analysis of Pesticide Residues in Food (CRC Press, 2017). Further volumes in the series Food Analysis & Properties are Phenolic Compounds in Food: Characterization and Analysis (with Janet Alejandra Gutierrez-Uribe, 2018), Testing and Analysis of GMO-containing Foods and Feed (with Salah E. O. Mahgoub, 2018), Fingerprinting Techniques in Food Authentication and Traceability (with K. S. Siddiqi, 2018), Hyperspectral Imaging Analysis and Applications for Food Quality (with N.C. Basantia, Leo M.L. Nollet, Mohammed Kamruzzaman, 2018), Ambient Mass Spectroscopy Techniques in Food and the Environment (with Basil K. Munjanja, 2019), Food Aroma Evolution: During Food Processing, Cooking, and Aging (with M. Bordiga, 2019), Mass Spectrometry Imaging in Food Analysis (2020), Proteomics in Food Authentication (with S. Ötleş, 2020), Analysis of Nanoplastics and Microplastics in Food (with K.S. Siddiqi, 2020), Chiral Organic Pollutants, Monitoring and Characterization in Food and the Environment (with Edmond Sanganyado and Basil K. Munjanja, 2020), Sequencing Technologies in Microbial Food Safety and Quality (with Devarajan Thangardurai, Saher Islam, Jeyabalan Sangeetha, 2021), Nanoemulsions in Food Technology: Development, Characterization, and Applications (with Javed Ahmad, 2021), Mass Spectrometry in Food Analysis (with Robert Winkler, 2022), Bioactive Peptides from Food: Sources, Analysis, and Functions (with Semih Ötles, 2022), and Nutriomics: Well-being through Nutrition (with Devarajan Thangadurai, Saher IslamJuliana Bunmi Adetunji, 2022). In 2023 he published with Javed Ahmad Analysis of Naturally Occurring Food Toxins of Plant Origin.
