Fishery products
Subtitle: quality, safety and authenticity
By: edited by Hartmut Rehbein, Jörg Oehlenschläger
Contributors: Wiley online library
Publisher: John Wiley & Sons, Ltd.
Published: 2009
Place of publication: Chichester
Language: eng
Format: [electronic resource] :
ISBN-13: 9781444322675
Subjects: Fishery products; Quality control; Fishery processing
Description: 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.
Notes: Mode of access: World Wide Web.
Table of contents: title: FISHERY PRODUCTS: Quality, safety and authenticity; Contents; List of Contributors; Preface; Introduction; Chapter 1: Basic facts and figures; Chapter 2: Traditional methods; Chapter 3: Biogenic amines; Chapter 4: ATP-derived products and K-value determination; Chapter 5: VIS/NIR spectroscopy; Chapter 6: Electronic nose and electronic tongue; Chapter 7: Colour measurement; Chapter 8: Differential scanning calorimetry; Chapter 9: Instrumental texture measurement; Chapter 10: Image processing; Chapter 11: Nuclear magnetic resonance; Chapter 12: Time domain spectroscopy; title: Chapter 13: Measuring electrical propertiesChapter 14: Two-dimensional gel electrophoresis; Chapter 15: Microbiological methods; Chapter 16: Protein-based methods; Chapter 17: DNA-based methods; Chapter 18: Other principles: analysis of lipids, stable isotopes and trace elements; Chapter 19: Sensory evaluation of seafood: general principles and guidelines; Chapter 20: Sensory evaluation of seafood: methods; Chapter 21: Data handling by multiva