Fishery Products (eBook, PDF)

Quality, Safety and Authenticity
Redaktion: Rehbein, Hartmut; Oehlenschlager, Jorg

• Format: PDF

Produktbeschreibung

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.

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Produktdetails

• Verlag: John Wiley & Sons
• Seitenzahl: 496
• Erscheinungstermin: 1. November 2009
• Englisch
• ISBN-13: 9781444322675
• Artikelnr.: 37344307

Autorenporträt

Dr Hartmut Rehbein and Prof. Dr Jörg Oehlenschläger both of Max Rubner-Institut, Federal Research Institute for Nutrition and Food, Department of Safety and Quality of Milk and Fish Products, Germany

Inhaltsangabe

1 INTRODUCTORY CHAPTER. 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