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Full 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.
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.
Contents
1. Introduction - Importance of analysis in seafood and seafood products, variability, and basic concepts. 2. Peptides and proteins. 3. Proteomics for Comprehensive Analysis of Seafood Products: Quality, Safety, Authentication, and Allergen Detection. 4. Endogenous Enzymes. 5. Nucleotides and nucleosides. 6. Lipid Compounds. 7. Lipid oxidation. 8. Volatile Aroma Compounds in Marine Resources. 9. Microstructure. 10. Physical sensors and techniques. 11. Methods For Measuring Seafood Freshness Quality and Deterioration. 12. Detection of species and geographic origin of fishery products. 13. Smoke flavourings technology in seafood. 14. Composition and Calories. 15. Essential Amino Acids. 16. Bioactive peptides from seafood products. 17. Antioxidants. 18. Vitamins. 19. Minerals and Trace Elements. 20. Fatty Acids. 21. Quality Assessment of Seafood and Seafood Products by Color Measurement. 22. Instrumental texture. 23. Aroma. 24. Quality Index Methods. 25. Sensory descriptors. 26. Sensory aspects of heat treated seafood. 27. Methodologies in sensory and consumer sciences for the evaluation of seafood products. 28. Assessment of Seafood Spoilage and the Microorganisms Involved. 29. Detection of Fish Spoilage. 30. Predictive modeling of seafood spoilage. 31. Detection of the Principal Foodborne Pathogens in Seafoods and Seafood-related environments. 32. Seafood Parasites. 33. Detection of enteric viruses in seafood. 34. Analysis of Marine Biotoxins by Liquid Chromatography Mass Spectrometric Detection. 35. Biogenic amines in seafood products. 36. Detection of Genetically Modified Ingredients in Fish Feed. 37. Detection of adulterations: addition of foreign proteins. 38. Detection of Adulteration: Identification of Sea Food Species. 39. DNA barcoding methodologies for the identification of fish species in cooked products. 40. Differentiation of Fresh and Frozen-Thawed Fish. 41. Veterinary Drugs. 42. Spectrochemical Methods for the Determination of Metal(loid) Ions in Seafood. 43. Food Irradiation and Its Detection. 44. Analysis of Dioxins in Seafood and Seafood Products. 45. Environmental contaminants: Persistent organic pollutants. 46. Innovations in Seafood Packaging Technologies: A Review. 47. Residues of Food Contact Materials. 48. Microplastics and Nanoplastics in food
