{"product_id":"fishery-products-isbn-9781405141628","title":"Fishery Products","description":"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. \u003cp\u003e\u003ci\u003eFishery Products\u003c\/i\u003e 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:\u003c\/p\u003e \u003cul\u003e \u003cli\u003eTexture measurement \u003c\/li\u003e \u003cli\u003eElectronic nose and tongue \u003c\/li\u003e \u003cli\u003eNMR \u003c\/li\u003e \u003cli\u003eColour measurement \u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eThis 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.\u003c\/p\u003e  \u003ci\u003eList of contributors\u003c\/i\u003e  \u003cp\u003e\u003ci\u003ePreface\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eIntroduction\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 1 Basic facts and figures (\u003ci\u003eJörg Oehlenschläger and Hartmut Rehbein).\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1.1 Introduction\u003c\/p\u003e \u003cp\u003e1.2 World fishery production\u003c\/p\u003e \u003cp\u003e1.3 Categories of fish species\u003c\/p\u003e \u003cp\u003e1.4 Fish muscle\u003c\/p\u003e \u003cp\u003e1.5 Nutritional composition\u003c\/p\u003e \u003cp\u003e1.6 Vitamins\u003c\/p\u003e \u003cp\u003e1.7 Minerals\u003c\/p\u003e \u003cp\u003e1.8 \u003ci\u003ePost mortem\u003c\/i\u003e changes in fish muscle\u003c\/p\u003e \u003cp\u003e1.9 References and further reading\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 2 Traditional methods (\u003ci\u003ePeter Howgate).\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction\u003c\/p\u003e \u003cp\u003e2.2 TVB-N\u003c\/p\u003e \u003cp\u003e2.3 Methylamines\u003c\/p\u003e \u003cp\u003e2.4 Volatile acids\u003c\/p\u003e \u003cp\u003e2.5 Volatile reducing substances\u003c\/p\u003e \u003cp\u003e2.6 Indole\u003c\/p\u003e \u003cp\u003e2.7 Proteolysis and amino acids\u003c\/p\u003e \u003cp\u003e2.8 pH\u003c\/p\u003e \u003cp\u003e2.9 Refractive index of eye fluids\u003c\/p\u003e \u003cp\u003e2.10 Discussion and summary\u003c\/p\u003e \u003cp\u003e2.11 References\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 3 Biogenic amines (\u003ci\u003eRogério Mendes).\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction\u003c\/p\u003e \u003cp\u003e3.2 Factors affecting amine decarboxylase activity\u003c\/p\u003e \u003cp\u003e3.3 Safety aspects\u003c\/p\u003e \u003cp\u003e3.4 Quality assessment\u003c\/p\u003e \u003cp\u003e3.5 Regulatory issues\u003c\/p\u003e \u003cp\u003e3.6 Methods of biogenic amine determination\u003c\/p\u003e \u003cp\u003e3.7 References\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 4 ATP-derived products and K-value determination (\u003ci\u003eMargarita Tejada).\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e4.1 \u003ci\u003eIn vivo\u003c\/i\u003e role of nucleotides\u003c\/p\u003e \u003cp\u003e4.2 \u003ci\u003ePost mortem\u003c\/i\u003e changes\u003c\/p\u003e \u003cp\u003e4.3 Methodology for evaluating the K-value or related compounds\u003c\/p\u003e \u003cp\u003e4.4 Conclusions\u003c\/p\u003e \u003cp\u003e4.5 References\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 5 VIS\/NIR spectroscopy (\u003ci\u003eHeidi Anita Nilsen and Karsten Heia).\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction\u003c\/p\u003e \u003cp\u003e5.2 Analytical principles and measurements\u003c\/p\u003e \u003cp\u003e5.3 Constituents: assessment of chemical composition\u003c\/p\u003e \u003cp\u003e5.4 Freshness and storage time\u003c\/p\u003e \u003cp\u003e5.5 Authentication\u003c\/p\u003e \u003cp\u003e5.6 Safety\u003c\/p\u003e \u003cp\u003e5.7 Other quality parameters\u003c\/p\u003e \u003cp\u003e5.8 Summary and future perspectives\u003c\/p\u003e \u003cp\u003e5.9 References\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 6 Electronic nose and electronic tongue (\u003ci\u003eCorrado Di Natale and Gudrun Ólafsdóttir).\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction to the electronic nose and olfaction\u003c\/p\u003e \u003cp\u003e6.2 Application of the electronic nose and electronic tongue\u003c\/p\u003e \u003cp\u003e6.3 Colorimetric techniques, optical equipment and consumer electronics\u003c\/p\u003e \u003cp\u003e6.4 Classification of fish odours\u003c\/p\u003e \u003cp\u003e6.5 Quality indicators in fish during chilled storage: gas chromatography analysis of volatile compounds\u003c\/p\u003e \u003cp\u003e6.6 Application of the electronic nose for evaluation of fish freshness\u003c\/p\u003e \u003cp\u003e6.7 Combined electronic noses for estimating fish freshness\u003c\/p\u003e \u003cp\u003e6.8 Conclusions and future outlook\u003c\/p\u003e \u003cp\u003e6.9 References\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 7 Colour measurement (\u003ci\u003eReinhard Schubring).\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction\u003c\/p\u003e \u003cp\u003e7.2 Instrumentation\u003c\/p\u003e \u003cp\u003e7.3 Novel methods of colour evaluation\u003c\/p\u003e \u003cp\u003e7.4 Colour measurement on fish and fishery products\u003c\/p\u003e \u003cp\u003e7.5 Summary\u003c\/p\u003e \u003cp\u003e7.6 References\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 8 Differential scanning calorimetry (\u003ci\u003eReinhard Schubring).\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction\u003c\/p\u003e \u003cp\u003e8.2 Principle of function of the instruments\u003c\/p\u003e \u003cp\u003e8.3 First applications of DSC on fish muscle and other seafood\u003c\/p\u003e \u003cp\u003e8.4 Recent applications of DSC for investigating quality and safety\u003c\/p\u003e \u003cp\u003e8.5 Summary\u003c\/p\u003e \u003cp\u003e8.6 References\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 9 Instrumental texture measurement (\u003ci\u003eMercedes Careche and Marta Barroso).\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction\u003c\/p\u003e \u003cp\u003e9.2 Instrumental texture\u003c\/p\u003e \u003cp\u003e9.3 Texture measurement for quality classification or prediction\u003c\/p\u003e \u003cp\u003e9.4 Conclusions\u003c\/p\u003e \u003cp\u003e9.5 References\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 10 Image processing (\u003ci\u003eMichael Kroeger).\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction\u003c\/p\u003e \u003cp\u003e10.2 Quality characteristics from images\u003c\/p\u003e \u003cp\u003e10.3 Spectral signature of images\u003c\/p\u003e \u003cp\u003e10.4 Elastic properties from images\u003c\/p\u003e \u003cp\u003e10.5 Analysis of image data\u003c\/p\u003e \u003cp\u003e10.6 Results and discussion\u003c\/p\u003e \u003cp\u003e10.7 Freshness determination from images\u003c\/p\u003e \u003cp\u003e10.8 Firmness information from images\u003c\/p\u003e \u003cp\u003e10.9 Conclusions\u003c\/p\u003e \u003cp\u003e10.10 References\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 11 Nuclear magnetic resonance (\u003ci\u003eMarit Aursand, Emil Veliyulin, Inger B. Standal, Eva Falch, Ida G. Aursand and Ulf Erikson).\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction\u003c\/p\u003e \u003cp\u003e11.2 Magnetic resonance imaging\u003c\/p\u003e \u003cp\u003e11.3 Low-field NMR\u003c\/p\u003e \u003cp\u003e11.4 High-resolution NMR\u003c\/p\u003e \u003cp\u003e11.5 The future of NMR in seafood\u003c\/p\u003e \u003cp\u003e11.6 References\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 12 Time domain spectroscopy (\u003ci\u003eMichael Kent and Frank Daschner).\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e12.1 Introduction\u003c\/p\u003e \u003cp\u003e12.2 Measurement system\u003c\/p\u003e \u003cp\u003e12.3 Time domain reflectometry measurements\u003c\/p\u003e \u003cp\u003e12.4 Conclusions\u003c\/p\u003e \u003cp\u003e12.5 References\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 13 Measuring electrical properties (\u003ci\u003eMichael Kent and Jörg Oehlenschläger).\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e13.1 Introduction\u003c\/p\u003e \u003cp\u003e13.2 Fischtester\u003c\/p\u003e \u003cp\u003e13.3 Torrymeter\u003c\/p\u003e \u003cp\u003e13.4 Use of the Fischtester\u003c\/p\u003e \u003cp\u003e13.5 Summary\u003c\/p\u003e \u003cp\u003e13.6 References\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 14 Two-dimensional gel electrophoresis (\u003ci\u003eFlemming Jessen).\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e14.1 Introduction\u003c\/p\u003e \u003cp\u003e14.2 Two-dimensional gel electrophoresis (2DE)\u003c\/p\u003e \u003cp\u003e14.3 2DE applications in seafood science\u003c\/p\u003e \u003cp\u003e14.4 2DE-based seafood science in the future\u003c\/p\u003e \u003cp\u003e14.5 References\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 15 Microbiological methods (\u003ci\u003eUlrike Lyhs).\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e15.1 Microorganisms in fish and fish products\u003c\/p\u003e \u003cp\u003e15.2 General aspects of microbiological methods\u003c\/p\u003e \u003cp\u003e15.3 Most probable number method\u003c\/p\u003e \u003cp\u003e15.4 Molecular methods\u003c\/p\u003e \u003cp\u003e15.5 References\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 16 Protein-based methods (\u003ci\u003eHartmut Rehbein).\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e16.1 Introduction\u003c\/p\u003e \u003cp\u003e16.2 Fish muscle proteins\u003c\/p\u003e \u003cp\u003e16.3 Electrophoretic methods for fish species identification\u003c\/p\u003e \u003cp\u003e16.4 High-performance liquid chromatography\u003c\/p\u003e \u003cp\u003e16.5 Immunological methods and detection of allergenic proteins\u003c\/p\u003e \u003cp\u003e16.6 Determination of heating temperature\u003c\/p\u003e \u003cp\u003e16.7 Differentiation of fresh and frozen\/thawed fish fillets\u003c\/p\u003e \u003cp\u003e16.8 References\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 17 DNA-based methods (\u003ci\u003eHartmut Rehbein).\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e17.1 Introduction\u003c\/p\u003e \u003cp\u003e17.2 DNA in fishery products\u003c\/p\u003e \u003cp\u003e17.3 Genes used for species identification\u003c\/p\u003e \u003cp\u003e17.4 Methods\u003c\/p\u003e \u003cp\u003e17.5 Conclusions and outlook\u003c\/p\u003e \u003cp\u003e17.6 References\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 18 Other principles: analysis of lipids, stable isotopes and trace elements (\u003ci\u003eIciar Martinez).\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e18.1 Introduction\u003c\/p\u003e \u003cp\u003e18.2 Species and breeding stock identification by lipid analysis\u003c\/p\u003e \u003cp\u003e18.3 Verification of the production method\u003c\/p\u003e \u003cp\u003e18.4 Identification of the geographic origin\u003c\/p\u003e \u003cp\u003e18.5 Future prospects\u003c\/p\u003e \u003cp\u003e18.6 References\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 19 Sensory evaluation of seafood: general principles and guidelines \u003ci\u003e(Emilia Martinsdóttir, Rian Schelvis, Grethe Hyldig and Kolbrun Sveinsdóttir).\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e19.1 General principles for sensory analysis\u003c\/p\u003e \u003cp\u003e19.2 Application of sensory evaluation to fish and other seafood\u003c\/p\u003e \u003cp\u003e19.3 References\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 20 Sensory evaluation of seafood: methods (\u003ci\u003eEmilia Martinsdóttir, Rian Schelvis, Grethe Hyldig and Kolbrun Sveinsdóttir).\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e20.1 Introduction\u003c\/p\u003e \u003cp\u003e20.2 Difference tests\u003c\/p\u003e \u003cp\u003e20.3 Grading schemes\u003c\/p\u003e \u003cp\u003e20.4 Quality index method\u003c\/p\u003e \u003cp\u003e20.5 Descriptive sensory analysis\u003c\/p\u003e \u003cp\u003e20.6 Consumer tests (hedonic)\u003c\/p\u003e \u003cp\u003e20.7 References\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 21 Data handling by multivariate data analysis (\u003ci\u003eBo M. Jørgensen).\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e21.1 Introduction\u003c\/p\u003e \u003cp\u003e21.2 What is multivariate data analysis?\u003c\/p\u003e \u003cp\u003e21.3 Arrangement of data for bi-linear modelling\u003c\/p\u003e \u003cp\u003e21.4 The outcome of bi-linear modelling\u003c\/p\u003e \u003cp\u003e21.5 Validation and prediction\u003c\/p\u003e \u003cp\u003e21.6 Real examples and further reading\u003c\/p\u003e \u003cp\u003e21.7 References\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 22 Traceability as a tool (\u003ci\u003eErling P. Larsen and Begoña Pérez Villarreal).\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e22.1 Introduction\u003c\/p\u003e \u003cp\u003e22.2 Traceability from older times to the present\u003c\/p\u003e \u003cp\u003e22.3 Traceability research in the seafood sector and other EU-funded food traceability projects\u003c\/p\u003e \u003cp\u003e22.4 Validation of traceability data\u003c\/p\u003e \u003cp\u003e22.5 Traceability in a global perspective\u003c\/p\u003e \u003cp\u003e22.6 References\u003c\/p\u003e \u003cp\u003e\u003ci\u003eIndex\u003c\/i\u003e\u003c\/p\u003e  \u003cp\u003e“The book serves as a vital reference for food laboratory personnel, food scientists, food technologists, nutritionists, seafood trade associations, regulatory bodies, state and federal inspectors, academicians, seafood processors, and aquaculture operators. This reference should be included in the library of any seafood specialist working in academia, industry, or as a regulator.”  (\u003ci\u003eJ\u003c\/i\u003e\u003ci\u003eournal of Aquatic Food Product Technology\u003c\/i\u003e, 2 July 2013)\u003c\/p\u003e \"Emphasize[s] applied methodologies rather than analytical methods, and discuss[es] traditional, microbiological, sensory, and authenticity methods, among others, and multivariate data analysis and traceability.\" (\u003ci\u003eBook News\u003c\/i\u003e, December 2009) 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  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.  \u003cp\u003e\u003ci\u003eFishery Products\u003c\/i\u003e 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:\u003c\/p\u003e \u003cul\u003e \u003cli\u003eTexture measurement\u003c\/li\u003e \u003cli\u003eElectronic nose and tongue\u003c\/li\u003e \u003cli\u003eNMR\u003c\/li\u003e \u003cli\u003eColour measurement\u003c\/li\u003e \u003c\/ul\u003e 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.","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989218050277,"sku":"NP9781405141628","price":307.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781405141628.jpg?v=1761783249","url":"https:\/\/k12savings.com\/es\/products\/fishery-products-isbn-9781405141628","provider":"K12savings","version":"1.0","type":"link"}