Handbook of seafood quality, safety and health applications. (2011)

• Record Type: Book
• Further Information: Note: Edited by Cesarettin Alasalvar ... [et al.].
• Other Names: Alasalvar, Cesarettin
• Contents: Preface. Contributors. 1 Seafood quality, safety, and health applications: an overview (Cesarettin Alasalvar, Fereidoon Shahidi, Kazuo Miyashita, and Udaya Wanasundara ) 1.1 Introduction. 1.2 Seafood quality. 1.3 Seafood safety. 1.4 Health applications of seafood. 1.5 Conclusions. References. PART I SEAFOOD QUALITY. 2 Practical evaluation of fish quality by objective, subjective, and statistical testing (Cesarettin Alasalvar, John M. Grigor, and Zulfiqur Ali ) 2.1 Introduction. 2.2 Methods used for fish freshness and quality assessment: from source to the consumer. 2.3 Potential use of micro- and nanotechnologies. 2.4 Conclusions. References. 3 Sensory evaluation of fish freshness and eating qualities (David P. Green ). 3.1 Introduction. 3.2 Methods for sensory evaluation of fish. 3.3 Pre-harvest factors affecting freshness. 3.4 Post-harvest factors affecting freshness. 3.5 Environmental taints. 3.6 Extending freshness and shelf-life in fish. 3.7 Conclusions. References. 4 Sensometric and chemometric approaches to seafood flavour (Kae Morita and Tetsuo Aishima ). 4.1 Introduction. 4.2 Sensometric approach to seafood flavour. 4.3 Chemometric approach to seafood flavour. 4.4 Conclusions. References. 5 Instrumental analysis of seafood flavour (Hun Kim and Keith R. Cadwallader ). 5.1 Introduction. 5.2 Isolation of volatile flavour compounds. 5.3 Instrumental analysis of volatile flavour compounds. 5.4 Conclusions. References. 6 Quality assessment of aquatic foods by machine vision, electronic nose, and electronic tongue (Figen Korel and Murat Ö . Balaban ). 6.1 Introduction. 6.2 Visual quality. 6.3 Smell-related quality. 6.4 Taste-related quality. 6.5 Combination of machine vision system and electronic nose. 6.6 Conclusions. References. 7 Effects of nutrition and aquaculture practices on fish quality (Kriton Grigorakis ). 7.1 Introduction. 7.2 The role of muscle composition and fat deposition in fish quality. 7.3 Effect of feeding and aquaculture practices on quality characteristics. 7.4 Conclusions. References. 8 Lipid oxidation, odour, and colour of fish flesh (Jeong-Ho Sohn and Toshiaki Ohshima ). 8.1 Introduction. 8.2 Quantitative determination methodology of total lipid hydroperoxides by a flow injection analysis system. 8.3 Lipid oxidation in ordinary and dark muscle of fish. 8.4 Effects of bleeding and perfusion of yellowtail on post-mortem lipid oxidation of ordinary and dark muscles. 8.5 Conclusions. References. 9 Blackening of crustaceans during storage: mechanism and prevention (Kohsuke Adachi and Takashi Hirata ). 9.1 Introduction. 9.2 Phylogenetic position of prawns: the relation of PO and Hc. 9.3 Biosynthetic pathway of melanin. 9.4 Significance of melanisation in arthropods: pre-harvest and post-harvest. 9.5 Biochemical characterisation of proPO and PO. 9.6 The relationship of PO and melanogenesis in prawns. 9.7 Hemocyanin and its enzymatic activation. 9.8 The relationship of frozen storage and blackening. 9.9 Prevention of melanosis in prawns. 9.10 Conclusions. References. 10 Quality of freshwater products (Masaki Kaneniwa ). 10.1 Introduction. 10.2 Lipid and fatty acid composition in freshwater fish. 10.3 The effect of dietary fatty acid composition in cultured freshwater fish. 10.4 Enzymatic hydrolysis of lipid in the muscle of freshwater fish. 10.5 Quality of frozen surimi from freshwater fish meat. 10.6 Conclusions. 10.7 Acknowledgements. References. 11 Texture measurements in fish and fish products (Zulema Coppes-Petricorena ) 11.1 Introduction. 11.2 Measurement of fish texture. 11.3 Relevance of measuring texture in fish products. 11.4 Textural measurements of fish products. 11.5 Conclusions. 11.6 Acknowledgements. References. 12 Quality and safety of packaging materials for aquatic products (T.K. Srinivasa Gopal and C.N. Ravi Shankar ). 12.1 Introduction. 12.2 Packaging materials. 12.3 Packaging requirements for fish products. 12.4 Safety aspects of packaging materials. 12.5 Conclusions. References. 13 Fish mince: cryostabilization and product formulation (Chong M. Lee ). 13.1 Introduction. 13.2 Background information. 13.3 Manufacture of fish mince and cryostabilization. 13.4 Formulation of fish mince-based products in relation to ingredients and sensory quality. 13.5 Conclusions. 13.6 Acknowledgements. References. 14 New trends in species identification of fishery products (Hartmut Rehbein ). 14.1 Introduction. 14.2 Background information. 14.3 Microarrays. 14.4 Messenger RNA analysis. 14.5 Detection of allergenic fish and shellfish. 14.6 Determination of origin and stock assignment of fish. 14.7 Data bases. 14.8 Conclusions. References. 15 An emerging powerful technique: NMR applications on quality assessments of fish and related products (Somer Bekiroglu ). 15.1 Introduction. 15.2 Low-field (time-domain) NMR applications. 15.3 High-field NMR applications. 15.4 Projections on MRI applications. 15.5 Conclusions. References. PART II SEAFOOD SAFETY. 16 Food-borne pathogens in seafood and their control (Dominic Kasujja Bagenda and Koji Yamazaki ). 16.1 Introduction. 16.2 Major food-borne pathogens related to seafood. 16.3 Current trends in control of seafood-borne pathogens. 16.4 Conclusions. References. 17 Novel approaches in seafood preservation techniques (Fatih Ö zogul, Yesim Ö zogul, and Esmeray Kuley Boga ). 17.1 Introduction. 17.2 Seafood preservation techniques. 17.3 Conclusions. References. 18 Essential oils: natural antimicrobials for fish preservation (Barakat S.M. Mahmoud and Kazuo Miyashita ). 18.1 Introduction. 18.2 Essential oils. 18.3 Application of essential oils to fish preservation. 18.4 Conclusions. References. 19 Rapid methods for the identification of seafood micro-organisms (Brian H. Himelbloom, Alexandra C.M. Oliveira, and Thombathu S. Shetty ). 19.1 Introduction. 19.2 Non-molecular (phenotyping). 19.3 Molecular (genotyping). 19.4 Conclusions. 19.5 Acknowledgements. References. 20 Using predictive models for the shelf-life and safety of seafood (Graham C. Fletcher ). 20.1 Introduction. 20.2 Predicting contamination. 20.3 Predicting microbiological safety in chilled storage. 20.4 Predicting spoilage and shelf-life in chilled storage. 20.5 Predicting spoilage and shelf-life in frozen storage. 20.6 Predicting inactivation. 20.7 Conclusions. References. 21 Mathematical modelling of shrimp cooking (Ferruh Erdogdu and Murat Ö . Balaban ) 21.1 Introduction. 21.2 Exact solutions. 21.3 Numerical solutions. 21.4 A numerical model for shrimp cooking. 21.5 Applications. 21.6 Conclusions. 21.7 Nomenclature. References. 22 Transgenic/transgenic modified fish (Jenn-Kan Lu, Jen-Leih Wu, and Meng-Tsan Chiang ). 22.1 Introduction. 22.2 Methodology of gene transfer in fish. 22.3 Food safety of transgenic fish. 22.4 Regulations of transgenic animals including aquatic animals. 22.5 Conclusions. References. 23 Molecular detection of pathogens in seafood (Iddya Karunasagar and Indrani Karunasagar ). 23.1 Introduction. 23.2 Probe hybridisation methods. 23.3 Nucleic acid a
• Publisher Details: Place of publication not identified : Wiley-Blackwell
• Publication Date: 2011
• Extent: 1 online resource (576 pages)
• Subjects: 363.1926; Seafood -- Health aspects; Fish as food; Seafood -- Safety measures; Fishery processing
• Languages: English
• ISBNs: 9781444347760
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.