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.
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