LEADER 05392nam 22006734a 450 001 9911019315703321 005 20251116163413.0 010 $a9786612385186 010 $a9781282385184 010 $a1282385186 010 $a9781444322668 010 $a1444322664 010 $a9781444322675 010 $a1444322672 035 $a(CKB)1000000000822226 035 $a(EBL)470274 035 $a(OCoLC)554884840 035 $a(SSID)ssj0000337731 035 $a(PQKBManifestationID)11223814 035 $a(PQKBTitleCode)TC0000337731 035 $a(PQKBWorkID)10308748 035 $a(PQKB)11138132 035 $a(MiAaPQ)EBC470274 035 $a(Perlego)2767972 035 $a(EXLCZ)991000000000822226 100 $a20080911d2009 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aFishery products $equality, safety and authenticity /$fedited by Hartmut Rehbein, Jorg Oehlenschlager 210 $aChichester, West Sussex, UK ;$aAmes, Iowa $cWiley-Blackwell Pub.$dc2009 215 $a1 online resource (495 p.) 300 $aDescription based upon print version of record. 311 08$a9781405141628 311 08$a140514162X 320 $aIncludes bibliographical references and index. 327 $aFISHERY PRODUCTS: Quality, safety and authenticity; Contents; List of Contributors; Preface; Introduction; Chapter 1: Basic facts and figures; 1.1 Introduction; 1.2 World fishery production; 1.3 Categories of fish species; 1.4 Fish muscle; 1.5 Nutritional composition; 1.6 Vitamins; 1.7 Minerals; 1.8 Post mortem changes in fish muscle; 1.9 References and further reading; Chapter 2: Traditional methods; 2.1 Introduction; 2.2 TVB-N; 2.3 Methylamines; 2.4 Volatile acids; 2.5 Volatile reducing substances; 2.6 Indole; 2.7 Proteolysis and amino acids; 2.8 pH; 2.9 Refractive index of eye fluids 327 $a2.10 Discussion and summary2.11 References; Chapter 3: Biogenic amines; 3.1 Introduction; 3.2 Factors affecting amine decarboxylase activity; 3.3 Safety aspects; 3.4 Quality assessment; 3.5 Regulatory issues; 3.6 Methods of biogenic amine quantification; 3.7 References; Chapter 4: ATP-derived products and K-value determination; 4.1 In vivo role of nucleotides; 4.2 Post mortem changes; 4.3 Methodology for evaluating the K-value or related compounds; 4.4 Conclusions; 4.5 References; Chapter 5: VIS/NIR spectroscopy; 5.1 Introduction; 5.2 Analytical principles and measurements 327 $a5.3 Constituents: assessment of chemical composition5.4 Freshness and storage time; 5.5 Authentication; 5.6 Safety; 5.7 Other quality parameters; 5.8 Summary and future perspectives; 5.9 References; Chapter 6: Electronic nose and electronic tongue; 6.1 Introduction on electronic nose and olfaction; 6.2 Application of the electronic nose and electronic tongue; 6.3 Colorimetric techniques, optical equipment and consumer electronics; 6.4 Classification of fish odours; 6.5 Quality indicators in fish during chilled storage: gas chromatography analysis of volatile compounds 327 $a6.6 Application of the electronic nose for evaluation of fish freshness6.7 Combined electronic noses for estimating fish freshness; 6.8 Conclusions and future outlook; 6.9 References; Chapter 7: Colour measurement; 7.1 Introduction; 7.2 Instrumentation; 7.3 Novel methods of colour evaluation; 7.4 Colour measurement on fish and fishery products; 7.5 Summary; 7.6 References; Chapter 8: Differential scanning calorimetry; 8.1 Introduction; 8.2 Principle of function of the instruments; 8.3 First applications of DSC on fish muscle and other seafood 327 $a8.4 Recent applications of DSC for investigating quality and safety8.5 Summary; 8.6 References; Chapter 9: Instrumental texture measurement; 9.1 Introduction; 9.2 Instrumental texture; 9.3 Texture measurement for quality classification or prediction; 9.4 Conclusions; 9.5 References; Chapter 10: Image processing; 10.1 Introduction; 10.2 Quality characteristics from images; 10.3 Spectral signature of images; 10.4 Elastic properties from images; 10.5 Analysis of image data; 10.6 Results and discussion; 10.7 Freshness determination from images; 10.8 Firmness information from images 327 $a10.9 Conclusions 330 $aFood 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 wide 606 $aFishery products$xQuality control 606 $aFishery processing$xQuality control 615 0$aFishery products$xQuality control. 615 0$aFishery processing$xQuality control. 676 $a664/.94 701 $aRehbein$b Hartmut$01837800 701 $aOehlenschla?ger$b Jo?rg$01837801 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9911019315703321 996 $aFishery products$94416631 997 $aUNINA