LEADER 05393nam 2200673Ia 450 001 996200229403316 005 20230725024920.0 010 $a1-282-77459-X 010 $a9786612774591 010 $a1-4443-2554-X 010 $a1-4443-2555-8 035 $a(CKB)2670000000044226 035 $a(EBL)589227 035 $a(SSID)ssj0000419274 035 $a(PQKBManifestationID)11261451 035 $a(PQKBTitleCode)TC0000419274 035 $a(PQKBWorkID)10380808 035 $a(PQKB)10456409 035 $a(MiAaPQ)EBC589227 035 $a(OCoLC)663449188 035 $a(EXLCZ)992670000000044226 100 $a20100305d2010 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aHandbook of seafood quality, safety, and health applications$b[electronic resource] /$fedited by Cesarettin Alasalvar ... [et al.] 210 $aAmes, Iowa $cBlackwell Pub.$d2010 215 $a1 online resource (582 p.) 300 $aDescription based upon print version of record. 311 $a1-4051-8070-6 320 $aIncludes bibliographical references and index. 327 $aHandbook of Seafood Quality, Safety andHealth Applications; Contents; Preface; Contributors; 1 Seafood quality, safety, and health applications: an overview; 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; 2.1 Introduction; 2.2 Methods used for fish freshness and quality assessment: from source to the consumer; 2.2.1 Latest developments in sensory methods; 2.2.2 Latest developments in non-sensory methods 327 $a2.2.2.1 Chemical/biochemical methods2.2.2.2 Physico-chemical methods; 2.2.2.3 Microbiological/biological methods; 2.2.3 Latest developments in statistical methods; 2.2.4 Consumer testing for fish quality perception; 2.3 Potential use of micro- and nanotechnologies; 2.4 Conclusions; References; 3 Sensory evaluation of fish freshness and eating qualities; 3.1 Introduction; 3.2 Methods for sensory evaluation of fish; 3.2.1 Torry scale; 3.2.2 European Union Scheme; 3.2.3 Quality Index Method; 3.3 Pre-harvest factors affecting freshness; 3.4 Post-harvest factors affecting freshness 327 $a3.5 Environmental taints3.6 Extending freshness and shelf-life in fish; 3.7 Conclusions; References; 4 Sensometric and chemometric approaches to seafood flavour; 4.1 Introduction; 4.2 Sensometric approach to seafood flavour; 4.3 Chemometric approach to seafood flavour; 4.3.1 Experimental designs and optimization; 4.3.2 Pattern recognition; 4.3.3 Multivariate regression analysis; 4.3.3.1 Green; 4.3.3.2 Grilled fish; 4.3.3.3 Fried chicken; 4.3.3.4 Cooked fish, sweet, canned tuna, and roasted soy sauce; 4.3.4 Compound-sensory mapping; 4.4 Conclusions; References 327 $a5 Instrumental analysis of seafood flavour5.1 Introduction; 5.2 Isolation of volatile flavour compounds; 5.2.1 Headspace sampling; 5.2.1.1 Static headspace sampling; 5.2.1.2 Dynamic headspace sampling; 5.2.1.3 Solid phase microextraction; 5.2.1.4 Sorptive extraction; 5.2.2 Solvent extraction and distillation extractions; 5.2.2.1 Direct solvent extraction; 5.2.2.2 Steam distillation extraction; 5.2.2.3 High vacuum distillation extraction; 5.3 Instrumental analysis of volatile flavour compounds; 5.3.1 Gas chromatography 327 $a5.3.1.1 Gas chromatography-olfactometry (sensory-directed analytical techniques)5.3.1.2 Multidimensional gas chromatography; 5.3.2 Mass spectrometry; 5.3.2.1 High resolution mass spectrometry; 5.3.2.2 Selected ion monitoring mass spectrometry; 5.3.2.3 Chemical ionization mass spectrometry; 5.3.2.4 Negative chemical ionization mass spectrometry; 5.3.2.5 Time-of-flight mass spectrometry; 5.3.3 Electronic nose; 5.4 Conclusions; References; 6 Quality assessment of aquatic foods by machine vision, electronic nose, and electronic tongue; 6.1 Introduction; 6.2 Visual quality 327 $a6.2.1 Visual quality determination based on size and shape 330 $aThe global market for seafood products continues to increase year by year. Food safety considerations are as crucial as ever in this sector, and higher standards of quality are demanded even as products are shipped greater distances around the world. The current global focus on the connection between diet and health drives growth in the industry and offers commercial opportunities on a number of fronts. There is great interest in the beneficial effects of marine functional compounds such as omega-3 polyunsaturated fatty acids. Seafoods are well-known as low calorie foods, and research continue 606 $aSeafood$xHealth aspects 606 $aFish as food 606 $aSeafood$xSafety measures 606 $aFishery processing 615 0$aSeafood$xHealth aspects. 615 0$aFish as food. 615 0$aSeafood$xSafety measures. 615 0$aFishery processing. 676 $a363.19/26 676 $a363.1926 676 $a664.94 701 $aAlasalvar$b Cesarettin$0935681 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a996200229403316 996 $aHandbook of seafood quality, safety, and health applications$92107716 997 $aUNISA