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Fishery products [[electronic resource] ] : quality, safety and authenticity / / edited by Hartmut Rehbein, Jörg Oehlenschläger
| Fishery products [[electronic resource] ] : quality, safety and authenticity / / edited by Hartmut Rehbein, Jörg Oehlenschläger |
| Pubbl/distr/stampa | Chichester, West Sussex, UK ; ; Ames, Iowa, : Wiley-Blackwell Pub., c2009 |
| Descrizione fisica | 1 online resource (495 p.) |
| Disciplina |
664.94
664/.94 |
| Altri autori (Persone) |
RehbeinHartmut
OehlenschlägerJörg |
| Soggetto topico |
Fishery products - Quality control
Fishery processing - Quality control |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-38518-6
9786612385186 1-4443-2266-4 1-4443-2267-2 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
FISHERY 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
2.10 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 5.3 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 6.6 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 8.4 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 10.9 Conclusions |
| Record Nr. | UNINA-9910139965603321 |
| Chichester, West Sussex, UK ; ; Ames, Iowa, : Wiley-Blackwell Pub., c2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Fishery products [[electronic resource] ] : quality, safety and authenticity / / edited by Hartmut Rehbein, Jörg Oehlenschläger
| Fishery products [[electronic resource] ] : quality, safety and authenticity / / edited by Hartmut Rehbein, Jörg Oehlenschläger |
| Pubbl/distr/stampa | Chichester, West Sussex, UK ; ; Ames, Iowa, : Wiley-Blackwell Pub., c2009 |
| Descrizione fisica | 1 online resource (495 p.) |
| Disciplina |
664.94
664/.94 |
| Altri autori (Persone) |
RehbeinHartmut
OehlenschlägerJörg |
| Soggetto topico |
Fishery products - Quality control
Fishery processing - Quality control |
| ISBN |
1-282-38518-6
9786612385186 1-4443-2266-4 1-4443-2267-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
FISHERY 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
2.10 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 5.3 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 6.6 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 8.4 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 10.9 Conclusions |
| Record Nr. | UNINA-9910677839703321 |
| Chichester, West Sussex, UK ; ; Ames, Iowa, : Wiley-Blackwell Pub., c2009 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||