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Advances in sea cucumber processing technology and product development / / edited by Changhu Xue
| Advances in sea cucumber processing technology and product development / / edited by Changhu Xue |
| Edizione | [1st ed. 2023.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 |
| Descrizione fisica | 1 online resource (VI, 364 p.) : 1 illus |
| Disciplina |
577.6
577.7 |
| Collana | Advances in Marine Bioprocesses and Bioproducts |
| Soggetto topico |
Fishery processing
Fishery products Food - Analysis Food industry and trade Sea cucumbers - Cultures and culture media |
| ISBN | 3-031-16512-8 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Diversity, Distribution, and Biology of Sea Cucumber -- Nutritional Components of Sea Cucumber and the Biochemical Characteristics of Autolytic Enzymes -- The Functional Components of Sea Cucumber and their Nutritional and Biological Activities -- Traditional Processing Technologies and Products of Sea Cucumber: Historical Review -- The Pretreatment Technology of Raw Sea Cucumber and New Processing Technology of Salted Sea Cucumber -- The New Processing Technology of Dried Sea Cucumber Products -- Ready-to-Eat Sea Cucumber Products and Collagen Stabilization Technology -- The Extraction, Separation Technology and New Product Development of Sulfated Polysaccharides from Sea Cucumber -- The Extraction, Separation Technology and New Product Development of Functional Lipids from Sea Cucumber -- The Extraction, Separation Technology and New Product Development of Collagen Peptides from Sea Cucumber -- The Quality Management Systems and Standards of Sea Cucumber Products -- Food Safety Issues and Regulatory Requirements of Sea Cucumber Products and Their Internationalization. |
| Record Nr. | UNINA-9910768185803321 |
| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Characterization and frozen storage stability of cod mince subjected to mechanical separation of "sealworms" or "codworms" [[electronic resource] /] / by Kermit D. Reppond and Jerry K. Babbitt
| Characterization and frozen storage stability of cod mince subjected to mechanical separation of "sealworms" or "codworms" [[electronic resource] /] / by Kermit D. Reppond and Jerry K. Babbitt |
| Autore | Reppond Kermit D |
| Pubbl/distr/stampa | Kodiak, Alaska : , : Kodiak Investigations--Utilization Research Division, Northwest Fisheries Science Center, National Oceanic and Atmospheric Administration, U.S. Dept. of Commerce, , [1991] |
| Descrizione fisica | 1 online resource (iii, 23 pages) |
| Altri autori (Persone) | BabbittJerry Keith <1943-> |
| Collana | NOAA technical memorandum NMFS F/NWC |
| Soggetto topico |
Fishery processing
Fishery products - Storage Frozen codfish |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910699374503321 |
Current Challenges for the Aquatic Products Processing Industry
| Current Challenges for the Aquatic Products Processing Industry |
| Autore | Verrez-Bagnis Véronique |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Newark : , : John Wiley & Sons, Incorporated, , 2024 |
| Descrizione fisica | 1 online resource (348 pages) |
| Soggetto topico |
Fishery processing
Seafood |
| ISBN |
9781394264728
1394264720 9781394264704 1394264704 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover -- Title Page -- Copyright Page -- Contents -- Preface -- Chapter 1. Consumer Perceptions of "Fish" Food -- 1.1. Introduction -- 1.2. Thinking about fish -- 1.2.1. Naming the unknown -- 1.2.2. The imaginary of the marine world: permanence and metamorphosis -- 1.2.3. The representations associated with marine foods: the historical legacy -- 1.3. Eating fish -- 1.3.1. Dealing with animality -- 1.3.2. Fish today, between pleasure and nutrition -- 1.4. Reconnecting with the fish animal? -- 1.4.1. A culinary exoticism: raw fish -- 1.4.2. The local distribution channels of fish -- 1.5. Conclusion -- 1.6. References -- Chapter 2. Fish Quality and Freshness -- 2.1. Introduction -- 2.2. Factors that affect the sensory quality -- 2.2.1. Genetic -- 2.2.2. Age -- 2.2.3. Time of year -- 2.2.4. Environment and aquaculture -- 2.2.5. Feed -- 2.2.6. Catch handling and slaughter -- 2.2.7. Temperature and storage -- 2.2.8. Processing and products -- 2.3. The use of sensory measurements in the quality control in the fish industry -- 2.3.1. Sensory methods used for measuring freshness and sensory quality -- 2.4. References -- Chapter 3. Nutritional Value of Finfish -- 3.1. Introduction -- 3.2. Nutritional value of finfish -- 3.2.1. Proximate composition -- 3.2.2. Fatty acids -- 3.2.3. Amino acids -- 3.2.4. Vitamins -- 3.2.5. Minerals -- 3.3. Future trends -- 3.4. References -- Chapter 4. Fish Traceability and Authenticity -- 4.1. Introduction -- 4.2. Seafood traceability -- 4.2.1. Food safety and traceability legal requirements -- 4.2.2. Definitions of traceability -- 4.2.3. Traceability main features -- 4.2.4. Traceability systems -- 4.2.5. Why is full seafood chain traceability not more common? -- 4.2.6. Implementing a traceability system -- 4.2.7. Example of data gathering and information exchange in the seafood sector -- 4.2.8. The way forward.
4.3. Analytical methods for the control of seafood traceability and authenticity -- 4.3.1. Species identification tools -- 4.3.2. Identification of geographic origin in seafood -- 4.3.3. Wild and farmed seafood discrimination -- 4.3.4. Detection of water addition, frozen-thawing and discoloration -- 4.4. Needs and developments to improved traceability and authenticity for fish industries -- 4.4.1. Standardization -- 4.4.2. Online iTool FISH-FIT -- 4.5. References -- Chapter 5. Bacterial Risks and Biopreservation of Seafood Products -- 5.1. Introduction -- 5.2. Microbiota, microbial risk and product quality -- 5.2.1. Methods for studying the microbiota of seafood -- 5.2.2. Pathogenic bacteria and microbiological risks -- 5.2.3. Seafood spoilage bacteria -- 5.3. Biopreservation of seafood products -- 5.3.1. Bacterial interactions -- 5.3.2. Selection of bioprotective microorganisms -- 5.3.3. Examples of the application of protective cultures in seafood -- 5.3.4. Regulatory aspects -- 5.4. Conclusion -- 5.5. References -- Chapter 6. Fish Parasites and Associated Risks -- 6.1. Introduction -- 6.2. Prevalence and significance of parasitosis for the sector -- 6.2.1. Protists -- 6.2.2. Microsporidia and mesomycetozoea -- 6.2.3. Stramenopiles -- 6.2.4. Metazoans -- 6.3. Emerging parasitosis -- 6.4. The special case of aquaculture species -- 6.5. Allergies related to the presence of parasites -- 6.6. The legislative framework for consumer protection or regulatory requirements for parasites in aquatic products -- 6.7. Methods for the detection of parasites and mainly nematode larvae -- 6.8. Identification of parasites -- 6.8.1. Identification of nematode larvae -- 6.8.2. Identification of other parasite species -- 6.9. Prevention and control of parasite risk -- 6.10. Future perspectives and approaches -- 6.11. References -- Chapter 7. Microplastics. 7.1. What are microplastics? -- 7.1.1. Different chemical compositions -- 7.1.2. Importance of the notion of size -- 7.1.3. A diversity of forms within microplastics -- 7.1.4. Carrying of chemical and biological contaminants by microplastics -- 7.2. Analysis of microplastics in seafood -- 7.2.1. Isolation of microplastics -- 7.2.2. Identification of the polymeric nature -- 7.2.3. Contamination management -- 7.2.4. A problem that is beginning to emerge -- 7.3. Contamination status in consumed marine species -- 7.3.1. Shellfish -- 7.3.2. Crustaceans -- 7.3.3. Fish -- 7.3.4. Cephalopods -- 7.3.5. Other species consumed -- 7.4. Contamination status in processed products containing fish -- 7.5. Importance of risk assessment in the context of microplastic contamination -- 7.5.1. Human exposure -- 7.5.2. Toxicological impact -- 7.6. Concluding remarks -- 7.7. Acknowledgements -- 7.8. Appendix: List of consumed species for which microplastic contamination has been documented -- 7.9. References -- Chapter 8. Smoking: A Flavoring and Preservation Technique -- 8.1. Introduction -- 8.2. Role of the main manufacturing steps -- 8.3. Factors influencing conservation -- 8.3.1. Factors influencing alteration -- 8.3.2. Factors influencing sanitary quality -- 8.3.3. Other manufacturing steps that may affect preservation -- 8.4. The different technologies of salting - drying - smoking -- 8.4.1. Salting -- 8.4.2. Drying -- 8.4.3. Smoking -- 8.5. Conclusion -- 8.6. Acknowledgements -- 8.7. References -- Chapter 9. Surimi and Derived Products -- 9.1. Introduction -- 9.2. Surimi sources -- 9.2.1. Alaska pollock -- 9.2.2. Pacific whiting -- 9.2.3. Southern blue whiting and hoki -- 9.2.4. Northern blue whiting -- 9.2.5. Tropical fish -- 9.3. Manufacture of surimi -- 9.3.1. Stages of surimi manufacture from lean species -- 9.3.2. Stages of surimi manufacture from fatty species. 9.3.3. Surimi stabilization, use of additives for preservation -- 9.4. pH shift process -- 9.4.1. pH shift process in fish -- 9.4.2. pH shift process in cephalopods -- 9.5. Mechanism of gel formation -- 9.5.1. Heating methods for gel formation -- 9.5.2. Gelation of fish protein isolate with pH shift processing -- 9.6. Waste management, food-grade coproducts and other materials -- 9.6.1. Main types of by-products generated in surimi manufacture -- 9.7. Surimi seafood products -- 9.7.1. Types of products -- 9.7.2. Ingredients for surimi products -- 9.8. References -- Chapter 10. Little or Underutilized Marine Resources -- 10.1. What resources are not or hardly used in the fishing industry? -- 10.1.1. What are marine co-products? -- 10.1.2. What are the volumes of co-products? -- 10.2. The opportunities -- 10.3. Products and processes -- 10.3.1. Production of fishmeal and fish oil -- 10.3.2. Production of hydrolysates -- 10.3.3. Fish pulp -- 10.3.4. Ingredients for nutraceuticals and health nutrition -- 10.4. Synthesis of extracted products from marine co-products -- 10.5. Conclusion -- 10.6. References -- Chapter 11. Biorefinery of Underutilized Marine Resources Using the pH-Shift Technology -- 11.1. Introduction -- 11.2. Multiple-product blue biorefinery -- 11.3. pH-shift technology and its fractionation principles as a biorefinery tool -- 11.4. Isolation of functional proteins using the pH-shift technology -- 11.5. Cold extraction of fish oil parallel with gel-forming proteins -- 11.6. Collagen extraction using the pH-shift technology -- 11.7. Conclusions and future prospects -- 11.8. References -- List of Authors -- Index -- EULA. |
| Record Nr. | UNINA-9910877088403321 |
Verrez-Bagnis Véronique
|
||
| Newark : , : John Wiley & Sons, Incorporated, , 2024 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Fish processing [[electronic resource] ] : sustainability and new opportunities / / edited by G.M. Hall
| Fish processing [[electronic resource] ] : sustainability and new opportunities / / edited by G.M. Hall |
| Pubbl/distr/stampa | Chichester, West Sussex, U.K. ; ; Ames, IA, USA, : Blackwell Pub., 2010 |
| Descrizione fisica | 1 online resource (312 p.) |
| Disciplina |
664.94
664/.94 |
| Altri autori (Persone) | HallG. M., Dr. |
| Soggetto topico |
Fishery processing
Fishery technology |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-78371-8
9786612783715 1-4443-2858-1 1-4443-2859-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Fish Processing - Sustainability and New Opportunities; Contents; Preface; Contributors; 1 Introduction: Challenges to the Fish-Processing Industry in a Resource-Starved World; 2 Canning Fish and Fish Products; 3 Preservation by Curing (Drying, Salting and Smoking); 4 Freezing and Chilling of Fish and Fish Products; 5 Surimi and Fish Mince Products; 6 Sustainability Impacts of Fish-Processing Operations; 7 Sustainability of Fermented Fish Products; 8 On-board Fish Processing; 9 Fishmeal Production and Sustainability; 10 Utilization of Fish Processing By-products for Bioactive Compounds
11 Life Cycle Assessment of Bulk Packaging Used to Transport Fresh Fish Products: Case StudyIndex |
| Record Nr. | UNINA-9910140804703321 |
| Chichester, West Sussex, U.K. ; ; Ames, IA, USA, : Blackwell Pub., 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Fish processing [[electronic resource] ] : sustainability and new opportunities / / edited by G.M. Hall
| Fish processing [[electronic resource] ] : sustainability and new opportunities / / edited by G.M. Hall |
| Pubbl/distr/stampa | Chichester, West Sussex, U.K. ; ; Ames, IA, USA, : Blackwell Pub., 2010 |
| Descrizione fisica | 1 online resource (312 p.) |
| Disciplina |
664.94
664/.94 |
| Altri autori (Persone) | HallG. M., Dr. |
| Soggetto topico |
Fishery processing
Fishery technology |
| ISBN |
1-282-78371-8
9786612783715 1-4443-2858-1 1-4443-2859-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Fish Processing - Sustainability and New Opportunities; Contents; Preface; Contributors; 1 Introduction: Challenges to the Fish-Processing Industry in a Resource-Starved World; 2 Canning Fish and Fish Products; 3 Preservation by Curing (Drying, Salting and Smoking); 4 Freezing and Chilling of Fish and Fish Products; 5 Surimi and Fish Mince Products; 6 Sustainability Impacts of Fish-Processing Operations; 7 Sustainability of Fermented Fish Products; 8 On-board Fish Processing; 9 Fishmeal Production and Sustainability; 10 Utilization of Fish Processing By-products for Bioactive Compounds
11 Life Cycle Assessment of Bulk Packaging Used to Transport Fresh Fish Products: Case StudyIndex |
| Record Nr. | UNISA-996205414003316 |
| Chichester, West Sussex, U.K. ; ; Ames, IA, USA, : Blackwell Pub., 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Fish processing [[electronic resource] ] : sustainability and new opportunities / / edited by G.M. Hall
| Fish processing [[electronic resource] ] : sustainability and new opportunities / / edited by G.M. Hall |
| Pubbl/distr/stampa | Chichester, West Sussex, U.K. ; ; Ames, IA, USA, : Blackwell Pub., 2010 |
| Descrizione fisica | 1 online resource (312 p.) |
| Disciplina |
664.94
664/.94 |
| Altri autori (Persone) | HallG. M., Dr. |
| Soggetto topico |
Fishery processing
Fishery technology |
| ISBN |
1-282-78371-8
9786612783715 1-4443-2858-1 1-4443-2859-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Fish Processing - Sustainability and New Opportunities; Contents; Preface; Contributors; 1 Introduction: Challenges to the Fish-Processing Industry in a Resource-Starved World; 2 Canning Fish and Fish Products; 3 Preservation by Curing (Drying, Salting and Smoking); 4 Freezing and Chilling of Fish and Fish Products; 5 Surimi and Fish Mince Products; 6 Sustainability Impacts of Fish-Processing Operations; 7 Sustainability of Fermented Fish Products; 8 On-board Fish Processing; 9 Fishmeal Production and Sustainability; 10 Utilization of Fish Processing By-products for Bioactive Compounds
11 Life Cycle Assessment of Bulk Packaging Used to Transport Fresh Fish Products: Case StudyIndex |
| Record Nr. | UNINA-9910830398403321 |
| Chichester, West Sussex, U.K. ; ; Ames, IA, USA, : Blackwell Pub., 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Fish processing : sustainability and new opportunities / / edited by G.M. Hall
| Fish processing : sustainability and new opportunities / / edited by G.M. Hall |
| Pubbl/distr/stampa | Chichester, West Sussex, U.K. ; ; Ames, IA, USA, : Blackwell Pub., 2010 |
| Descrizione fisica | 1 online resource (312 p.) |
| Disciplina | 664/.94 |
| Altri autori (Persone) | HallG. M., Dr. |
| Soggetto topico |
Fishery processing
Fishery technology |
| ISBN |
1-282-78371-8
9786612783715 1-4443-2858-1 1-4443-2859-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Fish Processing - Sustainability and New Opportunities; Contents; Preface; Contributors; 1 Introduction: Challenges to the Fish-Processing Industry in a Resource-Starved World; 2 Canning Fish and Fish Products; 3 Preservation by Curing (Drying, Salting and Smoking); 4 Freezing and Chilling of Fish and Fish Products; 5 Surimi and Fish Mince Products; 6 Sustainability Impacts of Fish-Processing Operations; 7 Sustainability of Fermented Fish Products; 8 On-board Fish Processing; 9 Fishmeal Production and Sustainability; 10 Utilization of Fish Processing By-products for Bioactive Compounds
11 Life Cycle Assessment of Bulk Packaging Used to Transport Fresh Fish Products: Case StudyIndex |
| Record Nr. | UNINA-9910876965903321 |
| Chichester, West Sussex, U.K. ; ; Ames, IA, USA, : Blackwell Pub., 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of seafood quality, safety, and health applications [[electronic resource] /] / edited by Cesarettin Alasalvar ... [et al.]
| Handbook of seafood quality, safety, and health applications [[electronic resource] /] / edited by Cesarettin Alasalvar ... [et al.] |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., 2010 |
| Descrizione fisica | 1 online resource (582 p.) |
| Disciplina |
363.19/26
363.1926 664.94 |
| Altri autori (Persone) | AlasalvarCesarettin |
| Soggetto topico |
Seafood - Health aspects
Fish as food Seafood - Safety measures Fishery processing |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-282-77459-X
9786612774591 1-4443-2554-X 1-4443-2555-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Handbook 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
2.2.2.1 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 3.5 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 5 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 5.3.1.1 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 6.2.1 Visual quality determination based on size and shape |
| Record Nr. | UNINA-9910140794703321 |
| Ames, Iowa, : Blackwell Pub., 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of seafood quality, safety, and health applications [[electronic resource] /] / edited by Cesarettin Alasalvar ... [et al.]
| Handbook of seafood quality, safety, and health applications [[electronic resource] /] / edited by Cesarettin Alasalvar ... [et al.] |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., 2010 |
| Descrizione fisica | 1 online resource (582 p.) |
| Disciplina |
363.19/26
363.1926 664.94 |
| Altri autori (Persone) | AlasalvarCesarettin |
| Soggetto topico |
Seafood - Health aspects
Fish as food Seafood - Safety measures Fishery processing |
| ISBN |
1-282-77459-X
9786612774591 1-4443-2554-X 1-4443-2555-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Handbook 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
2.2.2.1 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 3.5 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 5 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 5.3.1.1 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 6.2.1 Visual quality determination based on size and shape |
| Record Nr. | UNISA-996200229403316 |
| Ames, Iowa, : Blackwell Pub., 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Handbook of seafood quality, safety, and health applications / / edited by Cesarettin Alasalvar ... [et al.]
| Handbook of seafood quality, safety, and health applications / / edited by Cesarettin Alasalvar ... [et al.] |
| Pubbl/distr/stampa | Ames, Iowa, : Blackwell Pub., 2010 |
| Descrizione fisica | 1 online resource (582 p.) |
| Disciplina | 363.19/26 |
| Altri autori (Persone) | AlasalvarCesarettin |
| Soggetto topico |
Seafood - Health aspects
Fish as food Seafood - Safety measures Fishery processing |
| ISBN |
1-282-77459-X
9786612774591 1-4443-2554-X 1-4443-2555-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Handbook 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
2.2.2.1 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 3.5 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 5 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 5.3.1.1 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 6.2.1 Visual quality determination based on size and shape |
| Record Nr. | UNINA-9910877007603321 |
| Ames, Iowa, : Blackwell Pub., 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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