MARC details
| 000 -LEADER |
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| fixed length control field |
08394cam a22002774a 4500 |
| 001 - CONTROL NUMBER |
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| control field |
15447402 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20220215044700.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
26cm |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9781405141628 (hardback : alk. paper) |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
BUL |
| Transcribing agency |
BUL |
| Modifying agency |
BUL |
| Language of cataloging |
Eng. |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
664/.94 |
| Edition number |
22 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Rehbein, Hartmut |
| 245 00 - TITLE STATEMENT |
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| Title |
Fishery products : |
| Remainder of title |
quality, safety and authenticity / |
| Statement of responsibility, etc. |
edited by Hartmut Rehbein, Jörg Oehlenschläger. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
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| Place of publication, distribution, etc. |
Chichester, West Sussex, UK ; |
| -- |
Ames, Iowa : |
| Name of publisher, distributor, etc. |
Wiley-Blackwell Pub., |
| Date of publication, distribution, etc. |
c2009. |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
xvi, 477 p. : |
| Other physical details |
ill. ; |
| Dimensions |
26 cm. |
| 500 ## - GENERAL NOTE |
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| General note |
<br/><br/>Table of Contents<br/><br/>List of contributors xi<br/><br/>Preface xiii<br/><br/>Introduction xv<br/><br/>Chapter 1 Basic facts and fi gures 1<br/><br/>Jörg Oehlenschläger and Hartmut Rehbein<br/>1.1 Introduction 1<br/>1.2 World fi shery production 1<br/>1.3 Categories of fi sh species 3<br/>1.4 Fish muscle 4<br/>1.5 Nutritional composition 4<br/>1.6 Vitamins 10<br/>1.7 Minerals 15<br/>1.8 Post mortem changes in fi sh muscle 15<br/>1.9 References and further reading 17<br/><br/>Chapter 2 Traditional methods 19<br/>Peter Howgate<br/>2.1 Introduction 19<br/>2.2 TVB-N 20<br/>2.3 Methylamines 23<br/>2.4 Volatile acids 29<br/>2.5 Volatile reducing substances 30<br/>2.6 Indole 31<br/>2.7 Proteolysis and amino acids 32<br/>2.8 pH 33<br/>2.9 Refractive index of eye fl uids 33<br/>2.10 Discussion and summary 34<br/>2.11 References 35<br/><br/>Chapter 3 Biogenic amines 42<br/>Rogério Mendes<br/>3.1 Introduction 42<br/>3.2 Factors affecting amine decarboxylase activity 44<br/>3.3 Safety aspects 47<br/>3.4 Quality assessment 49<br/>3.5 Regulatory issues 54<br/>3.6 Methods of biogenic amine quantifi cation 55<br/>3.7 References 59<br/><br/>Chapter 4 ATP-derived products and K-value determination 68<br/>Margarita Tejada<br/>4.1 In vivo role of nucleotides 68<br/>4.2 Post mortem changes 69<br/>4.3 Methodology for evaluating the K-value or related compounds 79<br/>4.4 Conclusions 81<br/>4.5 References 81<br/><br/>Chapter 5 VIS/NIR spectroscopy 89<br/>Heidi Anita Nilsen and Karsten Heia<br/>5.1 Introduction 89<br/>5.2 Analytical principles and measurements 89<br/>5.3 Constituents: assessment of chemical composition 92<br/>5.4 Freshness and storage time 96<br/>5.5 Authentication 98<br/>5.6 Safety 98<br/>5.7 Other quality parameters 99<br/>5.8 Summary and future perspectives 100<br/>5.9 References 101<br/><br/>Chapter 6 Electronic nose and electronic tongue 105<br/>Corrado Di Natale and Gudrun Ólafsdóttir<br/>6.1 Introduction to the electronic nose and olfaction 105<br/>6.2 Application of the electronic nose and electronic tongue 106<br/>6.3 Colorimetric techniques, optical equipment and consumer <br/>electronics 108<br/>6.4 Classifi cation of fi sh odours 109<br/>6.5 Quality indicators in fi sh during chilled storage: gas <br/>chromatography analysis of volatile compounds 111<br/>6.6 Application of the electronic nose for evaluation of fi sh <br/>freshness 114<br/>6.7 Combined electronic noses for estimating fi sh freshness 116<br/>6.8 Conclusions and future outlook 119<br/>6.9 References 120<br/><br/>Chapter 7 Colour measurement 127<br/>Reinhard Schubring<br/>7.1 Introduction 127<br/>7.2 Instrumentation 128<br/>7.3 Novel methods of colour evaluation 130<br/>Contents vii<br/>7.4 Colour measurement on fi sh and fi shery products 131<br/>7.5 Summary 159<br/>7.6 References 159<br/><br/>Chapter 8 Differential scanning calorimetry 173<br/>Reinhard Schubring<br/>8.1 Introduction 173<br/>8.2 Principle of function of the instruments 174<br/>8.3 First applications of DSC on fi sh muscle and other seafood 178<br/>8.4 Recent applications of DSC for investigating quality and <br/>safety 181<br/>8.5 Summary 204<br/>8.6 References 204<br/><br/>Chapter 9 Instrumental texture measurement 214<br/>Mercedes Careche and Marta Barroso<br/>9.1 Introduction 214<br/>9.2 Instrumental texture 216<br/>9.3 Texture measurement for quality classifi cation or prediction 229<br/>9.4 Conclusions 231<br/>9.5 References 231<br/><br/>Chapter 10 Image processing 240<br/>Michael Kroeger<br/>10.1 Introduction 240<br/>10.2 Quality characteristics from images 241<br/>10.3 Spectral signature of images 243<br/>10.4 Elastic properties from images 244<br/>10.5 Analysis of image data 244<br/>10.6 Results and discussion 245<br/>10.7 Freshness determination from images 246<br/>10.8 Firmness information from images 246<br/>10.9 Conclusions 249<br/>10.10 References 249<br/><br/>Chapter 11 Nuclear magnetic resonance 252<br/>Marit Aursand, Emil Veliyulin, Inger B. Standal, Eva Falch, <br/>Ida G. Aursand and Ulf Erikson<br/>11.1 Introduction 252<br/>11.2 Magnetic resonance imaging 253<br/>11.3 Low-fi eld NMR 257<br/>11.4 High-resolution NMR 259<br/>11.5 The future of NMR in seafood 265<br/>11.6 References 266<br/>viii Contents<br/><br/>Chapter 12 Time domain spectroscopy 273<br/>Michael Kent and Frank Daschner<br/>12.1 Introduction 273<br/>12.2 Measurement system 275<br/>12.3 Time domain refl ectometry measurements 278<br/>12.4 Conclusions 283<br/>12.5 References 285<br/><br/>Chapter 13 Measuring electrical properties 286<br/>Michael Kent and Jörg Oehlenschläger<br/>13.1 Introduction 286<br/>13.2 Fischtester 286<br/>13.3 Torrymeter 287<br/>13.4 Use of the Fischtester 294<br/>13.5 Summary 296<br/>13.6 References 297<br/><br/>Chapter 14 Two-dimensional gel electrophoresis 301<br/>Flemming Jessen<br/>14.1 Introduction 301<br/>14.2 Two-dimensional gel electrophoresis (2DE) 302<br/>14.3 2DE applications in seafood science 305<br/>14.4 2DE-based seafood science in the future 310<br/>14.5 References 312<br/><br/>Chapter 15 Microbiological methods 318<br/>Ulrike Lyhs<br/>15.1 Microorganisms in fi sh and fi sh products 318<br/>15.2 General aspects of microbiological methods 320<br/>15.3 Most probable number method 336<br/>15.4 Molecular methods 336<br/>15.5 References 338<br/><br/>Chapter 16 Protein-based methods 349<br/>Hartmut Rehbein<br/>16.1 Introduction 349<br/>16.2 Fish muscle proteins 349<br/>16.3 Electrophoretic methods for fi sh species identifi cation 351<br/>16.4 High-performance liquid chromatography 356<br/>16.5 Immunological methods and detection of allergenic proteins 357<br/>16.6 Determination of heating temperature 357<br/>16.7 Differentiation of fresh and frozen/thawed fi sh fi llets 359<br/>16.8 References 359<br/><br/>Chapter 17 DNA-based methods 363<br/>Hartmut Rehbein<br/>17.1 Introduction 363<br/>17.2 DNA in fi shery products 364<br/>17.3 Genes used for species identifi cation 366<br/>17.4 Methods 368<br/>17.5 Conclusions and outlook 379<br/>17.6 References 380<br/><br/>Chapter 18 Other principles: analysis of lipids, stable isotopes and trace elements 388<br/>Iciar Martinez<br/>18.1 Introduction 388<br/>18.2 Species and breeding stock identifi cation by lipid <br/>analysis 389<br/>18.3 Verifi cation of the production method 394<br/>18.4 Identifi cation of the geographic origin 398<br/>18.5 Future prospects 403<br/>18.6 References 404<br/><br/>Chapter 19 Sensory evaluation of seafood: general principles and guidelines 411<br/>Emilia Martinsdóttir, Rian Schelvis, Grethe Hyldig and <br/>Kolbrun Sveinsdóttir<br/>19.1 General principles for sensory analysis 411<br/>19.2 Application of sensory evaluation to fi sh and other <br/>seafood 417<br/>19.3 References 422<br/><br/>Chapter 20 Sensory evaluation of seafood: methods 425<br/>Emilia Martinsdóttir, Rian Schelvis, Grethe Hyldig and <br/>Kolbrun Sveinsdóttir<br/>20.1 Introduction 425<br/>20.2 Difference tests 425<br/>20.3 Grading schemes 427<br/>20.4 Quality index method 430<br/>20.5 Descriptive sensory analysis 438<br/>20.6 Consumer tests (hedonic) 440<br/>20.7 References 440<br/><br/>Chapter 21 Data handling by multivariate data analysis 444<br/>Bo M. Jørgensen<br/>21.1 Introduction 444<br/>21.2 What is multivariate data analysis? 444<br/>21.3 Arrangement of data for bi-linear modelling 446<br/>21.4 The outcome of bi-linear modelling 447<br/>x Contents<br/>21.5 Validation and prediction 451<br/>21.6 Real examples and further reading 453<br/>21.7 References 453<br/><br/>Chapter 22 Traceability as a tool 458<br/>Erling P. Larsen and Begoña Pérez Villarreal<br/>22.1 Introduction 458<br/>22.2 Traceability from older times to the present 460<br/>22.3 Traceability research in the seafood sector and <br/>other EU-funded food traceability projects 465<br/>22.4 Validation of traceability data 466<br/>22.5 Traceability in a global perspective 468<br/>22.6 References 470<br/><br/>Index 47<br/><br/>Includes bibliographical references and index. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Fishery products |
| General subdivision |
Quality control. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Fishery processing |
| General subdivision |
Quality control. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Rehbein, Hartmut. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Oehlenschläger, Jörg. |
| 856 41 - ELECTRONIC LOCATION AND ACCESS |
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| Materials specified |
Table of contents only |
| Uniform Resource Identifier |
<a href="http://www.loc.gov/catdir/toc/ecip0828/2008039852.html">http://www.loc.gov/catdir/toc/ecip0828/2008039852.html</a> |
| 906 ## - LOCAL DATA ELEMENT F, LDF (RLIN) |
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| a |
7 |
| b |
cbc |
| c |
orignew |
| d |
1 |
| e |
ecip |
| f |
20 |
| g |
y-gencatlg |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Book Closed Access |
| Classification part |
664.94 |
| Item part |
FIS |
| Call number prefix |
FIS |
| Call number suffix |
FIS |
