Fishery products : quality, safety and authenticity / edited by Hartmut Rehbein, Jörg Oehlenschläger.

Table of Contents

List of contributors xi

Preface xiii

Introduction xv

Chapter 1 Basic facts and fi gures 1

Jörg Oehlenschläger and Hartmut Rehbein
1.1 Introduction 1
1.2 World fi shery production 1
1.3 Categories of fi sh species 3
1.4 Fish muscle 4
1.5 Nutritional composition 4
1.6 Vitamins 10
1.7 Minerals 15
1.8 Post mortem changes in fi sh muscle 15
1.9 References and further reading 17

Chapter 2 Traditional methods 19
Peter Howgate
2.1 Introduction 19
2.2 TVB-N 20
2.3 Methylamines 23
2.4 Volatile acids 29
2.5 Volatile reducing substances 30
2.6 Indole 31
2.7 Proteolysis and amino acids 32
2.8 pH 33
2.9 Refractive index of eye fl uids 33
2.10 Discussion and summary 34
2.11 References 35

Chapter 3 Biogenic amines 42
Rogério Mendes
3.1 Introduction 42
3.2 Factors affecting amine decarboxylase activity 44
3.3 Safety aspects 47
3.4 Quality assessment 49
3.5 Regulatory issues 54
3.6 Methods of biogenic amine quantifi cation 55
3.7 References 59

Chapter 4 ATP-derived products and K-value determination 68
Margarita Tejada
4.1 In vivo role of nucleotides 68
4.2 Post mortem changes 69
4.3 Methodology for evaluating the K-value or related compounds 79
4.4 Conclusions 81
4.5 References 81

Chapter 5 VIS/NIR spectroscopy 89
Heidi Anita Nilsen and Karsten Heia
5.1 Introduction 89
5.2 Analytical principles and measurements 89
5.3 Constituents: assessment of chemical composition 92
5.4 Freshness and storage time 96
5.5 Authentication 98
5.6 Safety 98
5.7 Other quality parameters 99
5.8 Summary and future perspectives 100
5.9 References 101

Chapter 6 Electronic nose and electronic tongue 105
Corrado Di Natale and Gudrun Ólafsdóttir
6.1 Introduction to the electronic nose and olfaction 105
6.2 Application of the electronic nose and electronic tongue 106
6.3 Colorimetric techniques, optical equipment and consumer
electronics 108
6.4 Classifi cation of fi sh odours 109
6.5 Quality indicators in fi sh during chilled storage: gas
chromatography analysis of volatile compounds 111
6.6 Application of the electronic nose for evaluation of fi sh
freshness 114
6.7 Combined electronic noses for estimating fi sh freshness 116
6.8 Conclusions and future outlook 119
6.9 References 120

Chapter 7 Colour measurement 127
Reinhard Schubring
7.1 Introduction 127
7.2 Instrumentation 128
7.3 Novel methods of colour evaluation 130
Contents vii
7.4 Colour measurement on fi sh and fi shery products 131
7.5 Summary 159
7.6 References 159

Chapter 8 Differential scanning calorimetry 173
Reinhard Schubring
8.1 Introduction 173
8.2 Principle of function of the instruments 174
8.3 First applications of DSC on fi sh muscle and other seafood 178
8.4 Recent applications of DSC for investigating quality and
safety 181
8.5 Summary 204
8.6 References 204

Chapter 9 Instrumental texture measurement 214
Mercedes Careche and Marta Barroso
9.1 Introduction 214
9.2 Instrumental texture 216
9.3 Texture measurement for quality classifi cation or prediction 229
9.4 Conclusions 231
9.5 References 231

Chapter 10 Image processing 240
Michael Kroeger
10.1 Introduction 240
10.2 Quality characteristics from images 241
10.3 Spectral signature of images 243
10.4 Elastic properties from images 244
10.5 Analysis of image data 244
10.6 Results and discussion 245
10.7 Freshness determination from images 246
10.8 Firmness information from images 246
10.9 Conclusions 249
10.10 References 249

Chapter 11 Nuclear magnetic resonance 252
Marit Aursand, Emil Veliyulin, Inger B. Standal, Eva Falch,
Ida G. Aursand and Ulf Erikson
11.1 Introduction 252
11.2 Magnetic resonance imaging 253
11.3 Low-fi eld NMR 257
11.4 High-resolution NMR 259
11.5 The future of NMR in seafood 265
11.6 References 266
viii Contents

Chapter 12 Time domain spectroscopy 273
Michael Kent and Frank Daschner
12.1 Introduction 273
12.2 Measurement system 275
12.3 Time domain refl ectometry measurements 278
12.4 Conclusions 283
12.5 References 285

Chapter 13 Measuring electrical properties 286
Michael Kent and Jörg Oehlenschläger
13.1 Introduction 286
13.2 Fischtester 286
13.3 Torrymeter 287
13.4 Use of the Fischtester 294
13.5 Summary 296
13.6 References 297

Chapter 14 Two-dimensional gel electrophoresis 301
Flemming Jessen
14.1 Introduction 301
14.2 Two-dimensional gel electrophoresis (2DE) 302
14.3 2DE applications in seafood science 305
14.4 2DE-based seafood science in the future 310
14.5 References 312

Chapter 15 Microbiological methods 318
Ulrike Lyhs
15.1 Microorganisms in fi sh and fi sh products 318
15.2 General aspects of microbiological methods 320
15.3 Most probable number method 336
15.4 Molecular methods 336
15.5 References 338

Chapter 16 Protein-based methods 349
Hartmut Rehbein
16.1 Introduction 349
16.2 Fish muscle proteins 349
16.3 Electrophoretic methods for fi sh species identifi cation 351
16.4 High-performance liquid chromatography 356
16.5 Immunological methods and detection of allergenic proteins 357
16.6 Determination of heating temperature 357
16.7 Differentiation of fresh and frozen/thawed fi sh fi llets 359
16.8 References 359

Chapter 17 DNA-based methods 363
Hartmut Rehbein
17.1 Introduction 363
17.2 DNA in fi shery products 364
17.3 Genes used for species identifi cation 366
17.4 Methods 368
17.5 Conclusions and outlook 379
17.6 References 380

Chapter 18 Other principles: analysis of lipids, stable isotopes and trace elements 388
Iciar Martinez
18.1 Introduction 388
18.2 Species and breeding stock identifi cation by lipid
analysis 389
18.3 Verifi cation of the production method 394
18.4 Identifi cation of the geographic origin 398
18.5 Future prospects 403
18.6 References 404

Chapter 19 Sensory evaluation of seafood: general principles and guidelines 411
Emilia Martinsdóttir, Rian Schelvis, Grethe Hyldig and
Kolbrun Sveinsdóttir
19.1 General principles for sensory analysis 411
19.2 Application of sensory evaluation to fi sh and other
seafood 417
19.3 References 422

Chapter 20 Sensory evaluation of seafood: methods 425
Emilia Martinsdóttir, Rian Schelvis, Grethe Hyldig and
Kolbrun Sveinsdóttir
20.1 Introduction 425
20.2 Difference tests 425
20.3 Grading schemes 427
20.4 Quality index method 430
20.5 Descriptive sensory analysis 438
20.6 Consumer tests (hedonic) 440
20.7 References 440

Chapter 21 Data handling by multivariate data analysis 444
Bo M. Jørgensen
21.1 Introduction 444
21.2 What is multivariate data analysis? 444
21.3 Arrangement of data for bi-linear modelling 446
21.4 The outcome of bi-linear modelling 447
x Contents
21.5 Validation and prediction 451
21.6 Real examples and further reading 453
21.7 References 453

Chapter 22 Traceability as a tool 458
Erling P. Larsen and Begoña Pérez Villarreal
22.1 Introduction 458
22.2 Traceability from older times to the present 460
22.3 Traceability research in the seafood sector and
other EU-funded food traceability projects 465
22.4 Validation of traceability data 466
22.5 Traceability in a global perspective 468
22.6 References 470

Index 47

Includes bibliographical references and index.