Fishery products : quality, safety and authenticity /
edited by Hartmut Rehbein, Jörg Oehlenschläger.
- Chichester, West Sussex, UK ; Ames, Iowa : Wiley-Blackwell Pub., c2009.
- xvi, 477 p. : ill. ; 26 cm.
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 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 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