Fishery Products: Quality, safety and authenticity by Hartmut Rehbein, Jorg Oehlenschlager

By Hartmut Rehbein, Jorg Oehlenschlager

Foodstuff caliber and questions of safety proceed to dominate the click, with so much foodstuff businesses spending quite a lot of funds to make sure that the foodstuff caliber and evaluation strategies in position are sufficient and convey reliable and secure meals. This holds real for corporations and laboratories answerable for the processing of fish into a variety of items, these accountable for studying secure new items, and departments inside of different businesses helping those features.

Fishery Products brings jointly information of the entire significant methodologies used to evaluate the standard of fishery items within the widest experience. topic insurance of this crucial e-book contains chapters on review of authenticity, and a number of other chapters on caliber review utilizing quite a few tools, equivalent to:

  • Texture measurement
  • Electronic nostril and tongue
  • NMR
  • Colour measurement

This well timed quantity will function a necessary device for all these operating within the processing of fishery and aquaculture items: together with laboratory body of workers operating in regulatory our bodies, meals qc group of workers, foodstuff scientists, nutrients technologists, nutritionists, seafood alternate our bodies, seafood labelling regulatory our bodies, govt foodstuff defense corporations and environmental wellbeing and fitness team of workers. Libraries in examine institutions and universities the place nutrition technological know-how, nutrition expertise, food, aquaculture, fisheries and organic sciences are studied and taught must have copies of this significant book on their cabinets.

Chapter 1 simple proof and Figures (pages 1–18): Jorg Oehlenschlager and Hartmut Rehbein
Chapter 2 conventional tools (pages 19–41): Peter Howgate
Chapter three Biogenic Amines (pages 42–67): Rogerio Mendes
Chapter four ATP?Derived items and K?Value selection (pages 68–88): Margarita Tejada
Chapter five VIS/NIR Spectroscopy (pages 89–104): Heidi Anita Nilsen and Karsten Heia
Chapter 6 digital nostril and digital Tongue (pages 105–126): Corrado Di Natale and Gudrun olafsdottir
Chapter 7 color size (pages 127–172): Reinhard Schubring
Chapter eight Differential Scanning Calorimetry (pages 173–213): Reinhard Schubring
Chapter nine Instrumental Texture dimension (pages 214–239): Mercedes Careche and Marta Barroso
Chapter 10 snapshot Processing (pages 240–251): Michael Kroeger
Chapter eleven Nuclear Magnetic Resonance (pages 252–272): Marit Aursand, Emil Veliyulin, Inger B. Standal, Eva Falch, Ida G. Aursand and Ulf Erikson
Chapter 12 Time area Spectroscopy (pages 273–285): Michael Kent and Frank Daschner
Chapter thirteen Measuring electric houses (pages 286–300): Michael Kent and Jorg Oehlenschlager
Chapter 14 Two?Dimensional Gel Electrophoresis (pages 301–317): Flemming Jessen
Chapter 15 Microbiological tools (pages 318–348): Ulrike Lyhs
Chapter sixteen Protein?Based equipment (pages 349–362): Hartmut Rehbein
Chapter 17 DNA?Based equipment (pages 363–387): Hartmut Rehbein
Chapter 18 different ideas: research of Lipids, sturdy Isotopes and hint components (pages 388–410): Iciar Martinez
Chapter 19 Sensory assessment of Seafood: common rules and instructions (pages 411–424): Emilia Martinsdottir, Rian Schelvis, Grethe Hyldig and Kolbrun Sveinsdottir
Chapter 20 Sensory assessment of Seafood: equipment (pages 425–443): Emilia Martinsdottir, Rian Schelvis, Grethe Hyldig and Kolbrun Sveinsdottir
Chapter 21 info dealing with by means of Multivariate information research (pages 444–457): Bo M. Jorgensen
Chapter 22 Traceability as a device (pages 458–471): Erling P. Larsen and Begona Perez Villarreal

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Extra resources for Fishery Products: Quality, safety and authenticity

Example text

Freshwater species contain only 5 μg iodine/100 g on average. 60 mg/kg. The daily requirement of these essential elements can be met by eating a 200 g portion of marine fish. 8 Post mortem changes in fish muscle Directly after death of the fish, a series of biochemical reactions starts, which is of paramount importance for the quality and shelf life of products. These reactions depend on several different factors: the type of fish species, the physiological condition of the fish, as well as 16 Fishery Products: Quality, safety and authenticity environmental influences (for example water temperature, salinity) the living fish has been exposed to, may influence quality loss and spoilage.

The first approach is described in detail in Lücke and Geidel (1935) and is usually referred to as the Lücke and Geidel (L&G) method (not always spelled correctly), though it is based on a procedure previously described in Tillmans and Mildner (1916). In the L&G procedure, 10 g of a blended sample of fish muscle is suspended in 300 ml of water, made alkaline with 1–2 g of MgO, and distilled. The rate of heating is adjusted so that the suspension reaches boiling point in 10 minutes and the distillation is performed for 25 minutes.

In a closed system, the increase in TMA content is matched by a stoichiometrically equivalent loss of TMAO (Beatty 1938) and the sum of TMAO and TMA, on a nitrogen basis is constant during storage. However, fish stowed in boxes of ice is not a closed system, and TMAO and its decomposition products can be lost by leaching. 5 mg N/100 g/day over the first 12 days of storage then by 6 mg N/100 g/day overall for the rest of the storage period. The first period of loss of TMAO can be attributed to leaching, the second to the combination of leaching and of reduction to TMA.

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