Handbook of Seafood and Seafood Products Analysis Book

Preface ix

Editors xi

Contributors xiii

Part I Chemistry and Biochemistry

1 Introduction-Importance of Analysis in Seafood and Seafood Products, Variability and Basic Concepts Jörg Oehlenschlöger 3

2 Peptides and Proteins Turid Rustad 11

3 Proteomics Hólmfrídur Sveinsdóttir Ágústa Gudmundsdóttir Oddur Vilhelmsson 21

4 Seafood Genomics Astrid Böhne Delphine Galiana-Arnoux Christina Schultheis Frédéric Brunet Jean-Nicolas Volff 43

5 Nucleotides and Nucleosides M. Concepciön Aristoy Leticia Mora Aleida S. Hernández-Cázares Fidel Toldrá 57

6 Lipid Compounds Santiago P. Aubourg 69

7 Lipid Oxidation Turid Rustad 87

8 Volatile Aroma Compounds in Fish Gudrún Ólafsdóttir Rósa Jónsdóttir 97

Part II Processing Control

9 Basic Composition: Rapid Methodologies Heidi Nilsen Karsten Heia Margrethe Esaiassen 121

10 Miorostructure Isabel Hernando Empar Llorca Ana Puig María-Angeles Lluch 139

11 Chemical Sensors Corrado Di Natale 153

12 Physical Sensors and Techniques Ruth De Los Reyes Cánovas Pedro José Fito Suñer Ana Andrés Grau Pedro Fito-Maupoey 169

13 Methods for Freshness Quality and Deterioration Yesim Ozogul 189

14 Analytical Methods to Differentiate Farmed from Wild Seafood Iciar Martínez Inger Beate Standal Marit Aursand Yumiko Yamashita Michiaki Yamashita 215

15 Smoke Flavoring Technology in Seafood Vincent Varlet Thierry Serot Carole Prost 233

Part III Nutritional Quality

16 Composition and Calories Eva Falch Ingrid Overrein Christel Solberg Rasa Slizyte 257

17Essential Amino Acids M. Concepción Aristoy Fidel Toldrá 287

18 Antioxidants Nick Kalogeropoulos Antonia Chiou 309

19 Vitamins Young-Nam Kim 327

20 Minerals and Trace Elements Jörg Oehlenschläger 351

21 Analysis of n-3 andn-6 Fatty Acids Vittorio M. Moretti Fabio Caprino 377

Part IV Sensory Quality

22 Quality Assessment of Fish and Fishery Products by Color Measurement Reinhard Schubring 395

23 Instrumental Texture Isabel Sánchez-Alonso Marta Barroso Mercedes Careche 425

24 Aroma John Stephen Elmore 439

25 Quality Index Methods Grethe Hyldig Emilía Martinsdóttir Kolbrún Sveinsdóttir Rian Schelvis Allan Bremner 463

26 Sensory Descriptors Grethe Hyldig 481

27 Sensory Aspects of Heat-Treated Seafood Grethe Hyldig 499

Part V Safety

28 Assessment of Seafood Spoilage and the Microorganisms Involved Robert E. Levin 515

29 Detection of Fish Spoilage George-John E. Nychas E.H. Drosinos 537

30 Detection of the Principal Foodborne Pathogens in Seafoods and Seafood-Related Environments David Rodríguez-Lázaro Marta Hernandez 557

31 Parasites Juan Antonio Balbuena Juan Antonio Raga 579

32 Techniques of Diagnosis of Fish and Shellfish Virus and Viral Diseases Carlos Pereira Dopazo Isabel Bandín 603

33 Marine Toxins Cara Empey Campora Yoshitsugi Hokama 649

34 Detection of Adulterations: Addition of Foreign Proteins Véronique Verrez-Bagnis 675

35 Detection of Adulterations: Identification of Seafood Species Antonio Puyet José M. Bautista 687

36 Veterinary Drugs Anton Kaufmann 713

37 Differentiation of Fresh and Frozen-Thawed Fish Musleh Uddin 735

38 Spectrochemical Methods for the Determination of Metals in Seafood Joseph Sneddon Chad A. Thibodeaux 751

39 Food Irradiation and Its Detection Yiu Chung Wong Della wai mei Sin Wai Yin Yao 773

40 Analysis of Dioxins in Seafood and Seafood Products Luisa Ramos Bordajandi Belén Gómara María José González 797

41 Environmental Contaminants: Persistent Organic Pollutants Monia Perugini 817

42 Biogenic Amines in Seafood Products Claudia Ruiz-Capillas Francisco Jiménez-Colmenero 833

43 Residues of Food Contact Materials Emma L. Bradley Laurence Castle 851

44 Detection of GM Ingredients in Fish Feed Kathy Messens Nicolas Gryson Kris Audenaert Mia Eeckhout 871

Index 889