Fishery Products: Quality, safety and authenticity

Fishery Products: Quality, safety and authenticity

Editor(s): Hartmut Rehbein, Jörg Oehlenschläger

Published Online: 7 DEC 2009

Print ISBN: 9781405141628

Online ISBN: 9781444322668

DOI: 10.1002/9781444322668

About this Book

Food quality and safety issues continue to dominate the press, with most food companies spending large amounts of money to ensure that the food quality and assessment procedures in place are adequate and produce good and safe food. This holds true for companies and laboratories responsible for the processing of fish into various products, those responsible for researching safe new products, and departments within other companies supporting these functions.

Fishery Products brings together details of all the major methodologies used to assess the quality of fishery products in the widest sense. Subject coverage of this important book includes chapters on assessment of authenticity, and several chapters on quality assessment using various methods, such as:

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

This timely volume will serve as a vital tool for all those working in the processing of fishery and aquaculture products: including laboratory personnel working in regulatory bodies, food quality control personnel, food scientists, food technologists, nutritionists, seafood trade bodies, seafood labelling regulatory bodies, government food protection agencies and environmental health personnel. Libraries in research establishments and universities where food science, food technology, nutrition, aquaculture, fisheries and biological sciences are studied and taught should have copies of this important publication on their shelves.

Table of contents

    1. You have free access to this content
    2. Chapter 11

      Nuclear Magnetic Resonance (pages 252–272)

      Marit Aursand, Emil Veliyulin, Inger B. Standal, Eva Falch, Ida G. Aursand and Ulf Erikson

    3. Chapter 19

      Sensory Evaluation of Seafood: General Principles and Guidelines (pages 411–424)

      Emilia Martinsdóttir, Rian Schelvis, Grethe Hyldig and Kolbrun Sveinsdóttir

    4. Chapter 20

      Sensory Evaluation of Seafood: Methods (pages 425–443)

      Emilia Martinsdóttir, Rian Schelvis, Grethe Hyldig and Kolbrun Sveinsdóttir

    5. You have free access to this content

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