Handbook of seafood and seafood products analysis

CHEMISTRY AND BIOCHEMISTRY Introduction--Importance of Analysis in Seafood and Seafood Products, Variability and Basic Concepts JA-RG OEHLENSCHLA GER Peptides and Proteins TURID RUSTAD Proteomics HO'LMFRAi--UR SVEINSDO'TTIR, GA'STA GU--MUNDSDO'TTIR, AND ODDUR VILHELMSSON Seafood Genomics ASTRID BA-HNE, DELPHINE GALIANA-ARNOUX, CHRISTINA SCHULTHEIS, FRAeDAeRIC BRUNET, AND JEAN-NICOLAS VOLFF Nucleotides and Nucleosides MA CONCEPCIO'N ARISTOY, LETICIA MORA, ALEIDA S. HERN NDEZ-C ZARES, AND FIDEL TOLDR Lipid Compounds SANTIAGO P. AUBOURG Lipid Oxidation TURID RUSTAD Volatile Aroma Compounds in Fish GU--RA'N O'LAFSDO'TTIR AND RO'SA JO'NSDO'TTIR PROCESSING CONTROL Basic Composition: Rapid Methodologies HEIDI NILSEN, KARSTEN HEIA, AND MARGRETHE ESAIASSEN Microstructure ISABEL HERNANDO, EMPAR LLORCA, ANA PUIG, AND MARAiA-ANGELES LLUCH Chemical Sensors CORRADO DI NATALE Physical Sensors and Techniques RUTH DE LOS REYES C NOVAS, PEDRO JOSAe FITO SU ER, ANA ANDRAeS GRAU, AND PEDRO FITO-MAUPOEY Methods for Freshness Quality and Deterioration YESIM OZOGUL Analytical Methods to Diff erentiate Farmed from Wild Seafood ICIAR MARTAiNEZ, INGER BEATE STANDAL, MARIT AURSAND, YUMIKO YAMASHITA, AND MICHIAKI YAMASHITA Smoke Flavoring Technology in Seafood VINCENT VARLET, THIERRY SEROT, AND CAROLE PROST NUTRITIONAL QUALITY Composition and Calories EVA FALCH, INGRID OVERREIN, CHRISTEL SOLBERG, AND RASA SLIZYTE Essential Amino Acids MA CONCEPCIO'N ARISTOY AND FIDEL TOLDR Antioxidants NICK KALOGEROPOULOS AND ANTONIA CHIOU Vitamins YOUNG-NAM KIM Minerals and Trace Elements JA-RG OEHLENSCHLA GER Analysis of n-3 and n-6 Fatty Acids VITTORIO M. MORETTI AND FABIO CAPRINO SENSORY QUALITY Quality Assessment of Fish and Fishery Products by Color Measurement REINHARD SCHUBRING Instrumental Texture ISABEL S NCHEZ-ALONSO, MARTA BARROSO, AND MERCEDES CARECHE Aroma JOHN STEPHEN ELMORE Quality Index Methods GRETHE HYLDIG, EMILAiA MARTINSDO'TTIR, KOLBRA'N SVEINSDO'TTIR, RIAN SCHELVIS, AND ALLAN BREMNER Sensory Descriptors GRETHE HYLDIG Sensory Aspects of Heat-Treated Seafood GRETHE HYLDIG SAFETY Assessment of Seafood Spoilage and the Microorganisms Involved ROBERT E. LEVIN Detection of Fish Spoilage GEORGE-JOHN E. NYCHAS AND E.H. DROSINOS Detection of the Principal Foodborne Pathogens in Seafoods and Seafood-Related Environments DAVID RODRAiGUEZ-L ZARO AND MARTA HERNANDEZ Parasites JUAN ANTONIO BALBUENA AND JUAN ANTONIO RAGA Techniques of Diagnosis of Fish and Shellfi sh Virus and Viral Diseases CARLOS PEREIRA DOPAZO AND ISABEL BANDAiN Marine Toxins CARA EMPEY CAMPORA AND YOSHITSUGI HOKAMA Detection of Adulterations: Addition of Foreign Proteins VAeRONIQUE VERREZ-BAGNIS Detection of Adulterations: Identifi cation of Seafood Species ANTONIO PUYET AND JOSAe M. BAUTISTA Veterinary Drugs ANTON KAUFMANN Differentiation of Fresh and Frozen--Th awed Fish MUSLEH UDDIN Spectrochemical Methods for the Determination of Metals in Seafood JOSEPH SNEDDON AND CHAD A. THIBODEAUX Food Irradiation and Its Detection YIU CHUNG WONG, DELLA WAI MEI SIN, AND WAI YIN YAO Analysis of Dioxins in Seafood and Seafood Products LUISA RAMOS BORDAJANDI, BELAeN GO'MARA, AND MARAiA JOSAe GONZ LEZ Environmental Contaminants: Persistent Organic Pollutants MONIA PERUGINI Biogenic Amines in Seafood Products CLAUDIA RUIZ-CAPILLAS AND FRANCISCO JIMAeNEZ-COLMENERO Residues of Food Contact Materials EMMA L. BRADLEY AND LAURENCE CASTLE Detection of GM Ingredients in Fish Feed KATHY MESSENS, NICOLAS GRYSON, KRIS AUDENAERT, AND MIA EECKHOUT