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Fishery Products: Quality, Safety and Authenticity



Fishery Products: Quality, Safety and Authenticity

Hartmut Rehbein (Editor), Jorg Oehlenschlager (Editor)

ISBN: 978-1-444-32267-5 November 2009 Wiley-Blackwell 496 Pages

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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.

List of contributors



Chapter 1 Basic facts and figures (Jörg Oehlenschläger and Hartmut Rehbein).

1.1 Introduction

1.2 World fishery production

1.3 Categories of fish species

1.4 Fish muscle

1.5 Nutritional composition

1.6 Vitamins

1.7 Minerals

1.8 Post mortem changes in fish muscle

1.9 References and further reading

Chapter 2 Traditional methods (Peter Howgate).

2.1 Introduction

2.2 TVB-N

2.3 Methylamines

2.4 Volatile acids

2.5 Volatile reducing substances

2.6 Indole

2.7 Proteolysis and amino acids

2.8 pH

2.9 Refractive index of eye fluids

2.10 Discussion and summary

2.11 References

Chapter 3 Biogenic amines (Rogério Mendes).

3.1 Introduction

3.2 Factors affecting amine decarboxylase activity

3.3 Safety aspects

3.4 Quality assessment

3.5 Regulatory issues

3.6 Methods of biogenic amine determination

3.7 References

Chapter 4 ATP-derived products and K-value determination (Margarita Tejada).

4.1 In vivo role of nucleotides

4.2 Post mortem changes

4.3 Methodology for evaluating the K-value or related compounds

4.4 Conclusions

4.5 References

Chapter 5 VIS/NIR spectroscopy (Heidi Anita Nilsen and Karsten Heia).

5.1 Introduction

5.2 Analytical principles and measurements

5.3 Constituents: assessment of chemical composition

5.4 Freshness and storage time

5.5 Authentication

5.6 Safety

5.7 Other quality parameters

5.8 Summary and future perspectives

5.9 References

Chapter 6 Electronic nose and electronic tongue (Corrado Di Natale and Gudrun Ólafsdóttir).

6.1 Introduction to the electronic nose and olfaction

6.2 Application of the electronic nose and electronic tongue

6.3 Colorimetric techniques, optical equipment and consumer electronics

6.4 Classification of fish odours

6.5 Quality indicators in fish during chilled storage: gas chromatography analysis of volatile compounds

6.6 Application of the electronic nose for evaluation of fish freshness

6.7 Combined electronic noses for estimating fish freshness

6.8 Conclusions and future outlook

6.9 References

Chapter 7 Colour measurement (Reinhard Schubring).

7.1 Introduction

7.2 Instrumentation

7.3 Novel methods of colour evaluation

7.4 Colour measurement on fish and fishery products

7.5 Summary

7.6 References

Chapter 8 Differential scanning calorimetry (Reinhard Schubring).

8.1 Introduction

8.2 Principle of function of the instruments

8.3 First applications of DSC on fish muscle and other seafood

8.4 Recent applications of DSC for investigating quality and safety

8.5 Summary

8.6 References

Chapter 9 Instrumental texture measurement (Mercedes Careche and Marta Barroso).

9.1 Introduction

9.2 Instrumental texture

9.3 Texture measurement for quality classification or prediction

9.4 Conclusions

9.5 References

Chapter 10 Image processing (Michael Kroeger).

10.1 Introduction

10.2 Quality characteristics from images

10.3 Spectral signature of images

10.4 Elastic properties from images

10.5 Analysis of image data

10.6 Results and discussion

10.7 Freshness determination from images

10.8 Firmness information from images

10.9 Conclusions

10.10 References

Chapter 11 Nuclear magnetic resonance (Marit Aursand, Emil Veliyulin, Inger B. Standal, Eva Falch, Ida G. Aursand and Ulf Erikson).

11.1 Introduction

11.2 Magnetic resonance imaging

11.3 Low-field NMR

11.4 High-resolution NMR

11.5 The future of NMR in seafood

11.6 References

Chapter 12 Time domain spectroscopy (Michael Kent and Frank Daschner).

12.1 Introduction

12.2 Measurement system

12.3 Time domain reflectometry measurements

12.4 Conclusions

12.5 References

Chapter 13 Measuring electrical properties (Michael Kent and Jörg Oehlenschläger).

13.1 Introduction

13.2 Fischtester

13.3 Torrymeter

13.4 Use of the Fischtester

13.5 Summary

13.6 References

Chapter 14 Two-dimensional gel electrophoresis (Flemming Jessen).

14.1 Introduction

14.2 Two-dimensional gel electrophoresis (2DE)

14.3 2DE applications in seafood science

14.4 2DE-based seafood science in the future

14.5 References

Chapter 15 Microbiological methods (Ulrike Lyhs).

15.1 Microorganisms in fish and fish products

15.2 General aspects of microbiological methods

15.3 Most probable number method

15.4 Molecular methods

15.5 References

Chapter 16 Protein-based methods (Hartmut Rehbein).

16.1 Introduction

16.2 Fish muscle proteins

16.3 Electrophoretic methods for fish species identification

16.4 High-performance liquid chromatography

16.5 Immunological methods and detection of allergenic proteins

16.6 Determination of heating temperature

16.7 Differentiation of fresh and frozen/thawed fish fillets

16.8 References

Chapter 17 DNA-based methods (Hartmut Rehbein).

17.1 Introduction

17.2 DNA in fishery products

17.3 Genes used for species identification

17.4 Methods

17.5 Conclusions and outlook

17.6 References

Chapter 18 Other principles: analysis of lipids, stable isotopes and trace elements (Iciar Martinez).

18.1 Introduction

18.2 Species and breeding stock identification by lipid analysis

18.3 Verification of the production method

18.4 Identification of the geographic origin

18.5 Future prospects

18.6 References

Chapter 19 Sensory evaluation of seafood: general principles and guidelines (Emilia Martinsdóttir, Rian Schelvis, Grethe Hyldig and Kolbrun Sveinsdóttir).

19.1 General principles for sensory analysis

19.2 Application of sensory evaluation to fish and other seafood

19.3 References

Chapter 20 Sensory evaluation of seafood: methods (Emilia Martinsdóttir, Rian Schelvis, Grethe Hyldig and Kolbrun Sveinsdóttir).

20.1 Introduction

20.2 Difference tests

20.3 Grading schemes

20.4 Quality index method

20.5 Descriptive sensory analysis

20.6 Consumer tests (hedonic)

20.7 References

Chapter 21 Data handling by multivariate data analysis (Bo M. Jørgensen).

21.1 Introduction

21.2 What is multivariate data analysis?

21.3 Arrangement of data for bi-linear modelling

21.4 The outcome of bi-linear modelling

21.5 Validation and prediction

21.6 Real examples and further reading

21.7 References

Chapter 22 Traceability as a tool (Erling P. Larsen and Begoña Pérez Villarreal).

22.1 Introduction

22.2 Traceability from older times to the present

22.3 Traceability research in the seafood sector and other EU-funded food traceability projects

22.4 Validation of traceability data

22.5 Traceability in a global perspective

22.6 References


“The book serves as a vital reference for food laboratory personnel, food scientists, food technologists, nutritionists, seafood trade associations, regulatory bodies, state and federal inspectors, academicians, seafood processors, and aquaculture operators. This reference should be included in the library of any seafood specialist working in academia, industry, or as a regulator.”  (Journal of Aquatic Food Product Technology, 2 July 2013)

"Emphasize[s] applied methodologies rather than analytical methods, and discuss[es] traditional, microbiological, sensory, and authenticity methods, among others, and multivariate data analysis and traceability." (Book News, December 2009)

  • A comprehensive compilation of all major assessment methods
  • Essential information for use in quality control and assessment
  • A vital tool for all those working in the processing of fishery and aquaculture products