1Preface
1717.5.5 Nucleotide Catabolites
2Chapter 1. Introduction to Aquatic Food
1727.5.6 Ethanol
31.1 Global Demand for Aquatic Food
1737.5.7 Measurements of Oxidative Rancidity
41.2 Commercial Fishing
1747.6 Biochemical Quality Analysis
51.3 Summary
1757.6.1 Steps To Prevent Histamine Formation In Fishery Products:
61.4 Questions
1767.6.2 Histamine Detection
71.5 References
177Hista Strip
8Chapter 2. Quality Assurance for All Sources of Aquatic Food
178Agra Strip
92.1 Certification of Assurance
1797.7 Microbiological Methods of Quality Evaluation of Aquatic Food
102.2 Commercial Movement of Aquatic Food
1807.7.1 Total Counts
112.2.1 Global Seafood Trade Grows at 4% per Annum
1817.7.2 Spoilage Bacteria
122.2.2 Crustaceans and Salmon are the Drivers of Trade Value Growth
1827.7.3 Spoilage Reactions
132.2.3 Whitefish is the Most Traded Category in Volume Terms
1837.8 Analysis of Carbohydrates
142.2.4 Fishmeal and Fish Oil Trade Increased both in Value and Volume
1847.8.1 Classification of Carbohydrates
152.2.5 China Is Still the Biggest Seafood Exporter
185Monosaccharides
162.2.6 Top 10 Seafood Importers Led by the EU, the US, and Japan, but China Is Catching Up
186Oligosaccharides
172.2.7 Aquaculture Is Overtaking Wild-Catch
187Polysaccharides
182.2.8 Localized Supply and Global Demand Will Continue to Fuel Trade Growth, but Routes Can Change
1887.8.2 Methods of Analysis
192.3 Seafood Mislabelling
189Sample Preparation
202.4 Summary
190Clarifying Agents
212.5 Questions
191Ion-exchange
222.6 References
192Chromatographic and Electrophoretic Methods
23Chapter 3. Factors Affecting Quality
193Chemical methods
243.1 Source and Variety of Aquatic Food
194Titration Methods
253.1.1 Wild-Captured Seafood
195Gravimetric Methods
263.1.2 Farmed/Aquaculture/Cultivation Seafood
196Colorimetric Methods
273.1.3 Quality Changes and Shelf Life of Chilled Fish
197Enzymatic Methods
28Effect of Storage Temperature: Super chilling (0°C to -4°C)
198D-Glucose/D-Fructose: Maltose/Sucrose
29Effect of Hygiene during Handling
199Physical Methods
30Inhibition or Reduction of the Naturally Occurring Microflora
200Polarimetry
31The Effect of Anaerobic Conditions and Carbon Dioxide
201Refractive Index
32Effect on Microbial Spoilage
202Density
33Effect of Non-Microbial Spoilage Reactions
2037.8.3 Infrared
34The Effect of Gutting
2047.8.4 Immunoassays
35Fatty Species
2057.8.5 Analysis of Polysaccharides and Fiber
36Lean Species
2067.8.6 Analysis of Starch
373.1.4 The Effect of Fish Species, Fishing Ground and Season
207Sample Preparation
38Influence of Handling, Size, Ph, Skin Properties
208Analysis Methods
39Influence of water temperature on iced shelf life
2097.8.7 Analysis of Fibers
403.1.5 Off Flavors Related To Fishing Ground
210Major Components of Dietary Fiber
413.2 Chemical Hazards
211Cell Wall Polysaccharides
423.2.1 Industrial and Environmental Contaminants
212Non-Cell Wall Polysaccharides
433.2.2 Veterinary Drugs
213Lignin
443.2.3 Antibiotic Residues
214Common Procedures in Sample Preparation and Analysis
453.2.4 Antimicrobial Resistance
215Lipid Removal
463.2.5 Control Strategies
216Protein Removal
473.3 The Effects of the Quality of Water
217Starch Removal
483.3.1 Testing Water Quality
218Selective Precipitation of Fibers
493.3.2 Monitoring Nutrient Loads
219Fiber Analysis
503.3.3 Delousing with Hydrogen Peroxide
220Gravimetric Methods
513.3.4 Lower Costs with Optimization
221Crude Fiber Method
523.3.5 Healthy Fish Require Monitoring
222Total, Insoluble, and Soluble Fiber Method
533.4 Frozen Aquatic Food and Fresh Aquatic Food
223Chemical Methods: Englyst-Cummings Procedure
543.5 Aquatic Food Web
2247.8.8 Lipids
553.5.1 Producers
225Properties of Lipids in Foods: Sample Selection and Preservation
563.5.2 Consumers
226Determination of Total Lipid Concentration
573.5.3 Scavengers
227Solvent Extraction
583.5.4 Opportunistic Feeders
228Non-solvent Liquid Extraction Methods
593.5.5 Ecosystem Effects: Humans and aquatic food webs
229Instrumental Methods
603.6 Summary
230Comparison of Methods
613.7 Questions
231Determination of Lipid Composition: Sample Preparation
623.8 References
232Separation and Analysis by Chromatography
63Chapter 4. Composition of Aquatic Food
233Lipid Fractions by TLC
644.1 Factors Affecting the Composition of Aquatic Food
234Fatty Acid Methyl Esters by GC
654.2 Fish for Human Consumption
235Chemical Techniques
664.2.1 Notes on Tables 1 and 2
236Iodine Value
674.2.2 Notes on Tables 3
237Saponification Number
684.3 Macronutrients Present in Aquatic Foods: 4.3.1 The Nutritional Value of Aquatic food
238Acid Value
694.4 Summary
239Instrumental Techniques
704.5 Questions
240Methods of Analyzing Lipid Oxidation in Foods
714.6 References
241Chromatography
72Chapter 5. Assessment of Aquatic Food Quality
242Oxygen Uptake
735.1 Sensory Methods
243Peroxide Value
745.2 Quality Assessment of Fresh Fish
244Conjugated Dienes
755.2.1 Quality Index Method
245Thiobarbituric Acid (TBA)
765.2.2 Structured Scaling
246Accelerated Oxidation Tests
775.3 Quality Assessment of Fish Products
247Characterization of Physicochemical Properties
785.3.1 Triangle Test
248Solid Fat Content
795.3.2 Ranking
249Melting point
805.3.3 Profiling
250Cloud point
81Statistics
251Smoke, Flash, and Fire Points
82Facilities
252Rheology
835.3.4 Cooking and Serving
2537.9 Summary
845.4 Advantages and Disadvantages of Sensory Methods of Testing
2547.10 Questions
855.5 Summary
2557.11 References
865.6 Questions
256Chapter 8. Training of Assessors/Food Scientists
875.7 References
2578.1 Role of a Certified Food Safety and Quality Auditor CFSQA
88Chapter 6. Need to Test Aquatic Food and Products
2588.2 Role of a Food Scientist
896.1 Microbial Quality of Fish and Fish Products
2598.3 Summary
906.2 Fish Spoilage
2608.4 Questions
916.3 Microbiological Spoilage
2618.5 References
926.4 Sources of Microbial Contamination in Fish Water
262Chapter 9. Hazard Analysis and Critical Control Points
936.5 Food Processors/ Handlers
2639.1 Conception of HACCP
946.6 Summary
2649.2 Principles
956.7 Questions
2659.2.1 Conduct A Hazard Analysis
966.8 References
2669.2.2 Identify Critical Control Points
97Chapter 7. Tests to Determine and Analyze Different Aspects of Determining Quality in Aquatic Food
2679.2.3 Establish Critical Limits For Each Critical Control Point
987.1 Analysis of Minerals
2689.2.4 Establish Critical Control Point Monitoring Requirements
997.1.1 Total Ash
2699.2.5 Establish Corrective Actions
100Dry Ashing
2709.2.6 Establish Procedures For Ensuring The HACCP System Is Working As Intended
101Wet Ashing
2719.2.7 Establish Record Keeping Procedures
102Acid Insoluble Ash
2729.2.8 Standards
1037.1.2 Gravimetric Analysis
2739.3 The Need for HACCP
1047.1.3 Spectroscopy Techniques
2749.4 Summary
105Inductively Coupled Plasma (ICP) and Mass Spectrometry (MS) Methods
2759.5 Questions
106Atomic Emission Spectroscopy (AES)
2769.6 References
107Ramen and Mössbauer Spectroscopy
277Chapter 10. Organizations, Associations, and Standards
1087.1.4 Colorimetric Methods
27810.1 FAO/WHO Codex Alimentarius: 10.1.1 The FAO Code of Conduct for Responsible Fisheries
1097.1.5 Biogenic Amines
27910.2 International Organization for Standardization ISO
1107.1.6 Ultra-Performance Liquid Chromatographic (UPLC)
28010.3 World Seafood Congress
1117.2 Analysis of Protein Components
28110.4 European Food Safety Authority EFSA
1127.2.1 Composition of Protein
28210.5 U.S. Food and Drug Administration FDA
1137.2.2 Determination of Overall Protein Concentration
28310.6 Fisheries Research and Development Corporation FRDC
114Kjeldahl Method
28410.7 The Blue Food Assessment
115Digestion
28510.8 Global Aquaculture Alliance
116Neutralization
28610.9 IFS International Food Standard
117Titration
28710.10 References:
118Advantages and Disadvantages
288Chapter 11. Subjective and Statistical Testing of Fish Quality
119Enhanced Dumas Method
28911.1 Introduction
120General Principles
29011.2 Quality Assessment Methods
121Advantages and Disadvantages
29111.2.1 Sensory Methods
122Direct Measurement at 280nm
29211.2.2 Non-Sensory Methods
123Biuret Method
29311.2.3 Chemical/Biochemical Methods
124Lowry Method
29411.2.4 Physico-chemical methods
125Dye Binding Methods
29511.2.5 Microbiological/Biological Methods
126Turbimetric Method: Advantages and Disadvantages
29611.3 Statistical Methods
127Other Instrumental Techniques
29711.4 Consumer Testing Quality: 11.4.1 Micro and Nano-technologies
1287.2.3 Measurement of Bulk Physical Properties
29811.5 Global Food Fish Trade and Prices
1297.2.4 Measurement of Adsorption of Radiation
29911.6 Summary
1307.2.5 Measurement of Scattering of Radiation: Advantages and Disadvantages
30011.7 Questions
1317.2.6 Comparison of Methods
30111.8 References
1327.2.7 Protein Separation and Characterization
302Chapter 12. Seed Quality in Freshwater
1337.2.8 Methods Based on Different Solubility Characteristics
30312.1 Introduction
134Salting Out
30412.2 Quality Seed Issue
135Isoelectric Precipitation
30512.3 Broodstock
136Solvent Fractionation
30612.4 Husbandry: 12.4.1 Case Study
137Denaturation of Contaminating Proteins
30712.5 Seed Availability
138Separation due to Different Adsorption Characteristics
30812.5.1 Diseases
1397.2.9 Ion Exchange Chromatography
309Ich (Ichtyophthirius)
1407.2.10 Affinity Chromatography
310Haemorrhagic Septicaemia
1417.2.11 Separation Due to Size Differences
311Fungus
142Dialysis
31212.6 Freshwater Prawn
143Ultrafiltration
31312.7 Summary
1447.2.12 Size Exclusion Chromatography
31412.8 Questions
1457.2.13 Separation by Electrophoresis
31512.9 References
1467.2.14 Non-denaturing Electrophoresis
316Glossary
1477.2.15 Denaturing Electrophoresis
317Index
148Isoelectric Focusing Electrophoresis
318A
149Two-Dimensional Electrophoresis: Amino Acid Analysis
319B
1507.2.16 Functional Properties of Proteins
320C
151Solubility
321D
152Viscosity
322E
153Emulsification Properties
323F
1547.2.17 Denaturation of Proteins : Heating
324G
1557.3 Analysis of Vitamins
325H
1567.3.1 Vitamin B1 (Thiamine)
326I
1577.3.2 Vitamin B2 (Riboflavin)
327K
1587.3.3 Vitamin B3
328L
1597.3.4 Vitamin C
329M
1607.3.5 Vitamin B12
330N
1617.3.6 Vitamin A
331O
1627.3.7 Vitamin D
332P
1637.3.8 Vitamin K
333Q
1647.3.9 Vitamin E
334R
1657.4 Other methods
335S
1667.5 Biochemical and Chemical Methods for the Evaluation of Seafood Quality
336T
1677.5.1 Amines - Total Volatile Basic Amines
337U
1687.5.2 Ammonia
338V
1697.5.3 Dimethylarnine (DMA)
339W
1707.5.4 Biogenic Amines
