Inhaltsangabe1 INTRODUCTORY CHAPTER. 2 QUALITY AND SAFETY ASSESSMENT BY TRADITIONAL METHODS. 3 QUALITY AND SAFETY ASSESSMENT BY BIOGENIC AMINES. 4 QUALITY ASSESSMENT OF FISH BY ATP- DERIVED PRODUCTS AND K-VALUE DETERMINATION. 5 QUALITY AND SAFETY ASSESSMENT BY VIS/NIR SPECTROSCOPY. 6 QUALITY ASSESSMENT BY ELECTRONIC NOSE AND ELECTRONIC TONGUE. 7 QUALITY AND SAFETY ASSESSMENT BY COLOUR MEASUREMENT. 8 QUALITY AND SAFETY ASSESSMENT BY DSC. 9 QUALITY ASSESSMENT BY INSTRUMENTAL TEXTURE MEASUREMENT. 10 QUALITY AND SAFETY ASSESSMENT BY IMAGE PROCESSING. 11 PROCESS EVALUATION AND QUALITY ASSESSMENT BY NMR. 12 QUALITY AND SAFETY ASSESSMENT BY TIME DOMAIN SPECTROSCOPY. 13 QUALITY AND SAFETY ASSESSMENT BY MEASURING ELECTRICAL PROPERTIES. 14 QUALITY AND SAFETY ASSESSMENT BY 2D GEL ELECTROPHORESIS. 15 QUALITY AND SAFETY ASSESSMENT BY MICROBIOLOGICAL METHODS. 16 AUTHENTICITY ASSESSMENT BY PROTEIN- BASED METHODS. 17 AUTHENTICITY ASSESSMENT BY DNA-BASED METHODS. 18 AUTHENTICITY ASSESSMENT BASED ON OTHER PRINCIPLES: ANALYSIS OF LIPIDS, STABLE ISOTOPES AND TRACE ELEMENTS. 19 SENSORY EVALUATION OF SEAFOOD - GENERAL PRINCIPLES AND GUIDELINES. 20 CHAPTER Y. SENSORY EVALUATION OF SEAFOOD - METHODS. 21 DATA HANDLING IN QUALITY, SAFETY AND AUTHENTICITY ASSESSMENT BY MULTIVARIATE DATA ANALYSIS. 22 TRACEABILITY AS A TOOL TO ENSURE SEAFOOD QUALITY, SAFETY AND AUTHENTICITY

Dr Hartmut Rehbein and Prof. Dr Jörg Oehlenschläger both of Max Rubner-Institut, Federal Research Institute for Nutrition and Food, Department of Safety and Quality of Milk and Fish Products, Germany

Leseprobe

1 INTRODUCTORY CHAPTER. 2 QUALITY AND SAFETY ASSESSMENT BY TRADITIONAL METHODS. 3 QUALITY AND SAFETY ASSESSMENT BY BIOGENIC AMINES. 4 QUALITY ASSESSMENT OF FISH BY ATP- DERIVED PRODUCTS AND K-VALUE DETERMINATION. 5 QUALITY AND SAFETY ASSESSMENT BY VIS/NIR SPECTROSCOPY. 6 QUALITY ASSESSMENT BY ELECTRONIC NOSE AND ELECTRONIC TONGUE. 7 QUALITY AND SAFETY ASSESSMENT BY COLOUR MEASUREMENT. 8 QUALITY AND SAFETY ASSESSMENT BY DSC. 9 QUALITY ASSESSMENT BY INSTRUMENTAL TEXTURE MEASUREMENT. 10 QUALITY AND SAFETY ASSESSMENT BY IMAGE PROCESSING. 11 PROCESS EVALUATION AND QUALITY ASSESSMENT BY NMR. 12 QUALITY AND SAFETY ASSESSMENT BY TIME DOMAIN SPECTROSCOPY. 13 QUALITY AND SAFETY ASSESSMENT BY MEASURING ELECTRICAL PROPERTIES. 14 QUALITY AND SAFETY ASSESSMENT BY 2D GEL ELECTROPHORESIS. 15 QUALITY AND SAFETY ASSESSMENT BY MICROBIOLOGICAL METHODS. 16 AUTHENTICITY ASSESSMENT BY PROTEIN- BASED METHODS. 17 AUTHENTICITY ASSESSMENT BY DNA-BASED METHODS. 18 AUTHENTICITY ASSESSMENT BASED ON OTHER PRINCIPLES: ANALYSIS OF LIPIDS, STABLE ISOTOPES AND TRACE ELEMENTS. 19 SENSORY EVALUATION OF SEAFOOD - GENERAL PRINCIPLES AND GUIDELINES. 20 CHAPTER Y. SENSORY EVALUATION OF SEAFOOD - METHODS. 21 DATA HANDLING IN QUALITY, SAFETY AND AUTHENTICITY ASSESSMENT BY MULTIVARIATE DATA ANALYSIS. 22 TRACEABILITY AS A TOOL TO ENSURE SEAFOOD QUALITY, SAFETY AND AUTHENTICITY