Handbook of Seafood and Seafood Products Analysis

930 Pages·2009·9.59 MB·English

by  Leo M.L. Nollet

H A N D B O O K O F
Seafood and Seafood
Products Analysis

HH AA NN DD BB OO OO KK OO FF
Seafood and Seafood
Products Analysis
Edited by
LEO M.L. NOLLET
FIDEL TOLDRÁ
Boca Raton London New York
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Library of Congress Cataloging-in-Publication Data
Handbook of seafood and seafood products analysis / editors, Leo M.L. Nollet, Fidel Toldrá.
p. cm.
Includes bibliographical references and index.
ISBN 978-1-4200-4633-5 (hardcover : alk. paper)
1. Seafood--Analysis--Handbooks, manuals, etc. I. Nollet, Leo M. L., 1948- II. Toldrá, Fidel. III.
Title.
TX385.H36 2010
641.3’92--dc22 2009034833
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Contents
Preface ..................................................................................................................................ix
Editors ..................................................................................................................................xi
Contributors ......................................................................................................................xiii
PART I: CHEMISTRY AND BIOCHEMISTRY
1 Introduction—Importance of Analysis in Seafood and Seafood Products,
Variability and Basic Concepts .....................................................................................3
JÖRG OEHLENSCHLÄGER
2 Peptides and Proteins .................................................................................................11
TURID RUSTAD
3 Proteomics ..................................................................................................................21
HÓLMFRÍÐUR SVEINSDÓTTIR, ÁGÚSTA GUÐMUNDSDÓTTIR, AND ODDUR
VILHELMSSON
4 Seafood Genomics ......................................................................................................43
ASTRID BÖHNE, DELPHINE GALIANA-ARNOUX, CHRISTINA SCHULTHEIS,
FRÉDÉRIC BRUNET, AND JEAN-NICOLAS VOLFF
5 Nucleotides and Nucleosides ......................................................................................57
M. CONCEPCIÓN ARISTOY, LETICIA MORA, ALEIDA S. HERNÁNDEZ-CÁZARES,
AND FIDEL TOLDRÁ
6 Lipid Compounds .......................................................................................................69
SANTIAGO P. AUBOURG
7 Lipid Oxidation ..........................................................................................................87
TURID RUSTAD
8 Volatile Aroma Compounds in Fish ...........................................................................97
GUÐRÚN ÓLAFSDÓTTIR AND RÓSA JÓNSDÓTTIR
v
vi ◾ Contents
PART II: PROCESSING CONTROL
9 Basic Composition: Rapid Methodologies ...............................................................121
HEIDI NILSEN, KARSTEN HEIA, AND MARGRETHE ESAIASSEN
10 Microstructure .........................................................................................................139
ISABEL HERNANDO, EMPAR LLORCA, ANA PUIG, AND MARÍA-ANGELES LLUCH
11 Chemical Sensors .....................................................................................................153
CORRADO DI NATALE
12 Physical Sensors and Techniques .............................................................................169
RUTH DE LOS REYES CÁNOVAS, PEDRO JOSÉ FITO SUÑER, ANA ANDRÉS GRAU,
AND PEDRO FITO-MAUPOEY
13 Methods for Freshness Quality and Deterioration ...................................................189
YESIM OZOGUL
14 Analytical Methods to Diff erentiate Farmed from Wild Seafood ............................215
ICIAR MARTÍNEZ, INGER BEATE STANDAL, MARIT AURSAND, YUMIKO
YAMASHITA, AND MICHIAKI YAMASHITA
15 Smoke Flavoring Technology in Seafood .................................................................233
VINCENT VARLET, THIERRY SEROT, AND CAROLE PROST
PART III: NUTRITIONAL QUALITY
16 Composition and Calories ........................................................................................257
EVA FALCH, INGRID OVERREIN, CHRISTEL SOLBERG, AND RASA SLIZYTE
17 Essential Amino Acids ..............................................................................................287
M. CONCEPCIÓN ARISTOY AND FIDEL TOLDRÁ
18 Antioxidants .............................................................................................................309
NICK KALOGEROPOULOS AND ANTONIA CHIOU
19 Vitamins ...................................................................................................................327
YOUNG-NAM KIM
20 Minerals and Trace Elements ...................................................................................351
JÖRG OEHLENSCHLÄGER
21 Analysis of n-3 and n-6 Fatty Acids ..........................................................................377
VITTORIO M. MORETTI AND FABIO CAPRINO
PART IV: SENSORY QUALITY
22 Quality Assessment of Fish and Fishery Products by Color Measurement ..............395
REINHARD SCHUBRING
23 Instrumental Texture ...............................................................................................425
ISABEL SÁNCHEZ-ALONSO, MARTA BARROSO, AND MERCEDES CARECHE
Contents ◾ vii
24 Aroma .......................................................................................................................439
JOHN STEPHEN ELMORE
25 Quality Index Methods ............................................................................................463
GRETHE HYLDIG, EMILÍA MARTINSDÓTTIR, KOLBRÚN SVEINSDÓTTIR, RIAN
SCHELVIS, AND ALLAN BREMNER
26 Sensory Descriptors ..................................................................................................481
GRETHE HYLDIG
27 Sensory Aspects of Heat-Treated Seafood .................................................................499
GRETHE HYLDIG
PART V: SAFETY
28 Assessment of Seafood Spoilage and the Microorganisms Involved.........................515
ROBERT E. LEVIN
29 Detection of Fish Spoilage ........................................................................................537
GEORGE-JOHN E. NYCHAS AND E.H. DROSINOS
30 Detection of the Principal Foodborne Pathogens in Seafoods and
Seafood-Related Environments ................................................................................557
DAVID RODRÍGUEZ-LÁZARO AND MARTA HERNANDEZ
31 Parasites ....................................................................................................................579
JUAN ANTONIO BALBUENA AND JUAN ANTONIO RAGA
32 Techniques of Diagnosis of Fish and Shellfi sh Virus and Viral Diseases .................603
CARLOS PEREIRA DOPAZO AND ISABEL BANDÍN
33 Marine Toxins ..........................................................................................................649
CARA EMPEY CAMPORA AND YOSHITSUGI HOKAMA
34 Detection of Adulterations: Addition of Foreign Proteins .......................................675
VÉRONIQUE VERREZ-BAGNIS
35 Detection of Adulterations: Identifi cation of Seafood Species .................................687
ANTONIO PUYET AND JOSÉ M. BAUTISTA
36 Veterinary Drugs ......................................................................................................713
ANTON KAUFMANN
37 Diff erentiation of Fresh and Frozen–Th awed Fish ...................................................735
MUSLEH UDDIN
38 Spectrochemical Methods for the Determination of Metals in
Seafood .....................................................................................................................751
JOSEPH SNEDDON AND CHAD A. THIBODEAUX
39 Food Irradiation and Its Detection ..........................................................................773
YIU CHUNG WONG, DELLA WAI MEI SIN, AND WAI YIN YAO
viii ◾ Contents
40 Analysis of Dioxins in Seafood and Seafood Products .............................................797
LUISA RAMOS BORDAJANDI, BELÉN GÓMARA, AND MARÍA JOSÉ GONZÁLEZ
41 Environmental Contaminants: Persistent Organic Pollutants .................................817
MONIA PERUGINI
42 Biogenic Amines in Seafood Products ......................................................................833
CLAUDIA RUIZ-CAPILLAS AND FRANCISCO JIMÉNEZ-COLMENERO
43 Residues of Food Contact Materials .........................................................................851
EMMA L. BRADLEY AND LAURENCE CASTLE
44 Detection of GM Ingredients in Fish Feed ...............................................................871
KATHY MESSENS, NICOLAS GRYSON, KRIS AUDENAERT, AND MIA EECKHOUT
Index .................................................................................................................................889
Preface
Th ere are several seafood and seafood products, which represent some of the most important
foods in almost all types of societies, including those in developed and developing countries.
Th e intensive production of fi sh and shellfi sh has raised some concerns related to the nutri-
tional and sensory qualities of cultured fi sh in comparison to their wild-catch counterparts. In
addition, there are several processing and preservation technologies, from traditional drying or
curing to high-pressure processing, and diff erent methods of storage. Th is increase of variability in
products attending the consumers’ demands necessitates the use of adequate analytical methodol-
ogies as presented in this book. Th ese analyses will be focused on the chemistry and biochemistry
of postmortem seafood; the technological, nutritional, and sensory qualities; as well as the safety
aspects related to processing and preservation.
Th is book contains 44 chapters. Part I—Chemistry and Biochemistry (Chapters 1 through
8)—focuses on the analysis of the main chemical and biochemical compounds of seafood.
Chapter 1 provides a general introduction to the topics covered in this book.
Part II—Processing Control (Chapters 9 through 15)—describes the analysis of technological
quality and the use of some nondestructive techniques. Various methods to diff erentiate between
farmed and wild seafood, to check freshness, and to evaluate smoke fl avoring are discussed in
these chapters.
Part III—Nutritional Quality (Chapters 16 through 21)—deals with the analysis of nutrients
in muscle foods such as essential amino acids, omega fatty acids, antioxidants, vitamins, minerals,
and trace elements.
Part IV—Sensory Quality (Chapters 22 through 27)—covers the sensory quality and the
main analytical tools to determine the color texture, the fl avor and off -fl avor, etc. Sensory descrip-
tors and sensory aspects of heat-treated seafood are also discussed.
Finally, Part V—Safety (Chapters 28 through 44)—is concerned with safety, especially related
to analytical tools, for the detection of pathogens, parasites, viruses, marine toxins, antibiotics,
adulterations, and chemical toxic compounds from the environment generated during processing,
or intentionally added, that can be found in either cultured or wild-catch seafood. Th e last chapter
also deals with the analysis of genetically modifi ed ingredients in fi sh feed.
Th is book provides an overview of the analytical tools available for the analysis of seafood,
either cultured fi sh or their wild-catch counterparts, and its derived products. It also provides an
extensive description of techniques and methodologies for quality assurance, and describes ana-
lytical methodologies for safety control. In summary, this handbook deals with the main types of
analytical techniques available worldwide, and the methodologies for the analysis of seafood and
seafood products.
ix