Handbook of Seafood and Seafood Products Analysis 2nd Edition By Fidel Toldra And Leo Nollet

The second edition of the Handbook of Seafood and Seafood Products Analysis is a comprehensive compilation of research and development trends in analytical techniques for assessing the quality of both captured fresh and preserved seafood. Authored by 109 experts, the handbook comprises 48 chapters organized into six sections.

The Chemistry and Biochemistry section delves into the analysis of chemical and biochemical compounds in seafood. Processing Control discusses techniques for evaluating technological quality, freshness, species detection, and geographic origin. Nutritional Quality explores the analysis of essential nutrients such as amino acids, antioxidants, vitamins, minerals, and fatty acids.

Sensory Quality covers methods for assessing color, texture, flavor, off-flavor, and sensory perception of seafood. Biological Safety addresses tools for detecting spoilage, pathogens, parasites, toxins, antibiotics, and genetically modified ingredients. Chemical Safety focuses on identifying fish species, detecting adulterations, and assessing chemical safety aspects such as veterinary drug residues and food contact materials.

Key features of the handbook include providing a comprehensive overview of analytical tools available for assessing seafood quality, discussing both the merits and limitations of these techniques, and offering insights into future developments to ensure seafood safety and quality. By covering techniques used globally, the handbook aims to ensure consumers have access to safe, nutritious, and appealing seafood products. It serves as a valuable resource for researchers, industry professionals, and policymakers involved in the seafood industry. 📚❤️