Evaluation of Seafood Freshness QualityJohn Wiley & Sons, 17 Des 1996 - 192 halaman Determination and prediction of seafood quality is a hot topic because of the increase in international markets for fresh fish products and the growing aquaculture industry. More fish is being transported long distances than ever before, and means of evaluating freshness are required to help predict end-user quality. There is a need for a good statistical treatment and critique of sensory evaluation methods and their appropriate implementation. This book meets the need. Seafood Quality describes the latest practical methods of assessing, measuring, and predicting the quality of seafood. Written by an expert in the field, who has nearly twenty years of experience in evaluating the quality of seafood. This volume is ideal for researchers in government, academia, industry and workers in seafood processing plants. |
Isi
Introduction | 1 |
Chemical Methods of Evaluating | 9 |
Physical Methods of Evaluating Freshness Quality | 35 |
Freshness Quality Grading | 65 |
Attribute Assessment | 99 |
Conclusion | 145 |
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Istilah dan frasa umum
acid affect analyzed and/or appropriate aroma Atlantic cod attribute assessment biogenic amines booth buyer Canada Department chemical methods chewiness chilled coded sample color concentration conducted Department of Fisheries durometer ensure ethanol evaluating freshness quality evaluation area extract factors fillet Fisheries and Oceans Food freshness quality grading Glossary groundfish hedonic HPLC hypoxanthine inosine Inspection Branch interval scale K₁ value large number magnitude estimation measuring freshness quality nondestructive nucleotide nucleotide degradation products number of different observed odor oxidation panelists pelagic perchloric acid permission from Canada peroxide value physical method preparation/serving area Printed with permission procedures QUALITY GRADING SYSTEM rancidity ratio scale reference seafood seafood freshness quality seafood product sensory attribute sensory characteristics sensory evaluation sensory methods sensory tests shellfish shrimp Slightly snow crab specific sensory spoilage STEAM DISTILL storage structured category scale surimi surimi gel Table texture profile TFRU triangle test TVB-N unstructured interval scale
Buku ini dirujuk
Seafood Quality and Safety: Advances in the New Millennium Fereidoon Shahidi,Benjamin K. Simpson Pratinjau terbatas - 2004 |