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.
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Book Description
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This work is the first in over a decade to provide comprehensive coverage and practical information in order to describe the latest practical methods for assessing, measuring, and predicting the quality of seafood. Discussions on sensory, biochemical, chemical, electronic, and physical methods of measuring, and predicting the quality of seafood.
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Inside This Book
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First Sentence:
The term quality is often misunderstood. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
structured category scale, total demerit points, mechanical textural attribute, seafood freshness quality, paired comparison difference test, please rinse your mouth, nucleotide degradation products, hypoxanthine content, flavor profile panel, attribute being evaluated, sample being assessed, texture measuring system, flavor profile method, texture profile panel, surimi gel, total volatile basic nitrogen, scientifically sound procedures, specific sensory attribute, quality grading systems, discriminative tests, species being evaluated, force measuring system, specific product standards, hypoxanthine concentration, samples being evaluated Key Phrases - Capitalized Phrases (CAPs): (learn more)
Inspection Branch, Probability Levels, Instron Universal Testing Machine, Ottawa Texture Measuring System, Gills Color Characteristic, Elimination of Distraction, Eyes Clarity Clear, Freshness Grader, North American, Shape Convex, Tasmanian Food Research Unit New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
The term quality is often misunderstood. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
structured category scale, total demerit points, mechanical textural attribute, seafood freshness quality, paired comparison difference test, please rinse your mouth, nucleotide degradation products, hypoxanthine content, flavor profile panel, attribute being evaluated, sample being assessed, texture measuring system, flavor profile method, texture profile panel, surimi gel, total volatile basic nitrogen, scientifically sound procedures, specific sensory attribute, quality grading systems, discriminative tests, species being evaluated, force measuring system, specific product standards, hypoxanthine concentration, samples being evaluated Key Phrases - Capitalized Phrases (CAPs): (learn more)
Inspection Branch, Probability Levels, Instron Universal Testing Machine, Ottawa Texture Measuring System, Gills Color Characteristic, Elimination of Distraction, Eyes Clarity Clear, Freshness Grader, North American, Shape Convex, Tasmanian Food Research Unit New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 47
books:
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6
books
cite this book:
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- Encyclopedia of Food Science and Technology, 4 Vol. Set by Y. H. Hui Ph.D on 5 pages
- Science and Technology (Aspects of Britain) by Central Office of Information on 4 pages
- SENSORY ANALYSIS OF FOODS by J.R. PIGGOTT on 4 pages
- Quality Control (Open Learning for Supervisory Management) by National Examinations Board for Supervisory Studies on 4 pages
- Chemistry and Biochemistry of Marine Food Products by Roy E. Martin in Back Matter (1), Back Matter (2), and Back Matter (3)
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- Fundamentals of Food Biotechnology (Food Science and Technology) by Byong H. Lee in Front Matter
- Electronic Noses & Sensor Array Based Systems - Design & Applications, Fifth International Symposium Proceedings by W. Jeffry Hurst on page 167
- Food Proteins: Properties and Characterization (Food Science and Technology (Vch Pub)) by Shuryo Nakai in Front Matter
- Shelf Life Evaluation of Foods by C.M.D. Man on page 134
- Dairy Starter Cultures (Food Science and Technology) by T. M. Cogan in Front Matter
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