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Aquatic food quality and safety assessment methods / R. Jeya Shakila and G. Jeyasekaran.

By: Shakila, R. JeyaContributor(s): Jeyasekaran, GMaterial type: TextTextPublisher: Abingdon, Oxon ; Boc Raton, FL : CRC Press, 2021Copyright date: ©2021Description: 1 online resourceContent type: text Media type: computer Carrier type: online resourceISBN: 9781000218411; 1000218414; 9781003107194; 1003107192Subject(s): Seafood -- Inspection | Seafood -- Quality control | Seafood industry -- Quality control | Seafood industry -- Safety measures | TECHNOLOGY / Food ScienceDDC classification: 363.19/26 | 363.1929 LOC classification: HD9450.9.A1 | S43 2021Online resources: Taylor & Francis | OCLC metadata license agreement
Contents:
Cover -- Half Title -- Title Page -- Copyright Page -- Contents -- Preface -- 1. INTRODUCTION -- 2. ANALYSIS OF CHEMICAL CONSTITUENTS -- 2.1. Simultaneous detection of major components -- 2.1.1. Near infrared spectroscopy (NIR) -- 2.1.2. Nuclear magnetic resonance spectroscopy (NMR) -- 2.2. Analysis of individual component -- 2.2.1. Lipids -- 2.2.1.1. Destructive chemical methods -- 2.2.1.1.1. Bligh and Dyer method -- 2.2.1.1.2. Folch method -- 2.2.1.1.3. Automatic solvent extraction method -- 2.2.1.2. Non-destructive instrumental methods -- 2.2.1.2.1. Microwave drying -- 2.2.1.2.2. Fat meter
2.2.2. Proteins -- 2.2.2.1. Indirect methods -- 2.2.2.1.1. Kjeldahl method -- 2.2.2.1.2. Dumas method -- 2.2.2.2. Direct methods -- 2.2.2.2.1. HPLC and IEF methods -- 2.2.2.2.1.1 UPLC method for amino acid analysis -- 2.2.2.2.2. Spectrophotometric methods -- 2.2.2.2.2.1. Biuret method -- 2.2.2.2.2.2. Lowry method -- 2.2.2.2.2.3. Bicinchoninic acid method -- 2.2.2.2.2.4. Bradford method -- 2.2.2.2.2.5. Simple spectrophotometer analysis -- 2.2.3. Carbohydrates -- 2.2.3.1. Phenol-sulfuric acid method -- 2.2.3.2. Anthrone method -- 2.2.3.3. Difference method -- 2.2.4. Crude fiber -- 2.2.5. Water
2.2.5.1. Hot air oven method -- 2.2.6. Energy -- 2.2.6.1. Direct measurement -- 2.2.6.2. Indirect measurement -- 3. ANALYSIS OF LIPID COMPONENTS -- 3.1. Analysis of lipid classes -- 3.1.1. Column chromatography method -- 3.1.2. Thin layer chromatography method -- 3.2. Analysis of fatty acids -- 3.2.1. Gas chromatography method -- 3.3. Analysis of lipid oxidation products -- 3.3.1. Primary oxidation products -- 3.3.1.1. Peroxide value -- 3.3.1.1.1. Titration method -- 3.3.1.1.2. Spectrophotometric method -- 3.3.1.2. Conjugated dienes -- 3.3.2. Secondary oxidation products
3.3.2.1. Anisidine value -- 3.3.2.2. TOTOX value -- 3.3.2.3. TBARS value -- 3.4. Analysis of other important lipid oxidation products -- 3.4.1. Fluorescence method -- 3.4.2. Stability methods -- 3.4.3. Instrumental methods -- 3.5. Analysis of chemical properties of lipids -- 3.5.1. Iodine value -- 3.5.2. Saponification number -- 3.5.3. Acid value or FFA value -- 3.6. Analysis of physico-chemical properties of lipids -- 3.6.1. Solid fat content -- 3.6.2. Melting point -- 3.6.3. Cloud point -- 3.6.4. Smoke, flash and fire points -- 3.6.5. Rheology -- 4. ANALYSIS OF PROTEIN COMPONENTS
4.1. Analysis of protein classes -- 4.2. Separation of proteins based on solubility -- 4.2.1. Salting out process -- 4.2.2. Isoelectric precipitation process -- 4.2.3. Solvent fractionation process -- 4.2.4. Separation of contaminating proteins -- 4.3. Separation of proteins based on adsorption -- 4.3.1. Ion exchange chromatography -- 4.3.2. Affinity chromatography -- 4.4. Separation of proteins based on differences -- 4.4.1. Dialysis process -- 4.4.2. Ultrafiltration process -- 4.4.3. Gel filtration chromatography -- 4.4.4. Separation by electrophoresis -- 4.4.4.1. Non-denaturing Electrophoresis
Summary: The book explains on the methods and procedures adopted for testing the quality and safety of aquatic food products. The analytical techniques available for testing the chemical constituents of aquatic food with separate chapters on the analysis of lipids, proteins, vitamins, and minerals are exhaustively given to determine their nutritional quality. The various methods for sensory, physical, biochemical and microbiological quality assessments of aquatic food are explicitly given with detailed protocols for easy adoption. Special chapters covering the chemical contaminants and permitted additives for residue monitoring are dealt, as they are important food safety requirements. This book will be very helpful for the food quality control technologists, food analysts, research scholars, and fisheries professionals as a holistic guide on a variety of testing procedures for facile adoption to meet the food safety and quality regulatory requirements. Note: T& F does not sell or distribute the Hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
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Cover -- Half Title -- Title Page -- Copyright Page -- Contents -- Preface -- 1. INTRODUCTION -- 2. ANALYSIS OF CHEMICAL CONSTITUENTS -- 2.1. Simultaneous detection of major components -- 2.1.1. Near infrared spectroscopy (NIR) -- 2.1.2. Nuclear magnetic resonance spectroscopy (NMR) -- 2.2. Analysis of individual component -- 2.2.1. Lipids -- 2.2.1.1. Destructive chemical methods -- 2.2.1.1.1. Bligh and Dyer method -- 2.2.1.1.2. Folch method -- 2.2.1.1.3. Automatic solvent extraction method -- 2.2.1.2. Non-destructive instrumental methods -- 2.2.1.2.1. Microwave drying -- 2.2.1.2.2. Fat meter

2.2.2. Proteins -- 2.2.2.1. Indirect methods -- 2.2.2.1.1. Kjeldahl method -- 2.2.2.1.2. Dumas method -- 2.2.2.2. Direct methods -- 2.2.2.2.1. HPLC and IEF methods -- 2.2.2.2.1.1 UPLC method for amino acid analysis -- 2.2.2.2.2. Spectrophotometric methods -- 2.2.2.2.2.1. Biuret method -- 2.2.2.2.2.2. Lowry method -- 2.2.2.2.2.3. Bicinchoninic acid method -- 2.2.2.2.2.4. Bradford method -- 2.2.2.2.2.5. Simple spectrophotometer analysis -- 2.2.3. Carbohydrates -- 2.2.3.1. Phenol-sulfuric acid method -- 2.2.3.2. Anthrone method -- 2.2.3.3. Difference method -- 2.2.4. Crude fiber -- 2.2.5. Water

2.2.5.1. Hot air oven method -- 2.2.6. Energy -- 2.2.6.1. Direct measurement -- 2.2.6.2. Indirect measurement -- 3. ANALYSIS OF LIPID COMPONENTS -- 3.1. Analysis of lipid classes -- 3.1.1. Column chromatography method -- 3.1.2. Thin layer chromatography method -- 3.2. Analysis of fatty acids -- 3.2.1. Gas chromatography method -- 3.3. Analysis of lipid oxidation products -- 3.3.1. Primary oxidation products -- 3.3.1.1. Peroxide value -- 3.3.1.1.1. Titration method -- 3.3.1.1.2. Spectrophotometric method -- 3.3.1.2. Conjugated dienes -- 3.3.2. Secondary oxidation products

3.3.2.1. Anisidine value -- 3.3.2.2. TOTOX value -- 3.3.2.3. TBARS value -- 3.4. Analysis of other important lipid oxidation products -- 3.4.1. Fluorescence method -- 3.4.2. Stability methods -- 3.4.3. Instrumental methods -- 3.5. Analysis of chemical properties of lipids -- 3.5.1. Iodine value -- 3.5.2. Saponification number -- 3.5.3. Acid value or FFA value -- 3.6. Analysis of physico-chemical properties of lipids -- 3.6.1. Solid fat content -- 3.6.2. Melting point -- 3.6.3. Cloud point -- 3.6.4. Smoke, flash and fire points -- 3.6.5. Rheology -- 4. ANALYSIS OF PROTEIN COMPONENTS

4.1. Analysis of protein classes -- 4.2. Separation of proteins based on solubility -- 4.2.1. Salting out process -- 4.2.2. Isoelectric precipitation process -- 4.2.3. Solvent fractionation process -- 4.2.4. Separation of contaminating proteins -- 4.3. Separation of proteins based on adsorption -- 4.3.1. Ion exchange chromatography -- 4.3.2. Affinity chromatography -- 4.4. Separation of proteins based on differences -- 4.4.1. Dialysis process -- 4.4.2. Ultrafiltration process -- 4.4.3. Gel filtration chromatography -- 4.4.4. Separation by electrophoresis -- 4.4.4.1. Non-denaturing Electrophoresis

The book explains on the methods and procedures adopted for testing the quality and safety of aquatic food products. The analytical techniques available for testing the chemical constituents of aquatic food with separate chapters on the analysis of lipids, proteins, vitamins, and minerals are exhaustively given to determine their nutritional quality. The various methods for sensory, physical, biochemical and microbiological quality assessments of aquatic food are explicitly given with detailed protocols for easy adoption. Special chapters covering the chemical contaminants and permitted additives for residue monitoring are dealt, as they are important food safety requirements. This book will be very helpful for the food quality control technologists, food analysts, research scholars, and fisheries professionals as a holistic guide on a variety of testing procedures for facile adoption to meet the food safety and quality regulatory requirements. Note: T& F does not sell or distribute the Hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.

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