Handbook of Seafood and Seafood Products Analysis

Seafood Analysis: Quality, Nutrition & Food Safety

This comprehensive handbook explores analytical techniques used to evaluate fresh, preserved, farmed, and wild seafood products. Bringing together contributions from international experts, it examines methods for assessing nutritional value, sensory characteristics, processing quality, biological hazards, and chemical contaminants to support seafood safety and quality assurance.

Key Features

• Provides an overview of analytical methods for seafood and seafood products
• Covers the analysis of fresh, preserved, farmed, and wild-caught seafood
• Explores the chemistry and biochemistry of fish and shellfish
• Examines chemical and biochemical compounds in seafood
• Discusses processing control and technological quality assessment
• Covers methods for evaluating seafood freshness and shelf quality
• Explains techniques for identifying fish species and geographic origin
• Examines nutritional components, including amino acids and proteins
• Covers bioactive peptides, antioxidants, vitamins, and minerals
• Discusses the analysis of fatty acids and other essential nutrients
• Explores sensory evaluation of seafood color, texture, and flavor
• Examines methods for detecting spoilage, pathogens, parasites, and viruses
• Covers marine toxins, antibiotic residues, and biological hazards
• Discusses chemical contaminants, adulteration, and veterinary drug residues
• Reviews the advantages, limitations, and future development of seafood testing techniques