Seafood and seafood products represent some of the most important foods in almost all types of societies around the world. More intensive production of fish and shellfish to meet high demand has raised some concerns related to the nutritional and sensory qualities of these cultured fish in comparison to their wild-catch counterparts. In addition, the variety in processing, preservation, and storage methods from traditional to modern is contributing to an increase in variability in consumer products.

This second edition of the Handbook of Seafood and Seafood Products Analysis brings together the work of 109 experts who focus on the most recent research and development trends in analytical techniques and methodologies for the analysis of captured fresh and preserved seafood, either cultivated or wild, as well as for derived products. After providing a general introduction, this handbook provides 48 chapters distributed in six sections:

  • Chemistry and biochemistry focuses on the analysis of main chemical and biochemical compounds of seafood.
  • Processing control describes the analysis of technological quality and the use of some non-destructive techniques as well as methods to check freshness, detection of species, and geographic origin and to evaluate smoke flavoring.
  • Nutritional quality deals with the analysis of nutrients in seafood such as essential amino acids, bioactive peptides, antioxidants, vitamins, minerals and trace elements, and fatty acids.
  • Sensory quality covers the sensory quality and main analytical tools to determine color, texture, flavor and off-flavor, quality index methods as well as sensory descriptors, sensory aspects of heat-treated seafood, and sensory perception.
  • Biological Safety looks at tools for the detection of spoilage, pathogens, parasites, viruses, marine toxins, antibiotics, and GM ingredients.
  • Chemical Safety focuses on the identification of fish species, detection of adulterations, veterinary drug residues, irradiation, food contact materials, and chemical toxic compounds from the environment, generated during processing or intentionally added.

Key Features:

  • This comprehensive handbook provides a full overview of the tools now available for the analysis of captured fresh and preserved seafood, either cultivated or wild, as well as for derived products.
  • This is a comprehensive and informative book that presents both the merits and limitations of analytical techniques and also gives future developments for guaranteeing the quality of seafood and seafood products.
  • This cutting-edge work covers processes used from all of the seven seas to ensure that consumers find safe, nutritionally beneficial, and appealing seafood products at their markets and restaurants.
  • This handbook covers the main types of worldwide available analytical techniques and methodologies for the analysis of seafood and seafood products.

part 1|166 pages

Chemistry and Biochemistry

chapter 1|15 pages


Importance of Analysis in Seafood and Seafood Products, Variability, and Basic Concepts

chapter 6|20 pages

Lipid Compounds

chapter 7|9 pages

Lipid Oxidation

part 3|146 pages

Nutritional Quality

part 5|158 pages

Biological Safety

chapter 34|19 pages

Analysis of Marine Biotoxins

part 6|226 pages

Chemical Safety

chapter 37|18 pages

Detection of Adulterations

Addition of Foreign Proteins

chapter 38|27 pages

Detection of Adulteration

Identification of Seafood Species

chapter 41|9 pages

Veterinary Drugs

chapter 45|16 pages

Environmental Contaminants

Persistent Organic Pollutants