《FRESH FISH QUALITY AND QUALITY CHANGES》求取 ⇩

1．AQUATIC RESOURCES AND THEIR UTILIZATION1

PREFACE5

2．CLASSIFICATION,ANATOMY AND PHYSIOLOGY OF FISH5

Classification5

Anatomy and physiology6

The skeleton6

Muscle anatomy and function6

The cardiovascular system9

Other organs11

Growth and reproduction12

3．CHEMICAL COMPOSITION15

Principal constituents15

Lipids17

Proteins20

N-containing extractives20

Vitamins and minerals24

4．POST-MORTEM CHANGES IN FISH27

Organoleptic changes27

Changes in raw fresh fish27

Changes in eating quality29

Autolytic changes32

Muscle enzymes and their activity33

Digestive enzymes and their activity40

Bacteriological changes43

The bacterial flora of live fish43

Changes in the microflora during storage and spoilage44

Microbial invasion45

Fish as a substrate for bacteria46

Specific spoilage bacteria50

Rancidity51

Autoxidation52

Rancidity caused by enzymatic activity53

Physical changes54

Changes in pH54

Changes in Eh54

Changes in electrical properties56

5．ASSESSMENT OF FISH QUALITY61

Sensory methods61

Composition65

Trimethylamine(TMA)65

Chemical methods65

Total volatile bases(TVB)67

Nucleotide degradation products68

Measurements of oxidative rancidity68

Physical methods69

Electrical properties69

pH and Eh69

Measuring texture70

Measuring water-binding capacity71

Microbiological methods72

Standard plate count73

Thermotolerant coliform bacteria(E.coli)74

Faecal streptococci74

Staphylococcus aureus74

Salmonella spp75

Vibrio parahaemolyticus75

6．QUALITY AND STORAGE LIFE OF CHILLED FISH77

The effect of fish species,catching method,fishing ground and season77

Off-flavours related to fishing ground79

Discolorations related to fishing ground and catching method80

Chilling (0-25℃)81

Storage temperature81

Superchilling or partial freezing(0 to-4℃)86

　　Hygiene during handling87

Onboard handling87

Inhibition or reduction of the naturally occurring microflora89

Gutting89

Fatty species90

Lean species90

Composition of gaseous atmosphere94

Impact on the microflora94

Effect of atmosphere on whole fish96

Pre-packed wet fish98

7．PUBLIC HEALTH ASPECTS103

Pathogenic bacteria103

Parasites108

Biotoxins111

Chemicals114

Fish diseases115

REFERENCES119

INDEX128