图书介绍

FRESH FISH QUALITY AND QUALITY CHANGES2025|PDF|Epub|mobi|kindle电子书版本百度云盘下载

著
出版社：
ISBN：9251023956
出版时间：未知
标注页数：132页
文件大小：8MB
文件页数：141页
主题词：

PDF下载

点此进入-本书在线PDF格式电子书下载【推荐-云解压-方便快捷】直接下载PDF格式图书。移动端-PC端通用
种子下载[BT下载速度快]温馨提示：（请使用BT下载软件FDM进行下载）软件下载地址页直链下载[便捷但速度慢] [在线试读本书] [在线获取解压码]

点击复制MD5值：d337a81ea7523155da3b64af7bf7c599

下载说明

FRESH FISH QUALITY AND QUALITY CHANGESPDF格式电子书版下载

下载的文件为RAR压缩包。需要使用解压软件进行解压得到PDF格式图书。

点击复制85GB完整离线版磁力链接到迅雷FDM等BT下载工具进行下载详情点击-查看共享计划

建议使用BT下载工具Free Download Manager进行下载,简称FDM(免费,没有广告,支持多平台）。本站资源全部打包为BT种子。所以需要使用专业的BT下载软件进行下载。如BitComet qBittorrent uTorrent等BT下载工具。迅雷目前由于本站不是热门资源。不推荐使用！后期资源热门了。安装了迅雷也可以迅雷进行下载！

（文件页数要大于标注页数，上中下等多册电子书除外）

注意：本站所有压缩包均有解压码： 点击下载压缩包解压工具

图书目录

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