Guia docente 2014_15 Facultade de Química

Máster Universitario en Ciencia e Tecnoloxía de Conservación de Produtos da Pesca

Materias

Calidade dos Produtos da Pesca e da Acuicultura

Bibliografía. Fontes de información

galego

A. O. A. C., Official Methods of Analysis (l4th edn). Association of Official Analytical Chemist, Ariington, USA,

BEATTY S. A.; N. E. GIBBONS, The measurement of spoilage of fish, J. Fish Res. Bd. Can 3 (1): 79-9 1.,

BEATTY S.A.., Studies of fish spoilage. I The trimetylamine oxide content of the muscle of fish of Nova Scotia., J. Fish Res. Bd. Can. 4 63-68,

CASTELL, C. H.; B. SMITH Y N. NEAL., Production of dimethylamine in muscle of several species of gadoid fish during frozen storage, especially in relation to presence of dark muscle, J. Res. Bd Can., 28 (1): 1-5,

CASTELL, C. H.; SMITH B. Y DYER, W. J., Simultaneous measurements of trimethylamine and diniethyiarnine in fish, and their use for estimating quality of frozen storage gadoid fish., Fish Res. Bc/. Can., 31: 383-389,

COLLINS y. K., Studies of fish spoilage. VIII: Volatile acid of cod muscle pressjuice, J. Fish. Res. Bd. Can,, 5 (3): 197-202,

DYER W. J., Ainines ín fish muscle. 1 .Colorimetric determiriation of trimethylainine as the picrate salt., 1 Fish res. Bd. Can., 6 (5): 351,

DYER W. J., Amines in fish Muscle. VI. Trimethyiamine Oxide Content of Fish and Marine Invertebrates, J. Fish. Res Rd. Can., 8 (5).,

FAO/DANIDA, El pescado fresco: su calidad y cambios de calidad,

FARBER J., DODOS K., Principles of modified-atmosphere and sous vide product packaging., A technopnic Publishing Company Inc,

GIILL, T. A.; THOMPSON, J. W., Rapid, automated analysis of amines in seafood by ion-moderated position l-IPLC., 1. Food Sci., 49: 603-606.,

GOULD, New methods of preservation P., Blackie Academic and Professional,

HEBARD, D. E., Flick G. J. , Martin R. E., Occurrence and significance of trimethylamine oxide and its derivates in fish and shellfish. Chemistry and biochemistry of marine food products, Avi Publishing Co. Conneticut,

A. O. A. C. (1984). Official Methods of Analysis (l4th edn). Association of Official Analytical Chemist, Ariington, USA, p 344.

BEATTY S. A.; N. E. GIBBONS . (1937). The measurement of spoilage of fish. J. Fish Res. Bd. Can. 3 (1): 79-9 1.

BEATTY S.A.. (1939). Studies of fish spoilage. I The trimetylamine oxide content of the muscle of fish of Nova Scotia. J. Fish Res. Bd. Can. 4 63-68.

BEATTY S A. ; y. K. Collins. (1939),Studies of fish spoilage. VI. The breakdown of carbohydrates, proteins and amino-acids during spoilage of cod muscle pressjuice. .1. Fish Res. Bd. Can., 4 (5): 4 12-423.

CASTELL, C. H.; B. SMITH Y N. NEAL. (1971). Production of dimethylamine in muscle of several species of gadoid fish during frozen storage, especially in relation to presence of dark muscle. J. Res. Bd Can., 28 (1): 1-5.

CASTELL, C. H.; SMITH B. Y DYER, W. J. (1974). Simultaneous measurements of trimethylamine and diniethyiarnine in fish, and their use for estimating quality of frozen storage gadoid fish. 1. Fish Res. Bc/. Can., 31: 383-389.

COLLINS y. K.(1941);. Studies of fish spoilage. VIII: Volatile acid of cod muscle pressjuice . J. Fish. Res. Bd. Can,, 5 (3): 197-202.

DYER W. J. 1.945. Ainines ín fish muscle. 1 .Colorimetric determiriation of trimethylainine as the picrate salt. 1 Fish res. Bd. Can., 6 (5): 351.

DYER W. J. 1952. Amines in fish Muscle. VI. Trimethyiamine Oxide Content of Fish and Marine Invertebrates. J. Fish. Res Rd. Can., 8 (5).

FAO/DANIDA (1988). El pescado fresco: su calidad y cambios de calidad.

FARBER J., DODOS K. (1995). Principles of modified-atmosphere and sous vide product packaging. A technopnic Publishing Company Inc.

GIILL, T. A.; THOMPSON, J. W. (1984). Rapid, automated analysis of amines in seafood by ion-moderated position l-IPLC. .1. Food Sci., 49: 603-606.

GOULD (1996). New methods of preservation P: by Blackie Academic and Professional.

HEBARD, D. E., Flick G. J. , Martin R. E. (1982). Occurrence and significance of trimethylamine oxide and its derivates in fish and shellfish. Chemistry and biochemistry of marine food products (ed. Martin, R. E.; Flick, G. J. ; Hebard C. E. y Ward D. R.) Avi Publishing Co. Conneticut pp 149-304.

HEINZ. (1998). Principles and practices for the safe processing of foods. P. by Woodhead Publishing Limiteci

MILLER, A., SCANLAN, R. A., LEE, J. S. AND L L. M. (1972). Quantitative and selective gas chromatographic analysis of dimethyl and trimethylamine in fish. Journal of Agricultural and Food Chemistry. ,20: 709-711.

TA.RR, H. L. A. (1940). Specificity of trianiinoxidase. J. Fish Res. Bd Can., 5 (2):187-196. TAUB 1., SINGH P. (1998). Food storage stability . P. by CRCPressLLC.

TOKUNAGA, T.,IIDA, H., MI K. (1977). The gas chromatographic analysis of amines in fish. Buli. Jap. Soc. Sci. Fish., 43: 219-227.

TOZAWA, H., ENOKIHARA, K., AMANO, K. (1971). Proposed modification of Dyers methods for trirnetylamine determination in cod fish. Fish Inspection and Quality Control. (Ed. Kreuzer, R.). Fishing News (books) Ltd., London. pp. 187-190.

WATSON, D. W. (1939). Studies of fish spoilage. IV. The bacterial reduction of trimetylamine oxide. J. Fish Res &L ( 4 (4): 252-266.

Microbiología alimentaria. Metodología analítica paa alimentos y Bebidas. María del Rosario Pascual Anderson y Vicente Calderón y Pascual. Editorial Díaz de Santos.

Quality parameters in Canned Seafood. Ana G. Cabado Juan M. vieties (editors).Editorial Nova Science Publishers.

Food Microbiology and Laboratory Practice. Chriss Bell, Paul Neaves & Anthony P. Williams.Editorial Blackwell Publishing.

FDA Bacteriological analytical Manual (BAM)

Accesible en http://www.fda.gov/Food/ScienceResearch/LaboratoryMethods/BacteriologicalAnalyticalManualBAM/default.htm