part PART I: CHEMISTRY AND BIOCHEMISTRY -- chapter 1 Introduction—Importance of Analysis in Seafood and Seafood Products, Variability and Basic Concepts / chapter 2 Peptides and Proteins / chapter 3 Proteomics / chapter 4 Seafood Genomics / chapter 5 Nucleotides and Nucleosides / chapter 6 Lipid Compounds / chapter 7 Lipid Oxidation / chapter 8 Volatile Aroma Compounds in Fish / part PART II: PROCESSING CONTROL -- chapter 9 Basic Composition: Rapid Methodologies / chapter 10 Microstructure / chapter 11 Chemical Sensors / chapter 12 Physical Sensors and Techniques / chapter 13 Methods for Freshness Quality and Deterioration / chapter 14 Analytical Methods to Diff erentiate Farmed from Wild Seafood / chapter 15 Smoke Flavoring Technology in Seafood / part PART III: NUTRITIONAL QUALITY -- chapter 16 Composition and Calories / chapter 17 Essential Amino Acids / chapter 18 Antioxidants / chapter 19 Vitamins / chapter 20 Minerals and Trace Elements / chapter 21 Analysis of n-3 and n-6 Fatty Acids / part PART IV: SENSORY QUALITY -- chapter 22 Quality Assessment of Fish and Fishery Products by Color Measurement / chapter 23 Instrumental Texture / chapter 24 Aroma / chapter 25 Quality Index Methods / chapter 26 Sensory Descriptors / chapter 27 Sensory Aspects of Heat-Treated Seafood / part PART V: SAFETY -- chapter 28 Assessment of Seafood Spoilage and the Microorganisms Involved / chapter 29 Detection of Fish Spoilage / chapter 30 Detection of the Principal Foodborne Pathogens in Seafoods and Seafood-Related Environments / chapter 31 Parasites / chapter 32 Techniques of Diagnosis of Fish and Shellfi sh Virus and Viral Diseases / chapter 33 Marine Toxins / chapter 34 Detection of Adulterations: Addition of Foreign Proteins / chapter 35 Detection of Adulterations: Identifi cation of Seafood Species / chapter 36 Veterinary Drugs / chapter 37 Diff erentiation of Fresh and Frozen–Th awed Fish / chapter 38 Spectrochemical Methods for the Determination of Metals in Seafood / chapter 39 Food Irradiation and Its Detection / chapter 40 Analysis of Dioxins in Seafood and Seafood Products / chapter 41 Environmental Contaminants: Persistent Organic Pollutants / chapter 42 Biogenic Amines in Seafood Products / chapter 43 Residues of Food Contact Materials / chapter 44 Detection of GM Ingredients in Fish Feed