Skip to main content
SpringerLink
Log in

Fische und Fischerzeugnisse

  • Chapter
Taschenbuch für Lebensmittelchemiker

  • 4892 Accesses

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 109.00
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Botta JR (1995) Evaluation of seafood freshness quality. VCH, Weinheim

    Google Scholar 

  2. Connell JJ (1990) Control of fish quality. Fishing News Books, Oxford

    Google Scholar 

  3. Dillon M, Derrick S (2004) A guide to traceability within the fish industry. SIPPO/EUROFISH

    Google Scholar 

  4. Huss HH, Ababouch L, Gram L (2004) Assessment and management of seafood safety and quality. FAO, Rome

    Google Scholar 

  5. Karl H, Lehmann I, Oehlenschläger J (2000) Schadstoffe in Fischen: heute noch ein Thema? Forschungsreport Ernährung Landwirtschaft Forsten 2/2000:32

    Google Scholar 

  6. Kramer DE, Liston J (1987) Seafood quality determination. Elsevier, Amsterdam

    Google Scholar 

  7. Lambooij E, van de Vis JW, Kuhlmann H, Münkner W, Oehlenschläger J, Klosterboer RJ, Pieterse C (2002) A feasible method for humane slaughter of eel (Anguilla anguilla L.): electrical stunning in fresh water prior to gutting. Aquacult Res 33:643

    Article  Google Scholar 

  8. Luten JB, Börresen T, Oehlenschläger J (1997) Seafood from producer to consumer, integrated approach to quality. Elsevier, Amsterdam

    Google Scholar 

  9. Luten JB, Oehlenschläger J, Olafsdottir G (2003) Quality of fish from catch to consumer – labelling, monitoring and traceability. Wageningen Academic Publishers, Wageningen

    Google Scholar 

  10. Marcotrigiano GO, Storelli MM (2003) Vet Res Commun 27(1):183

    Article  Google Scholar 

  11. Oehlenschläger J (1989) Seefisch – ein wertvolles Nahrungsmittel. AID Verbraucherdienst 34:113

    Google Scholar 

  12. Oehlenschläger J (2002) Identifying heavy metals in fish. In: Bremner HA (ed) Safety and quality issues in fish processing. Woodhead, Cambridge, p 95

    Chapter  Google Scholar 

  13. Oehlenschläger J (2004) Sensorische Bewertung der Frische von Fisch. In: Martinsdottir E, Luten J, Schelvis-Smit R, Hyldig G (eds) QIM Eurofish, Reykjavik, Island

    Google Scholar 

  14. Oehlenschläger J, Karl H (2002) Schadstoffe in Meeresprodukten. In: Warnsignale aus Nordsee und Wattenmeer: Eine aktuelle Umweltbilanz. Lozan JL, Rachor E, Reise K, Sündermann J, v Westernhagen H (eds) Wissenschaftliche Auswertungen, Hamburg, 313

    Google Scholar 

  15. Oehlenschläger J (1997) Was ist eigentlich Frischfisch? AID Verbraucherdienst 42:184

    Google Scholar 

  16. Olafsdottir G, Luten J, Dalgaard P, Careche M, Verrez-Bagnis V, Martinsdottir E, Heia K (1998) Methods to determine the freshness of fish in research and industry. International Institute of Refrigeration, Paris

    Google Scholar 

  17. Olafsdottir G, Martinsdottir E, Oehlenschläger J, Dalgaard P, Jensen B, Undeland I, Mackie IM, Henehan G, Nielsen J, Nilsen H (1997) Methods to evaluate freshness in research and industry. Trends Food Sci Technol 8:258

    Article  CAS  Google Scholar 

  18. Olafsdottir G, Nesvadba P, Di Natale C, Careche M, Oehlenschläger J, Tryggvadottir SV, Schubring R, Kroeger M, Heia K, Esaiassen M, Macagnano A, Jörgensen BM (2004) Multisensor for fish quality determination. Trends Food Sci Technol 15:86

    Article  CAS  Google Scholar 

  19. Pompa G, Caloni F, Fracciolla ML (2003) Vet Res Commun 27(1):159

    Article  Google Scholar 

  20. Rehbein H, Oehlenschläger J (1996) Fische und Fischerzeugnisse, Krebs- und Weichtiere. In: Franzke C (ed) Allgemeines Lehrbuch der Lebensmittelchemie. Behr Verlag, Hamburg, p 395

    Google Scholar 

  21. Schubring R, Oehlenschläger J (2004) Fische und Fischerzeugnisse. In: Busch-Stockfisch M (ed) Praxishandbuch Sensorik in der Produktentwicklung und Qualitätssicherung. Behr Verlag, Hamburg, pp 1–64

    Google Scholar 

  22. Schubring R, Oehlenschläger J (2004) Krebs- und Weichtiere. In: Busch-Stockfisch M (ed) Praxishandbuch Sensorik in der Produktentwicklung und Qualitätssicherung. Behr Verlag, Hamburg, pp 1–60

    Google Scholar 

  23. Shaidi F, Botta JR (1994) Seafoods: Chemistry, processing and quality. Blackie Academic & Professional, London

    Book  Google Scholar 

  24. Sidwell VD (1981) Chemical and nutritional composition of finfishes, whales, crustaceans, mollusks, and their products. NOAA Technical Memorandum NMFS F/SEC-11, US Department of Commerce

    Google Scholar 

  25. Souci SW, Fachmann W, Kraut H (2000) Die Zusammensetzung der Lebensmittel Nährwert Tabellen. CRC Press, Boca Raton, p 401

    Google Scholar 

  26. Valfre F, Caprino F, Turchini GM (2003) Vet Res Commun 27(1):507

    Article  Google Scholar 

  27. van de Vis H, Kestin S, Robb D, Oehlenschläger J, Lambooij B, Münkner W, Kuhlmann H, Kloosterboer H, Tejada M, Huidobro A, Otteraa H, Roth B, Sörensen NK, Akse L, Byrne H, Nesvadba P (2003) Is humane slaughter of fish possible for industry? Aquacult Res 34:211

    Article  Google Scholar 

  28. Ward DR (2002) HACCP in the fisheries industry. In: Bremner HA (ed) Safety and quality issues in fish processing. Woodhead, Cambridge, p 5

    Chapter  Google Scholar 

  29. Wijkstrom UN (2003) Vet Res Commun 27(1):461

    Article  Google Scholar 

  30. Sotelo CG, Perez-Martin RI (2002) Species identification in processed seafoods. In: Bremner HA (ed) Safety and quality issues in fish processing. Woodhead, Cambridge, p 450

    Google Scholar 

  31. Martinez I, James D, Loreal H (2005) FAO Fisheries Technical Paper No 455 (in press)

    Google Scholar 

  32. Love RM (1988) The food fishes – their intrinsic variation and practical implications. Farrand Press, London

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Bereich Fischqualität, Bundesforschungsanstalt für Ernährung und Lebensmittel, Palmaille 9, 22767, Hamburg, Deutschland

    Jörg Oehlenschläger

Authors
  1. Jörg Oehlenschläger
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. Sickerkoppel 8, 22395, Hamburg-Sasel, Deutschland

    Wolfgang Frede

Rights and permissions

Reprints and permissions

Copyright information

© 2006 Springer-Verlag

About this chapter

Cite this chapter

Oehlenschläger, J. (2006). Fische und Fischerzeugnisse. In: Frede, W. (eds) Taschenbuch für Lebensmittelchemiker. Springer, Berlin, Heidelberg. https://doi.org/10.1007/3-540-28220-3_22

Download citation

Publish with us

Policies and ethics

Search

Navigation