Note: Front Cover -- Principles of Sensory Evaluation of Food -- Copyright Page -- Table of Contents -- Preface -- Chapter 1. Sensory Evaluation Problems of the Food Industry -- I. Early History -- II. Modern Sensory Problems -- III. The Senses -- IV. Relation of the Senses to Food Habits -- V. Summary -- REFERENCES -- Chapter 2. The Sense of Taste -- I. Anatomy -- II. Classification -- III. Four Tastes -- IV. Taste Qualities -- V. Relative Intensity -- VI. Reaction Time -- VII. Effect of Disease -- VIII. Taste Thresholds -- IX. Effect of Temperature -- X. Effect of Taste Medium -- XI. Taste and Chemical Configuration -- XIII. The Basic Tastes -- XIV. The Special Case of Phenylthiocarbamide ( P T C ) -- XV. Sodium Benzoate -- XVI. The Taste of Monosodium Glutamate (MSG) -- XVII . Interaction of Tastes -- XVIII. Summary -- REFERENCES -- Chapter 3. Olfaction -- I. Importance of Odor -- II. Definition of Odor -- III. History of Odor Research -- IV. Odor Classification -- V. Chemical Specificity -- VI. Anatomy of Olfactory Region -- VII . Neural Mechanisms -- VIII . Olfactory Abnormalities -- IX . Odor Testing Techniques -- X. Thresholds -- XI. Odor Intensities -- XII . Adaptation -- X III .Theories of Olfaction -- XIV. Summary -- REFERENCES -- Chapter 4. Visual, Auditory, Tactile, and Other Senses -- I. Vision -- II. Audition -- III. Oral Perception Other Than Taste -- IV. Other Senses -- V. Summary -- REFERENCES -- Chapter 5. Factors Influencing Sensory Measurements -- I. Attitudinal Factors -- II. Motivation -- III. Psychological Errors in Judgments -- IV. Relation between Stimulus and Perception -- V. Adaptation -- VI. Summary -- REFERENCES -- Chapter 6. Laboratory StudiesiTypes and Principles -- I. Types of Tests -- II. Panel Selection and Testing Environment -- III. Serving Procedures -- IV. Instructions to Judges -- V. Summary -- REFERENCES. , Chapter 7. Laboratory Studies: Difference and DirectionalDifference Tests -- I. Difference Tests -- II. Directional Difference Tests -- III. Analysis of Results -- IV. Classification of Difference Tests -- V. Two-Sample Tests -- VI. Three-Sample Tests -- VII . Multis ample Tests -- VIII. Comparison of Procedures -- IX . Summary -- REFERENCES -- Chapter 8. Laboratory Studies: Qantity-Quality Evaluation -- I. Ranking -- II. Scoring -- III. Hedonic Scaling -- IV. Dilution Procedures -- V. Descriptive Sensory Analysis -- VI. "Contour" Method -- VII . Other Procedures -- VIII. Summary -- REFERENCES -- Chapter 9. Consumer Studies -- I . Factors Influencing Acceptance and Preference -- II. Objectives of Consumer Preference Studies -- III. Information Obtained from Consumer Studies -- IV. Factors Influencing Results from Consumer Surveys -- V. Methods of Approach -- VI. Development of the Questionnaire -- V I I . Types of Questionnaires -- VIII. Serving Procedures -- X. Limitations of the Consumer Survey -- REFERENCES -- Chapter 10. Statistical Procedures -- I. Hypothesis Testing -- I I . Difference Tests -- III. Sequential Analysis -- IV. Differences between Two Means -- V. Analysis of Variance -- VI. Experimental Designs -- VII . Ranking Methods -- VIII . Consumer Preference -- IX. Correlation and Regression -- X. Summary -- REFERENCES -- Chapter 11. Physical and Chemical Tests Related to Sensory Properties of Foods -- I. Color and Appearance -- II. Taste and Flavor -- III. Texture -- IV. General Quality -- V. Summary -- REFERENCES -- Appendix: Tables A to I -- Glossary of Terms -- Author Index -- Subject Index.

Note: Front Cover -- Microbial Safety of Fishery Products -- Copyright Page -- Table of Contents -- List of Contributors -- Preface -- Chapter 1. Objectives and Requirements for the Marketing of Safe and Wholesome Fish and Fishery Products -- Introduction -- Principles of Production of Safe, Wholesome Foods -- Plant Sanitation -- Sources of Contamination and Public Health Hazards -- Essential Requirements for Safe Processing -- Assessment of Satisfactory Performance -- Priorities for Allocation of Resources in a Developing Industry -- International Criteria of Acceptance -- Control at the Source -- Summary -- Chapter 2. Current Status of the Sanitary Quality of Fishery Products in the Western Hemisphere -- Education -- Definition and Objectives of Plant Sanitation -- Modern Meaning of Sanitation -- Sanitation Results -- Freshness and Spoilage-Changes in Composition -- Quality Protection of Marine Commodities -- Minimum Sanitary Requirements -- Important Points of Sanitation Practices -- The Role of Regulatory Agencies -- Canadian Agencies -- United States Agencies: USDC, FDA -- Private Sectors -- Chapter 3. Fishery Resources of the Caribbean and Their Potential -- Major Fishing Zones -- Ecological Environments -- Potential Resources -- References -- Chapter 4. Prospects of the World's Fishery Resources, with Emphasis on the Western Hemisphere -- Introduction -- Major Trends -- The Resources -- Legal, Political, and Institutional Considerations -- References -- Chapter 5. Microbiological Considerations in the Handling and Processing of Molluskan Shellfish -- Shellfishing Methods and Processing -- Microbiological Laboratory Methods and Standards -- Epidemiology and Shellfish -- References -- Chapter 6. Microbiological Considerations in the Handling and Processing of Crustacean Shellfish -- Introduction. , Refrigeration of Shrimp without Direct Contact with Ice -- Experimentally Frozen Samples -- Comparison of Laboratory-Frozen and Commercially Frozen Samples -- Immersion Freezing on Trawlers -- References -- Chapter 7. Microbiological Considerations in the Handling of Raw Fin Fish -- A Quick Look at Spoilage Bacteria -- A Quick Look at the Fish -- Fish Can Spoil from Both Outer and Inner Surfaces -- Treatment of Fish after Landing -- Summary -- Chapter 8. Microbiology of Prepared and Precooked Fishery Products -- Shrimp -- Crabmeat -- References -- Chapter 9. Microbiology of Cured and Fermented Fish -- INTRODUCTION -- Class of Cured and Fermented Fishery Products -- Microbiology of Fresh Fish and Fish Spoilage -- Dried Fish -- Salted Fish -- Marinades-Herring Tidbits -- Smoked Fish -- Fish Sausages -- Fermented Fish -- Food-Poisoning Outbreaks -- Summary -- References -- Chapter 10. Programs of Sanitary Control: Canned Seafood Products -- Salmon Control Plan -- Maine Sardine Plan -- California Fish Cannery Inspection Program -- Other Voluntary Programs -- Conclusion -- Chapter 11. Sanitary Considerations in the Production of Fish Protein Concentrate -- Text -- Chapter 12. U. S. Salmonella Control Program Relating to Fishmeal -- Text -- References -- Chapter 13. Enzymic Aspects of Nutritional, Flavor, and Sanitary Qualities of Fish Products -- Text -- References -- Chapter 14. Some Toxins Occurring Naturally in Marine Organisms -- Shellfish Poisoning -- Ciguatera Poisoning -- Puffer Fish Poisoning -- Oyster (Venerupin) Poison -- References -- Chapter 15. Human Parasites Transmissible by Seafood-and Related Problems -- Introduction -- Parasites Transmissible to Man in Seafoods -- Cestodes -- Nematodes -- Chemical Changes in Seafoods from Parasitism -- Discussion and Conclusions -- References -- Chapter 16. Closiridium botulinum in Fishery Products. , Isolation and Characteristics of the Culture -- The Microbe -- Toxin Resistance and Mutants -- Prevention and Treatment of Foods -- References -- Chapter 17. Vibrio parahaemolyticus -- Text -- References -- Chapter 18. Enteric Pathogens in Estuary Waters and Shellfish -- Introduction -- Methods -- Results: Salmonellae and Enteroviruses in Estuary Waters -- Discussion -- References -- Chapter 19. Sanitary State of Fish and Fishery Products in Developing Countries of the Eastern Caribbean -- Definition -- Preliminary Aspects of Sanitation on the Vessel -- Sanitary and Safety Aspects in the Processing -- Microbiological Aspects -- Conclusion -- Chapter 20. Setting Up a Sanitary and Microbiological Control Program for Fishery Products-Role of Fishery Inspection -- Objectives -- Setting Up a Program -- Chapter 21. Regulatory Control of Fishery Products by the U. S. Food and Drug Administration -- Text -- Chapter 22. Control of Prepared Fishery Products in Industry -- Methods and Facilities -- Summary -- Chapter 23. Aflatoxins as Contaminants of Feeds, Fish, and Foods -- CONCLUSION -- References -- Chapter 24. Activities of the Center* for Disease Control in Public Health Problems Related to the Consumption of Fish and Fishery Products -- Reported Foodborne Outbreaks -- Staphylococcal Intoxication -- Salmonellosis -- Botulism -- Infectious Hepatitis -- Vibrio parahaemolyticus Infection -- Shigellosis -- Clostridium perfringens, Bacillus cereus, and Enterococcal Foodborne Illnesses -- Poisonous Fish -- Chemical Poisonings -- Conclusion -- References -- Chapter 25. Production and Conservation of Fish and Shellfish in Puerto Rico -- Text -- Author Index -- Subject Index.