This 2nd ed of the Handbook of Seafood and Seafood Products Analysis brings together the work of 109 experts who focus on the most recent research and development trends in analytical techniques and methodologies for the analysis of captured fresh and preserved seafood, either cultivated or wild, as well as for derived products.

1. Introduction - Importance of analysis in seafood and seafood products, variability, and basic concepts. 2. Peptides and proteins. 3. Proteomics for Comprehensive Analysis of Seafood Products: Quality, Safety, Authentication, and Allergen Detection. 4. Endogenous Enzymes. 5. Nucleotides and nucleosides. 6. Lipid Compounds. 7. Lipid oxidation. 8. Volatile Aroma Compounds in Marine Resources. 9. Microstructure. 10. Physical sensors and techniques. 11. Methods For Measuring Seafood Freshness Quality and Deterioration. 12. Detection of species and geographic origin of fishery products. 13. Smoke flavourings technology in seafood. 14. Composition and Calories. 15. Essential Amino Acids. 16. Bioactive peptides from seafood products. 17. Antioxidants. 18. Vitamins. 19. Minerals and Trace Elements. 20. Fatty Acids. 21. Quality Assessment of Seafood and Seafood Products by Color Measurement. 22. Instrumental texture. 23. Aroma. 24. Quality Index Methods. 25. Sensory descriptors. 26. Sensory aspects of heat treated seafood. 27. Methodologies in sensory and consumer sciences for the evaluation of seafood products. 28. Assessment of Seafood Spoilage and the Microorganisms Involved. 29. Detection of Fish Spoilage. 30. Predictive modeling of seafood spoilage. 31. Detection of the Principal Foodborne Pathogens in Seafoods and Seafood-related environments. 32. Seafood Parasites. 33. Detection of enteric viruses in seafood. 34. Analysis of Marine Biotoxins by Liquid Chromatography Mass Spectrometric Detection. 35. Biogenic amines in seafood products. 36. Detection of Genetically Modified Ingredients in Fish Feed. 37. Detection of adulterations: addition of foreign proteins. 38. Detection of Adulteration: Identification of Sea Food Species. 39. DNA barcoding methodologies for the identification of fish species in cooked products. 40. Differentiation of Fresh and Frozen-Thawed Fish. 41. Veterinary Drugs. 42. Spectrochemical Methods for the Determination of Metal(loid) Ions in Seafood. 43. Food Irradiation and Its Detection. 44. Analysis of Dioxins in Seafood and Seafood Products. 45. Environmental contaminants: Persistent organic pollutants. 46. Innovations in Seafood Packaging Technologies: A Review. 47. Residues of Food Contact Materials. 48. Microplastics and Nanoplastics in food