Biochemical Methods of Fish Quality Evaluations by: P.J. Ke, B.G. Burns and N.B Helbig, 1990, paperback Condition: Cover and page stock shows yellowing. Otherwise the book is in very good condition. See pictures for Table of Contents. Publisher: MUN Publication Services, Memorial university of Newfoundland, St. John's, Newfoundland, 1990 Authors from: Biochemistry Department, Memorial University of Newfoundland and also Halifax Laboratories, Department of Fisheries and Oceans, Government of Canada, Halifax,, Nova Scotia Canada. Pages: 198 Dimensions: 9 x 6 x 0.5", 13 ounces This book is compilation of methods used to evaluate seafood developed and used by the Department of Fisheries and Oceans Canada. Scientific quality assessment methods for fish and aquatic products have been reviewed and selected from the documents of the Department of Fisheries Oceans (DFO) Halifax Laboratory. The work of re-writing and original manual preparation were carried out by Mr.Burns of DFO as well as Mr . A. Woyewoda and Ms. S. Shaw of the Canadian Institute of Fisheries Technology, TUNS . Recommended Methods for Assessment of Fish Quality, published in 1986 as Canadian Technical Report of Fisheries and Aquatic Products No. 1448 , was recommended to more than 15 nations by the International Symposium of Fish Quality Determination in Anchorage, Alaska in November, 1989 . Since then, some parts of this report have been translated into French, Portuguese, Japanese and Chinese for various research stations and for industry development . In the past two years, this report has been also used as a textbook for Marine Food Science and Technology at Memorial University of Newfoundland (MUN). With various comments and suggestions from other groups, a revised manuscript of this report with some additional methods has been completed and used for various routine operation as well as technology - transfer for DFO and MUN . Flavour and texture changes occur readily in fish and aquatic products for a variety of reasons. In fresh (iced) storage, biochemical and bacterial action produce specific measurable changes; in frozen storage, physical and enzymatic processes decrease quality. Standard procedures are necessary to obtain accurate measurements of degree of freshness comparable among different testing facilities . This collection of twenty-five laboratory methods is an attempt to compile such standard techniques and procedures for laboratory grading of fish and aquatic products. Drawn from current literature and experience and tested by the Department of Fisheries and Oceans and the Canadian Institute of Fisheries Technology, the procedures have been divided into sections of proximate composition, quality indices of refrigerated or fresh storage, quality indices of frozen storage and physical attributes. Each method includes an introductory section followed by application, principle of the method, precautions and notes, sample preparation, equipment, reagents, detailed procedures, calculations , typical examples and references where additional information may be obtained . The methods utilize long-standing procedures which may be carried out in moderately equipped laboratories providing a guide for both technical staff and new personnel in research as well as routine work .