Seafood ProteinsZdzisław E. Sikorski, Zdzisław SIKORSKI, Bonnie Sun Pan, Fereidoon Shahidi Springer US, 1994 - 234 páginas Fish and marine invertebrates are important sources of nutrients for the world's population, and many species have exceptionally high market value because of their exquisite sensory properties. Both the utilization of the available catch in different forms and the market price are affected by the quality of the fish. Proteins and nonprotein nitroge nous compounds playa crucial role in the nutritional value and sensory quality of seafoods as well as in the suitability of different species to various forms of processing, preservation, and use in other branches of the food industry. This role of proteins results from their basic chemical and biochemical properties and functions in different tissues. A presenta tion of the actual state of knowledge on seafood nitrogenous compounds in one volume may contribute to a better understanding of the involve ment of these components in all stages of handling and processing fish. It has been possible to prepare this text thanks to the cooperative effort of an international group of specialists. The editors of the book are greatly indebted to all colleagues who have willingly contributed to this volume, sharing their knowledge and experience, as well as to all persons who have granted permission to use their previously published materials. viii Preface ix A large part of the book has been prepared during my sabbatical in the Department of Marine Food Science, National Taiwan Ocean University (NTOU) in Keelung, Taiwan. |
Contenido
The Contents of Proteins and Other | 6 |
Sarcoplasmic Proteins and Other | 13 |
The Myofibrillar Proteins in Seafoods | 40 |
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actin activity actomyosin Agric animals antifreeze proteins Capelin Carp changes characteristics chemical chitin collagen color Comp components concentration connective tissue cooked cross-linking crude protein denaturation edited Effect enzymatic enzymes extraction feed fermentation fillets fish meal fish muscle fish proteins fish species Fisheries flavor Food Chem Food Sci Food Technol formation free amino acids freezing fresh frozen fish Frozen Storage functional properties Gelation gelling Gildberg Haard Hake heating Histidine HULTIN hydrolysis hydroxyproline increase invertebrates isolated JIANG kamaboko Lanier lipids Lysine mackerel marine meat mince muscle proteins myofibrillar proteins myofibrils myoglobin myosin Nippon Suisan Gakkaishi nitrogenous compounds nutritional paramyosin Parvalbumins peptides Physiol processing proline properties of fish proteases proteinases proteolysis proteolytic reactions residues Salmon salt sarcoplasmic proteins seafoods Shahidi shellfish shrimp Sikorski Simpson skin solubility Source spoilage squid stability surimi Synowiecki Technology temperature texture thermal Tilapia tion TMAO Trimethylamine tropomyosin Troponin Trout tuna