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Seafood Proteins

  • Book
  • © 1994

Overview

Editors:
  1. Zdzisław E. Sikorski

    1. Department of Food Preservation, Technical University Politechnika Gdańska, Gdańska, Poland

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  2. Bonnie Sun Pan

    1. College of Fisheries Science, National Taiwan Ocean University, Keelung, Taiwan 202, Republic of China

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  3. Fereidoon Shahidi

    1. Departments of Biochemistry and Chemistry, Memorial University of Newfoundland, St. John’s, Canada

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Table of contents (14 chapters)

  1. Front Matter

    Pages i-xi
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  2. Introduction

    • Zdzisław E. Sikorski, Bonnie Sun Pan
    Pages 1-5

  3. The Contents of Proteins and Other Nitrogenous Compounds in Marine Animals

    • Zdzisław E. Sikorski
    Pages 6-12

  4. Sarcoplasmic Proteins and Other Nitrogenous Compounds

    • Norman F. Haard, Benjamin K. Simpson, Bonnie Sun Pan
    Pages 13-39

  5. The Myofibrillar Proteins in Seafoods

    • Zdzisław E. Sikorski
    Pages 40-57

  6. Collagen in the Muscles and Skin of Marine Animals

    • Zdzisław E. Sikorski, Javier A. Borderias
    Pages 58-70

  7. The Involvement of Proteins and Nonprotein Nitrogen in Postmortem Changes in Seafoods

    • Zdzisław E. Sikorski, Bonnie Sun Pan
    Pages 71-83

  8. The Effect of Heat-Induced Changes in Nitrogenous Constituents on the Properties of Seafoods

    • Zdzisław E. Sikorski, Bonnie Sun Pan
    Pages 84-98

  9. Changes in Proteins in Frozen Stored Fish

    • Zdzisław E. Sikorski, Anna Kołakowska
    Pages 99-112

  10. Changes in proteins and nonprotein Nitrogen Compounds in Cured, Fermented, and Dried Seafoods

    • Zdzisław E. Sikorski, Adriaan Ruiter
    Pages 113-126

  11. Functional Food Protein Ingredients from Fish

    • Tyre C. Lanier
    Pages 127-159

  12. Seafood Protein in Human and Animal Nutrition

    • Shi-Yen Shiau
    Pages 160-170

  13. Proteins from Seafood Processing Discards

    • Fereidoon Shahidi
    Pages 171-193

  14. Biotechnological Applications of Seafood Proteins and Other Nitrogenous Compounds

    • Norman F. Haard, Benjamin K. Simpson, Zdzisław E. Sikorski
    Pages 194-216

  15. Concluding Remarks

    • Bonnie Sun Pan, Zdzisław E. Sikorski
    Pages 217-222

  16. Back Matter

    Pages 223-234
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Keywords

About this book

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.

Editors and Affiliations

  • Department of Food Preservation, Technical University Politechnika Gdańska, Gdańska, Poland

    Zdzisław E. Sikorski

  • College of Fisheries Science, National Taiwan Ocean University, Keelung, Taiwan 202, Republic of China

    Bonnie Sun Pan

  • Departments of Biochemistry and Chemistry, Memorial University of Newfoundland, St. John’s, Canada

    Fereidoon Shahidi

Bibliographic Information

  • Book Title: Seafood Proteins

  • Editors: Zdzisław E. Sikorski, Bonnie Sun Pan, Fereidoon Shahidi

  • DOI: https://doi.org/10.1007/978-1-4615-7828-4

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Chapman & Hall, Inc. 1994

  • Softcover ISBN: 978-1-4615-7830-7Published: 06 May 2012

  • eBook ISBN: 978-1-4615-7828-4Published: 06 December 2012

  • Edition Number: 1

  • Number of Pages: XI, 234

  • Topics: Food Science

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