Seafood Proteins

1. Front Matter

   Pages i-xi

   PDF

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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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.

• Seafood
• food
• food industry
• food science
• nutrition
• processing
• proteins

• 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

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