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Titlebook: Seafood Proteins; Zdzisław E. Sikorski (Professor and Head),Bonnie S Book 1994 Chapman & Hall, Inc. 1994 Seafood.food.food industry.food s

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发表于 2025-3-21 19:09:35 | 显示全部楼层 |阅读模式
书目名称Seafood Proteins
编辑Zdzisław E. Sikorski (Professor and Head),Bonnie S
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图书封面Titlebook: Seafood Proteins;  Zdzisław E. Sikorski (Professor and Head),Bonnie S Book 1994 Chapman & Hall, Inc. 1994 Seafood.food.food industry.food s
描述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,
出版日期Book 1994
关键词Seafood; food; food industry; food science; nutrition; processing; proteins
版次1
doihttps://doi.org/10.1007/978-1-4615-7828-4
isbn_softcover978-1-4615-7830-7
isbn_ebook978-1-4615-7828-4
copyrightChapman & Hall, Inc. 1994
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978-1-4615-7830-7Chapman & Hall, Inc. 1994
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The Contents of Proteins and Other Nitrogenous Compounds in Marine Animals,Proteins are very important components of fish meat because they affect both the nutritional value and the sensory properties of fish products. In the muscles and various organs of marine animals, they perform their functions, being associated with or interacting with a host of other components, mainly water, ions, lipids, and carbohydrates.
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Concluding Remarks,This book presents the results of current research on the properties of proteins and NPN of marine fish and invertebrates and the possibilities of utilization of this knowledge for improving the use of marine resources. The main areas where rapid further progress is likely to be expected due to utilization of research on proteins and NPN are
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Collagen in the Muscles and Skin of Marine Animals,e proportion of all components of the tissue, including the mineral deposits. The biosynthesis and chemistry of collagen has been reviewed by Bailey and Etherington (1980), and its role as a food component has been thoroughly treated by Bailey and Light (1989) and Bremner (1992), as well as in the b
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Changes in Proteins in Frozen Stored Fish,rder (Owusu-Ansah and Hultin, 1992). It was shown by Jarenbäck and Liljemark (1975b), that the myosin microfibrils in fresh cod muscle could be almost totally extracted, whereas myosin in frozen muscle after prolonged storage was resistant to extraction. Significant changes in the sodium dodecyl sul
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