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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Sarcoplasmic Proteins and Other Nitrogenous Compounds,mino acids, amines, amine oxides, guanidine compounds, quaternary ammonium compounds, purines, and urea. Sarcoplasmic proteins normally consist of about 20–25% of total fish muscle protein. The nonprotein-N content of fish muscle is normally higher than that of terrestrial animals ranging from 10–40% of the total nitrogen content.

superfluous

Functional Food Protein Ingredients from Fish,rtment valued solely for, and specified by, their individual “functional properties.” This term is applicable only to materials destined to be food ingredients, referring to their individual ability to contribute to the taste, texture, and appearance of a formulated food.

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The Myofibrillar Proteins in Seafoods,(1988), and Morrissey, Mulvihill, and O’Neill (1987). They describe not only the chemical structure, properties, and location of myosin and actin, of the regulatory proteins, and of the scaffold proteins in the ultrastructure of muscles but also the functional characteristics of several of these pro

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The Involvement of Proteins and Nonprotein Nitrogen in Postmortem Changes in Seafoods,t tissue components. Thus, they contribute to changes in color, flavor, and rheological properties of the products. Furthermore, proteins and NPN participate also as substrates in reactions leading to the formation of products affecting the pH in the fish tissues. On the other hand, the rate and ext

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The Effect of Heat-Induced Changes in Nitrogenous Constituents on the Properties of Seafoods, and accelerates chemical reactions of different tissue components. Therefore, heated seafoods change in color and in rheological properties, lose part of their water-retention capacity, and develop new, mostly very desirable flavor characteristics. The character and extent of these changes are affe

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Changes in Proteins in Frozen Stored Fish,in functional characteristics of the muscle proteins, mainly solubility, water retention, gelling ability, and lipid emulsifying properties. Freezing and thawing may result in lysis of mitochondria and lysosomes and a change in distribution of enzymes (Karvinen et al., 1982). A gradual decline in th

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Changes in proteins and nonprotein Nitrogen Compounds in Cured, Fermented, and Dried Seafoods, the products the desirable sensory properties. The storage life extension in various products is achieved mainly due to the different combined effects of low water activity, reduction in the number of vegetative forms of the microflora by heat, the preservative action of acetic acid and added chemi