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Seafood Proteins

  • Zdzisław E. Sikorski
  • Bonnie Sun Pan
  • Fereidoon Shahidi

Table of contents

  1. Front Matter
    Pages i-xi
  2. Zdzisław E. Sikorski, Bonnie Sun Pan
    Pages 1-5
  3. Norman F. Haard, Benjamin K. Simpson, Bonnie Sun Pan
    Pages 13-39
  4. Zdzisław E. Sikorski
    Pages 40-57
  5. Zdzisław E. Sikorski, Javier A. Borderias
    Pages 58-70
  6. Zdzisław E. Sikorski, Anna Kołakowska
    Pages 99-112
  7. Tyre C. Lanier
    Pages 127-159
  8. Shi-Yen Shiau
    Pages 160-170
  9. Fereidoon Shahidi
    Pages 171-193
  10. Norman F. Haard, Benjamin K. Simpson, Zdzisław E. Sikorski
    Pages 194-216
  11. Bonnie Sun Pan, Zdzisław E. Sikorski
    Pages 217-222
  12. Back Matter
    Pages 223-234

About this book

Introduction

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.

Keywords

Seafood food food industry food science nutrition processing proteins

Editors and affiliations

  • Zdzisław E. Sikorski
    • 1
  • Bonnie Sun Pan
    • 2
  • Fereidoon Shahidi
    • 3
  1. 1.Department of Food PreservationTechnical University Politechnika GdańskaGdańskaPoland
  2. 2.College of Fisheries ScienceNational Taiwan Ocean UniversityKeelung, Taiwan 202Republic of China
  3. 3.Departments of Biochemistry and ChemistryMemorial University of NewfoundlandSt. John’sCanada

Bibliographic information

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