Abstract
Seafoods namely fish, crustaceans and molluscs are important sources of protein in human nutrition. Approximately 11-27% of seafoods consist of crude proteins. However, contribution of non-protein nitrogenous (NPN) compounds to this value may reach up to a quarter of this amount. Free amino acids, peptides, amines, amine oxides, guanidines, quaternary ammonium compounds, polyamines, nucleotides and their breakdown products, urea and nucleic acids contribute to the overall content of NPN in seafoods.
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Shahidi, F. (1994). Seafood proteins and preparation of protein concentrates. In: Shahidi, F., Botta, J.R. (eds) Seafoods: Chemistry, Processing Technology and Quality. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2181-5_2
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DOI: https://doi.org/10.1007/978-1-4615-2181-5_2
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