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Protein hydrolysis in seafoods

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Seafoods: Chemistry, Processing Technology and Quality

Abstract

Proteinases are probably studied more by food scientists and technologists than any other group of enzymes in fish and shellfish. That these enzymes receive considerable attention is not surprising since protein hydrolysis can contribute to either improvement or to loss in seafood quality.

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  1. N. F. Haard
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Editors and Affiliations

  1. Departments of Biochemistry and Chemistry, Memorial University of Newfoundland, Canada

    Fereidoon Shahidi

  2. Canada Department of Fisheries and Oceans, Inspection Branch, Canada

    J. Richard Botta

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Haard, N.F. (1994). Protein hydrolysis in seafoods. 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_3

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  • DOI: https://doi.org/10.1007/978-1-4615-2181-5_3

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