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Seafood Proteins pp 194–216Cite as

Biotechnological Applications of Seafood Proteins and Other Nitrogenous Compounds

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Abstract

Marine biotechnology is a rapidly growing field that has taken on new meaning as a result of recent advances in natural product chemistry, comparative biochemistry, molecular biology, and gene technology. In terms of protein modification, traditional marine biotechnology can be likened to a “sledge hammer approach.” Fermentation processes, like fish sauce, fish silage, “biological” fish protein concentrate, matjes her-ring, and fermented squid, extensively alter protein and other constit-uents by endogenous microbial action, by autolytic enzymes, or by ill-defined enzyme additives. These “artlike” processes are time-honored ways to preserve and/or transform underutilized fish and fishery by-products into useful food and feed products. Modern marine biotechnology includes the transformation and/or recovery of “value-added” specialty products from marine organisms. For example, fish protein may be treated with particular proteinases to produce specific emulsifiers, surfactants, flavorings, and pharmaceuticals. Natural products from marine organisms may possess unique properties. Examples of products that may be recovered from marine organisms include enzymes, vaccines, antibiotics, amino acids, antifreeze proteins, and hormones.

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  1. Norman F. Haard
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  2. Benjamin K. Simpson
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  3. Zdzisław E. Sikorski
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Editors and Affiliations

  1. Department of Food Preservation, Technical University Politechnika Gdańska, 80-952, Gdańska, Poland

    Zdzisław E. Sikorski Ph.D., D.Sc., (Professor and Head) (Professor and Head)

  2. College of Fisheries Science, National Taiwan Ocean University, Keelung, Taiwan 202, Republic of China

    Bonnie Sun Pan Ph.D. (Professor and Dean) (Professor and Dean)

  3. Departments of Biochemistry and Chemistry, Memorial University of Newfoundland, A1B3X9, St. John’s, Newfoundland, Canada

    Fereidoon Shahidi Ph.D. (Professor) (Professor)

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© 1994 Chapman & Hall, Inc.

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Haard, N.F., Simpson, B.K., Sikorski, Z.E. (1994). Biotechnological Applications of Seafood Proteins and Other Nitrogenous Compounds. In: Sikorski, Z.E., Pan, B.S., Shahidi, F. (eds) Seafood Proteins. Springer, New York, NY. https://doi.org/10.1007/978-1-4615-7828-4_13

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  • DOI: https://doi.org/10.1007/978-1-4615-7828-4_13

  • Publisher Name: Springer, New York, NY

  • Print ISBN: 978-1-4615-7830-7

  • Online ISBN: 978-1-4615-7828-4

  • eBook Packages: Springer Book Archive

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