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The Involvement of Proteins and Nonprotein Nitrogen in Postmortem Changes in Seafoods

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Book cover Seafood Proteins

Abstract

Many nitrogenous compounds are involved in postmortem reactions in the muscles of animals, primarily as enzymes catalyzing the catabolysis of different 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 extent of changes in proteins are influenced by the products of degradation of saccharides and organic phosphates, as well as by the concentration of free ions, whereas these depend on the antemortem condition of the fish and on the temperature in the tissues after catch. A positive relationship of the enthalpy of activation of fish myofibrillar ATPase and the habitat temperature was demonstrated, from large negative values for cold-adapted species to high positive values for tropical species (Johnstone and Goldspink, 1975).

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Authors
  1. Zdzisław E. Sikorski
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  2. Bonnie Sun Pan
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Editor information

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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Sikorski, Z.E., Pan, B.S. (1994). The Involvement of Proteins and Nonprotein Nitrogen in Postmortem Changes in Seafoods. 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_6

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  • DOI: https://doi.org/10.1007/978-1-4615-7828-4_6

  • 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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