Food Biochemistry and Food Processing (2 edition)

BLBS102-c19 BLBS102-Simpson March 21, 2012 13:33 Trim: 276mm X 219mm Printer Name: Yet to Come

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Biochemistry of Seafood Processing

Y. H. Hui, N. Cross, H. G. Kristinsson, M. H. Lim, W. K. Nip, L. F. Siow,

and P. S. Stanfield

Introduction

Nutritive Composition of the Major Groups of Seafood and

Their Health Attributes

Composition

Macronutrients

Micronutrients

Other Components

Health Attributes

Biochemistry of Glycogen Degradation

Biochemistry of Protein Degradation

Sarcoplasmic Proteins

Myofibrillar Protein Deterioration

Stromal Protein Deterioration

Biochemical Changes in Nonprotein Nitrogenous Compounds

Lipids in Seafoods

Lipid Composition

Lipids and Quality Problems

Minimization of Lipid-Derived Quality Problems

Biochemical Changes in Pigments During Handling, Storage,

and Processing

Epithelial Discoloration

Hemoglobin

Hemocyanin

Myoglobin

Carotenoids

Melanosis (Melanin Formation)

Biochemical Indices

Lactic Acid Formation with Lowering of pH

Nucleotide Catabolism

Degradation of Myofibrillar Proteins

Collagen Degradation

Dimethylamine Formation

Free Fatty Acid Accumulation

Yerlikaya P, Gokoglu N. 2010. Inhibition effects of green tea and grape seed

extracts on lipid oxidation in bonito fillets during frozen storage.Int J Food Sci

Technol45(2): 252–257.

Tyrosine Accumulation

Biochemical and Physicochemical Changes in Seafood

During Freezing and Frozen Storage

Protein Denaturation

Ice Crystal Effect

Dehydration Effect

Solute Concentration Effect

Reaction of Protein with Intact Lipids

Reaction of Proteins with Oxidized Lipids

Lipid Oxidation and Hydrolysis

Degradation of Trimethylamine Oxide

Summary

Biochemistry of Dried, Fermented, Pickled, and Smoked

Seafood

Biochemistry of Thermal-Processed Products

References

Abstract:Seafood is valued for its nutritive components and desir-

able sensory attributes. However, quality of seafood is vulnerable

to rapid degradation if no appropriate postharvest handling or pro-

cessing methods are used. It is important to understand the basic

biochemical reactions of the relevant components in seafood in or-

der that their quality can be best preserved. Biochemical changes in

glycogen, protein, lipids, and pigments are discussed in detail and

how such changes could affect the quality of seafood. Metabolic

changes from the activity of enzymes can be used as indices of

freshness and be monitored by biochemical or chemical methods.

Three different manufacturing process techniques, (1) freezing, (2)

dehydration, and (3) thermal are discussed with respect to the bio-

chemical changes.

INTRODUCTION

Most of us like to eat seafood, especially when it is fresh, al-

though processed products are also favorites of many consumers.

In addition to sensory attributes, the preference for seafood now

Food Biochemistry and Food Processing, Second Edition. Edited by Benjamin K. Simpson, Leo M.L. Nollet, Fidel Toldr ́a, Soottawat Benjakul, Gopinadhan Paliyath and Y.H. Hui.

©C2012 John Wiley & Sons, Inc. Published 2012 by John Wiley & Sons, Inc.

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