Food Biochemistry and Food Processing

16 Biochemistry of Seafood Processing 357 they have had more time to accumulate it. These large fish (swordfish, shark, king mac ...

358 Part III: Muscle Foods MYOFIBRILLARPROTEINDETERIORATION The most common myofibrillar proteins in the mus- cles of aquatic an ...

16 Biochemistry of Seafood Processing 359 ity of endogenous urease after death. This problem renders shark meat with ammonia odo ...

360 Part III: Muscle Foods during late spring shortly after spawning, while it can have about 24% fat during late November due t ...

16 Biochemistry of Seafood Processing 361 hexanoic acid (22:6
3) (Shewfelt 1981). These fatty acids have been found to be highly ...

362 Part III: Muscle Foods Marshall, and Balaban, unpublished data). Increased pressure and time also appears to lead to increas ...

16 Biochemistry of Seafood Processing 363 removes not only a large fraction of the heme pro- teins, but also a large amount of o ...

364 Part III: Muscle Foods and carotenoids in some important fish and shellfish products. The changes during handling, storage, ...

16 Biochemistry of Seafood Processing 365 ducing agent (e.g., sodium hydrosulfite or another legally permitted additive) (Tomlin ...

366 Part III: Muscle Foods However, its limitation is that it is difficult to analyze all these nucleotides and their metabolite ...

16 Biochemistry of Seafood Processing 367 time because microbial growth and enzymatic and biochemical reaction kinetics are redu ...

368 Part III: Muscle Foods hydrophobic or hydrophilic sites of the protein mol- ecules interact with each other to form hydropho ...

16 Biochemistry of Seafood Processing 369 1981). In frozen foods, enzymes generally catalyze lipid hydrolysis. Phospholipase A a ...

370 Part III: Muscle Foods causes dehydration and solute concentration, and thus disturbs the conformation of protein, leading t ...

16 Biochemistry of Seafood Processing 371 amino acids. This permits the marinade to create the proper flavor and texture in the ...

372 Part III: Muscle Foods Al-Kahtani HA, Abu-Tarbouch HM, Bajabe AS, Atia M, Abou-Arab AA, El-Mojaddidi MA. 1996. Chem- ical ch ...

16 Biochemistry of Seafood Processing 373 Doe P, Olley J. 1990. Drying and dried fish products. In: ZE Sikorski, editor. Seafood ...

374 Part III: Muscle Foods muscle. In: GJ Flick, RE Martin, editors, Advances in Seafood Biochemistry, pp. 25–42. Lancaster, Con ...

16 Biochemistry of Seafood Processing 375 oxidative activity of trout hemoglobin. Journal of Agricultural and Food Chemistry 52( ...

376 Part III: Muscle Foods Pan BS, Kuo JM, Luo LJ, Yang HM. 1986. Effect of en- dogenous proteinases on histamine and honeycomb- ...