Food Biochemistry and Food Processing

16 Biochemistry of Seafood Processing 377 Shewfelt R. 1980. Fish muscle hydrolysis—A review. Jour Food Biochem 5:79–94. Shewfelt ...

378 Part III: Muscle Foods (Cherax quadricarinatus) subjected to multiple freezing-thawing cycles. Journal of Food Quality, 26:2 ...

17 Seafood Enzymes M. K. Nielsen* and H. H. Nielsen 379 Introduction Cold-Adaptation of Enzymes Effects of Pressure on Enzyme Re ...

380 Part III: Muscle Foods it is mainly the “classical” seafood groups—fish, shellfish, and molluscs—that are dealt with. Muscle ...

17 Seafood Enzymes 381 waters. Several lines of evidence suggest that the decrease in metabolic rate with increasing depth is la ...

382 Part III: Muscle Foods (EC 2.4.1.1), producing glucose-1-phosphate. The highly regulated glycogen phosphorylase is inhibit- ...

17 Seafood Enzymes 383 of ADP is favored by the removal of AMP by AMP deaminase (EC 3.5.4.6), producing inosine mono- phosphate ...

384 Part III: Muscle Foods hypoxanthine is catalyzed by one and the same enzymes, xanthine oxidase (EC 1.1.3.22). The oxi- datio ...

17 Seafood Enzymes 385 plex is locked. The resolution of rigor mortis is due to structural decay elsewhere in the muscular struc ...

386 Part III: Muscle Foods The enzyme is stable and tolerates both high salt concentrations and freezing. The accumulation of DM ...

17 Seafood Enzymes 387 2002). Endogenous proteolytic enzymes that cleave muscle proteins under physiological conditions and at n ...

388 Part III: Muscle Foods storage (Shigemura et al. 2004). This indicates that the degradation of collagen and the resulting we ...

17 Seafood Enzymes 389 20S Proteasome The 20S proteasome enzyme is a 700 kDa multicat- alytic proteinase with three major cataly ...

390 Part III: Muscle Foods contrast the authors reported that slow freezing and fluctuations in temperature during frozen storag ...

17 Seafood Enzymes 391 muscle protein, contributing to the characteristic softening of the fillet and liberating free amino acid ...

392 Part III: Muscle Foods The enzyme transglutaminase plays an important role in the gelation process through catalyzing the cr ...

17 Seafood Enzymes 393 provides the possibility of utilizing alternative species such as skate, the skin of which is very diffi- ...

394 Part III: Muscle Foods REFERENCES Aaen B, Jessen F, Jensen B. 1995. Partial purification and characterization of a cellular ...

17 Seafood Enzymes 395 Dickson KA. 1995. Unique adaptations of the metabol- ic biochemistry of tunas and billfishes for the life ...

396 Part III: Muscle Foods Ingemansson T, Kaufmann P, Ekstrand B. 1995. Multi- variate evaluation of lipid hydrolysis and oxidat ...