Food Biochemistry and Food Processing

16

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

351

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
Melaninosis (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

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

INTRODUCTION

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

fresh, although processed products are also favorites

of many consumers. In addition to sensory attrib-

utes, the preference for seafood now includes atten-

tion to its health benefits. Thus, when processing

seafood, it is important to understand the scientific

and technical reasons that are responsible for the

sensory and health attributes of seafood, in addition

to how the manufacturing process can affect the

basic quality of seafood. The same knowledge may

lead to a reduction in the perishability of seafood, a

problem that has existed since the beginning of time,

though it has been partially solved by many modern

*The information in this chapter has been derived from
Food Processing Manual,copyrighted and published by
Science Technology System, West Sacramento,
California. 2004(c). Used with permission.

Food Biochemistry and Food Processing

Edited by Y. H. Hui

Copyright © 2006 by Blackwell Publishing