Biochemistry of Seafood Processing

Food Biochemistry and Food Processing: Second Edition

Volumn , Issue , 2012, Pages 344-364

  Hui, Y H ^e   Cross, N ^e   Kristinsson, H G ^a,d   Lim, M H ^b   Nip, W K ^e   Siow, L F ^c   Stanfield, P S ^e  

^a Matis ohf Iceland   (Iceland)

^b UNIVERSITY OF AUCKLAND   (New Zealand)

^c MONASH UNIVERSITY MALAYSIA   (Malaysia)

^d Matis Biotechnology Center   (Iceland)

^e NONE

Author keywords

Biochemical changes in pigments, handling, storage, processing; Biochemical indices, lactic acid and lowering of pH; Biochemistry of glycogen degradation; Biochemistry of seafood processing; Frozen storage, bio , physicochemical changes in seafood; Major seafood groups, nutritive and health attributes; Melanosis (melanin formation); Myofibrillar protein degradation; Nonprotein nitrogenous, and biochemical changes; Protein degradation biochemistry

Indexed keywords

BIOCHEMISTRY; BIODEGRADATION; DEGRADATION; LACTIC ACID; MEATS; PROTEINS;

BIOCHEMICAL CHANGE IN PIGMENT, HANDLING, STORAGE, PROCESSING; BIOCHEMICAL CHANGES; BIOCHEMICAL INDEX, LACTIC ACID AND LOWERING OF PH; BIOCHEMICAL INDICES; BIOCHEMISTRY OF GLYCOGEN DEGRADATION; BIOCHEMISTRY OF SEAFOOD PROCESSING; FROZEN STORAGE; FROZEN STORAGE, BIO-, PHYSICOCHEMICAL CHANGE IN SEAFOOD; GLYCOGEN DEGRADATION; MAJOR SEAFOOD GROUP, NUTRITIVE AND HEALTH ATTRIBUTE; MELANOSE (MELANIN FORMATION); MYOFIBRILLAR PROTEIN DEGRADATION; MYOFIBRILLAR PROTEINS; NONPROTEIN NITROGENOUS, AND BIOCHEMICAL CHANGE; PHYSICO-CHEMICAL CHANGES; PROTEIN DEGRADATION; PROTEIN DEGRADATION BIOCHEMISTRY; SEAFOOD PROCESSING;

PROCESSING;

EID: 84884537882     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781118308035.ch19     Document Type: Chapter

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