Includes bibliographical references and index.
|Statement||edited by Zdzisław E. Sikorski, Bonnie Sun Pan, Fereidoon Shahidi.|
|Contributions||Sikorski, Zdzisław E., Pan, Bonnie Sun., Shahidi, Fereidoon, 1951-|
|LC Classifications||TX556.5 .S43 1994|
|The Physical Object|
|Pagination||xi, 234 p. :|
|Number of Pages||234|
|LC Control Number||93048001|
Seafood Proteins th Edition by Zdzislaw Sikorski (Author) ISBN ISBN Why is ISBN important? ISBN. This bar-code number lets you verify that you're getting exactly the right version or edition of a book. The digit and digit formats both work. Format: Paperback. Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and soy proteins, and proteins from oil-producing plants, cereals and seaweed. This role of proteins results from their basic chemical and biochemical properties and functions in different tissues. A presenta tion of the actual state of knowledge on seafood nitrogenous compounds in one volume may contribute to a better understanding of the involve ment of these components in all stages of handling and processing fish. Seafood and protein A ounce salmon filet contains about 27 grams of protein, while a single six ounce can of tuna holds a whopping 40 grams of the body-building macronutrient.
Additional Physical Format: Online version: Seafood proteins. New York: Chapman & Hall, (OCoLC) Document Type: Book: All Authors / Contributors. Seafood is considered the best dietary source of omega-3 fatty acids. All fish and shellfish contain some omega-3s but the amount can vary. Generally, fattier fish contain more omega-3 fatty acids than leaner fish, but the amount can vary from one type of fish or shellfish to another. Seafood proteins as a component of the human diet. Comparison of seafood proteins with vegetable and other animal proteins. Functional properties of seafood proteins. Factors affecting functional properties of seafood proteins. Isolation and recovery of fish muscle proteins from whole fish and fish processing by-products. 6. Refined fish myofibrillar proteins, which are virtually surimi, have unique gelling ability to transform fish meat into a wide range of surimi seafood. Unlike other proteins that form a gel, fish myofibrillar proteins have setting ability that forms a gel if salted paste is held Cited by: 1.
The seafood processing industry produces a large amount of by-products that usually consist of bioactive materials such as proteins, enzymes, fatty acids, and biopolymers. These by-products are often underutilized or wasted, even though they have been shown to have biotechnological, nutritional, pharmaceutical, and biomedical applications. Get this from a library! Seafood Proteins. [Zdzisław E Sikorski; Bonnie Sun Pan; Fereidoon Shahidi] -- 1 Introduction.- 2 The Contents of Proteins and Other Nitrogenous Compounds in Marine Animals.- 3 Sarcoplasmic Proteins and Other Nitrogenous Compounds.- 4 The Myofibrillar Proteins in Seafoods.- 5. T1 - Seafood Proteins and Surimi. AU - Park, Jae W. AU - Reed, Zachary H. PY - /12/ Y1 - /12/ N2 - Surimi is refined fish myofibrillar proteins stabilized with cryoprotectants and used as a raw material for various surimi seafood products. Surimi production starts with heading, gutting, mincing, washing dewatering, and freezing. People that eat fish usually live longer and have less chronic disease than people that do not. Whether this is because fish displaces meat or because it has positive attributes of its own I’m not sure but it is a high protein food.