Seafood Enzymes: Utilization and Influence on Postharvest Seafood Quality edited by Norman F. Haard and Benjamin K. Simpson

Seafood Enzymes Technology Book from C.H.I.P.S.

Seafood Enzymes
Utilization and Influence on Postharvest Seafood Quality
edited by Norman F. Haard

This forward-looking reference reviews specific enzymes and enzyme groups, delves into the relationship between enzymes and seafood quality, covers the application of enzymes as seafood processing aids, and focuses on the recovery of useful enzymes as by6-products from seafood waste, detailing the control of enzyme activity in seafood products.

With contributions from more than 30 leading international researchers, Seafood Enzymes

outlines the role of native enzymes in postmortem effects on texture, flavor, and color
examines methods of reducing microbial contamination, notably Hazard Analysis and Critical Control Point (HACCP) and pasteurization
explains controlling enzymatic activity by modification of environmental conditions, processing, or use of inhibitors
defines enzymatic properties across different habitat conditions such as high pressure and zero light, temperature extremes, low to saturated salimity, daily fluctuations in oxygen, and diet history
clarifies the contribution of endogenous tissue enzymes in the loss of prime quality in seafood
details the extensive biophysical chemistry of cryostabilization
discusses utilization of seafood enzymes as food processing aids
and more

Contents

Introduction
Seafood Enzymes
Enzymes
Nucleotide-Degrading Enzymes
Myosin ATPase
Phospholipases
Lipases
Transglutaminases in Seafood Processing
TMAO-Degrading Enzymes
Digestive Proteinases from Marine Animals
Trypsin Isozymes: Development, Digestion, and Structure
Polyphenoloxidase
Lipoxygenases
Enzymes and Seafood Quality
Enzymes and Enzyme Products as Quality Indices
Enzymes and Flavor Biogenesis in Fish
Enzymes and Seaweed Flavor
Enzymes and Their Effects on Seafood Texture
Control of Enzyme Activity in Seafoods
Endogenous Enzyme Activity and Seafood Quality: Influence of Chilling, Freezing, and Other Environmental Factors
Chemical Treatments to Control Enzymes in Fishery Products
Endogenous Enzymes in Antarctic Krill: Control of Activity During Storage and Utilization
Use of Protease Inhibitors in Seafood Products
Influence of High-Pressure Processing on Enzymes in Fish
Industrial Application of Enzymes
Applications of Fish and Shellfish Enzymes in Food and Feed Products
Uses of Enzymes from Marine Organisms
Recovery of Enzymes from Seafood-Processing Wastes

Index

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Seafood Enzymes
Utilization and Influence on Postharvest Seafood Quality
edited by Norman F. Haard
681 pages • $268.95 + shipping
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