Chapter 30. A New Approach to the Functional Improvement of Fish Meat Proteins

  1. Associate Professor Cesarettin Alasalvar1,
  2. Professor Fereidoon Shahidi2,
  3. Professor Kazuo Miyashita3 and
  4. Dr Udaya Wanasundara4
  1. Hiroki Saeki

Published Online: 2 SEP 2010

DOI: 10.1002/9781444325546.ch30

Handbook of Seafood Quality, Safety and Health Applications

Handbook of Seafood Quality, Safety and Health Applications

How to Cite

Saeki, H. (2010) A New Approach to the Functional Improvement of Fish Meat Proteins, in Handbook of Seafood Quality, Safety and Health Applications (eds C. Alasalvar, F. Shahidi, K. Miyashita and U. Wanasundara), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444325546.ch30

Editor Information

  1. 1

    TÜBİTAK Marmara Research Centre, Food Institute, Gebze/Kocaeli, Turkey

  2. 2

    Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, Canada

  3. 3

    Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Japan

  4. 4

    POS Pilot Plant Corporation, Saskatoon, SK, Canada

Author Information

  1. Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Japan

Publication History

  1. Published Online: 2 SEP 2010
  2. Published Print: 1 OCT 2010

ISBN Information

Print ISBN: 9781405180702

Online ISBN: 9781444325546

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Keywords:

  • new approach to functional improvement - of fish meat proteins;
  • fish and shellfish, important protein sources - used as raw material for preparation of processed seafood;
  • protein glycosylation, effective methods - for improving functional properties of proteins;
  • enhancing effect of glycosylation through Maillard reaction - on food functionality of fish muscle protein;
  • humidity, important factor affecting the Maillard reaction;
  • water solubilisation of fish Mf protein - by glycosylation;
  • molecular mechanism of water solubilisation by glycosylation;
  • glycosylation, enhancing thermal stability of food proteins;
  • fish meat-AO conjugate (high functionality);
  • food safety check of fish meat protein conjugated with AO

Summary

This chapter contains sections titled:

  • Introduction

  • Reaction between fish meat protein and reducing sugars through the Maillard reaction

  • Suppression of protein denaturation at the Maillard reaction by controlling the reaction humidity

  • Water solubilisation of fish Mf protein by glycosylation

  • Molecular mechanism of water solubilisation by glycosylation

  • Improvement of the thermal stability and emulsion-forming ability of fish myofibrillar protein

  • Complex utilisation of under-utilised marine bioresources using the glycosylation system

  • Food safety check of fish meat protein conjugated with AO

  • Conclusions

  • References