Chapter 30. A New Approach to the Functional Improvement of Fish Meat Proteins
- Associate Professor Cesarettin Alasalvar1,
- Professor Fereidoon Shahidi2,
- Professor Kazuo Miyashita3,
- Dr Udaya Wanasundara4
Published Online: 2 SEP 2010
DOI: 10.1002/9781444325546.ch30
Copyright © 2011 Blackwell Publishing Ltd
Book Title
Handbook of Seafood Quality, Safety and Health Applications
Additional Information
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
TÜBİTAK Marmara Research Centre, Food Institute, Gebze/Kocaeli, Turkey
- 2
Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, Canada
- 3
Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Japan
- 4
POS Pilot Plant Corporation, Saskatoon, SK, Canada
Publication History
- Published Online: 2 SEP 2010
- Published Print: 1 OCT 2010
ISBN Information
Print ISBN: 9781405180702
Online ISBN: 9781444325546
- Summary
- Chapter
- References
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