ABSTRACT

"Reviews specific enzymes and enzyme groups studied in recent years, 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 by-products from seafood waste. Details the control of enzyme activity in seafood products."

chapter 1|36 pages

Seafood Enzymes: The Role of Adaptation and Other Intraspecific Factors

University of California, Davis, California

chapter 2|32 pages

Nucleotide-Degrading Enzymes

DalTech/Dalhousie University, Halifax, Nova Scotia, Canada

chapter 3|22 pages

Myosin ATPase

Ibaraki University, Bunkyo, Mito, Japan National Kaohsiung Institute of Marine Technology, Kaohsiung, Taiwan, Republic of China

chapter 4|30 pages

Phospholipases

University of Guelph, Guelph, Ontario, Canada

chapter 5|26 pages

Lipases

University of Guelph, Guelph, Ontario, Canada

chapter 6|20 pages

Transglutaminases in Seafood Processing

Novo Nordisk BioChem, North America, Inc., Franklinton, North Carolina North Carolina State University, Raleigh, North Carolina

chapter 7|24 pages

TMAO-Degrading Enzymes

Institute* de Investigaciones Marinas (CSIC), Vigo , Spain Federal Research Centre for Fisheries , Hamburg, Germany

chapter 8|24 pages

Digestive Proteinases from Marine Animals

McGill University, Ste. Anne de Bellevue, Quebec, Canada

chapter 9|56 pages

Trypsin Isozymes: Development, Digestion, and Structure

Institute of Marine Research, Bergen, Norway University of Bergen, Bergen , Norway

chapter 10|46 pages

Polyphenoloxidase

University of Florida , Gainesville, Florida Auburn University Auburn , Alabama

chapter 11|20 pages

Lipoxygenases

National Taiwan Ocean University, Keelung, Taiwan, Republic of China Chia-Nan College of Pharmacy, Tainan, Taiwan, Republic of China

chapter 12|28 pages

Enzymes and Enzyme Products as Quality Indices

Indian Council of Agricultural Research , New Delhi, India

chapter 13|20 pages

Enzymes and Flavor Biogenesis in Fish

Mississippi State University ; Mississippi State, Mississippi

chapter 14|26 pages

Enzymes and Seaweed Flavor

Shiono Koryo Kaisha, Ltd., Osaka, Japan

chapter 15|40 pages

Enzymes and Their Effects on Seafood Texture

National Taiwan Ocean University ; Keelung, Taiwan, Republic of China

chapter 17|16 pages

Chemical Treatments to Control Enzymes in Fishery Products

University of Georgia , Griffin, Georgia

chapter 18|26 pages

Endogenous Enzymes in Antarctic Krill: Control of Activity During Storage and Utilization

Agricultural University of Szczecin, Szczecin, Poland

chapter 20|22 pages

Influence of High-Pressure Processing on Enzymes in Fish

Novo Nordisk BioChem, North America, Inc., Franklinton, North Carolina

chapter 22|22 pages

Uses of Enzymes from Marine Organisms

Norwegian Institute of Fisheries and Aquaculture, Ltd., Tromso, Norway McGill University, Ste. Anne de Bellevue, Quebec, Canada

chapter 23|24 pages

Recovery of Enzymes from Seafood-Processing Wastes

Oregon State University, Astoria, Oregon National Center for Genetic Engineering and Biotechnology, Bangkok, Thailand