Enzymes and Their Effects on Seafood Texture

Thousands of enzymes have been found in animal muscles and organs. However, this chapter will only focus on those affecting the texture of fish muscle and processed seafood. Some proteinases, found to be involved in the texture changes of postmortem muscle and surimi-based product, will be reviewed and discussed. Transglutaminase (TGase), which is detected in fish muscles and surimi wash water, is also discussed because of its role in cooked surimi texture. Transglutaminases are discussed in further detail in Chapter 6.