ABSTRACT
Lipolytic reactions play an important role in the quality deterioration of chilled, frozen, and processed seafood. The importance of these reactions in seafood is discussed in Chapter 4, Sec. V; Chapter 5, Sec. II.H; and Chapter 16, Sec. II.E. and III.D. of this book. Moreover, with the increased use of lipases as food-processing aids, there is growing interest in identifying lipases with appropriate specificity (e.g., for transesterification reactions that enhance the content of longchain, highly unsaturated fatty acids in fish oil) (see Chapter 21).
