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."
TABLE OF CONTENTS
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 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 15|40 pages
Enzymes and Their Effects on Seafood Texture
National Taiwan Ocean University ; Keelung, Taiwan, Republic of China
chapter 16|38 pages
Endogenous Enzyme Activity and Seafood Quality: Influence of Chilling, Freezing, and Other Environmental Factors
Technical University of Gdansk, Gdansk, Poland
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 21|48 pages
Applications of Fish and Shellfish Enzymes in Food and Feed Products
University of Aimeri a, Aimer fa, Spain
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