Titlebook: Seafood Proteins; Zdzis?aw E. Sikorski (Professor and Head),Bonnie S Book 1994 Chapman & Hall, Inc. 1994 Seafood.food.food industry.food s

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書目名稱Seafood Proteins影響因子(影響力)




書目名稱Seafood Proteins影響因子(影響力)學(xué)科排名




書目名稱Seafood Proteins網(wǎng)絡(luò)公開度




書目名稱Seafood Proteins網(wǎng)絡(luò)公開度學(xué)科排名




書目名稱Seafood Proteins被引頻次




書目名稱Seafood Proteins被引頻次學(xué)科排名




書目名稱Seafood Proteins年度引用




書目名稱Seafood Proteins年度引用學(xué)科排名




書目名稱Seafood Proteins讀者反饋




書目名稱Seafood Proteins讀者反饋學(xué)科排名

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978-1-4615-7830-7Chapman & Hall, Inc. 1994

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The Contents of Proteins and Other Nitrogenous Compounds in Marine Animals,Proteins are very important components of fish meat because they affect both the nutritional value and the sensory properties of fish products. In the muscles and various organs of marine animals, they perform their functions, being associated with or interacting with a host of other components, mainly water, ions, lipids, and carbohydrates.

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Concluding Remarks,This book presents the results of current research on the properties of proteins and NPN of marine fish and invertebrates and the possibilities of utilization of this knowledge for improving the use of marine resources. The main areas where rapid further progress is likely to be expected due to utilization of research on proteins and NPN are

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Collagen in the Muscles and Skin of Marine Animals,e proportion of all components of the tissue, including the mineral deposits. The biosynthesis and chemistry of collagen has been reviewed by Bailey and Etherington (1980), and its role as a food component has been thoroughly treated by Bailey and Light (1989) and Bremner (1992), as well as in the b

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Changes in Proteins in Frozen Stored Fish,rder (Owusu-Ansah and Hultin, 1992). It was shown by Jarenb?ck and Liljemark (1975b), that the myosin microfibrils in fresh cod muscle could be almost totally extracted, whereas myosin in frozen muscle after prolonged storage was resistant to extraction. Significant changes in the sodium dodecyl sul