P1: SFK/UKS BLBS102-c19 P2: SFK BLBS102-Simpson March 21, 2012 13:33 Trim: 276mm X 219mm Printer Name: Yet to Come 19 Biochemistry of Seafood Processing Chiou TK et al 1989 Proteolytic activities of Mullet and Alaska pollack roes and their changes during processing Nippon Suisan Gakkaishi 55: 805–809 Ciarlo AS et al 1985 Storage life of frozen blocks of Patagonian Hake (Merluccius hubbsi) filleted and minced J Food Sci 50: 723–726 Coggins PC, Chamul RS 2004 Food sensory attributes In: YH Hui et al (eds.) Handbook of Frozen Foods Marcel Dekker, New York, pp 93–147 Crawford D et al 1979 Comparative stability and desirability of frozen Pacific hake fillet and minced flesh blocks J Food Sci 44: 363–367 De Koning AJ et al 1987 The origin of free fatty acids formed in frozen cape hake mince (Merluccius capensis, castelnau) during cold storage at 218◦ C J Sci Food Agric 39: 79–84 Doe P, Olley J 1990 Drying and dried fish products In: ZE Sikorski (ed.) Seafood: Resources, Nutritional Composition, and Preservation CRC Press, Boca Raton, FL, pp 125–145 Duan J et al 2010 Quality enhancement in fresh and frozen lingcod (Ophiodon elongates) fillets by employment of fish oil incorporated chitosan coatings Food Chem 119: 524–532 Dyer WJ, Dingle JR 1961 Fish proteins with special reference to freezing In: G Borgstrom (ed.) Fish as Food Academic Press, New York, pp 275–327 Einen O et al 2002 Freezing of pre-rigor fillets of Atlantic salmon Aquaculture 212: 129–140 Eskin NA et al 1971 Biochemistry of Foods Academic Press, New York Fan W et al 2009 Effects of chitosan coating on quality and shelf life of silver carp during frozen storage Food Chem 115: 66–70 Farouk MM et al 2003 Ultra-fast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef Meat Sci 66: 171–179 Flick GJ et al 1992 Lipid oxidation of seafood during storage In: AJ Angelo (ed.) Lipid Oxidation in Food American Chemical Society, Washington, DC, pp 183–207 Frank HA et al 1984 Relationship between honeycombing and collagen breakdown in skipjack tuna Mar Fish Rev 46(2): 40–42 Friedler S et al 1988 Cryopreservation of embryos and ova Fertil Steril 49: 743–763 Fuke S 1994 Taste-active compounds of seafoods with special references to umami substances In: F Shahidi, JR Botta (eds.) Seafoods: Chemistry, Processing Technology and Quality Blackie Academic and Professional, London, pp 115–139 Fuster C et al 1994 Drip loss, peroxidase and sensory changes in kiwi fruit slices during frozen storage J Sci Food Agric 64: 23–29 Gardner HW 1979 Lipid hydroperoxide reactivity with proteins and amino acids: A review J Agric Food Chem 27: 220–229 Ghiretti F 1956 The decomposition of hydrogen peroxide by hemocyanin and by its dissociation products Arch Biochem Physiol 63: 165–176 Gill TA 1992 Biochemical and chemical indices of seafood quality In: HH Huss et al (eds.) Quality Assurance in the Fish Industry Elsevier, Amsterdam, pp 377–388 Grosjean O et al 1969 Formation of a green pigment from tuna myoglobin J Food Sci 34: 404–407 Haard NF 1983 Dehydration of Atlantic short finned squid In: BS Pan (ed.) Properties and Processing of Marine Foods National 361 Taiwan Ocean University, Keelung, Taiwan, Republic of China, pp 36–60 Haard NF 1990 Biochemical reactions in fish muscle during frozen storage In: EG Bligh (ed.) Seafood Science and Technology Fishing News Books (Blackwell Scientific Publications), Oxford, pp 46–57 Haard NF 1992a Biochemistry and chemistry of color and color change in seafoods In: GJ Flick, RE Martin (eds.) Advances in Seafood Biochemistry Technomic Publishing Co., Lancester, PA, pp 305–360 Haard NF 1992b Biochemical reactions in fish muscle during frozen storage In: EG Bligh (ed.) Seafood Science and Technology Fishing New Books, Oxford, pp 176–209 Haard NF 1994 Protein hydrolysis in seafoods In: F Shahidi, JR Botta (eds.) Seafoods: Chemistry, Processing Technology and Quality Blackie Academic and Professional, London, pp 10–33 Haard NF et al 1994 Sarcoplasmic proteins and other nitrogenous compounds In: ZE Skorski et al (eds.) Seafood Proteins Chapman and Hall, New York, pp 13–39 Halliwell B, Gutteridge JMC 1989 Free Radicals in Biology and Medicine Claredon Press, Oxford Hebard CE et al 1982 Occurrence and significance of trimethylamine oxide and its derivatives in fish and shellfish In: RE Martin et al (eds.) Chemistry and Biochemistry of Marine Food Products AVI Publishing Company, Westport, CT, pp 149–304 Hink MJ, Stanley DW 1985 Colour measurement of the squid (Illex illecebrosus) and its relationship to quality and chromatophore structure Can Inst Food Sci Technol J 18(3): 233–241 Hobbs G 1982 Changes in fish after catching In: S Aitkin et al (eds.) Fish Handling and Processing Her Majesty’s Stationery Office, Edinburgh, pp 20–27 Hosseini SV et al 2010 Influence of the in vivo addition of alphatocopheryl acetate with three lipid sources on the lipid oxidation and fatty acid composition of Beluga sturgeon, Huso huso, during frozen storage Food Chem 118: 341–348 Hultin HO 1992a Biochemical deterioration of fish muscle In: HH Huss et al (eds.) Quality Assurance in the Fish Industry Elsevier, Amsterdam, pp 125–138 Hultin HO 1992b Trimethylamine-N-oxide (TMAO) demethylation and protein denaturation in fish muscle In: GJ Flick, RE Martin (eds.) Advances in Seafood Biochemistry Technomic Publishing Co., Lancaster, CT, pp 25–42 Hultin HO 1994 Oxidation of lipids in seafoods In: F Shahidi, JR Botta (eds.) Seafoods: Chemistry, Processing Technology and Quality Blackie Academic and Professional, Glasgow, pp 49–74 Hultin HO, Kelleher SD 2000 Surimi processing from dark muscle fish In: JW Park (ed.) Surimi and Surimi Seafood Marcel Dekker, New York, pp 59–77 Huss HH 1994 Quality and Quality Changes in Fresh Fish Food and Agricultural Organization of the United Nations, Rome Huynh MD et al 1990 Freshness assessment of Pacific fish species using K-value In: EG Bligh (ed.) Seafood Science and Technology Fishing News Books (Blackwell Scientific Publications), Oxford, pp 258–268 Icekson I et al 1998 Lipid oxidation levels in different parts of the mackerel, Scomber scombrus J Aquat Food Prod Technol 7(2): 17–29 P1: SFK/UKS BLBS102-c19 P2: SFK BLBS102-Simpson 362 March 21, 2012 13:33 Trim: 276mm X 219mm Printer Name: Yet to Come Part 3: Meat, Poultry and Seafoods Ikeda S 1979 Other organic components and inorganic components In: JJ Connell, the staff of Torry Research Station (eds.) Advances of Fish Science and Technology Fish News Books, Farnham, Surrey, pp 111–112 Ishikawa Y et al 1978 Synergistic effect of trimethylamine oxide on the inhibition of the autoxidation of methyl linoleate by gtocopherol Agric Biol Chem 42: 703–709 Jacober LF, Rand AG 1982 Biochemical evaluation of seafood In: RE Martin et al (eds.) Chemistry and Biochemistry of Marine Food Products AVI Publishing Company, Westport, CT, pp 347–365 Jiang ST 2000 Enzymes and their effects on seafood texture In: NF Haard, BK Simpson (eds.) Seafood Enzymes Marcel Dekker, New York, pp 411–450 Jiang ST, Lee TC 2004 Frozen seafood and seafood products: Principles and applications In: YH Hui et al (eds.) Handbook of Frozen Foods Marcel Dekker, New York, pp 245–294 Jobling M 2004 Are modifications in tissue fatty acid profiles following a change in diet the result of dilution? Test of a simple dilution model Aquaculture 232(1–4): 551–562 Jones NR et al 1964 Rapid estimation of hypoxanthine concentrations as indices of freshness of chilled-stored fish J Sci Food Agric 15(11): 763–773 Josephson DB, Lindsey RC 1986 Enzymic generation of fresh fish volatile aroma compounds In: TH Parliment, R Croteau (eds.) Biogenesis of Aromas ACS Symposium No 317, p 201 Karel M et al 1975 Interaction of peroxidizing methyl linoleate with some proteins and amino acids J Agric Food Chem 23: 159–163 Karube I et al 1984 Determination of fish freshness with an enzyme sensor system J Agric Food Chem 32: 314–319 Kelleher SD et al 1992 Inhibition of lipid oxidation during processing of washed, minced Atlantic mackerel J Food Sci 57(5): 1103–1108, 1119 Kikugawa K et al 1989 A tetrameric dialdehyde formed in the reaction of butyraldehyde and benzylamine: a possible intermediary component for protein cross-linking induced by lipid oxidation Lipids 24: 962–969 King AJ, Li SJ 1999 Association of malonaldehyde with rabbit myosin subfragment In: YL Xiong et al (eds.) Quality Attributes of Muscle Foods Kluwer Academic/Plenum Publishers, New York, pp 277–286 Kinoshita M et al 1990 Diverse distribution of four distinct types of modori (gel degradation)-inducing proteinases among fish species Nippon Suisan Gakkaishi 56: 1485–1492 Klurfeld DM 2002 Dietary fats, ecosanoids, and the immune system In: CC Akoh, DB Min (eds.) Food Lipids: Chemistry, Nutrition and Biochemistry, 2nd edn Marcel Dekker, New York, pp 589–601 Koizumi C, Matsura F 1967 Studies on ‘green’ tuna IV Effect of cysteine on greening of myoglobin in the presence of trimenthylamine oxide Bull Jpn Soc Sci Fish 33(9): 839–842 Kolstad K et al 2004 Quantification of fat deposits and fat distribution in Atlantic halibut (Hippoglossus hippoglossus L.) using computerized X-ray tomography (CT) Aquaculture 229(1–4): 255–264 Konegaya S 1984 Studies on the jellied meat of fish, with special reference to that of yellowfin tuna Bull Tokai Reg Fish Lab 116: 39–47 Kristinsson HG et al 2003 The Effect of Carbon Monoxide and Filtered Smoke on the Properties of Aquatic Muscle and Selected Muscle Components Icelandic Fisheries Laboratory, Reykjavik, Iceland, pp 27–29 Kye HW et al 1988 Changes in myofibrillar proteins and texture in freshwater prawn during ice-storage Marine Fish Rev 50(1): 53–56 Leake L, Karel M 1985 Nature of fluorescent compounds generated by exposure of protein to oxidized lipids J Food Biochem 9: 117–136 Leu S-S et al 1981 Atlantic mackerel (Scomber scombrus L.): seasonal variation in proximate composition and distribution of chemical nutritients J Food Sci 46: 1635–1638 Lim HK, Haard NF 1984 Protein insolubilization in frozen Greenland halibut (Reinhardtius Hippoglossoides) J Food Biochem 8: 163–187 Lin TS, Lanier TC 1980 Properties of an alkaline protease from the skeletal muscle of Atlantic croaker J Food Biochem 4(1): 17–28 Lindsay RC 1991 Chemical basis of the quality of seafood flavors and aromas Mar Technol Soc Jpn 25: 16–22 Livingston DJ, Brown WD 1981 The chemistry of myoglobin and its reactions Food Technol 35: 244–252 Love RM et al 1977 Adaptation of the dark muscle of cod to swimming activity J Fish Biol 11: 431–436 Lovell RT, Mohammed T 1988 Content of omega-3 fatty acids can be increased in farm-raised catfish Highlights Agric Res 35(3): 16 Lundstrom RC et al 1982 Dimethylamine production of fresh red hake (Urophycis chuss): the effect of packaging material, oxygen permeability and cellular damage J Food Biochem 6: 229–241 Mackie IM 1993 The effects of freezing on flesh proteins Food Rev Int 9: 575–610 Martinez I 1992 Fish myosin degradation upon storage In: HH Huss et al (eds.) Quality Assurance in the Fish Industry Elsevier, Amsterdam, pp 389–397 Matsumoto JJ 1979 Denaturation of fish muscle proteins during frozen storage In: O Fennema (ed.) Proteins at Low Temperatures American Chemical Society, Washington, DC, pp 205–224 Mattews AD 1983 Muscle color deterioration in iced and frozen stored bonito, yellowfin and skipjack tuna caught in Seychelles waters J Food Technol 18: 387–392 Mazur P 1970 The freezing of biological systems Science 168: 939–949 Mazur P 1984 Freezing of living cells: Mechanisms and implications Am J Physiol 247: C125–C142 Meyers V 1965 Chapter Marinades In: G Borgstrom (ed.), Fish as Food, Vol III Academic Press, New York, pp 165–193 Miler KBM, Sikorski ZE 1990 Smoking In: ZE Sikorski (ed.) Seafood: Resources, Nutritional Composition, and Preservation CRC Press, Boca Raton, FL, pp 163–180 Milo C, Grosch W 1996 Changes in the odorants of boiled salmon and cod as affected by the storage of the raw material J Agric Food Chem 44: 2366–2371 Mishra R, Dora KC 2010 Effect of frozen storage on the functional property of Ribbon fish (Trichiurus savala) cuvier J Food Process Preserv 34: 364–372 Murata M, Sakaguchi M 1989 The effects of phosphatase treatment of yellowtail muscle extracts and subsequent addition of P1: SFK/UKS BLBS102-c19 P2: SFK BLBS102-Simpson March 21, 2012 13:33 Trim: 276mm X 219mm Printer Name: Yet to Come 19 Biochemistry of Seafood Processing IMP on flavor intensity Nippon Suisan Gakkaishi 55: 1599– 1603 Narayan KA et al 1964 Complex formation between oxidized lipids egg albumin JAOCS 41: 254–259 Ngapo TM et al 1999 Freezing and thawing rate effects on drip loss from samples of pork Meat Sci 53: 149–158 Nielsen MK, Jorgensen BM 2004 Quantitative relationship between trimethylamine oxide aldolase activity and formaldehyde accumulation in white muscle from gadiform fish during frozen storage J Agric Food Chem 52: 3814–3822 Nip WK et al 1985 Partial characterization of a collagenolytic enzyme fraction from the hepatopancreas of the freshwater prawn, Macrobrachium rosenbergii J Food Sci 50: 1187–1188 Nip WK, Moy JH 1988 Microstructural changes of iced-chilled and cooked freshwater prawn, Macrobrachium rosenbergii J Food Sci 53: 319–322 Ohshima T et al 1993a Oxidative stability of sardine and mackerel lipids with reference to synergism between phospholipid and atocopherol JAOCS 7(3): 269–276 Ohshima T et al 1993b High pressure processing of fish and fish products Trends Food Sci Technol 4: 370–375 O’Keefe SF 2000 Fish and shellfish In: GL Christen, JS Smith (eds.) Food Chemistry: Principles and Applications Science Technology Systems, West Sacramento, CA, pp 399–420 Orejana FM, Liston J 1982 Agents of proteolysis and its inhibition of patis (fish sauce) fermentation J Food Sci 47(1): 198–203, 209 Ortiz O et al 2009 Rancidity development during the frozen storage of farmed coho salmon (Oncorhynchus kisutch): effect of antioxidant composition supplied in the diet Food Chem 115: 143–148 Pan BS et al 1986 Effect of endogenous proteinases on histamine and honeycombing in mackerel J Food Biochem 10: 305–319 Payne SR, Young OA 1995 Effects of pre-slaughter administration of antifreeze proteins on frozen meat quality Meat Sci 41: 147–155 Perez-Villarreal PR 1992 Ripening of the salted anchovy (Engraulis encrasicholus): Study of the sensory, biochemical and microbiological aspects In: HH Huss et al (eds.) Quality Assurance in the Fish Industry Elsevier, Amsterdam, pp 157–167 Raksakulkthai N et al 1986 Influence of mincing and fermentation aids on fish sauce prepared from male, inshore capelin, Mallotus villosus Can Inst Food Sci Technol J 19: 28–33 Reddy GVS et al 1992 Deteriorative changes in pink perch mince during frozen storage Int J Food Sci Technol 27(3): 271–276 Refsgaard HH et al 1998 Sensory and chemical changes in farmed Atlantic salmon (Salmo salar) during frozen storage J Agric Food Chem 46: 3473–3479 Regenstein JM et al 1982 Chemical changes of trimethylamine oxide during fresh and frozen storage of fish In: RE Martin et al (eds.) Chemistry and Biochemistry of Marine Food Products AVI Publishing Company, Westport, CT, pp 137–148 Regulska-Ilow B, Ilow R 2002 Comparison of the effects of microwave cooking and conventional cooking methods on the composition of fatty acids and fat quality indicators in herring Nahrung/Food 46(6): 383–388 Rehbein H 1988 Relevance of trimethylamine oxide demethylase activity and haemoglobin content of formaldehyde production 363 and texture deterioration in frozen stored minced fish muscle J Sci Food Agric 43: 261–276 Reza MS et al 2009 Shelf life of several marine fish species of Bangladesh during ice storage Int J Food Sci Technol 44: 1485–1494 Richards MP et al 1998 Effect of washing with or without antioxidants on quality retention of mackerel fillets during refrigerated and frozen storage J Agric Food Chem 46(10): 4363–4371 Rosario RR, Maldo SM 1984 Biochemistry of patis formation I Activity of cathepsins in patis hydrolysis Philippine Agriculturist 67(2): 167–175 Roubal WT, Tappel AL 1966 Damage to proteins enzymes and amino acids by peroxidizing lipids Arch Biochem Biophys 113: 5–8 Saito T et al 1959 A new method for estimating the freshness of fish Bull Jpn Soc Sci Fish 24: 749–750 Sakaguchi M, Murata M 1989 Seasonal variations of free amino acids in oyster whole body and adductor muscle Nippon Suisan Gakkaishi 55: 2037–2041 Sathivel S et al 2003 Thermal degradation of FA and catfish and menhaden oils at different refining steps JAOCS 80(11): 1131–1134 Schaich KM, Karel M 1975 Free radicals in lysozyme reacted with peroxidizing methyl linoleate J Food Sci 40: 456–459 Schwimmer S 1981 Source Book of Food Enzymology AVI Publishing Company, Westport, CT, p 967 Sebedio JL et al 1993 Stability of polyunsaturated omega-3 fatty acids during deep fat frying of Atlantic mackerel (Scomber scombrus L.) Food Res Int 26: 163–172 Shahidi F 1994 Seafood proteins and preparation of protein concentrates In: F Shahidi, JR Botta (eds.) Seafoods: Chemistry, Processing Technology and Quality Blackie Academic and Professional, London, pp 3–9 Shahidi F, Spurvey SA 1996 Oxidative stability of fresh and heatprocessed dark and light muscles of mackerel (Scomber scombrus) J Food Lipids 3(1): 13–25 Shenderyuk VI, Bykowski PJ 1990 Sating and mari-nating of fish In: ZE Sikorski (ed.) Seafood: Resources, Nutritional Composition, and Preservation CRC Press, Boca Raton, FL, pp 147–162 Shenouda S et al 1979 Technical studies on ocean pout, an unexploited fish species, for direct human consumption J Food Sci 44: 164–168 Shenouda SYK 1980 Theories of protein denaturation during frozen storage of fish flesh Adv Food Res 26: 275–311 Shenouda SYK, Piggot GM 1974 Lipid-protein interaction during aqueous extraction of fish protein: Myosin-lipid interaction J Food Sci 39: 726–734 Shewan JM 1944 The effect of smoke curing and salt curing on the composition, keeping quality and culinary properties of fish Proc Nutr Soc (1–2): 105–112 Shewfelt R 1980 Fish muscle hydrolysis—a review J Food Biochem 5: 79–94 Shewfelt RL 1981 Fish muscle lipolysis—a review J Food Biochem 5: 79–100 Sikorski Z et al 1976 Protein changes in frozen fish CRC Crit Rev Food Sci Nutr 8: 97–129 Sikorski ZE 1994a The contents of proteins and other nitrogenous compounds in marine animals In: ZE Skorski et al (eds.) Seafood Proteins Chapman and Hall, New York, pp 6–12 P1: SFK/UKS BLBS102-c19 P2: SFK BLBS102-Simpson 364 March 21, 2012 13:33 Trim: 276mm X 219mm Printer Name: Yet to Come Part 3: Meat, Poultry and Seafoods Sikorski ZE 1994b The myofibrillar proteins in seafoods In: ZE Skorski et al (eds.) Seafood Proteins Chapman and Hall, New York, pp 40–57 Sikorski ZE, Borderias JA 1994 Collagen in the muscles and skin of marine animals In: ZE Skorski et al (eds.) Seafood Proteins Chapman and Hall, New York, pp 58–70 Sikorski ZE, Kolakowska A 1994 Changes in proteins in frozen stored fish In: ZE Skorski et al (eds.) Seafood Proteins Chapman and Hall, New York, pp 99–112 Sikorski ZE, Pan BS 1994 The involvement of proteins and nonprotein nitrogen in postmortem changes in seafoods In: ZE Skorski et al (eds.) Seafood Proteins Chapman and Hall, New York, pp 71–83 Sikorski ZE, Ruiter A 1994 Changes in proteins and nonprotein nitrogen compounds in cured, fermented, and dried seafoods In: ZE Sikorski et al (eds.) Seafood Proteins Chapman and Hall, New York, pp 113–126 Sikorski ZE et al 1990a Postharvest biochemical and microbial changes In: ZE Sikorski (ed.) Seafood Resources: Nutritional Composition, and Preservation CRC Press, Boca Raton, FL, pp 55–75 Sikorski ZE et al 1990b The nutritive composition of the major groups of marine food organisms In: ZE Sikorski (ed.) Seafood Resources: Nutritional, Compositional and Preservation CRC Press, Boca Raton, FL, pp 29–54 Siow LF et al 2007 Characterizing the freezing behavior of liposomes as a tool to understand the cryopreservation procedures Cryobiology 55: 210–221 Simpson BK, Haard NF 1984 Trypsin from Greenland cod (Gadus ogac) as a food processing aid J Appl Biochem 6: 135–143 Simpson BK et al 1987 Phenoloxidase from shrimp (Paneus setiferus): purification and some properties J Agric Food Chem 35: 918–921 Solberg C 2004 The influence of dietary oil content on the growth and chemical composition of Atlantic salmon (Salmo salar) Aquaculture Nutr 10(1): 31–37 Sorenson NK 1992 Physical and instrumental methods for assessing seafood quality In: M Jackobsen, J Listin (eds.) Quality Assurance in the Fish Industry Elsevier, Amsterdam, pp 321–332 Sotelo CG et al 1995 Denaturation of fish proteins during frozen storage-role of formaldehyde Zeitschrift fur LebensmittelUntersu chung Und-Forschung A—Food Research and Technology 200: 14–23 Spinelli J et al 1964 Measurement of hypoxanthin in fish as a method of assessing freshness J Food Sci 79: 710–714 Srinivasan S et al 1996 Inhibition of protein and lipid oxidation in beef heart surimi-like materials by antioxidants and combinations of pH, NaCl, and buffer type in the washing media J Agric Food Chem 44(1): 119–125 Sulzbacher WL, Gaddis AM 1968 Meats: Preservation of quality by freezer storage In: DK Tressler et al (eds.) The Freezing Preservation on Foods, Vol II AVI Publishing Company, Westport, CT, pp 159–178 Suzuki T 1981 Fish and Krill Processing Technology Applied Science Publishers, London, pp 10–13 Takahashi K et al 1993 Effect of storage temperature on freeze denaturation of Carp myofibrils with KCl or NaCl Nippon Suisan Gakkaishi 59: 519–527 Takama K 1974 Insolubilization of rainbow trout actomyosin during storage at 220◦ C Properties of insolubilized proteins formed by reaction of propanal or caproic acid with actomyosin Bull Jpn Soc Sci Fish 40: 585–588 Thompson HC, Thompson MH 1972 Inhibition of flesh browning and skin color fading in frozen fillets of yelloweye snapper (Lutjanus vivanus) NOAA Technical Report NMFS SSRF-544, p Tichivangana JZ, Morrissey PA 1985 Metmyoglobin and inorganic metals as pro-oxidants in raw and cooked muscle systems Meat Sci 15(2): 107–116 Tironi VA et al 2002 Structural and functional changes in myofibrillar proteins of sea salmon (Pseudopercis semifasciata) by interaction with malonaldehyde J Food Sci 67: 930–935 Tironi VA et al 2010 Quality loss during the frozen storage of sea salmon (Pseudopercis semifasciata) Effect of rosemary (Rosmarinus officinalis L.) extract LWT—Food Sci Technol 43: 263–272 Tomlinson N 1966 Bulletin 150: Greening in Tuna and Related Species Fisheries Research Board of Canada, Ottawa, p 21 Tseng YC et al 2003 Quality changes in Australian red claw crayfish (Cherax quadricarinatus) subjected to multiple freezingthawing cycles J Food Qual 26: 285–298 Ueng YE, Chow CJ 1998 Textural and histological changes of different squid mantle muscle during frozen storage J Agric Food Chem 46: 4728–4733 Undeland I 1997 Lipid oxidation in fish—Causes, changes and measurements In: G Olafsd´ottir, et al (eds.) Methods to Determine the Freshness of Fish in Research and Industry International Institute of Refrigeration, Paris, pp 241–256 Undeland I et al 2002 Added triacylglycerols not hasten hemoglobin-mediated lipid oxidation in washed minced cod muscle J Agric Food Chem 50(23): 6847–6853 Undeland I et al 2004 Hemoglobin-mediated oxidation of washed minced cod muscle phospholipids: Effect of pH and hemoglobin source J Agric Food Chem 52(14): 4444–4451 Wang JCC, Amiro ER 1979 A fluorometric method for the microquantitative determination of hemoglobin and myoglobin in fish muscle J Sci Food Agric 30(11): 1089–1096 Wang Y-J et al 1991 Effect of heat inactivation of lipoxygenase on lipid oxidation in lake herring (Coregonus artedii) JAOCS 68(10): 752–757 Wijendran V, Hayes KC 2004 Dietary n-6 and n-3 fatty acid balance and cardiovascular health Annu Rev Nutr 24: 597–615 Wolfe SK et al 1978 Analysis of myoglobin derivatives in meat or fish samples using absorption spectrophotometry J Agric Feed Chem 26(1): 217–219 Xiong YL 1997 Protein denaturation and functionality losses In: MC Erickson, YC Hung (eds.) Quality in Frozen Food Chapman and Hall, New York, pp 111–140 P1: SFK/UKS BLBS102-c20 P2: SFK BLBS102-Simpson March 21, 2012 13:35 Trim: 276mm X 219mm Printer Name: Yet to Come 20 Fish Collagen Soottawat Benjakul, Sitthipong Nalinanon, and Fereidoon Shahidi Introduction Collagen Composition and Structure Isolation of Collagen Preparation of Raw Materials Extraction Acid Solubilization Process Pepsin Solubilization Process Recovery of Collagen Characteristics and Properties of Collagens Mammalian Collagen Fish Collagen Protein Components Fourier Transform Infrared Spectroscopy Thermal Stability Zeta (ζ ) Potential Invertebrate Collagen Factor Affecting Collagen Properties Applications of Collagen Food Applications Biomedical Applications Pharmaceutical Applications References Abstract: Fish collagen has gained increasing interest as the alternative for mammalian counterpart It can be generally produced from by-products generated during processing of fish and invertebrates The potential raw materials include skin, bone, scale, and so on Types and molecular properties of collagen vary with the source, habitat of fish, extraction process, and other factors In general, collagen can be extracted from collagenous materials at low temperature with the aid of various acids to avoid thermal denaturation To increase the extraction yield, pepsins from mammalian and fish origins, which specifically cleave at telopeptide region, have been used successfully without the changes in molecular properties Fish collagen can be of food, biomedical, and pharmaceutical applications INTRODUCTION Collagen is the fibrous protein of animal connective tissue, contributing to the unique physiological functions of tissues in skins, tendons, bones, cartilages, and so on and is associated with toughness in mammalian muscle (Foegeding et al 1996, Ogawa et al 2003, Muyonga et al 2004, Yan et al 2008, Kittiphattanabawon et al 2010a) The collagen fibers are essentially inextensible and, therefore, provide mechanical strength and also allow flexibility between various organs of the body (Bailey et al 1998) Collagen is widely used in food, biomedical, pharmaceutical, and cosmetics, and its consumption has been increasing along with the development of new industrial application (Nalinanon et al 2007, Regenstein and Zhou 2007, Woo et al 2008) Collagen exhibits biodegradability, weak antigenecity, and superior biocompatibility compared with other natural polymers, such as albumin and gelatin (Lee et al 2001) Generally, commercial collagens are produced from bovine and porcine hides and bones Currently, the increasing attention of alternative sources for replacement of mammalian collagen has been paid, especially from seafood processing by-products Fish collagen can be used for Halal and Kosher products for Muslim and Jewish communities, respectively Because of the outbreak of bovine spongiform encephalopathy and bird flu, the increasing demand of fish collagen has been gained (Jongjareonrak et al 2005, Nalinanon et al 2007, 2008, Regenstein and Zhou 2007, Duan et al 2009, Kittiphattanabawon et al 2010a) Collagen can be extracted from fish skin, scale, and bone Collagen is also found in the body walls and cuticles of invertebrates (Meena et al 1999) With the appropriate extraction technology, collagen from fish or aquatic animals can be used as the potential alternative for mammalian counterpart Food Biochemistry and Food Processing, Second Edition Edited by Benjamin K Simpson, Leo M.L Nollet, Fidel Toldr´a, Soottawat Benjakul, Gopinadhan Paliyath and Y.H Hui C 2012 John Wiley & Sons, Inc Published 2012 by John Wiley & Sons, Inc 365 ... composition of fatty acids and fat quality indicators in herring Nahrung /Food 46(6): 383 – 388 Rehbein H 1 988 Relevance of trimethylamine oxide demethylase activity and haemoglobin content of formaldehyde... freezingthawing cycles J Food Qual 26: 285 –2 98 Ueng YE, Chow CJ 19 98 Textural and histological changes of different squid mantle muscle during frozen storage J Agric Food Chem 46: 47 28? ??4733 Undeland I 1997... Macrobrachium rosenbergii J Food Sci 50: 1 187 –1 188 Nip WK, Moy JH 1 988 Microstructural changes of iced-chilled and cooked freshwater prawn, Macrobrachium rosenbergii J Food Sci 53: 319–322 Ohshima T et