The Effect of Heat-Induced Changes in Nitrogenous Constituents on the Properties of Seafoods

  • Zdzisław E. Sikorski
  • Bonnie Sun Pan
Chapter

Abstract

Heating, as applied in seafood technology, affects the rate of enzymatic processes, brings about denaturation and subsequent interactions of proteins, and accelerates chemical reactions of different tissue components. Therefore, heated seafoods change in color and in rheological properties, lose part of their water-retention capacity, and develop new, mostly very desirable flavor characteristics. The character and extent of these changes are affected by the rate, duration, and temperature of heating, as well as by the composition, biochemical state, and integrity of the food structure, the pH of the environment, the presence of different added substances, mainly salts, macromolecular extenders, and polyols, and the access of air (Aitken and Connell, 1979; Pan, 1990). Investigations on the effect of these factors should provide the fish processor with knowledge necessary to control the quality of cooked seafood products. Proper choice of heating rate, duration, temperature, and humidity may prevent losses in hot smoking of fish (Sikorski et al., 1984). Applying high enough time/temperature in cooking of crab may minimize leaching losses of soluble proteins and discoloration as well as facilitates the picking of the meat (Zaitsev et al., 1969; Dowdie and Biede, 1983).

Keywords

Hydrogen Sulfide Crucian Carp Paralytic Shellfish Poison Cooking Loss Fish Meat 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
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Copyright information

© Chapman & Hall, Inc. 1994

Authors and Affiliations

  • Zdzisław E. Sikorski
  • Bonnie Sun Pan

There are no affiliations available

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