17 - Seafood proteins

Abstract

Seafood is one of the most commercialized, but also perishable, food product. Its proteins offer multiple technological applications due to their inherent functional properties. Postcapture biochemical changes affect its quality. Seafood proteins are sensitive to thermal denaturation which causes structural changes affecting their functional properties. Minimal and nonthermal processing techniques have been proposed as emerging technologies to reduce heat damage and conserve wholesomeness of seafood. Seafood proteins are diverse in structure and properties, which make them attractive for their recovery as concentrates, isolates, hydrolysates, protein fractions (e.g., collagen, gelatin), or peptides due to their nutritional, functional, and biological properties. Useful protein-based techniques for identification and authenticity of seafood species to ensure compliance with labeling regulations to prevent fraudulent substitutions and to promote just trade for exporters, importers, and consumers are addressed.