2009_Book_FoodChemistry

Contents
xxvii
12.7.3.4 YeastExtract ........................................... 602
12.7.3.5 HydrolyzedVegetableProteins ............................ 602
12.8 Dry Soups and Dry Sauces . ............................... 603
12.8.1 Main Components . . . . ................................... 603
12.8.2 Production . ............................................ 604
12.9 MeatAroma............................................ 605
12.9.1 Taste compounds . ....................................... 605
12.9.2 Odorants............................................... 605
12.9.3 ProcessFlavors ......................................... 607
12.9.4 AromaDefects ......................................... 608
12.10 MeatAnalysis .......................................... 608
12.10.1 Meat .................................................. 608
12.10.1.1 AnimalOrigin.......................................... 608
12.10.1.1.1 Electrophoresis . . ....................................... 608
12.10.1.1.2 SexualOriginofBeef.................................... 610
12.10.1.2 DifferentiationofFreshandFrozenMeat ................... 610
12.10.1.3 Pigments .............................................. 611
12.10.1.4 TreatmentwithProteinasePreparations ..................... 611
12.10.1.5 AnabolicSteroids ....................................... 612
12.10.1.6 Antibiotics............................................. 612
12.10.2 ProcessedMeats ........................................ 612
12.10.2.1 MainIngredients........................................ 613
12.10.2.2 AddedWater ........................................... 613
12.10.2.3 LeanMeatFreeofConnectiveTissue....................... 613
12.10.2.3.1 ConnectiveTissueProtein ................................ 613
12.10.2.3.2 AddedProtein .......................................... 613
12.10.2.4 Nitrosamines ........................................... 614
12.11 References............................................. 614
13 Fish, Whales, Crustaceans, Mollusks ..................... 617
13.1 Fish................................................... 617
13.1.1 Foreword .............................................. 617
13.1.2 FoodFish.............................................. 618
13.1.2.1 SeaFish ............................................... 618
13.1.2.1.1 Sharks................................................. 618
13.1.2.1.2 Herring................................................ 618
13.1.2.1.3 CodFish............................................... 621
13.1.2.1.4 Scorpaenidae ........................................... 622
13.1.2.1.5 Perch-likeFish ......................................... 622
13.1.2.1.6 FlatFish............................................... 622
13.1.2.2 FreshwaterFish......................................... 623
13.1.2.2.1 Eels................................................... 623
13.1.2.2.2 Salmon................................................ 623
13.1.3 SkinandMuscleTissueStructure.......................... 623
13.1.4 Composition ........................................... 624
13.1.4.1 Overview .............................................. 624
13.1.4.2 Proteins ............................................... 624
13.1.4.2.1 SarcoplasmaProteins .................................... 625
13.1.4.2.2 Contractile Proteins . . ................................... 625
13.1.4.2.3 ConnectiveTissueProtein ................................ 625
13.1.4.2.4 SerumProteins ......................................... 626