The links between fish processing and negative environmental impact need to be
minimized. The overexploitation of white fish stocks has compromised supply, the use of …

Written by internationally recognized experts, Surimi and Surimi Seafood, Second Edition
provides a wealth of up-to-the-minute information on all aspects of the production of surimi …

The recovery of proteins from fish by‐products for their utilization as food ingredients is
becoming of increasing interest in the food industry as they may possess good functional …

The objectives of this study were testing the methodology involved in the recovery of water-
soluble proteins from surimi wash-water (SWW) by shifting the pH and organic solvent use …

The production of aromatic concentrates from seafood cooking juices can be done by
reverse osmosis. Nevertheless, the high osmotic pressure of these juices makes necessary …

Surimi processors are committed to improve utilization of seafood resources, increase
productivity and reduce organic matter discharged into the environment. The object of this …

An industrial mussel cooking juice was treated by a 3‐step process to produce a natural
aroma concentrate and a cleaned water stream. The juice was centrifuged before being …

Galicia (NW Spain) is an ideal environment for mussel culture owing to its excellent natural
conditions. It is the first Spanish and European mussel producer and the second worldwide …

Separation of protease, trypsin and chymotrypsin from yellowfin tuna spleen extract by
ultrafiltration (UF) using regenerated cellulose membranes with molecular weight cut off …

BACKGROUND: Tilapia (Oreochromis niloticus) sarcoplasmic proteins contain substantial
transglutaminase (TGase) activity. The enzyme catalyzes the protein cross‐linking reaction …