Flavour of Fish and Fish Proteins

Abstract

Fish or fishery products are appreciated worldwide for their unique flavour and nutritional benefits. Fresh fish is a composite matrix that has a balance of lipids and lipid-derived compounds, amino acids, proteins, nucleotides, carbohydrates, and other minor compounds that are responsible for the distinct and delicate flavour of seafood. Complex lipolytic and proteolytic reactions affect the generation and the perception of seafood flavour. The realization of these complicated interactions, including specific reactions of thermal degradation, Maillard pathway, enzyme activity and oxidation, is summarized, and the constitutive compounds produced from the reactions are explained in detail. This chapter predominantly focuses on the generation of fish flavour and the effects of diverse external and internal processes on its formation. Additionally, an overview of the valorization of seafood wastes and by-products into protein hydrolysates is provided.