Technical problems and opportunities related to utilization of our seafood resources

The primary macronutrients obtained from seafoods are proteins and lipids. Their chemical and physical instabilities, however, are a major drawback to full utilization of our marine resources. Fish proteins have a unique ability to form protein gels, even in the absence of NaC1. These proteins, however, denature readily during storage and processing, thus changing the physical properties of the fish tissue or products derived therefrom. Current nutritional interest in fish lipids relates to their high concentrations of n-3 fatty acids. Oxidation of these fatty acids produces off-flavors and odors and unacceptable products. A lack of understanding of the basic processes involved in these deleterious changes has prevented utilizing many of our marine resources. Muscle tissue recovery processes involving tissue disruption exacerbate these problems. Due to their living in an unusual environment, marine poikilotherms have enzymes with unique and unusual properties. Commercial exploitation of these enzymes awaits further research and development.