Seafoods have a variable protein content that tends to deteriorate rapidly during post-mortem, largely due to post-mortem biochemical changes in proteins and non-protein nitrogenous compounds. This book examines chemical processes and interactions found in seafood and discusses the processing techniques used, in relation to quality and sensory assessment. The processing and use of seafood by-products is also covered. This book should be of interest to seafood scientists and technologists; food chemists; biochemists; and microbiologists and sensory scientists in the industrial and academic sectors.