Abstract
Enzyme extracts were prepared from the muscle tissues of 3 fish species, carp, bluefish and sheephead, and subjected to various high pressure treatments, and then monitored for residual activity for the following enzymes — myosin Ca2+ATPase, cathepsin C, collagenase, chymotrypsin-like and trypsin-like enzymes. While carp myosin Ca2+ATPase activity was unchanged by the high pressure treatments used in the study, the other fish enzymes were generally more sensitive to pressurization. The extent of enzyme inactivation by pressure depended on the amount of pressure applied, the duration of pressurization, and the source material. Pressurization of carp muscle tissue resulted in changes in the actomyosin extractability, hydrophobicity and centrifuge liquid loss of the samples during frozen storage. Pressure treatment of bluefish and sheephead fish muscle tissue resulted in products whose color progressively developed a cooked appearance with increasing pressure and holding time. High pressure up to 2,000 atm for 10 min improved the firmness of fish muscle tissue, beyond which the texture generally deteriorated. The combined use of pressure and a,-macroglobulin achieved a more permanent inactivation of endogenous enzymes to result in the formation of more stable fish gels
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Sequeira-Munoz, A., Ashie, I.N.A., Simpson, B.K. (1999). Controlling Endogenous Enzyme Activity in Seafood. In: Xiong, Y.L., Chi-Tang, H., Shahidi, F. (eds) Quality Attributes of Muscle Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-4731-0_17
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DOI: https://doi.org/10.1007/978-1-4615-4731-0_17
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