Changes in Enzymatic Activity of Fish and Slaughter Animals Meat after High Pressure Treatment at Subzero Temperatures

Changes in Enzymatic Activity of Fish and Slaughter Animals Meat after High Pressure Treatment at Subzero Temperatures

The aim of this study was to determine changes in the activity of proteolytic enzymes and transglutaminase of fish and mammal meat after pressurization at subzero temperatures. The activity was measured at the optimal pHs determined for enzymes from particular types of tested meat. It was found that...

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Bibliographic Details
Main Authors: Malinowska-Pańczyk Edyta, Kołodziejska Ilona
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2018-06-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
high pressure
subzero temperature
protease activity
transglutaminase
Online Access:http://www.degruyter.com/view/j/pjfns.2018.68.issue-2/pjfns-2017-0019/pjfns-2017-0019.xml?format=INT
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