The properties and utilization of proteases of marine fish and invertebrates

• Autorzy: Kolodziejska I , Sikorski Z.E.
• Języki publikacji: EN

Abstrakty

EN

The muscles and internal organs of marine animals contain many proteases. These enzymes fulfill different metabolic functions in the living organisms and affect the sensory quality and functional properties of the catch. Their activity depends on the species, life cycle, and the feeding status of the organism. Many proteases of marine origin differ from their counterparts in terrestrial animals in being more active at lower temperature and less resistant to thermal denaturation. Of practical importance in the industry is their role in ripening of salted fish, fish sauces and marinades, modyfying fish protein concentrates, ensilaging of seafood offal, and deskinning of fishery products. The negative effects comprise mainly the early post morten quality degradation of the catch and deterioration of the rheological properties of fish gels. Proteolytic preparations form different marine sources may be used successfully in food processing and as industrial enzymes, e. g. tanning agents.

Słowa kluczowe

PL

invertebrate; fish; protease; utilization; internal organ; thermal denaturation; textural change; metabolic function; muscle; marine organism; fish meat; marine animal; marine fish; life cycle; seafood; food preservation; property; protein concentrate; fish product

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 1995
• Tom: 04
• Numer: 1
• Opis fizyczny: p.5-12

Twórcy

autor

Kolodziejska I

• Technical University of Gdansk, ul.G.Narutowicza 11-12, 80-952 Gdansk-Wrzeszcz, Poland

autor

Sikorski Z.E.