The influence of potential pre-treatment and processing parameters on general proteolytic activity characteristics in Atlantic salmon (Salmo salar), studied in a model system
Publikasjonsdetaljer
Tidsskrift : Journal of Aquatic Food Product Technology , vol. 11 , p. 65–85 , 2002
Utgiver : Haworth Press
Internasjonale standardnummer
:
Trykt
:
1049-8850
Elektronisk
:
1547-0636
Publikasjonstype : Vitenskapelig artikkel
Sak : 3-4
Lenker
:
DOI
:
doi.org/10.1300/J030v11n03_07
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Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no
Sammendrag
The influence of pH and salt concentration on temperature optimum of proteolytic enzymes was studied in extract samples of ground fresh salmon fillets, with additions of salt, acid and alkali (individually and in combination). Thermal stability was studied by inactivation of enzyme activity after pre-treatment at different time-temperature regimes. Potential reactivation was measured after storage of pre-treated extracts. Addition of salt (± acid/alkali) activated and stabilized proteolytic activity (alkaline proteases primarily) over a wider temperature and pH area. Inactivated proteases in extracts did not reactivate after storage.
