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Research Paper
Autoproteolysis rate of rainbow trout muscle proteins
Article first published online: 1 APR 2004
DOI: 10.1002/food.200300344
Copyright © 2004 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
1613-4133/asset/cover.gif?v=1&s=6a2f23d2cf91ead7bfedeb757ad2c6d66413c89b "Food / Nahrung")
Additional Information
How to Cite
Fik, M. and Surówka, K. (2004), Autoproteolysis rate of rainbow trout muscle proteins. Nahrung, 48: 104–109. doi: 10.1002/food.200300344
Publication History
- Issue published online: 1 APR 2004
- Article first published online: 1 APR 2004
- Manuscript Revised: 7 NOV 2003
- Manuscript Received: 23 MAY 2003
- Abstract
- References
- Cited By
Keywords:
- Protein autoproteolysis;
- Rainbow trout
Abstract
Effect of some physicochemical agents (pH, temperature and incubation time) and iced storage of farmed rainbow trout (Oncorhynchus mykiss) on autoproteolysis of muscle proteins and quality (sensory assessment, instrumental texture, total bacterial counts) were determined. The results showed that the autoproteolysis rate proceeded with its highest intensity at pH 4.2 and temperature about 55°C. The rate of protein hydrolysis and protease activity, as well as microbial contamination, gradually increased with prolonged periods of iced storage of fish. Properly iced trout immediately after its evisceration was acceptable in quality for up to 10 days.