Share

IIR document

EFFECT OF STORAGE IN ICE ON ACTIVITY OF PROTEOLYTIC ENZYMES AND ENZYMATIC HYDROLYSIS OF PROTEINS IN BALTIC SPRAT AND HERRING.

Author(s) : FIK M., MAGADZIA A.

Summary

THE AUTHORS STUDIED STORAGE IN ICE AND STORAGE AT 273-275 K (0-2 DEG C) ON THE ACTIVITY OF PROTEOLYTIC ENZYMES AND THE INTENSITY OF THE ENZYMIC HYDROLYSIS OF BALTIC SPRAT AND HERRING. THEY SHOWED THAT STORAGE IN ICE HAS AN EFFECT ON ENZYMIC ACTIVITY AND PROTEIN HYDROLYSIS RATE. IT APPEARS THAT FOR THE PROCESSING OF WHOLE FISH INTO PROTEIN HYDROLYSATES AND CONCENTRATES THE MOST SUITABLE RAW MATERIAL IS THAT STORED 3 TO 5 DAYS IN ICE. FOR THE HYDROLYSIS OF SPRAT AND HERRING PROTEINS STORED FOR LONGER PERIODS OF TIME, IT IS PREFERABLE TO ACHIEVE IT IN A BASIC MEDIUM.

Available documents

Format PDF

Pages: 639-643

This document is to be digitised and will be available within 10 working days

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: EFFECT OF STORAGE IN ICE ON ACTIVITY OF PROTEOLYTIC ENZYMES AND ENZYMATIC HYDROLYSIS OF PROTEINS IN BALTIC SPRAT AND HERRING.
  • Record ID : 1985-2491
  • Languages: English
  • Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
  • Publication date: 1983/08/07
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles from the proceedings (541)
See the conference proceedings

Indexing