Innovative strategies for controlling fresh fish texture degradation during postharvest handling and storage.

Type of excerpt: Book chapter

Summary

Current methods for preserving fish quality mostly aim at controlling microbial growth and metabolism, while the adverse effects of endogenous enzymes are grossly overlooked. High hygrostatic pressure technology inactivates both micoorganisms and enzymes. The application of high hydrostatic pressure on homologous proteases from fish and mammalian sources indicated that the fish enzymes were more susceptible to pressure inactivation than their mammalian counterparts. Furthermore, pressure treatments of the fish muscle tissue resulted in significant changes in color.

Details

Original title: Innovative strategies for controlling fresh fish texture degradation during postharvest handling and storage.
Record ID : 2000-2005
Languages: English
Source: Seafood safety, processing, and biotechnology.
Publication date: 1997
Document available for consultation in the library of the IIR headquarters only.

Links

See other book excerpts from the same source (4)
See source

Indexing

Themes: Fish and fish product
Keywords: Microorganism; Treatment; Texture; Quality; Fish; High pressure; Enzyme; Colour