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Autoproteolysis rate of rainbow trout muscle proteins

✍ Scribed by Fik, Mirosław ;Surówka, Krzysztof

Publisher
John Wiley and Sons
Year
2004
Tongue
English
Weight
277 KB
Volume
48
Category
Article
ISSN
0027-769X

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✦ Synopsis

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.

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