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Effect of proteinase inhibitors from potato on the quality of stored herring

โœ Scribed by Anders Aksnes

Publisher
John Wiley and Sons
Year
1989
Tongue
English
Weight
548 KB
Volume
49
Category
Article
ISSN
0022-5142

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โœฆ Synopsis

Autolytic processes are important factors in the deterioration of fish material. The effect of proteinase inhibitors fiom potato tubers in inhibiting the proteolysis in stored, ground herring was studied. Using an extract fiom potato, which was found to contain inhibitors for trypsin, chymotrypsin, carboxypeptidase A and carboxypeptidase B , the autolysis as measured by TCA-soluble protein was profoundly decreased, as were the contents of P e e amino acids. The potato extract preserved the contents of total arginine, tyrosine and lysine in the samples of stored herring, and the levels of histamire, putrescine, tyramine and cadaverine were reduced. The addition of proteinase inhibitors gave a somewhat lower content of total volatile nitrogen, and the total viable count of bacteria was reduced to some extent.

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