The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Effect of Plant Protease Inhibitors on the Quality of Refrigerated Fish Mince


Affiliations
1 Department of Fish Processing Technology, Fisheries College and Research Institute, Tamil Nadu Veterinary and Animal Sciences University, Tuticorin 628 008, India
     

   Subscribe/Renew Journal


The existence of protease inhibitors which are naturally occurring proteins that inhibit specifically proteolytic enzymes has long been recognised. These inhibitors are present in all species of the leguminasae, wheat, rice, rye, barley, maize, sorghum, potato, tomato, pea, etc. Fish because of its highly perishable nature, begin to spoil soon after death as a result of series of complex physicochemlcal changes. Proteases of endogenous as well as those of bacterial origin play a significant role in fish spoilage. Most of the presently employed methods of fish preservation aim to control the growth of bacteria.
User
Notifications

Abstract Views: 221

PDF Views: 1




  • Effect of Plant Protease Inhibitors on the Quality of Refrigerated Fish Mince

Abstract Views: 221  |  PDF Views: 1

Authors

T. Jawahar Abraham
Department of Fish Processing Technology, Fisheries College and Research Institute, Tamil Nadu Veterinary and Animal Sciences University, Tuticorin 628 008, India
G. Sugumar
Department of Fish Processing Technology, Fisheries College and Research Institute, Tamil Nadu Veterinary and Animal Sciences University, Tuticorin 628 008, India
P. Jeyachandran
Department of Fish Processing Technology, Fisheries College and Research Institute, Tamil Nadu Veterinary and Animal Sciences University, Tuticorin 628 008, India

Abstract


The existence of protease inhibitors which are naturally occurring proteins that inhibit specifically proteolytic enzymes has long been recognised. These inhibitors are present in all species of the leguminasae, wheat, rice, rye, barley, maize, sorghum, potato, tomato, pea, etc. Fish because of its highly perishable nature, begin to spoil soon after death as a result of series of complex physicochemlcal changes. Proteases of endogenous as well as those of bacterial origin play a significant role in fish spoilage. Most of the presently employed methods of fish preservation aim to control the growth of bacteria.