Changes in Enzymatic Activity of Fish and Slaughter Animals Meat after High Pressure Treatment at Subzero Temperatures
The aim of this study was to determine changes in the activity of proteolytic enzymes and transglutaminase of fish and mammal meat after pressurization at subzero temperatures. The activity was measured at the optimal pHs determined for enzymes from particular types of tested meat. It was found that...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research
2018-06-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://www.degruyter.com/view/j/pjfns.2018.68.issue-2/pjfns-2017-0019/pjfns-2017-0019.xml?format=INT |