ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Textural changes of freshwater prawn during ice-chilled/refrigerated storage are believed in part to be due to an autolytic process. A collagenolytic enzyme fraction, isolated from the hepatopancreas of the freshwater prawn, was most active at 37°C and pH 6.5-7.5 and was also active at 0°C. The addition of this enzyme fraction to prawn tissue increased the hydrolysis of prawn collagen at 0°C for 96 hr indicating that this enzyme fraction might be responsible for the textural change in prawn during ice-chilled storage.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1985.tb13044.x