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|Title: ||Effect of Proteinases on the Meat Texture and Seafood Quality|
|Authors: ||Shann-Tzong Jiang|
Protein degra dation
|Issue Date: ||2018-11-21T07:44:50Z
|Publisher: ||Food Science and Agricu ltural Chemistry|
|Abstract: ||Abstract: Two main proteinases, lysosomal cathepsins and cal pains, and th eir endogenous
inhibitors are considered to involve in meat tenderization and deterioration of fish protein
gels. Understanding the properties and regulation of the se proteinases/inhibitors would be
highly helpful to clarify the tenderization mechanism and how they cause the deterioration of
prot ein gels, and further to control the postmortem changes of seafood or processed seafood.
Accordingly, this article critically reviews the properties of some important muscle proteinases
that are currently available, possibility of the involvement in meat tenderization, how they
affect the stored meat texture, and their effects on the deterioration of protein gels of surimibased
products. Further investigations or studies needed in this field are also discussed.
|Relation: ||2(2) pp.55-74|
|Appears in Collections:||[食品科學系] 期刊論文|
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