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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/51281

Title: Effect of Proteinases on the Meat Texture and Seafood Quality
Authors: Shann-Tzong Jiang
Keywords: Proteinase
Meat Quality
Processed seafood
Protein degra dation
Ca lpain
Cathepsins
Date: 2000-04
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
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/51281
Appears in Collections:[食品科學系] 期刊論文

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