Effects of high-pressure processing on enzyme activity in meat, fish, and egg

Karsten Olsen, Tomas Bolumar, Tone Mari Rode, Vibeke Orlien

Publikation: Bidrag til bog/antologi/rapportBidrag til bog/antologiForskningpeer review

3 Citationer (Scopus)

Abstract

This chapter reviews the high-pressure effect on the endogenous enzymes found separately in (mammal) meat, fish, and eggs. The chapter is divided into three sections covering the enzymes important for lipolysis, proteolysis, lipid oxidation, or other activities in each of these food types. Each section starts with a short presentation of the enzymes of relevance, followed by a review of the main results found in the scientific literature. This review shows that although no general conclusion on the relationship between pressure-induced enzyme modification and enzyme activity may be drawn, considerable scientific knowledge is available, providing a solid basis for further investigations and potential practical uses of HP processing of meat, fish, and eggs.
OriginalsprogEngelsk
TitelEffect of High-Pressure Technologies on Enzymes : Science and Applications
RedaktørerBruno Ricardo de Castro Leite Júnior, Alline Artigiani Lima Tribst
ForlagElsevier
Publikationsdato2023
Sider241-267
Kapitel9
ISBN (Trykt)9780323983860
DOI
StatusUdgivet - 2023
NavnFoundations and Frontiers in Enzymology

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