TY - CHAP
T1 - Effects of high-pressure processing on enzyme activity in meat, fish, and egg
AU - Olsen, Karsten
AU - Bolumar, Tomas
AU - Rode, Tone Mari
AU - Orlien, Vibeke
PY - 2023
Y1 - 2023
N2 - 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.
AB - 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.
U2 - 10.1016/B978-0-323-98386-0.00003-8
DO - 10.1016/B978-0-323-98386-0.00003-8
M3 - Book chapter
SN - 9780323983860
T3 - Foundations and Frontiers in Enzymology
SP - 241
EP - 267
BT - Effect of High-Pressure Technologies on Enzymes
A2 - de Castro Leite Júnior, Bruno Ricardo
A2 - Tribst, Alline Artigiani Lima
PB - Elsevier
ER -