A review on autolysis in fish

Autolysis plays an important role in spoilage of fish. The enzymes involved in autolysis are many. However phosphorylases, lipases, cathepsins and gut enzymes predominate. The distribution and properties of these enzymes in some important fishes and their action on major tissue components such as carbohydrates, fat and proteins are discussed to establish a possible mechanism for autolysis in fish. In the light of this possible mechanism, some suggestions are given for limiting autolysis to improve the quality of fresh as well as processed fish.