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 ca...
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Veröffentlicht in: | Fisheries research 1986, Vol.4 (3), p.259-269 |
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creator | Mukundan, M.K. Antony, P.D. Nair, M.R. |
description | 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. |
doi_str_mv | 10.1016/0165-7836(86)90007-X |
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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.</description><identifier>ISSN: 0165-7836</identifier><identifier>EISSN: 1872-6763</identifier><identifier>DOI: 10.1016/0165-7836(86)90007-X</identifier><identifier>CODEN: FISRDJ</identifier><language>eng</language><publisher>Amsterdam: Elsevier B.V</publisher><subject>Biological and medical sciences ; Fundamental and applied biological sciences. Psychology ; General aspects. 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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.</description><subject>Biological and medical sciences</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects. 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Psychology</topic><topic>General aspects. Body compartment</topic><topic>Metabolisms and neurohumoral controls</topic><topic>Vertebrates: anatomy and physiology, studies on body, several organs or systems</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Mukundan, M.K.</creatorcontrib><creatorcontrib>Antony, P.D.</creatorcontrib><creatorcontrib>Nair, M.R.</creatorcontrib><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Oceanic Abstracts</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><jtitle>Fisheries research</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Mukundan, M.K.</au><au>Antony, P.D.</au><au>Nair, M.R.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>A review on autolysis in fish</atitle><jtitle>Fisheries research</jtitle><date>1986</date><risdate>1986</risdate><volume>4</volume><issue>3</issue><spage>259</spage><epage>269</epage><pages>259-269</pages><issn>0165-7836</issn><eissn>1872-6763</eissn><coden>FISRDJ</coden><abstract>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.</abstract><cop>Amsterdam</cop><pub>Elsevier B.V</pub><doi>10.1016/0165-7836(86)90007-X</doi><tpages>11</tpages></addata></record> |
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source | ScienceDirect Journals (5 years ago - present) |
subjects | Biological and medical sciences Fundamental and applied biological sciences. Psychology General aspects. Body compartment Metabolisms and neurohumoral controls Vertebrates: anatomy and physiology, studies on body, several organs or systems |
title | A review on autolysis in fish |
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