Heat-induced Activation of Polyphenoloxidase in Western Rock Lobster (Panulirus cygnus) Hemolymph: Implications for Heat Processing
Polyphenoloxidase (PPO) activity in western rock lobster (WRL) hemolymph results in blackening, or melanosis, of the tissues after processing. The impact of processing temperatures on WRL PPO activity was evaluated under steady state and non-steady state temperature conditions. Baseline PPO activity...
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| Veröffentlicht in: | Journal of food science 2003-08, Vol.68 (6), p.1928-1932 |
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| container_end_page | 1932 |
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| container_issue | 6 |
| container_start_page | 1928 |
| container_title | Journal of food science |
| container_volume | 68 |
| creator | Williams, H.G Davidson, G.W Mamo, J.C |
| description | Polyphenoloxidase (PPO) activity in western rock lobster (WRL) hemolymph results in blackening, or melanosis, of the tissues after processing. The impact of processing temperatures on WRL PPO activity was evaluated under steady state and non-steady state temperature conditions. Baseline PPO activity and total PPO activity were determined spectrophotometrically. PPO activity showed a heat-induced net activation effect between 60 and 80 °C. Deactivation of the enzyme was not significant until temperatures reached 90 °C. During heating, a balance existed between heat-induced activation and deactivation of PPO. Therefore, maximization of PPO deactivation and minimization of melanosis formation in processed WRL would require the internal temperature of processed lobsters to exceed 90 °C. |
| doi_str_mv | 10.1111/j.1365-2621.2003.tb06995.x |
| format | Article |
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The impact of processing temperatures on WRL PPO activity was evaluated under steady state and non-steady state temperature conditions. Baseline PPO activity and total PPO activity were determined spectrophotometrically. PPO activity showed a heat-induced net activation effect between 60 and 80 °C. Deactivation of the enzyme was not significant until temperatures reached 90 °C. During heating, a balance existed between heat-induced activation and deactivation of PPO. Therefore, maximization of PPO deactivation and minimization of melanosis formation in processed WRL would require the internal temperature of processed lobsters to exceed 90 °C.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.2003.tb06995.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>catechol oxidase ; crustacean ; Crustaceans ; enzymatic browning ; enzyme inactivation ; Food processing industry ; Food science ; Heat ; heat treatment ; hemolymph ; internal temperature ; lobster ; lobsters ; Panulirus cygnus ; polyphenoloxidase</subject><ispartof>Journal of food science, 2003-08, Vol.68 (6), p.1928-1932</ispartof><rights>Copyright Institute of Food Technologists Aug 2003</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4388-d4d5ef08a4e30fa8021e996872f6482926b7c4ec9ad0afc93a9e4e4fdfb20b7f3</citedby><cites>FETCH-LOGICAL-c4388-d4d5ef08a4e30fa8021e996872f6482926b7c4ec9ad0afc93a9e4e4fdfb20b7f3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.2003.tb06995.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.2003.tb06995.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27923,27924,45573,45574</link.rule.ids></links><search><creatorcontrib>Williams, H.G</creatorcontrib><creatorcontrib>Davidson, G.W</creatorcontrib><creatorcontrib>Mamo, J.C</creatorcontrib><title>Heat-induced Activation of Polyphenoloxidase in Western Rock Lobster (Panulirus cygnus) Hemolymph: Implications for Heat Processing</title><title>Journal of food science</title><description>Polyphenoloxidase (PPO) activity in western rock lobster (WRL) hemolymph results in blackening, or melanosis, of the tissues after processing. The impact of processing temperatures on WRL PPO activity was evaluated under steady state and non-steady state temperature conditions. Baseline PPO activity and total PPO activity were determined spectrophotometrically. PPO activity showed a heat-induced net activation effect between 60 and 80 °C. Deactivation of the enzyme was not significant until temperatures reached 90 °C. During heating, a balance existed between heat-induced activation and deactivation of PPO. Therefore, maximization of PPO deactivation and minimization of melanosis formation in processed WRL would require the internal temperature of processed lobsters to exceed 90 °C.</description><subject>catechol oxidase</subject><subject>crustacean</subject><subject>Crustaceans</subject><subject>enzymatic browning</subject><subject>enzyme inactivation</subject><subject>Food processing industry</subject><subject>Food science</subject><subject>Heat</subject><subject>heat treatment</subject><subject>hemolymph</subject><subject>internal temperature</subject><subject>lobster</subject><subject>lobsters</subject><subject>Panulirus cygnus</subject><subject>polyphenoloxidase</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2003</creationdate><recordtype>article</recordtype><recordid>eNqVkk9v0zAchiMEEmXwGbB2QHBI8L848U5Mg62DCiq20aPlOHbnLomDnWztmS-OQyYO3PDFsvS8r3_W4yQ5RjBDcb3fZYiwPMUMowxDSLKhgozzPNs_SRaoyGFKSoqeJgsIMU4RosXz5EUIOzidCVskv5ZaDqnt6lHpGpyqwd7LwboOOAPWrjn0t7pzjdvbWgYNbAc2Ogzad-C7U3dg5arpBN6uZTc21o8BqMO2G8M7sNRtjLf97Qm4bPvGqj-1ARjnwXQnWHundAi2275MnhnZBP3qcT9Kbs4_XZ8t09W3i8uz01WqKCnLtKZ1rg0sJdUEGllCjDTnrCywYbTEHLOqUFQrLmsojeJEck01NbWpMKwKQ46SN3Nv793PMb5DtDYo3TSy024MAnHEC4xgBI__AXdu9F2cLTLTLITRCJ3MkPIuBK-N6L1tpT8IBMUkR-zEJEdMcsQkRzzKEfsY_jCHH2yjD_-RFJ_PP14hjstYkc4VNirY_62Q_k6wghS52Hy9EJsvNP9xzYjgkX8980Y6IbfeBnFzhSGi8S_wEjNEfgO-grHq</recordid><startdate>200308</startdate><enddate>200308</enddate><creator>Williams, H.G</creator><creator>Davidson, G.W</creator><creator>Mamo, J.C</creator><general>Blackwell Publishing Ltd</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>F1W</scope><scope>H95</scope><scope>L.G</scope></search><sort><creationdate>200308</creationdate><title>Heat-induced Activation of Polyphenoloxidase in Western Rock Lobster (Panulirus cygnus) Hemolymph: Implications for Heat Processing</title><author>Williams, H.G ; Davidson, G.W ; Mamo, J.C</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4388-d4d5ef08a4e30fa8021e996872f6482926b7c4ec9ad0afc93a9e4e4fdfb20b7f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2003</creationdate><topic>catechol oxidase</topic><topic>crustacean</topic><topic>Crustaceans</topic><topic>enzymatic browning</topic><topic>enzyme inactivation</topic><topic>Food processing industry</topic><topic>Food science</topic><topic>Heat</topic><topic>heat treatment</topic><topic>hemolymph</topic><topic>internal temperature</topic><topic>lobster</topic><topic>lobsters</topic><topic>Panulirus cygnus</topic><topic>polyphenoloxidase</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Williams, H.G</creatorcontrib><creatorcontrib>Davidson, G.W</creatorcontrib><creatorcontrib>Mamo, J.C</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment 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>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Williams, H.G</au><au>Davidson, G.W</au><au>Mamo, J.C</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Heat-induced Activation of Polyphenoloxidase in Western Rock Lobster (Panulirus cygnus) Hemolymph: Implications for Heat Processing</atitle><jtitle>Journal of food science</jtitle><date>2003-08</date><risdate>2003</risdate><volume>68</volume><issue>6</issue><spage>1928</spage><epage>1932</epage><pages>1928-1932</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Polyphenoloxidase (PPO) activity in western rock lobster (WRL) hemolymph results in blackening, or melanosis, of the tissues after processing. The impact of processing temperatures on WRL PPO activity was evaluated under steady state and non-steady state temperature conditions. Baseline PPO activity and total PPO activity were determined spectrophotometrically. PPO activity showed a heat-induced net activation effect between 60 and 80 °C. Deactivation of the enzyme was not significant until temperatures reached 90 °C. During heating, a balance existed between heat-induced activation and deactivation of PPO. Therefore, maximization of PPO deactivation and minimization of melanosis formation in processed WRL would require the internal temperature of processed lobsters to exceed 90 °C.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2003.tb06995.x</doi><tpages>5</tpages></addata></record> |
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| language | eng |
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| source | Wiley Online Library All Journals |
| subjects | catechol oxidase crustacean Crustaceans enzymatic browning enzyme inactivation Food processing industry Food science Heat heat treatment hemolymph internal temperature lobster lobsters Panulirus cygnus polyphenoloxidase |
| title | Heat-induced Activation of Polyphenoloxidase in Western Rock Lobster (Panulirus cygnus) Hemolymph: Implications for Heat Processing |
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