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ACTIVITY AND RESISTANCE TO THERMAL INACTIVATION OF PEROXIDASE IN THE BLUE CRAB (Callinectes sapidus)
Author(s) -
BURNETTE FLORENCE S.,
FLICK GEORGE J.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb09729.x
Subject(s) - callinectes , peroxidase , claw , chemistry , pasteurization , food science , enzyme , decapoda , zoology , crustacean , biology , fishery , biochemistry , ecology
Peroxidase is one of the most heat resistant enzymes and may cause undesirable quality changes in thermally processed foods. Peroxidase activity and its resistance to thermal inactivation in fresh and pasteurized lump, claw and flake meat of both male and female blue crabs was determined spectrophotometrically. Male crabs usually exhibited a greater initial activity (ΔOD 4 6 0 /min/mg N) than did females of equal size. Heat inactivation curves indicated two straight line decreasing segments which varied by rate of descent. D values obtained for the enzyme based on the second straight line segment were D 8 0 =47 min, D 1 1 0 =18.2 min and D 1 5 0 = 11.2 min. A “z” value of 92°F was also obtained for the enzyme.