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Effects of Alkaline Protease in Minced Fish on Texture of Heat‐Processed Gels
Author(s) -
LANIER T. C.,
LIN T. S.,
HAMANN D. D.,
THOMAS F. B.
Publication year - 1981
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.1365-2621.1981.tb04451.x
Subject(s) - protease , alkaline protease , chemistry , fish <actinopterygii> , texture (cosmology) , food science , protease inhibitor (pharmacology) , chromatography , structural integrity , raw material , biochemistry , enzyme , biology , fishery , organic chemistry , structural engineering , artificial intelligence , human immunodeficiency virus (hiv) , computer science , antiretroviral therapy , viral load , engineering , immunology , image (mathematics)
Measurements of properties relating to the physical integrity of heat‐processed fish gels varied among samples obtained over a 1‐yr period or subjected to various processing temperatures. Such gel properties correlated well with the heat‐stable protease (alkaline protease) activity measured in the raw samples. A significant inhibitor concentration‐dependent relationship was noted between the addition of a potato derived protease inhibitor and gel strength. These observations support the causative role of an erzymic proteolytic agent in the weakening of gel integrity at processing temperatures near 60°C.