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ROLE OF BACTERIAL PROTEOLYSIS IN THE SPOILAGE OF IRRADIATED FLESH FOODS
Author(s) -
ALUR M.D.,
WARIER S.B.,
DOKE S.N.,
NAIR P.M.
Publication year - 1993
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1993.tb00484.x
Subject(s) - flesh , food spoilage , proteolysis , protease , food science , bacillus megaterium , microbiology and biotechnology , chemistry , aeromonas hydrophila , myoglobin , food irradiation , bacteria , biology , biochemistry , enzyme , irradiation , physics , genetics , nuclear physics
Microorganisms ( Aeromonas hydrophila, Bacillus megaterium, Pseudomonas marinoglutinosa and Salmonella typhimurium ) proliferated equally well when incubated in unirradiated and irradiated fish myofibrillar protein fractions. However, formation of Total Volatile Bases was found to be 50–60% less in the irradiated myofibrillar protein fraction. Proteolysis measured in terms of tyrosine release also registered 50% less in irradiated flesh foods as compared to unirradiated samples under identical conditions. Bacterial protease levels were also evaluated after growth in both control and irradiated fish proteins using hemoglobin as substrate which revealed that there is considerable reduction in protease secretion when the bacterium proliferated in irradiated fish proteins. These results suggest that appreciable delay in the spoilage of irradiated flesh foods could be attributed to low bacterial proteolysis .