Effect of proteinase inhibitors from potato on the quality of stored herring
1989
Aksnes, A.
Autolytic processes are important factors in the deterioration of fish material. The effect of proteinase inhibitors from potato tubers in inhibiting the proteolysis in stored, ground herring was studied. Using an extract from potato, which was found to contain inhibitors for trypsin, chymotrypsin, carboxypeptidase A and carboxypeptidase B, the autolysis as measured by TCA-soluble protein was profoundly decreased, as were the contents of free amino acids. The potato extract preserved the contents of total arginine, tyrosine and lysine in the samples of stored herring, and the levels of histamine, putrescine, tyramine and cadaverine were reduced. The addition of proteinase inhibitors gave a somewhat lower content of total volatile nitrogen, and the total viable content of bacteria was reduced to some extent.
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