Skip to main content

Published 2002

Read in Norwegian

Publication details

Journal : Journal of Aquatic Food Product Technology , vol. 11 , p. 65–85 , 2002

Publisher : Haworth Press

International Standard Numbers :
Printed : 1049-8850
Electronic : 1547-0636

Publication type : Academic article

Contributors : Olsen, Sissel Oddveig; Steinsbø, E. E.; Skåra, Torstein

Issue : 3-4

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Summary

The influence of pH and salt concentration on temperature optimum of proteolytic enzymes was studied in extract samples of ground fresh salmon fillets, with additions of salt, acid and alkali (individually and in combination). Thermal stability was studied by inactivation of enzyme activity after pre-treatment at different time-temperature regimes. Potential reactivation was measured after storage of pre-treated extracts. Addition of salt (± acid/alkali) activated and stabilized proteolytic activity (alkaline proteases primarily) over a wider temperature and pH area. Inactivated proteases in extracts did not reactivate after storage.

Contacts: