title: Autoproteolysis rate of rainbow trout muscle proteins.
abstract: Effect of some physicochemical agents (pH, temperature and incubation time) and iced storage of farmed rainbow trout (Oncorhynchus mykiss) on autoproteolysis of muscle proteins and quality (sensory assessment, instrumental texture, total bacterial counts) were determined. The results showed that the autoproteolysis rate proceeded with its highest intensity at pH 4.2 and temperature about 55 degrees C. The rate of protein hydrolysis and protease activity, as well as microbial contamination, gradually increased with prolonged periods of iced storage of fish. Properly iced trout immediately after its evisceration was acceptable in quality for up to 10 days.
authors.affiliation: Agricultural University of Cracow, Food Technology Faculty, Department of Refrigeration and Food Concentrates, ul. Balicka 122, PL-30-149 Cracow, Poland. rtfik@cyf-kr.edu.pl
authors.forename: Mirosław
authors.initials: M
authors.lastname: Fik
authors.forename: Krzysztof
authors.initials: K
authors.lastname: Surówka
mesh_terms: D000818:Animals; D015169:Colony Count, Microbial; D003258:Consumer Behavior; D003257:Consumer Product Safety; D005506:Food Contamination; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D006801:Humans; D006863:Hydrogen-Ion Concentration; D009124:Muscle Proteins / Q000378:metabolism*; D017686:Oncorhynchus mykiss / Q000378:metabolism* / Q000382:microbiology; D017747:Seafood / Q000382:microbiology / Q000592:standards*; D013649:Taste; D013696:Temperature; D013997:Time Factors
chemical_list: D009124:Muscle Proteins