Abstract Views :164 |
PDF Views:1
Authors
Affiliations
1 Department of Fish Processing Technology, Fisheries College and Research Institute, Tamil Nadu Veterinary and Animal Sciences University, Tuticorin 628 008, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 29, No 9 (1992), Pagination: 284-290
Abstract
The existence of protease inhibitors which are naturally occurring proteins that inhibit specifically proteolytic enzymes has long been recognised. These inhibitors are present in all species of the leguminasae, wheat, rice, rye, barley, maize, sorghum, potato, tomato, pea, etc. Fish because of its highly perishable nature, begin to spoil soon after death as a result of series of complex physicochemlcal changes. Proteases of endogenous as well as those of bacterial origin play a significant role in fish spoilage. Most of the presently employed methods of fish preservation aim to control the growth of bacteria.
