Enzymes of Psychrotrophs in Raw Food
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A01=Robin C. McKellar
Alkaline Proteinase
Author_Robin C. McKellar
Bacterial Proteinases
Casein Micelle
Catabolite Repression
Category=PSB
cold storage effects
dairy spoilage mechanisms
enzyme activity analysis
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Extracellular Enzymes
Extracellular hydrolytic enzymes
Extracellular Proteinase
Fluorescens PI
food microbiology
Lipase Synthesis
microbial enzyme regulation
Milk Fat Globule Membrane
Modified Atmosphere Storage
Muscle Proteins
Myofibrillar Proteins
Neutral Metalloproteinases
Product quality
protein degradation in foods
Proteinase Assay
Proteinase Production
Proteinase Synthesis
Psychrotroph extracellular enzymes
Psychrotrophic Bacteria
Psychrotrophic Count
psychrotrophic enzyme impact on meat quality
Psychrotrophic Strains
Raw foods
Raw Milk
Sarcoplasmic Proteins
Sodium Taurocholate
TNBS Method
UHT Milk
UHT Processing
Product details
- ISBN 9780849361036
- Weight: 771g
- Dimensions: 174 x 246mm
- Publication Date: 31 Mar 1989
- Publisher: Taylor & Francis Inc
- Publication City/Country: US
- Product Form: Hardback
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This book draws together theoretical and applied aspects of extracellular hydrolytic enzymes in spoilage, and thus provides information and analysis of interest to microbiologists and biochemists, as well as up-to-date methods and recommendations of value to food scientists and processors. The first section deals with psychrotroph proteinases, lipases, and phospholipases in milk and dairy products, and covers such aspects as producer microorganisms, biochemical classification of enzymes, physical and biochemical properties, thermal stability, regulation and control of synthesis and assay methods. Particular emphasis is placed on commercially important areas such as physical and biochemical effects in food components and influence on shelf life and product quality. The problems of standardization and control of enzymes in dairy products, as well as areas for future research, are critically examined. The poorly understood role of psychrotroph extracellular enzymes in meat, fish, and poultry is also discussed in a separate section under such headings as physical and biochemical effects on tissue and contribution to growth and penetration of the producer organism.
