Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Research progress in the effect of muscle enzymes on killed fish meat quality[J]. Science and Technology of Food Industry, 2013, (07): 370-373. DOI: 10.13386/j.issn1002-0306.2013.07.052
Citation: Research progress in the effect of muscle enzymes on killed fish meat quality[J]. Science and Technology of Food Industry, 2013, (07): 370-373. DOI: 10.13386/j.issn1002-0306.2013.07.052
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Research progress in the effect of muscle enzymes on killed fish meat quality

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  • The physical, chemical and biochemical properties of fish change during storage.A large number of studies have shown that many endogenous enzymes were closely related in the fish changing nature of its muscle.This paper summarized the structure and action mechanism of the enzymes that related to the quality and maturation of fish muscle;studied the effect of the muscle enzymes to meat quality;and prospects the future development of muscle enzymes.
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