Table 2 Enzymes and their involvment in the deterioration of aquatic food products
From: New advances in biological preservation technology for aquatic products
Enzymes | Substrate | Effect | Reference |
|---|---|---|---|
Autolytic enzymes involved in nucleotide catabolism | ATO, ADP, AMP, IMP | generation of hypoxanthine | |
Chymotrypsin、trypsin | Protein, Polypeptide | softening and rupture of tissues, and dissolution in the intestine | |
glycolytic enzyme | Glycogen | production of lactic acid | |
aspartic proteinase | Protein, Polypeptide | softening of tissues, muscle dissolution | |
Calpain | Myofibrillar protein | softening of tissues | |
Collagenase | Connective tissue | softening and rupture of tissues |
