Enzymes of Psychrotrophs in Raw Food

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CRC Press, Mar 31, 1989 - Technology & Engineering - 320 pages
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.
 

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Contents

Contamination of Raw Milk
11
Control of Psychrotrophs
22
References
27
Chapter 2
35
Chapter 3
57
Chapter 4
121
Chapter 5
153
Chapter 6
173
Chapter 7
189
Chapter 8
205
Chapter 9
227
Standards Control and Future Outlook
245
Chapter 11
267
INDEX
295
PRODUCER MICROORGANISMS
299
Copyright

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