Electronic Resource
Oxford, UK
:
Blackwell Publishing Ltd
Journal of muscle foods
1 (1990), S. 0
ISSN:
1745-4573
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The quantity of enzymes in muscle tissue is normally small and difficult to purify. Much of the comparative enzymology of food myosystems has been done with tissue homogenates or impure enzyme isolates. Conclusions relating the specific contribution of an enzyme to autolysis during the conditioning of muscle foods can be misleading. This review will focus on salient features of some enzymes which are important in postmortem metabolism of food myosystems, including enzymes involved with energy metabolism, protein catabolism, lipid catabolism and adenosine triphosphate (ATP) catabolism. Intraspecific and interspecific variation in enzymes involved with these metabolic processes will be discussed. It is beyond the scope of this treatise to provide a comprehensive coverage of each metabolic process. The main objective of this review is to discuss some of the similarities and differences of enzymes from food myosystems.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4573.1990.tb00371.x
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