The Involvement of Proteins and Nonprotein Nitrogen in Postmortem Changes in Seafoods

摘要: Many nitrogenous compounds are involved in postmortem reactions the muscles of animals, primarily as enzymes catalyzing catabolysis different tissue components. Thus, they contribute to changes color, flavor, and rheological properties products. Furthermore, proteins NPN participate also substrates leading formation products affecting pH fish tissues. On other hand, rate extent influenced by degradation saccharides organic phosphates, well concentration free ions, whereas these depend on antemortem condition temperature tissues after catch. A positive relationship enthalpy activation myofibrillar ATPase habitat was demonstrated, from large negative values for cold-adapted species high tropical (Johnstone Goldspink, 1975).