Enzymes of Psychrotrophs in Raw Food

From Book News, Inc.
Psychrotrophs are cold-tolerant microorganisms, the enzymes of which cause the spoilage of refrigerated raw food. Ten chapters explore the spoilage of dairy products, discussing topics such as the producer microorganisms, biochemical classification, isolation and molecular characteristics, thermal stability, regulation and control of synthesis, assay methods for various enzymes, the physical and biochemical effects on the components of milk, and the effect on the overall quality of the dairy product. A final chapter covers red meats, poultry, and fish. Fruits and vegetables are not covered. Annotation copyright Book News, Inc. Portland, Or.


Book Description
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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Psychrotrophs are cold-tolerant microorganisms, the enzymes of which cause the spoilage of refrigerated raw food. Ten chapters explore the spoilage of dairy products, discussing topics such as the producer microorganisms, biochemical classification, isolation and molecular characteristics, thermal stability, regulation and control of synthesis, assay methods for various enzymes, the physical and biochemical effects on the components of milk, and the effect on the overall quality of the dairy product. A final chapter covers red meats, poultry, and fish. Fruits and vegetables are not covered. Annotation c. Book News, Inc., Portland, OR (booknews.com)


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