Abstract
Muscle proteinase was investigated on twelve species of fish. It was confirmed that there were two kinds of proteinases in fish muscle, active in acid or alkaline pH range. The former was found in every fish used. The latter was distributed in all of white meat fish used except cod, but the activity was very low or not found in red or lightly red meat fish such as albacore, frigate mackerel, common mackerel, sardine, yellowtail and horse mackerel.
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