Abstract
AbstractThe effects of cold-active protease treatments on shelf life and the taste of bigeye Tuna (Thunnus obesus) meat during chill storage were examined. The cold-active protease produced by Antarctic sea ice bacteria Pseudoalteromonas sp.NJ276 were sprayed onto the surfaces of fish samples, and then stored at 0 oC for 20 days. The control and the treated fish samples were analyzed periodically for microbiological (total viable count), chemical (pH, TBA, TVB-N and TMA-N), and the amino acids composition. The results indicated that the effect of cold-active protease on fish samples was to extend the shelf life and improve the taste, which had potential application in sea fish processing industry.KeywordsCold-active proteasethunnus obesusfree amino acidtasteshelf-life
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