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- Title
Heat-induced Activation of Polyphenoloxidase in Western Rock Lobster ( Panulirus cygnus) Hemolymph: Implications for Heat Processing.
- Authors
Williams, H.G.; Davidson, G.W.; Mamo, J.C.
- Abstract
The article presents information on a study which investigated the effect of temperature on the activity of polyphenoloxidase (PPO) in western rock lobster (WRL) hemolymph. The effects of cooking temperatures on melanosis formation in processed lobsters are characterized. A review of the related literature on the presence of PPO in crustaceans is given. Highlights of research findings include PPO activity demonstrating a heat-induced net activation impact between 60 and 80°C.
- Subjects
POLYPHENOL oxidase; POLYPHENOLS; WESTERN rock lobster; TEMPERATURE; HEMOLYMPH; CRUSTACEA
- Publication
Journal of Food Science (Wiley-Blackwell), 2003, Vol 68, Issue 6, p1928
- ISSN
0022-1147
- Publication type
Article
- DOI
10.1111/j.1365-2621.2003.tb06995.x