Inactivation of blackening enzymes in crustaceans by inert gases and prevention of blackening.

点击翻译按钮获取中文摘要

Blackening in crustaceans was controlled under carbon dioxide (CO_2). The structure in the vicinity of active site of the blackening enzyme may be altered by the action of CO_2. A novel enzyme was cloned from plasma of kuruma prawn Marsupenaeus japonicus. Formaldehyde was not observed in the prawn during storage under CO_2. Blackening of the prawn was accompanied by the loss of functional components. The growth of Vibrio parahaemolyticus in Alaskan pink shrimp Pandalus eous was effectively suppressed under CO_2. These results showed that CO_2 is a useful tool for prevention of blackening together with suppression of growth of food poisoning Vibrio.