Detection, activity and resistance to thermal inactivation of peroxidase in the blue crab (Callinectes sapidus)
Peroxidase is one of the most heat resistant enzymes and may cause undesirable quality changes in thermally processed foods. Peroxidase activity and its resistance to thermal inactivation in fresh and pasteurized lump, claw and flake meat of both male and female blue crabs was determined spectrophot...
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Virginia Tech
2014
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| Online Access: | http://hdl.handle.net/10919/42944 http://scholar.lib.vt.edu/theses/available/etd-06082010-020409/ |