Effects of Salt and Bittern on Inosinic acid- and Inosine-Degrading Enzyme Activity in Pacific Cod Muscle
نویسنده
چکیده
Pacific cod (Gadus macrocephalus) inhabits the entire North Pacific region and supports the third largest fishery after walleye pollock (Theragra chalcogramma) and Atlantic cod (Gadus morhua). Although walleye pollock is often processed into various food products, Pacific and Atlantic cod are often preserved using salt for transport and consumption worldwide. Salt suppresses bacterial growth and maintains the primary flavor compounds of walleye pollock and silver whiting (Sillago japonica) [1]; thus, salt is considered an optimal material for processing fish.
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