Properties and anti-inflammatory effects of enzymatic extracts decomposed using crude enzyme from PKA1008.

This study was conducted to investigate the general properties of an enzymatic extract of (SM) produced using a crude enzyme from PKA 1008 and their anti-inflammatory activities. The SM was mixed with crude enzymes from PKA 1008 (1:1 (v/v)) and incubated at 30 °C for 0, 3, 6, 12, 24, 48, and 60 h. PKA 1008 crude enzyme showed the highest SM enzymatic extracts degradation ability when reacted with SM for 48 h.

Effects of Gamma Irradiation on Inhibition of Urease Activity and Fishy Smell in Mackerel () during Refrigerated Storage.

In this study, gamma-irradiated mackerel () meat was stored in a refrigerator for 20 days to examine the physicochemical changes related to fishy smell. The effect of gamma irradiation on the inhibition of the activity of crude urease extracted from was also evaluated. Increased levels of trimethylamine (TMA) and volatile basic nitrogen (VBN) content, which are the main components causing fishy smell, were significantly reduced by day 20 of storage after gamma irradiation, indicating that freshness was maintained during storage.

Effect of High Hydrostatic Pressure Treatment on Urease Activity and Inhibition of Fishy Smell in Mackerel () during Storage.

In this study, the physicochemical changes related to fishy smell were determined by storing high hydrostatic pressure (HHP)-treated mackerel () meat in a refrigerator for 20 days. The inhibition of crude urease activity from using HHP treatment was also investigated. The mackerel meat storage experiment demonstrated that production of trimethylamine (TMA) and volatile basic nitrogen (VBN), the main components of fishy smell, was significantly reduced on the 20th day of storage after the HHP treatment compared to the untreated mackerels.