Effects of high pressure processing on enzyme activity in meat, fish, and eggs

Chapter 9:
This chapter reviews the high pressure effect on the endogenous enzymes found
separately in (mammal) meat, fish, and eggs. The chapter is divided into three sections
covering the enzymes important for lipolysis, proteolysis, lipid oxidation, or other
activities in each of these food types. Each section starts with a short presentation of
the enzymes of relevance, followed by a review of the main results found in the
scientific literature. This review shows that although no general conclusion on the
relationship between pressure-induced enzyme modification and enzyme activity may
be drawn, considerable scientific knowledge is available, providing a solid basis for
further investigations and potential practical uses of HP processing of meat, fish, and
eggs.