[Inhibitory effect of antimicrobial preparation from lipids of marine fishes on tissue and microbial enzymes]

Abstract

We obtained a new food preservative from marine fish lipids possessing pronounced activity in relation to bacteria and microscopic fungi. The effects of this preparation on enzymes of microorganisms and muscle tissue of marine hydrobionts were studied. In vitro the preparation irreversibly inhibited acid and alkaline proteases and proteolytic and lipolytic enzymes of microorganisms and reduced enzyme activity in fish muscle tissue. The inhibitory effect of this preparation on enzymes contributes to stabilization of hydrolytic processes in meat of hydrobionts and suppresses microorganism growth in storage.