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- Title
High Pressure Effects on the Activities of Cathepsins B and D of Mackerel and Horse Mackerel Muscle.
- Authors
Fidalgo, Liliana G.; Saraiva, Jorge A.; Aubourg, Santiago P.; Vázquez, Manuel; Torres, J. Antonio
- Abstract
We determined high pressure processing (HPP) effects on the activities of cathepsins B and D in the muscles of mackerel (Scomber scombrus) and horse mackerel (Trachurus trachurus). In mackerel, the cathepsin B activity decrease reached 40% at 450 MPa while in horse mackerel, low and intermediate pressures (150 and 300 MPa) caused an activity increase (30%) but at 450 MPa a decrease of up to 60%. In both species, cathepsin D activity increased after a 300 MPa treatment (up to 2-fold for mackerel and 60% for horse mackerel) and decreased on a 450 MPa treatment. The activity increase is probably due to HPP damage of lysosome releasing enzymes into the fish muscle. Based on the HPP effects on the activities of cathepsins B and D, 450 MPa may be used to reduce the proteolytic activity of cathepsin B prior to chilled or frozen storage of these fish species.
- Subjects
CATHEPSINS; TRACHURUS trachurus; ATLANTIC mackerel; LYSOSOMES; PROTEOLYTIC enzymes; EDIBLE fish storage; FOOD industry
- Publication
Czech Journal of Food Sciences, 2014, Vol 32, Issue 2, p188
- ISSN
1212-1800
- Publication type
Article
- DOI
10.17221/535/2012-cjfs