High pressure effects on the activities of cathepsins B and D of mackerel and horse mackerel muscle
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Título: | High pressure effects on the activities of cathepsins B and D of mackerel and horse mackerel muscle |
Autor/a: | Fidalgo, Liliana G. Saraiva, Jorge A. Aubourg Martínez, Santiago Pedro Vázquez Vázquez, Manuel Torres, J. Antonio |
Centro/Departamento: | Universidade de Santiago de Compostela. Departamento de Química Analítica, Nutrición e Bromatoloxía |
Palabras chave: | High pressure processing | Fish | Scomber scombrus | Trachurus trachurus | Mackerel and horse mackere | Proteolytic enzymes | |
Data: | 2014 |
Editor: | Czech Academy Agricultural Sciences |
Cita bibliográfica: | Fidalgo, L., Saraiva, J.A., Alibourg, S.P., Vázquez Vázquez, M. y Torres, J.A. (2014). High pressure effects on the activities of cathepsins B and D of mackerel and horse mackerel muscle. Czech J. Food Sci. , vol. 32(2),188-193 |
Resumo: | 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 |
Versión do editor: | https://doi.org/10.17221/535/2012-CJFS |
URI: | http://hdl.handle.net/10347/22134 |
DOI: | 10.17221/535/2012-CJFS |
ISSN: | 1212-1800 |
E-ISSN: | 1805-9317 |
Dereitos: | © 2020 Czech Academy of Agricultural Sciences |
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