Effects of mackerel cathepsins L and L-like, and calpain on the degradation of mackerel surimi.
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- HO MING-LANG
- Department of Food Science, National Taiwan Ocean University
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- CHEN GEN-HUNG
- Department of Food Science, National Taiwan Ocean University
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- JIANG SHANN-TZONG
- Department of Food Science, National Taiwan Ocean University
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Abstract
During surimi processing, the total cathepsins B+L+L-like activities in minced, leached and NaCl-ground meats were 2.45, 2.07 and 1.77 units/g, respectively. There was still 77% activity left even after 8 weeks storage at -20°C. High calpain and calpastatin activities in the crude enzymes from frozen mackerel surimi suggested that they were difficult to remove during processing and very stable during frozen storage. The SDS-PAGE analysis indicated that the optimal conditions for the hydrolysis of myosin heavy chain (MHC) were 40-55°C, pH 5.5-7.0 for cathepsins L and L-like and pH 7.0-7.5 for calpain. The gel strength of surimi treated with calpain did not decrease significantly, but the strength of those treated with purified cathepsins L and/or L-like decreased significantly (P<0.05) after 2 h incubation at 55°C. These results suggested that cathepsins L and L-like left in surimi had MHC-degrading ability which consequently caused gel softening during setting at 40-55°C.
Journal
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- Fisheries science
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Fisheries science 66 (3), 558-568, 2000
The Japanese Society of Fisheries Science
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Details 詳細情報について
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- CRID
- 1390001204430359040
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- NII Article ID
- 130003742276
- 10004858948
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- NII Book ID
- AA10993718
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- COI
- 1:CAS:528:DC%2BD3cXlt1Srt7k%3D
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- ISSN
- 14442906
- 09199268
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- NDL BIB ID
- 5444087
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- Text Lang
- en
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed