Record Details
High Pressure Effects on the Activities of Cathepsins B and D of Mackerel and Horse Mackerel Muscle
ScholarsArchive at Oregon State University
| Field | Value |
|---|---|
| Title | High Pressure Effects on the Activities of Cathepsins B and D of Mackerel and Horse Mackerel Muscle |
| Names |
Fidalgo, Liliana
(creator) Saraiva, Jorge A. (creator) Aubourg, Santiago P. (creator) Vázquez, Manuel (creator) Torres, Antonio (creator) |
| Date Issued | 2014 (iso8601) |
| Note | This is an author's peer-reviewed final manuscript, as accepted by the publisher. The published article is copyrighted by the Czech Academy of Agricultural Sciences and can be found at: http://www.agriculturejournals.cz/web/cjfs.htm. |
| Abstract | This work sought to determine high pressure processing (HPP) effects on the activity of cathepsins B and D in the muscle 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 a decrease of up to 60% at 450 MPa. In both species, cathepsin D activity increased after a 300 MPa treatment (up to 2-fold for mackerel and 60% for horse mackerel) while decreasing after 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 activity 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. |
| Genre | Article |
| Topic | High pressure processing |
| Identifier | Fidalgo, L. G., Saraiva, J. A., Aubourg, S. P., Vázquez, M., & Torres, J. A. (2014). High pressure effects on the activities of cathepsins B and D of mackerel and horse mackerel muscle. Czech Journal of Food Sciences, 32(2), 188-193. |
