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High Pressure Effects on the Activities of Cathepsins B and D of Mackerel and Horse Mackerel Muscle Public Deposited

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  • 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.
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  • 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.
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  • 32
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  • 2
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  • Supported by the Xunta de Galicia, Spain Project 10TAL402001PR, 2010-2012, and FCT (Portugal), European Union, QREN, FEDER and COMPETE thorough QOPNA research unit, Project PEst-C/QUI/UI0062/2013; FCOMP-01-0124-FEDER-037296. Also supported by the USDA National Institute of Food and Agriculture, Grants No. 2011-31200-06041 and 2012-31200-06041.
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  • description.provenance : Made available in DSpace on 2014-07-11T00:37:12Z (GMT). No. of bitstreams: 1 TorresJAntonioFoodScienceTechnologyHighPressureEffects.pdf: 343725 bytes, checksum: f333be1e06c2239a9f27e1b19922568d (MD5) Previous issue date: 2014
  • description.provenance : Approved for entry into archive by Deanne Bruner(deanne.bruner@oregonstate.edu) on 2014-07-11T00:37:12Z (GMT) No. of bitstreams: 1 TorresJAntonioFoodScienceTechnologyHighPressureEffects.pdf: 343725 bytes, checksum: f333be1e06c2239a9f27e1b19922568d (MD5)
  • description.provenance : Submitted by Deanne Bruner (deanne.bruner@oregonstate.edu) on 2014-07-11T00:21:33Z No. of bitstreams: 1 TorresJAntonioFoodScienceTechnologyHighPressureEffects.pdf: 343725 bytes, checksum: f333be1e06c2239a9f27e1b19922568d (MD5)

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