RT Journal Article
T1 High pressure effects on the activities of cathepsins B and D of mackerel and horse mackerel muscle
A1 Fidalgo, Liliana G.
A1 Saraiva, Jorge A.
A1 Aubourg Martínez, Santiago Pedro
A1 Vázquez Vázquez, Manuel
A1 Torres, J. Antonio
K1 High pressure processing
K1 Fish
K1 Scomber scombrus
K1 Trachurus trachurus
K1 Mackerel and horse mackere
K1 Proteolytic enzymes
AB 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
PB Czech Academy Agricultural Sciences
SN 1212-1800
YR 2014
FD 2014
LK http://hdl.handle.net/10347/22134
UL http://hdl.handle.net/10347/22134
LA eng
NO 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
NO Supported by the Xunta de Galicia, Spain Project 10TAL402001PR, 2010-2012, and FCT (Portugal), EuropeanUnion, QREN, FEDER and COMPETE thorough QOPNA research unit, Project PEst-C/QUI/UI0062/2013;FCOMP-01-0124-FEDER-037296. Also supported by he USDA National Institute of Food and Agriculture, GrantsNo. 2011-31200-06041 and 2012-31200-06041
DS Minerva
RD 25 abr 2026