Fidalgo, Liliana G.Saraiva, Jorge A.Aubourg Martínez, Santiago PedroVázquez Vázquez, ManuelTorres, J. Antonio2020-05-082020-05-082014Fidalgo, 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),188-1931212-1800http://hdl.handle.net/10347/22134We 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 specieseng© 2020 Czech Academy of Agricultural SciencesHigh pressure processingFishScomber scombrusTrachurus trachurusMackerel and horse mackereProteolytic enzymesjournal article10.17221/535/2012-CJFS1805-9317open access