|
KMID : 1007520200290101331
|
|
Food Science and Biotechnology
2020 Volume.29 No. 10 p.1331 ~ p.1341
|
|
|
The influence of endogenous cathepsin in different subcellular fractions on the quality deterioration of Northern pike (Esox lucius) fillets during refrigeration and partial freezing storage
|
|
Qiu Hengheng
Guo Xin
Deng Xiaorong
Guo Xiaobing
Mao Xiaoying
Xu Chengjian
Zhang Jian
|
|
|
Abstract
|
|
|
|
The purpose of this study was to investigate the endogenous cathepsin activity in each subcellular fraction and the effect of this activity on myofibrillar protein and texture during refrigeration and partial freezing storage of northern pike (Esox lucius) fillets. The results showed that fillets stored under the refrigerated condition were more susceptible to oxidation than partial freezing. Endogenous cathepsin activity indicated that partial freezing destroys the integrity of lysosomes more effectively than refrigeration and inhibits the increase in cathepsin B and B?+?L in lysosomes. The activity of cathepsin B and B?+?L in lysosomes, mitochondria and myofibrils under the partial freezing conditions was always lower than that under refrigeration. Texture analysis showed that refrigeration had a negative impact on hardness and springiness. In conclusion, the cathepsin activity in each subcellular fraction was effectively inhibited and better textural characteristics were obtained with partial freezing than refrigeration.
|
|
|
KEYWORD
|
|
|
Northern pike, Texture, Endogenous cathepsin activity, Subcellular fraction, Protein oxidation
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|