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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

Food Science and Biotechnology 2020년 29권 10호 p.1331 ~ 1341
Qiu Hengheng, Guo Xin, Deng Xiaorong, Guo Xiaobing, Mao Xiaoying, Xu Chengjian, Zhang Jian,
소속 상세정보
 ( Qiu Hengheng ) - Shihezi University Food College
 ( Guo Xin ) - Shihezi University Food College
 ( Deng Xiaorong ) - Shihezi University Food College
 ( Guo Xiaobing ) - Shihezi University Food College
 ( Mao Xiaoying ) - Shihezi University Food College
 ( Xu Chengjian ) - Shihezi University Food College
 ( Zhang Jian ) - Shihezi University Food College

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.

키워드

Northern pike; Texture; Endogenous cathepsin activity; Subcellular fraction; Protein oxidation

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