High pressure effects on the activities of cathepsins B and D of mackerel and horse mackerel muscle
L. Fidalgo, J.A. Saraiva, S.P. Aubourg, M. Vázquez, J.A. Torreshttps://doi.org/10.17221/535/2012-CJFSCitation:Fidalgo L., 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 J. Food Sci., 32: 188-193.
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.
high pressure processing; fish; Scomber scombrus; Trachurus trachurus; mackerel and horse mackere; proteolytic enzymes