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

被引：24

作者：

Qiu, Hengheng ^{[1
]}

Guo, Xin ^{[1
]}

Deng, Xiaorong ^{[1
]}

Guo, Xiaobing ^{[1
]}

Mao, Xiaoying ^{[1
]}

Xu, Chengjian ^{[1
]}

Zhang, Jian ^{[1
]}

机构：

[1] Shihezi Univ, Food Coll, North Fourth Rd, Shihezi 832003, Xinjiang, Peoples R China

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2020年 / 29卷 / 10期

基金：

中国国家自然科学基金;

关键词：

Northern pike; Texture; Endogenous cathepsin activity; Subcellular fraction; Protein oxidation; CARP CTENOPHARYNGODON-IDELLA; MYOFIBRILLAR PROTEIN; MODIFIED ATMOSPHERE; CYPRINUS-CARPIO; MUSCLE PROTEINS; SHELF-LIFE; OXIDATION; IMPACT;

D O I：

10.1007/s10068-020-00781-z

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：1331 / 1341

页数：11

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