Calpain and cathepsin activities in post mortem fish and meat muscles

被引:142
作者
Cheret, Romuald
Delbarre-Ladrat, Christine
de Lamballerie-Anton, Marie
Verrez-Bagnis, Veronique
机构
[1] IFREMER, F-44311 Nantes 3, France
[2] Ecole Natl Ingn Tech Ind Agricoles & Alimentaires, UMR 6144, CNRS, F-44322 Nantes 3, France
关键词
calpain; cathepsin; protease; fish; meat;
D O I
10.1016/j.foodchem.2006.04.023
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
Post mortem tenderization is one of the most unfavourable quality changes in fish muscle and this contrasts with muscle of mammalian meats. The tenderization can be partly attributed to the acid lysosomal cathepsins and cytosolic neutral calcium-activated calpains. In this study, these proteases from fish and bovine muscles were quantified and compared. The cathepsin B and L activities were in more important amounts in sea bass white muscle than in bovine muscle. On the other hand, cathepsin D activity was 1.4 times higher in meat that in fish muscle, while cathepsin H was negligible in both muscles. Calpain activities were similar in both types of muscle. Moreover, calpastatin (calpain endogenous inhibitor) level is 3.9 times higher in sea bass white muscle. These differential activities are considered in relation to their probable involvement in post mortem degradation of muscle. (c) 2006 Elsevier Ltd. All rights reserved.
引用
收藏
页码:1474 / 1479
页数:6
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