Journal
FOOD CHEMISTRY
Volume 172, Issue -, Pages 551-558Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.09.086
Keywords
Fermentation; Specific proteolytic activities; Fish muscle proteins; Gel strength
Funding
- China Agriculture Research System [CARS-46]
- National Natural Science Foundation of China [NSF 31171709]
- Fundamental Research Funds for the Central Universities [JUSRP111A34]
- Chinese Scholarship Council
- 111 Project [B07029]
- [PCSIRT0627]
- [CXLX12_0736]
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The aim of this study was to investigate endogenous proteolytic activities in a cod product and their impact on muscle proteins and textural properties during fermentation and storage. The result of specific proteolytic activities showed that cathepsins, especially cathepsin B, had the highest activities during fermentation and storage. SDS-PAGE indicated more degradation of myofibrillar proteins by cathepsin L than other proteases and that the hydrolysis by cathepsins was pronounced in the last stage of fermentation. Texture analysis showed that cathepsins had a negative impact on gel strength and this impact increased in the last stage of fermentation. However the product still had a firm texture. During storage (4 degrees C) for one week, no significant changes were seen in the gel strength. In conclusion, cathepsins had more impact on muscle proteins and textural properties than other proteases during fermentation but had little impact on gel strength during storage at 4 degrees C. (C) 2014 Elsevier Ltd. All rights reserved.
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