کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4563864 | 1628533 | 2015 | 5 صفحه PDF | دانلود رایگان |
• Cathepsin L and trypsin-like remained in carp meat despite intensive leaching.
• Activity of cathepsin L was affected slightly by the iced storage of 4 days.
• Activity of trypsin-like might be activated during the short term storage in ice.
Carps were stored in ice for 0, 2 and 4 days. The actomyosin was extracted from the ice-stored fish and the enzymatic activity of cathepsin L and trypsin-like protease in the extract was assayed. The two enzymes remained in the carp actomyosin despite intensive leaching during the extraction procedure. The activity of cathepsin L decreased slightly after 2 days of storage and remained relative constant thereafter, suggesting the enzyme was only slightly affected by the short term iced-storage. However the activity of the trypsin-like protease increased rapidly with iced-storage time, indicating that it might have been activated during the short term storage in ice.
Journal: LWT - Food Science and Technology - Volume 60, Issue 2, Part 2, March 2015, Pages 1249–1253