Protease activity in post-mortem red swamp crayfish (Procambarus clarkii) muscle stored in modified atmosphere packaging

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 18, 2008, Pages 8658-8663

  Chen, Gong ^a,e   Guttmann, Rodney P ^b   Xiong, Youling L ^a   Webster, Carl D ^c   Romaire, Robert P ^d  

^a UNIVERSITY OF KENTUCKY   (United States)

^b UNIVERSITY OF KENTUCKY   (United States)

^c KENTUCKY STATE UNIVERSITY   (United States)

^d LOUISIANA STATE UNIVERSITY   (United States)

^e R J REYNOLDS TOBACCO COMPANY   (United States)

Author keywords

Calpain; Modified atmosphere packaging; Proteolysis; Red swamp crayfish

Indexed keywords

CALPAIN; CALPAIN 2; M-CALPAIN; PEPTIDE HYDROLASE;

ANIMAL; ARTICLE; CADAVER; CRAYFISH; ENZYMOLOGY; FOOD PACKAGING; GASTROINTESTINAL TRACT; INSTRUMENTATION; METABOLISM; MUSCLE; PHYSICAL CHEMISTRY;

ANIMALS; ASTACOIDEA; CALPAIN; CHEMISTRY, PHYSICAL; FOOD PACKAGING; GASTROINTESTINAL TRACT; MUSCLES; PEPTIDE HYDROLASES; POSTMORTEM CHANGES;

ASTACOIDEA; PROCAMBARUS CLARKII;

EID: 53649111181     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf8007234     Document Type: Article

References (39)

1. Girard, C. A. Revision of the North American Astaci, with observations on their habits and geographic distribution. Acad. Nat. Sci. Philadelphia 1852, 6, 87-91.
2. Godber, J. S.; Wang, J.; Cole, M. T.; Marshall, G. A. Textural attributes of mechanically and cryogenically frozen whole crayfish (Procambarus clarkii). J. Food Sci. 1989, 54, 564-566.
3. Baranowski, E. S.; Nip, W. K.; Moy, J. H. Partial characterization of a crude enzyme extract from the fresh-water prawn, Macrobrachium rosenbergii. J. Food Sci. 1984, 49, 14941495, 1505.
4. Lindner, P.; Angel, S.; Weinberg, Z. G.; Granit, R. Factors inducing mushiness in stored prawns. Food Chem. 1988, 29, 119-132.
5. Wang, J. H.; Ma, W. C.; Su, J. C.; Chen, C. S.; Jiang, S. T. Comparison of the properties of m-calpain from tilapia and grass shrimp muscles. J. Agric. Food Chem. 1993, 41, 1379-1384.
6. Jiang, S. T.; Wu, J. W.; Su, M. J.; Tzeng, S. S. Purification and characterization of calpastatin from grass prawn muscle (Penaeus monodon). J. Agric. Food Chem. 2000, 48, 3851-3856.
7. Laursen, B. G.; Leisner, J. J.; Dalgaard, P. Camobacterium species: effect of metabolic activity and interaction with Brochothrix thermosphacta on sensory characteristic of modified atmosphere packed shrimp. J. Agric. Food Chem. 2006, 54, 3604-3611.
8. Sivertsvik, M.; Birkeland, S. Effects of soluble gas stabilization, modified atmosphere, gas to product volume ratio and storage on the microbiological and sensory characteristics of ready-to-eat shrimp (Pandalus borealis). Food Sci. Technol. Int. 2006, 12, 445-454.
9. 2 gas packaging. LWT-Food Sci. Technol. 2008, 41, 1431-1436.
10. Chen, G.; Xiong, Y. L.; Kong, B.; Newman, M. C.; Metts, L. S.; Thompson, K. R.; Webster, C. D. Microbiological and physicochemical properties of red claw crayfish (Cherax quadricarinatus) stored in different package systems at 2 °C. J. Food Sci. 2007, 72, E442-E449.
11. Ingham, S. C.; Alford, R. A.; McCown, A. P. Comparative growthrates of Salmonella typhimurium and Pseudomonas tragi on cooked crab meat stored under air and modified atmosphere. J. Food Prot. 1990, 53, 566-567.
12. Parkin, K. L.; Brown, W. D. Modified atmosphere storage of Dungeness crab (Cancer magister). J. Food Sci. 1983, 48, 370-374.
13. Goulas, A. E.; Chouliara, I.; Nessi, E.; Kontominas, M. G.; Savvaidis, I. N. Microbiological, biochemical and sensory assessment of mussels (Mytilus galloprovincialis) stored under modified atmosphere packaging. J. Appl. Microbiol. 2005, 98, 752-760.
14. Kong, B.; Xiong, Y. L.; Fang, C.; Thompson, K. R.; Metts, L. S.; Muzinic, L. A.; Webster, C. D. Influence of gender and spawning on meat quality of Australian red claw crayfish (Cherax quadri-carinatus). J. Food Sci. 2006, 71, E320-325.
15. Kong, B.; Xiong, Y. L.; Chen, G.; Webster, C. D. Influence of gender and spawning on thermal stability and proteolytic degradation of proteins in Australian red claw crayfish (Cherax quadri-carinatus) muscle stored at 2 °C. Int. J. Food Sci. Technol. 2007, 42, 1073-1079.
16. 2 on hake (Merlussius merluccius L.) stored in modified and controlled atmospheres. Eur. Food Res. Technol. 2001, 212, 413-420.
17. Kristensen, L.; Christensen, M.; Ertbjerg, P. Activities of calpastatin μ-calpain and m-calpain are stable during frozen storage of meat. Meat Sci. 2006, 72, 116-120.
18. Laemmli, U. K. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 1970, 227, 680-685.
19. Porzio, M. A.; Pearson, A. M. Improved resolution of myofibrillar proteins with sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Biochim. Biophys. Acta 1977, 490, 27-34.
20. Johnston, K. A.; Lee, M. J.; Brough, G.; Hilder, V. A.; Gatehouse, A. M. R.; Gatehouse, J. A. Protease activities in the larval midgut of Heliothis virescens - Evidence for trypsin and chymotrypsinlike enzymes. Insect Biochem. Mol. Biol. 1995, 25, 375-383.
21. Guttmann, R. P.; Johnson, G. V. W. Oxidative stress inhibits calpain activity in situ. J. Biol. Chem. 1998, 273, 13331-13338.
22. Guttmann, R. P.; Elce, J. S.; Bell, P. D.; Isbell, J. C.; Johnson, G. V. W. Oxidation inhibits substrate proteolysis by calpain I but not autolysis. J. Biol. Chem. 1997, 272, 2005-2012.
23. Srinivasan, S.; Xiong, Y. L.; Blanchard, S. P.; Tidwell, J. H. Physicochemical changes in prawns (Machrobrachium rosenbergii) subjected to multiple freeze-thaw cycles. J. Food Sci. 1997, 62, 123-127.
24. Sakurai, Y.; Kanzawa, N.; Maruyama, K. Characterization of myosin and paramyosin from crayfish fast and slow muscles. Comp. Biochem. Physiol., B 1996, 113, 105-111.
25. Martinez, I.; Friis, T. J.; Careche, M. Postmortem muscle protein degradation during ice-storage of Arctic (Pandalus borealis) and tropical (Penaeus japonicus and Penaeus monodon) shrimps: a comparative electrophoretic and immunological study. J. Sci. Food Agric. 2001, 81, 1199-1208.
26. Delbarre-Ladrat, C.; Cheret, R.; Taylor, R.; Verrez-Bagnis, V. Trends in postmortem aging in fish: Understanding of proteolysis and disorganization of the myofibrillar structure. Crit. Rev. Food Sci. Nutr. 2006, 46, 409-421.
27. Jiang, S. T.; Moody, M. W.; Chen, H. C. Purification and characterization of proteases from digestive tract of grass shrimp (Penaeus monodon). J. Food Sci. 1991, 56, 322-326.
28. Koohmaraie, M.; Geesink, G. H. Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system. Meat Sci. 2006, 74, 34-43.
29. Huff-Lonergan, E.; Lonergan, S. M. Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes. Meat Sci. 2005, 71, 194-204.
30. 2+ and inhibitors. J. Biol. Chem. 1986, 261, 9865-9871.
31. Ladrat, C.; Verrez-Bagnis, W.; Noel, J.; Fleurence, J. Milli-calpain from sea bass (Dicentrarchus labrax) white muscle: Purification, characterization of its activity and activation in vitro. Mar. Biotechnol. 2002, 4, 51-62.
32. Delbarre-Ladrat, C.; Verrez-Bagnis, V.; Noel, J.; Fleurence, J. Relative contribution of calpain and cathepsins to protein degradation in muscle of sea bass (Dicentrarchus labrax L.). Food Chem. 2004, 88, 389-395.
33. Dong, Z.; Saikumar, P.; Weinberg, J. M.; Venkatachalam, M. A. Calcium in cell injury and death. Annu. Rev. Pathol. Mech. Dis. 2006, 1, 405-434.
34. Koohmaraie, M. Effect of pH, temperature, and inhibitors on autolysis and catalytic activity of bovine skeletal muscle and μ-calpain. J. Anim. Sci. 1992, 70, 3071-3080.
35. Rowe, L. J.; Maddock, K. R.; Lonergan, S. M.; Huff-Lonergan, E. Oxidative environments decrease tenderization of beef steaks through inactivation of μ-calpain. J. Anim. Sci. 2004, 82, 3254-3266.
36. Carlin, K. R. M.; Huff-Lonergan, E.; Rowe, L. J.; Lonergan, S. M. Effect of oxidation, pH, and ionic strength on calpastatin inhibition of μ- and m-calpain. J. Anim. Sci. 2006, 84, 925-937.
37. Brandt, P. W.; Reuben, J. P.; Girardie, L.; Grundfes, H. Correlated morphological and physiological studies on isolated single muscle fibers. I. Fine structure of crayfish muscle fiber. J. Cell Biol. 1965, 25 (3P2), 233.
38. Otte, J.; Ju, Z. Y.; Faergemand, M.; Lomholt, S. B.; Qvist, K. B. Protease-induced aggregation and gelation of whey proteins. J. Food Sci. 1996, 67, 911-923.
39. Kuipers, B. J. H.; Alting, A. C.; Gruppen, H. Comparison of the aggregation behavior of soy and bovine whey protein hydrolysates. Biotechnol. Adv. 2007, 25, 606-610.