Effects of high-pressure processing on proteolytic enzymes and proteins in cold-smoked salmon during refrigerated storage

Food Chemistry

Volumn 90, Issue 4, 2005, Pages 541-548

  Lakshmanan, R ^a   Patterson, Margaret F ^b   Piggott, John R ^a  

^a School of Electronic Engineering   (United Kingdom)

^b AGRI FOOD AND BIOSCIENCES INSTITUTE   (United Kingdom)

Author keywords

Calpains; Cathepsin B like; Cold smoked salmon; High pressure processing; Proteolytic enzymes; Spoilage

Indexed keywords

CALPAIN; CATHEPSIN B;

ARTICLE; FOOD PROCESSING; FOOD STORAGE; FREEZING; HYPERBARISM; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DEGRADATION; SALMON;

EID: 7044234868     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.05.015     Document Type: Article

References (34)

1. Angsupanich K., Ledward D.A. High pressure treatment effects of cod (Gadus morhua) muscle. Food chemistry. 63(11):1998;39-50
2. AOAC. (1995a). Moisture in meat. Air drying. Official methods of analysis (16th ed.). AOAC, Arlington, USA, 950.46
3. AOAC. (1995b). Salt (Chlorine as sodium chloride) in seafood. Volumetric method. Official methods of analysis (16th ed.). AOAC, Arlington, USA, 937.09
4. Aoki T., Ueno R. Involvement of cathepsins B&L in the post mortem autolysis of mackerel muscle. Food Research International. 30(8):1997;585-591
5. Ashie I.N.A., Simpson B.K. Application of high hydrostatic pressure to control enzyme related fresh seafood texture deterioration. Food Research International. 29(5-6):1996;569-575
6. Barrett A.J., Heath M.F. Lysosomal enzymes. Dingle J.T. Lysosomes - a laboratory handbook. 2nd ed.:1977;19-145 North Holland, Amsterdam, The Netherlands
7. Barrett A.J., Kirschke H. Cathepsin B, cathepsin H and cathepsin L. Lorand L. Methods in enzymology. Proteolytic enzymes, Part C. 80:1981;535-561 Academic Press, New York
8. Chung Y.C., Gebrehiwot A., Farkas D.F., Morrisey M.T. Gelation of surimi by high hydrostatic pressure. Journal of Food Science. 59:1994;523-524
9. Geesink G.H., Morton J.D., Kent M.P., Bickerstaffe R. Partial purification and characterisation of Chinook salmon (Oncoryhnchus tshawytscha) calpains and an evaluation of their role in postmortem proteolysis. Journal of Food Science. 65(8):2000;1318-1324
10. Ho M.L., Chen H.G., Jiang S.T. Effects of mackerel cathepsins L and L-like, and calpain on the degradation of mackerel surimi. Fisheries Science. 66:2000;558-568
11. Homma N., Ikechi Y., Suzuki A. Effects of high-pressure treatment on the proteolytic enzymes in meat. Meat Science. 38(2):1994;219-228
12. Homma N., Ikechi Y., Suzuki A. Levels of calpain and calpastatin in meat subjected to high pressure. Meat Science. 41(3):1995;251-260
13. Hultmann L., Rørå A.M.B., Steinsland I., Skåra T., Rustad T. Proteolytic activity and properties of proteins in smoked salmon (Salmo salar) - effects of smoking temperature. Food Chemistry. 85(3):2004;377-387
14. Hurtado, J. L. (2000). Aplicación de altas presiones sobre el mùsculo de pulpo (Octopus vulgaris). Ph.D. Dissertation. Spain: Universidad Complutense de Madrid
15. Hurtado J.L., Montero P., Borderias J., Solas M.T. High-pressure/ temperature treatment effect on the characteristics of octopus (Octopus vulgaris) arm muscle. European Food Research and Technology. 213:2001;22-29
16. Hurtado J.L., Montero P., Borderias J. Chilled storage of pressurised octopus (Octopus vulgaris) muscle. Journal of Food Science. 66(3):2001;400-406
17. Hurtado J.L., Montero P., Borderias J., An H. Properties of proteolytic enzymes from muscle of octopus (Octopus vulgaris) and effects of high hydrostatic pressure. Journal of Food Science. 67(7):2002;2555-2564
18. Kamiyama K., Iyeuchi Y., Suzuki A., Kim K., Hayashi T., Ito T. An immunological assessment of myosin degradation in pressurized chicken muscle. Journal of Food Science. 66(8):2001;1126-1128
19. Konagaya S. Enhanced protease activity in muscle of chum salmon (Oncorhynchus keta) during spawning migration. Bulletin of Japanese Society of Scientific Fisheries. 48:1982;1503
20. 4. Nature. 227:1970;680-685
21. Lakshmanan R., Piggott J.R., Paterson A. Potential applications of high-pressure for improvement in salmon quality. Trends in Food Science and Technology. 14:2003;354-363
22. Lowry O.H., Rosebrough N.J., Farr A.L., Randall R.J. Protein measurement with the Folin phenol reagent. Journal of Biological Chemistry. 193:1951;265-275
23. Lund K.E., Nielsen H.H. Proteolysis in salmon (Salmo salar) during cold storage; effects of storage time and smoking process. Journal of Aquatic Food Product Technology. 25:2001;379-395
24. McIlvaine T.C. A buffer solution for colorimetric comparison. Journal of Biological Chemistry. 49:1921;183-186
25. Ohmori T., Shigeshisa T., Taji S., Hayashi R. Effect of high pressure on the proteases activities in meat. Agricultural and Biological Chemistry. 55(2):1991;357-361
26. Ohmori T., Shigehisa T., Taji S., Hayashi R. Biochemical effects of high hydrostatic pressure on the lysosome and proteases involved in it. Bioscience Biotechnology and Biochemistry. 56(8):1992;1285-1288
27. Reddi P.K., Constantanides M.M., Dymaza H.A. Catheptic activity of fish muscle. Journal of Food Science. 37:1972;643-648
28. Sasaki T., Kikuchi T., Yumoto N., Yoshimura N., Murachi T. Comparative specificity and kinetic studies on porcine calpain I and calpain II with naturally occurring peptides and synthetic fluorogenic substrates. Journal of Biological Chemistry. 259(20):1984;12489-12494
29. Stokes I., Rustad T. Proteolytic activity in muscle from Atlantic salmon (Salmo salar). Journal of Food Science. 60(4):1995;711-714
30. Suzuki A., Okamoto A., Ikeuchi Y., Saito M. Pressure-induced Ca super (2+) release from rabbit sarcoplasmic reticulum. Bioscience, Biotechnology and Biochemistry. 57(5):1993;862-863
31. Toyohara H., Kinoshita M., Ando M., Yamashita M., Konogaya S., Sakaguchi M. Elevated activity of cathepsin L-like protease in the jelly meat of Japanese flounder. Bulletin of Japanese Society of Scientific Fisheries. 59:1993;1909-1914
32. Yamashita M., Konagaya S. Participation of cathepsin L into extensive softening of the muscle of chum salmon caught during spawning migration. Nippon Suisan Gakkaishi. 56:1990;1271-1277
33. Yamashita M., Konagaya S. High activities of cathepsins B, D, H and L in the white muscle of chum salmon in spawning migration. Comparative Biochemistry and physiology B. 95(1):1990;149-152
34. Yamashita M., Konagaya S. Immunohistochemical localization of cathepsins B&L in the white muscle of chum salmon (Oncorhynchus keta) in spawning migration: Probable participation of phagocytes rich in cathepsins in extensive muscle softening of the mature salmon. Journal of Agricultural and Food Chemistry. 39:1991;1402-1405