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High pressure effects on the activities of cathepsins B and D of mackerel and horse mackerel muscle

Author

Listed:
  • Liliana G. Fidalgo

    (Research Unit of Organic Chemistry, Natural and Agro-food Products (QOPNA), Chemistry Department, Aveiro University, Campus Universitário de Santiago, Aveiro, Portugal)

  • Jorge A. Saraiva

    (Research Unit of Organic Chemistry, Natural and Agro-food Products (QOPNA), Chemistry Department, Aveiro University, Campus Universitário de Santiago, Aveiro, Portugal)

  • Santiago P. Aubourg

    (Department of Food Technology, Instituto de Investigaciones Marinas (CSIC), Vigo, Spain)

  • Manuel Vázquez

    (Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, Lugo, Spain)

  • J. Antonio Torres

    (Food Processing Engineering Group, Department of Food Science and Technology, Oregon State University, Corvallis, USA)

Abstract

We determined high pressure processing (HPP) effects on the activities of cathepsins B and D in the muscles of mackerel (Scomber scombrus) and horse mackerel (Trachurus trachurus). In mackerel, the cathepsin B activity decrease reached 40% at 450 MPa while in horse mackerel, low and intermediate pressures (150 and 300 MPa) caused an activity increase (30%) but at 450 MPa a decrease of up to 60%. In both species, cathepsin D activity increased after a 300 MPa treatment (up to 2-fold for mackerel and 60% for horse mackerel) and decreased on a 450 MPa treatment. The activity increase is probably due to HPP damage of lysosome releasing enzymes into the fish muscle. Based on the HPP effects on the activities of cathepsins B and D, 450 MPa may be used to reduce the proteolytic activity of cathepsin B prior to chilled or frozen storage of these fish species.

Suggested Citation

  • Liliana G. Fidalgo & Jorge A. Saraiva & Santiago P. Aubourg & Manuel Vázquez & J. Antonio Torres, 2014. "High pressure effects on the activities of cathepsins B and D of mackerel and horse mackerel muscle," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 32(2), pages 188-193.
    • Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:2:id:535-2012-cjfs
    DOI: 10.17221/535/2012-CJFS
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