内源性组织蛋白酶在不同亚细胞组分中对白斑狗鱼鱼片在冷藏和部分冷冻储存期间品质劣化的影响
The influence of endogenous cathepsin in different subcellular fractions on the quality deterioration of Northern pike () fillets during refrigeration and partial freezing storage.
作者信息
Qiu Hengheng, Guo Xin, Deng Xiaorong, Guo Xiaobing, Mao Xiaoying, Xu Chengjian, Zhang Jian
机构信息
Food College, Shihezi University, North Fourth Road, Shihezi, 832003 Xinjiang China.
出版信息
Food Sci Biotechnol. 2020 Aug 29;29(10):1331-1341. doi: 10.1007/s10068-020-00781-z. eCollection 2020 Oct.
Abstract
The purpose of this study was to investigate the endogenous cathepsin activity in each subcellular fraction and the effect of this activity on myofibrillar protein and texture during refrigeration and partial freezing storage of northern pike () fillets. The results showed that fillets stored under the refrigerated condition were more susceptible to oxidation than partial freezing. Endogenous cathepsin activity indicated that partial freezing destroys the integrity of lysosomes more effectively than refrigeration and inhibits the increase in cathepsin B and B + L in lysosomes. The activity of cathepsin B and B + L in lysosomes, mitochondria and myofibrils under the partial freezing conditions was always lower than that under refrigeration. Texture analysis showed that refrigeration had a negative impact on hardness and springiness. In conclusion, the cathepsin activity in each subcellular fraction was effectively inhibited and better textural characteristics were obtained with partial freezing than refrigeration.
摘要
本研究的目的是调查白斑狗鱼（）鱼片在冷藏和部分冷冻储存期间各亚细胞组分中的内源性组织蛋白酶活性，以及该活性对肌原纤维蛋白和质地的影响。结果表明，冷藏条件下储存的鱼片比部分冷冻更容易氧化。内源性组织蛋白酶活性表明，部分冷冻比冷藏更有效地破坏溶酶体的完整性，并抑制溶酶体中组织蛋白酶B和B+L的增加。部分冷冻条件下溶酶体、线粒体和肌原纤维中组织蛋白酶B和B+L的活性始终低于冷藏条件下。质地分析表明，冷藏对硬度和弹性有负面影响。总之，部分冷冻比冷藏能有效抑制各亚细胞组分中的组织蛋白酶活性，并获得更好的质地特性。
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