The influence of endogenous cathepsin in different subcellular fractions on the quality deterioration of Northern pike (Esox lucius) fillets during refrigeration and partial freezing storage
- Resource Type
- Authors
- Chengjian Xu; Jian Zhang; Xin Guo; Hengheng Qiu; Xiaoying Mao; Xiaobing Guo; Xiaorong Deng
- Source
- Food Sci Biotechnol
- Subject
- Cathepsin
biology
Chemistry
Refrigeration
Endogeny
Protein oxidation
biology.organism_classification
Applied Microbiology and Biotechnology
Article
Cathepsin B
Food science
Myofibril
computer
Esox
Food Science
Biotechnology
Pike
computer.programming_language
- Language
- ISSN
- 2092-6456
1226-7708
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 (Esox lucius) 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. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (10.1007/s10068-020-00781-z) contains supplementary material, which is available to authorized users.