The influence of endogenous cathepsin in different subcellular fractions on the quality deterioration of Northern pike (
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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 Hengheng Qiu1 • Xin Guo1 • Xiaorong Deng1 • Xiaobing Guo1 • Xiaoying Mao1 Chengjian Xu1 • Jian Zhang1
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Received: 7 October 2019 / Revised: 21 April 2020 / Accepted: 19 May 2020 / Published online: 29 August 2020 Ó The Korean Society of Food Science and Technology 2020
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 (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
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s10068-020-00781-z) contains supplementary material, which is available to authorized users. & Jian Zhang [email protected] Hengheng Qiu [email protected] Xin Guo [email protected] Xiaorong Deng [email protected] Xiaobing Guo [email protected] Xiaoying Mao [email protected] Chengjian Xu [email protected] 1
Food College, Shihezi University, North Fourth Road, Shihezi 832003, Xinjiang, China
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. Keywords Northern pike Texture Endogenous cathepsin activity Subcellular fraction Protein oxidation
Introduction Northern pike (Esox lucius) is distributed in cold waters in North America and northern Eurasia. As the top predator in inland waters (Samarin et al., 2016), northern pike is popular for its high nutritional value, low fat content and digestibility. However, due to the geographical limitations of northern pike growth conditions, it takes a long time to transport northern pike from the location of capture to market. Therefore, an efficient storage method to maintain fillet freshness is required to maintain the gratifying sensory attributes and extend the shelf life of the northern pike. Fresh fishes are highly susceptible to softening and deteriorating due to their biological composition. To reduce the impact of food waste by humans, it is especially important to save food for a long time (Kachele et al., 2017). The most important controllable factor affecting the freshness, quality and shelf life of fish is temperature. T
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