鱼肉内源性蛋白酶对其贮藏期品质影响的研究进展

鱼肉贮藏期间会发生一系列物理和化学性质的改变,进而引起鱼肉品质劣变。鱼肉品质劣变的影响因素众多,内源性蛋白酶在这一过程中发挥重要作用。本文重点围绕与贮藏期鱼肉品质下降相关的基质金属蛋白酶、钙蛋白酶和组织蛋白酶三种内源性蛋白酶展开介绍,梳理这三种酶对鱼肉蛋白作用的理论基础,并对其在鱼肉的风味、保水性、颜色及质地等品质变化中的作用机理加以阐述,以表征内源性蛋白酶在鱼肉品质劣变中的作用。同时论述了现今鱼肉内源蛋白酶抑制的几种技术方法,旨在为鱼肉及其制品的品质检测及控制技术开发提供一定参考。

Research Progress on Effects of Endogenous Protease on Quality of Fish During Storage

During the storage of fish, many physical and chemical changes take place, which will cause the quality deterioration of fish. There are many factors that can affect the quality of fish, and endogenous proteases play an important role in quality deterioration. This review focuses on the three endogenous proteases, including matrix metalloproteinases, calpains and cathepsins, which are related to the decline of fish quality during storage. Also the theoretical basis of these three enzymes on fish protein are discussed. The mechanism of quality changes of fish meat induced by endogenous proteases, including flavor, water retention, color and texture, are reviewed in order to clarify the role of endogenous proteases in quality deterioration. Some techniques and methods to inhibit the activity of endogenous proteases in fish meat are reviewed, aiming to provide a reference for the development of quality detection and control technology for fish meat and its products.