Mackerel Cathepsins B and L Effects on Thermal Degradation of Surimi |
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| Authors: | SHANN-TZONG JIANG BAI-LIN LEE CHING-YU TSAO JAI-JAAN LEE |
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| Affiliation: | Authors Jiang, B-L. Lee and Tsao are with the Dept. of Marine Food Science, National Taiwan Ocean Univ., Keelung, Taiwan 202, ROC. Author J.J. Lee is currently affiliated with the Dept. of Sea Food Technology, China Junior College of Marine Technology, Taipei, Taiwan 111, ROC. |
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| Abstract: | During surimi processing, cathepsins B and L activities in minced, leached and NaCl-ground meats were 6.02, 5.23, and 4.07 units/g, respectively. About 80% activity remained in surimi after 8 wk storage at ?40°C suggesting that these proteinases were stable and difficult to remove. At 40°～ 55°C, pH 6.5 ～ 7.5, cathepsins B and L and purified cathepsin B had high hydrolytic activity on myosin heavy chain (MHC). The strength of surimi gel with cathepsins B and L or with purified B decreased (p < 0.05) after 2 hr incubation at 55°C. This suggested that the residual cathepsins B and L had MHC-degrading activity and consequently caused gel softening. |
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| Keywords: | mackerel cathepsin heat-induced myofibrils degradation |
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