Calpains- and cathepsins-induced myofibrillar changes in post-mortem fish: Impact on structural softening and release of bioactive peptides. Issue 1 (September 2015)

• Record Type: Journal Article
• Authors: Ahmed, Zeinab; Donkor, Osaana; Street, Wayne A.; Vasiljevic, Todor
• Is Part Of: Trends in food science & technology. Volume 45:Issue 1(2015)
• Page Start: 130
• Page End: 146
• Publication Date: 2015-09
• Subjects: Food industry and trade -- Periodicals; Food -- Biotechnology -- Periodicals; 664.005
• DOI: 10.1016/j.tifs.2015.04.002
• Languages: English
• ISSNs: 0924-2244

Abstract

<abstract xml:lang="en" abstract-type="author" id="abs0010"> <title> <x xml:space="preserve">Abstract</x> </title> <sec> <p id="abspara0010">Proteolytic activation of endogenous muscle proteases, calpains and cathepsins, contributes to autolysis of fish myofibrils and concomitant softening of fillets during post-mortem storage. Calpains activity causes limited hydrolysis of myofibrils during initial days of post-mortem storage, whereas cathepsins in addition to proteolysis of major myofibrillar and associated proteins have the capacity to breakdown actin and myosin at later stages of post-mortem storage. Proteolysis of fish myofibrils post-mortem releases polypeptides and oligopeptides, some of which may demonstrate potential bioactive properties.</p> </sec> </abstract>