Data/hora: 09/06/2024 14:53:41

Provedor de dados: 	5	
País: 	France	
Título: 	Calpain and cathepsin activities in post mortem fish and meat muscles	
Autores: 	Cheret, Romuald; Delbarre Ladrat, Christine; De Lamballerie Anton, Marie; Verrez-bagnis, Veronique.	
Data: 	2007	
Ano: 	2007	
Palavras-chave: 	Meat; Fish; Protease; Cathepsin; Calpain.	
Resumo: 	Post mortem tenderization is one of the most unfavourable quality changes in fish muscle and this contrasts with muscle of mammalian meats. The tenderization can be partly attributed to the acid lysosomal cathepsins and cytosolic neutral calcium-activated calpains. In this study, these proteases from fish and bovine muscles were quantified and compared. The cathepsin B and L activities were in more important amounts in sea bass white muscle than in bovine muscle. On the other hand, cathepsin D activity was 1.4 times higher in meat that in fish muscle, while cathepsin H was negligible in both muscles. Calpain activities were similar in both types of muscle. Moreover, calpastatin (calpain endogenous inhibitor) level is 3.9 times higher in sea bass white muscle. These differential activities are considered in relation to their probable involvement in post mortem degradation of muscle. (c) 2006 Elsevier Ltd. All rights reserved.	
Tipo: 	Text	
Idioma: 	Inglês	
Identificador: 	http://archimer.ifremer.fr/doc/2007/publication-3646.pdf

DOI:10.1016/j.foodchem.2006.04.023	
Editor: 	Elsevier	
Relação: 	http://archimer.ifremer.fr/doc/00000/3646/	
Formato: 	application/pdf	
Fonte: 	Food Chemistry (0308-8146) (Elsevier), 2007 , Vol. 101 , N. 4 , P. 1474-1479	
Fonte: 	2007 Elsevier Ltd All rights reserved.