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Calpain and cathepsin activities in post mortem fish and meat muscles ArchiMer
Cheret, Romuald; Delbarre Ladrat, Christine; De Lamballerie Anton, Marie; Verrez-bagnis, Veronique.
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...
Tipo: Text Palavras-chave: Meat; Fish; Protease; Cathepsin; Calpain.
Ano: 2007 URL: http://archimer.ifremer.fr/doc/2007/publication-3646.pdf
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Effect of high pressure on the calpain-calpastatin system in fish muscle ArchiMer
Cheret, Romuald; Delbarre Ladrat, Christine; Verrez-bagnis, Veronique; De Lamballerie, Marie.
Calpains (calcium-activated neutral proteases) of sea bass (Dicentrarchus labrax L.) muscle may participate in the degradation of muscle tissue during postmortem storage. These enzymes are regulated by calpastatin, their endogenous specific inhibitor. The objective of this study was to evaluate the changes encountered by the calpain system during the postmortem storage of fish muscle after high-pressure treatment. From 100 MPa, high-pressure treatment of purified calpains results in a loss of their activity as well as in the dissociation of the heterodimeric form. In muscle, the high-pressure processing decreases the initial activity of calpain. This loss in activity may be due to an inactivation by a change of structure. Initial calpastatin activity is...
Tipo: Text Palavras-chave: Postmortem denaturation; High pressure; Fish; Calpain system.
Ano: 2007 URL: http://archimer.ifremer.fr/doc/2007/publication-2786.pdf
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Effects of high pressure on texture and microstructure of sea bass (Dicentrarchus labrax L.) fillets ArchiMer
Cheret, Romuald; Chapleau, Nicolas; Delbarre Ladrat, Christine; Verrez-bagnis, Veronique; De Lamballerie, Marie.
High pressure is an innovative non-thermal food-preservation technology. We studied the effect of high-pressure treatment up-to 500 MPa for 5 min on physical characteristics of sea bass fillets after 0, 7, and 14 d of refrigerated storage.. Color results exhibited an increase of lightness and a slight change of hue, which might be imperceptible in cooked fish. High-pressure treatment induced a decrease of exudation and water-holding capacity Pressure treatment above 300 MPa provoked higher fish hardness after storage than in untreated sample, proving the ability of high pressure to improve textural, quality of chilled, stored fish fillet. These assessments were corroborated with microstructure observations. We showed that high-pressure treatment at 500 MPa...
Tipo: Text Palavras-chave: Preservation; Microstructure; Texture profile analysis; High pressure; Fish.
Ano: 2005 URL: http://archimer.ifremer.fr/doc/2005/publication-734.pdf
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Effet des hautes pressions sur les indicateurs de maturation de la viande et d'altération du muscle de poisson ArchiMer
Cheret, Romuald.
This study deals with the influence of the high pressure process on the ageing of meat and the degradation of the fish muscle. The aim is to characterize the effect of the high pressure treatment on the protease activities responsible for degradation for the sea bass muscle (Dicentrarchus labrax L.) and bovine muscle (Biceps femoris), but also on the texture, the colour and the microstructure. The samples were pressurized between 0 and 500 MPa during 5 minutes, and were stored at 4°C. The different proteasic systems involved in the post-mortem degradation of the muscle (mainly cathepsins and calpains) were quantified after the high pressure treatment and during the post-mortem storage. The results shown that the sensitivity of the proteases depended on...
Tipo: Text Palavras-chave: Enzymes; Muscular proteins; Bovine muscle; Fish muscle; Proteases; High pressure; Protéines musculaires; Enzymes; Viande bovine; Muscle de poisson; Protéases; Hautes pressions.
Ano: 2005 URL: http://archimer.ifremer.fr/doc/2005/these-553.pdf
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Proteins and proteolytic activity changes during refrigerated storage in sea bass (Dicentrarchus labrax L.) muscle after high-pressure treatment ArchiMer
Cheret, Romuald; Hernandez Andres, Aránzazu; Delbarre Ladrat, Christine; De Lamballerie, Marie; Verrez-bagnis, Veronique.
Contrary to other preservation methods like thermal treatments, high pressure can destroy microorganisms without affecting the nutritional quality, color, or food texture. The firm texture of fish flesh is an important quality parameter. During the refrigerated storage, the tissue becomes softer and the muscle is deteriorated by different proteases. The aim of this study was to study the modification of the fish muscle proteins after high-pressure treatment during the refrigerated storage and to evaluate the effect of high-pressure treatment level on the post-mortem protein changes and enzyme activities. The calpain activity decreased with the high-pressure treatment and evolved differently during the refrigerated storage, depending on the level of...
Tipo: Text Palavras-chave: Cathepsins; Calpains; Sarcoplasmic proteins; Myofibrillar proteins; Post mortem denaturation; High pressure; Fish.
Ano: 2006 URL: http://archimer.ifremer.fr/doc/2006/publication-1708.pdf
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Trends in postmortem aging in fish: Understanding of proteolysis and disorganization of the myofibrillar structure ArchiMer
Delbarre Ladrat, Christine; Cheret, Romuald; Taylor, Romuald; Verrez-bagnis, Veronique.
Introduction : Quality attributes of fish flesh, including food safety, organoleptic features, nutritional quality and aptitude to industrial transformation, influence consumption and acceptability of fish as food. Fish sensorial changes and texture properties are closely linked to freshness. Along with ante mortem muscle biochemistry, postmortem biochemical processes are directly linked to final quality attributes. The understanding of postmortem mechanisms is a prerequisite for an accurate control of the quality of commercialized fish by the identification of objective markers or indicators. Postmortem tenderization is one of the most important quality attributes of fish muscle. Loss of freshness is due to a complex combination of biochemical, chemical...
Tipo: Text Palavras-chave: Indicator; Quality; Proteolysis; Postmortem; Fish muscle.
Ano: 2006 URL: http://archimer.ifremer.fr/doc/2006/publication-1810.pdf
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