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Hengheng Qiu,Xin Guo,Xiaorong Deng,Xiaobing Guo,Xiaoying Mao,Chengjian Xu,Jian Zhang 한국식품과학회 2020 Food Science and Biotechnology Vol.29 No.10
The purpose of this study was to investigate theendogenous cathepsin activity in each subcellular fractionand the effect of this activity on myofibrillar protein andtexture during refrigeration and partial freezing storage ofnorthern pike (Esox lucius) fillets. The results showed thatfillets stored under the refrigerated condition were moresusceptible to oxidation than partial freezing. Endogenouscathepsin activity indicated that partial freezing destroysthe integrity of lysosomes more effectively than refrigerationand inhibits the increase in cathepsin B and B ? L inlysosomes. The activity of cathepsin B and B ? L inlysosomes, mitochondria and myofibrils under the partialfreezing conditions was always lower than that underrefrigeration. Texture analysis showed that refrigerationhad a negative impact on hardness and springiness. Inconclusion, the cathepsin activity in each subcellularfraction was effectively inhibited and better textural characteristicswere obtained with partial freezing thanrefrigeration.