Search for Author, Title, Keyword
Changes in Enzymatic Activity of Fish and Slaughter Animals’ Meat after High Pressure Treatment at Subzero Temperatures
More details
Hide details
Publication date: 2018-06-30
Pol. J. Food Nutr. Sci. 2018;68(2):125–131
The aim of this study was to determine changes in the activity of proteolytic enzymes and transglutaminase of fish and mammal’s meat after pressurization at subzero temperatures. The activity was measured at the optimal pHs determined for enzymes from particular types of tested meat. It was found that increasing the pressure in the range of 60-193 MPa, did not change significantly the activity of acidic proteases of cod flesh, while the activity of neutral and alkaline proteases decreased drastically. Proteolytic enzymes from salmon flesh were more resistant than those from cod flesh. They maintained or increased (neutral protease) activity after pressurization. The activity of the endogenous enzymes of bovine meat increased with pressure increase, except for acidic proteases, the activity of which was reduced after treatment at 193 MPa to the level similar to unpressurized meat. Endogenous proteases of porcine meat were activated by high-pressure treatment. It has been shown that activity of TGase in unpressurized flesh from cod was 5 times higher than that from unpressurized salmon. Depending on the type of meat, these enzymes were also significantly different in their sensitivity to pressure. The pressure of 60 and 193 MPa led to a complete inactivation of the TG in cod flesh, while the activity of salmon flesh TGase was decreased only by 15 and 21%.
Ahmed Z., Donkor O., Street W.A., Vasiljevic T., Calpains- and cathepsins-induced myofibrillar changes in post mortem fish: Impact on structural softening and release of bioactive peptides. Trends Food Sci. Technol., 2015, 45, 130-146.
Angsupanich K., Ledward D.A., High pressure treatment effects on cod (Gadus morhua) muscle. Food Chem., 1998, 63, 39-50.
Ashie I.N.A. Simpson B.K., Application of high hydrostatic pressure to control enzyme related fresh seafood texture deterioration. Food Res. Int., 1996, 29, 569-575.
Ashie I.N.A., Lanier T.C., High pressure effects on gelation of surimi and turkey breast muscle enhanced by microbial transglutaminase. J. Food Sci., 1999, 64, 704-708.
Borjigin G., Yamamoto S., Sugiyama T., Nishiumi T., Suzuki A., Changes in immunogold electron-microscopic localization of calpain in bovine skeletal muscle induced by conditioning and high–pressure treatment. Biosci. Biotechnol. Biochem., 2006, 70, 1249-1254.
Campus M., High pressure processing of meat, meat products and seafood. Food Eng. Rev., 2010, 2, 246-273.
Campus M., Flores M., Martinez A., Toldra F., Effect of high pressure treatment on colour, microbial and chemical characteristics of dry cured loin. Meat Sci., 2008, 80, 1174-1181.
Cheret R., Delbarre-Ladrat C., de Lamballerie-Anton M., Verrez-Bagnis V., High-pressure effects on the proteolytic enzymes of sea bass (Dicentrarchus labrax L.) fillets. J. Agric. Food Chem., 2005, 53, 3969-3973.
Cheret R., Delbarre-Ladrat C., de Lamballerie-Anton M., Verrez-Bagnis V., Calpain and cathepsin activities in post mortem fish and meat muscles. Food Chem., 2007a, 101, 1474-1479.
Cheret R., Delbarre-Ladrat C., Verrez-Bagnis V., de Lamballerie-Anton M., Effect of high pressure on the calpain-calpastatin system in fish muscle. J. Food Sci., 2007b, 72, C313-C316.
DeJong G.A.H., Koppelman S.J., Transglutaminase catalyzed reactions: impact on food applications. J. Food Sci., 2002, 67, 2798-2806.
Duranton F., Simonin H., Guyon C., Jung S., de Lamballerie M., High-pressure processing of meats and seafood. 2014, in: Emerging Technologies and Food Processing (ed. D.W. Sun). Elsevier Science, pp. 35-63.
Erickson M.C., Gordon D.T., Anglmier A.F., Proteolytic activity in sarcoplasmatic fluids of parasitized Pacific Whiting (Merluccius productus) and unparasitized True cod (Gadus macrocephalus). J. Food Sci., 1983, 48, 1315-1319.
Esposito C., Caputo I., Mammalian transglutaminases. Identification of substrates as a key to physiological function and physiopathological relevance. FEBS J., 2005, 272, 615-631.
Fidalgo L.G., Saraiva J.A., Aubourg S.P., Vazquez M., Torres J.A., High pressure effects on the activities of cathepsins B and D of Mackerel and Horse Mackerel muscle. Czech J. Food Sci., 2014, 32, 188-193.
García-Barientos R. Perez Chabela M.L., Montejano J.G. Guerrero Legarreta I., Changes in pork and shark (Rhizopriondon terraenovae) protein emulsions due to exogenous and endogenous proteolytic activity. Food Res. Int., 2006, 39, 1012-1022.
Grossi A., Gkarane V., Otte J.A., Ertbjerg P., Orlien V., High pressure treatment of brine enhanced pork affects endopeptidase activity, protein solubility, and peptide formation. Food Chem., 2012, 134, 1556-1563.
Homma N., Ikeuchi Y., Suzuki A., Effect of high pressure treatment on the proteolytic enzymes in meat. Meat Sci., 1994, 38, 219-228.
Homma N., Ikeuchi Y., Suzuki A., Levels of calpain and calpastatin in meat subjected to high pressure. Meat Sci., 1995, 41, 251-260.
Jantakoson T., Kijroongrojana K., Benjakul S., Effect of high pressure and heat treatments on black tiger shrimp (Penacus monodon Fabricius) muscle protein. Int. Aquat. Res., 2012, 4, 19, 1-12.
Jung S., de Lamballerie-Anton M., Taylor R.G., Ghoul M., High-pressure effects on lysosome integrity and lysosomal enzyme activity in bovine muscle. J. Agric. Food Chem., 2000, 48, 2467-2471.
Klomklao S., Benjakul S., Simpson B.K., Seafood Enzymes: Biochemical properties and their impact on quality. 2012, in: Food Biochemistry and Food Processing (ed. B.K. Simpson). Wiley-Blackwell, pp. 263-286.
Koohmaraie M., Kennick W.H., Elgasim E.A., Anglemeier A.F., Effect of pre rigor pressurization on the activity of calcium-activated factor. J. Food Sci., 1984, 40, 680-684.
Kubo T., Gerelt B., Han G.D., Sugiyama T., Nishiumi T., Suzuki A., Changes in immunoelectron microscopic localization of cathepsin D in muscle induced by conditioning or high-pressure treatment, Meat Sci., 2002, 61, 415-418.
Kumazawa Y., Sano K., Seguro K., Yasueda H., Nio N., Motoki M., Purification and characterization of transglutaminase from Japanese oyster (Crassostrea gigas). J. Agric. Food Chem., 1997, 45, 604-610.
Lakshmanan R., Patterson M.F., Piggott J.R., Effects of high-pressure processing on proteolytic enzymes and proteins in cold-smoked salmon during refrigerated storage. Food Chem., 2005, 90, 541-548.
Łuczyńska J., Paszczyk B., Łuczyński M.J., Fatty acid profiles in marine and freshwater fish from fish markets in northeastern Poland. Arch. Pol. Fish., 2014, 22, 181-188.
Malinowska-Pańczyk E., Kołodziejska I., The influence of moderate pressure and subzero temperature on the shelf life of minced cod, salmon, pork and beef meat. Food Technol. Biotechnol., 2013, 51, 570-576.
Malinowska-Pańczyk E., Walecka M., Pawłowicz R., Tylingo R., Kołodziejska I., The effect of high pressure at subzero temperature on proteins solubility, drip loss and texture of fish (cod and salmon) and mammal’s (pork and beef) meat. Food Sci. Technol. Int., 2014, 20, 383-395.
Martysiak-Żurowska D., Puta M., Barczak N., Dąbrowska J., Malinowska-Pańczyk E., Kiełbratowska B., Kołodziejska I., Effect of high pressure and sub-zero temperature on total antioxidant capacity and the content of vitamin C, fatty acids and secondary products of lipid oxidation in human milk. Pol. J. Food Nutr. Sci., 2017, 67, 117-122.
Montero P., Lopez-Caballero M.E., Perez-Mateos M., Solas M.T., Gomez-Guillen M.C., Transglutaminase activity in pressure-induced gelation assisted by prior setting. Food Chem., 2005, 90, 751-758.
Ohmori T., Shigehisa T., Taji S., Hayashi R., Biochemical effects of high hydrostatic pressure on the lysosome and proteases involved in it. Biosci. Biotechnol. Biochem., 1992, 56, 1285-1288.
Ohmori T., Shigehisa T., Taji S., Hayashi R., Effect of high pressure on the protease activities in meat. Agric. Biol. Chem., 1991, 55, 357-361.
Serafini-Fracassini D., Del Duca S., Tranglutaminases: widespread cross-linking enzymes in plants. Ann. Bot., 2008, 102, 145–152.
Stoknes I., Rustad T., Proteolytic activity in muscle from Atlantic Salmon (Salmo salar). J. Food Sci., 1995, 60, 711-714.
Stoknes I.S., Walde P.M., Synnes M., Proteolytic activity in cod (Gadus morhua) muscle during salt curing. Food Res. Int., 2005, 38, 693-699.
Tokuşoğlu Ö., Effect of high hydrostatic pressure processing strategies on retention of antioxidant phenolic bioactives in foods and beverages – a review. Pol. J. Food Nutr. Sci., 2016, 66, 243-251.
Toldra F., Reig M., Enzymes in meat and fish. 2015, in: Improving and Tailoring Enzymes for Food Quality and Functionality (ed. R. Yada). Elsevier Ltd. pp. 199-212.
Truong B.Q., Buckow R., Stathopoulos C.E., Nguyen M.H., Advances in high-pressure processing of fish muscles. Food Eng. Rev., 2015, 7, 109-129.
Tsukamasa Y., Miyake Y., Ando M., Makinodan Y., Total activity of transglutaminase at various temperatures in several fish meats. Fish Sci., 2002, 68, 929-933.
Wasson D.H., Fish muscle proteases and heat-induced myofibrillar degradation: a review. J. Aq. Food Prod. Tech., 1992, 1, 23-41.
Worratao A., Yongsawatdigul J., Purification and characterization of transglutaminase from tropical tilapia (Oreochromis niloticus). Food Chem., 2005, 93, 651-658.
Zeng D., Mai K., Ai Q., Milley J.E., Lall S.P., Lipid and fatty acid compositions of cod (Gadus morhua), haddock (Melanogrammus aeglefinus) and halibut (Hippoglossus hippoglossus). J. Ocean Univ. China, 2010, 9, 381-388.
Zhou A.-M., Lin L.-Y., Liang Y., Zhang F., Yang H., Liu X., Chen Y.-Q., Gelling properties of the surimi induced by ultra-high pressure. Modern Food Sci. Technol., 2013, 29, 2058-2062.
The reuse of brine to enhance the ripening of marine and freshwater fish resistant to marinating
Mariusz Szymczak, Katarzyna Felisiak, Grzegorz Tokarczyk, Barbara Szymczak
International Journal of Food Science & Technology
Food-related transglutaminase obtained from fish/shellfish
Yi Zhang, Benjamin Simpson
Critical Reviews in Food Science and Nutrition
Hyperbaric Storage Effect on Enzyme Activity and Texture Characteristics of Raw Meat
Mauro Santos, Gabriela Matos, Carlos Pinto, Ana Carta, José Lopes-da-Silva, Ivonne Delgadillo, Jorge Saraiva
Food Engineering Reviews
Recent developments in valorisation of bioactive ingredients in discard/seafood processing by-products
Fatih Ozogul, Martina Cagalj, Vida Šimat, Yesim Ozogul, Joanna Tkaczewska, Abdo Hassoun, Abderrahmane Kaddour, Esmeray Kuley, Nikheel Rathod, Girija Phadke
Trends in Food Science & Technology