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| DOI | 10.1002/jsfa.13358 |
| Application of a crude digestive proteases preparation to improve the ripening of marinated fillets from low-technological value Baltic herring (Clupea harengus membras L.) | |
| 发表日期 | 2024 |
| ISSN | 0022-5142 |
| EISSN | 1097-0010 |
| 英文摘要 | BACKGROUND: As a result of climate change (reduced the oxygen content and food available in the waters) and overfishing, ever larger batches of the herring catch are classified as low-value fish and used for feedstuff or canned food production. Fast and complete ripening of marinated fillets, especially from low-value Baltic herring, poses a problem because of the low muscle protease activity and changes in muscle tissue proteins. RESULTS: For the first time, a crude digestive proteases preparation (CDPP) was obtained from herring viscera using a two-stage method consisting of ethanol extraction and then salt precipitation. CDPP had a reduced hemoglobin content, with optimum activity at pH 7.5-8.8 or 60-120 g kg(-1) NaCl. At pH 4-5, it still exhibited 24-68% of proteolytic activity. CDPP was used for 4-24 h of brining of fresh and frozen-thawed fillets or injection of fresh fillets before marinating. CDPP-brining increased especially cathepsin D and carboxypeptidase A activities, whereas it decreased cathepsin B and L activities in the marinades. CDPP-brining mitigated the negative effect of freezing-thawing on mass-yield, protease activity, protein hydrolysis, texture profile, colour and sensory quality of the marinated fillets. CDPP-injection was found to be the best method because it increased mass-yield and ripeness of the marinated fillets to a greater extent than CDPP-brining did. The marinades from the CDPP-treated fillets had no bitter taste as a result of the presence of hemoglobin or chymotrypsin, and there were no results indicating lipid oxidation. CONCLUSION: The application of CDPP in marinating technology is a viable approach to enable the use of low-value herring in food production, shorten the marinating time, and improve the ripeness and sensory quality of meat. (c) 2024 Society of Chemical Industry. |
| 英文关键词 | marinating; digestive proteases; cathepsins; brining; injection |
| 语种 | 英语 |
| WOS研究方向 | Agriculture ; Chemistry ; Food Science & Technology |
| WOS类目 | Agriculture, Multidisciplinary ; Chemistry, Applied ; Food Science & Technology |
| WOS记录号 | WOS:001163682800001 |
| 来源期刊 | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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| 文献类型 | 期刊论文 |
| 条目标识符 | http://gcip.llas.ac.cn/handle/2XKMVOVA/302255 |
| 作者单位 | West Pomeranian University of Technology; West Pomeranian University of Technology; West Pomeranian University of Technology |
| 推荐引用方式 GB/T 7714 | . Application of a crude digestive proteases preparation to improve the ripening of marinated fillets from low-technological value Baltic herring (Clupea harengus membras L.)[J],2024. |
| APA | (2024).Application of a crude digestive proteases preparation to improve the ripening of marinated fillets from low-technological value Baltic herring (Clupea harengus membras L.).JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. |
| MLA | "Application of a crude digestive proteases preparation to improve the ripening of marinated fillets from low-technological value Baltic herring (Clupea harengus membras L.)".JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2024). |
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