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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.)
	Kaminski, Patryk; Szymczak, Mariusz; Szymczak, Barbara
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
文献类型	期刊论文
条目标识符	http://gcip.llas.ac.cn/handle/2XKMVOVA/302256
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	Kaminski, Patryk,Szymczak, Mariusz,Szymczak, Barbara. 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	Kaminski, Patryk,Szymczak, Mariusz,&Szymczak, Barbara.(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	Kaminski, Patryk,et al."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).