View in EDS

Effect of season and fishing ground on the activity of cathepsin B and collagenase in by-products from cod species

Saved in:
Bibliographic Details
Title: Effect of season and fishing ground on the activity of cathepsin B and collagenase in by-products from cod species
Authors: Sovik, Siri Lise siri.sovik@biotech.ntnu.no, Rustad, Turid1
Source: LWT - Food Science & Technology. Jan2006, Vol. 39 Issue 1, p43-53. 11p.
Subjects: Enzymes, Enzymology, Catalysts, Biliary tract
Abstract: Abstract: Cathepsin B and collagenase are important enzymes in the quality-deteriorating processes of fish products. Fish by-products are the left-overs after preparation of the main product and are highly perishable fractions of the fish. They do, however, contain high-quality protein with a potential for utilization. This study characterizes the activity of cathepsins B and collagenase in by-products from five species of cod caught in different fishing grounds and in different seasons. Mean maximum cathepsin B activity was measured at 35°C in the viscera and the liver, and 50°C in cut off, while collagenase showed mean maximum activity at 20°C in cut off, 35°C in liver and 50°C in viscera. Species, season and fishing ground significantly affected activity of cathepsin B and collagenase in cut off samples, while viscera samples were not significantly affected. Cathepsin B was more heat stable than collagenase in all three fractions. Both cathepsin B and collagenase from cut off were less heat stable than the corresponding enzymes from the other two fractions. [Copyright &y& Elsevier]
Copyright of LWT - Food Science & Technology is the property of Academic Press Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
Description
Abstract:Abstract: Cathepsin B and collagenase are important enzymes in the quality-deteriorating processes of fish products. Fish by-products are the left-overs after preparation of the main product and are highly perishable fractions of the fish. They do, however, contain high-quality protein with a potential for utilization. This study characterizes the activity of cathepsins B and collagenase in by-products from five species of cod caught in different fishing grounds and in different seasons. Mean maximum cathepsin B activity was measured at 35°C in the viscera and the liver, and 50°C in cut off, while collagenase showed mean maximum activity at 20°C in cut off, 35°C in liver and 50°C in viscera. Species, season and fishing ground significantly affected activity of cathepsin B and collagenase in cut off samples, while viscera samples were not significantly affected. Cathepsin B was more heat stable than collagenase in all three fractions. Both cathepsin B and collagenase from cut off were less heat stable than the corresponding enzymes from the other two fractions. [Copyright &y& Elsevier]
ISSN:00236438
DOI:10.1016/j.lwt.2004.11.006