Enzymes Associated with Postmortem Energy Metabolism and Texture of Fish Muscle and Assays to Detect Them

doi:10.7506/spkx1002-6630-201411067

FOOD SCIENCE

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Enzymes Associated with Postmortem Energy Metabolism and Texture of Fish Muscle and Assays to Detect Them

SUN Lei-lei, HUANG Hui, LI Lai-hao, YANG Xian-qing, HAO Shu-xian, CEN Jian-wei, YANG Shao-ling, ZHAO Yong-qiang

1. Key Laboratory of Aquatic Product Processing, Ministry of Agriculture, National Research and Development Center for Aquatic
Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China;
2. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China

Online:2014-06-15 Published:2014-07-03

Abstract

Abstract:

A series of physical, chemical and microbiological postmortem changes of fish muscle may occur during lowtemperature
storage. Studies have shown that postmortem energy metabolism and changes of texture in fish muscle are
related to endogenous hydrolytic enzymes in the muscle. In this paper, we review the structural characteristics, separation,
purification and activity assays of four types of muscle enzymes (i.e. ATPase and lactate dehydrogenase, associated with
energy metabolism; and calpain and lysosomal cathepsin, associated with texture) This review is expected to provide useful
guidelines for establishing an enzymatical method for postmortem energy metabolism and quality control of fish.

Key words: fish meat, muscle enzyme, energy metabolism, texture, enzyme activity

SUN Lei-lei, HUANG Hui, LI Lai-hao, YANG Xian-qing, HAO Shu-xian, CEN Jian-wei, YANG Shao-ling, ZHAO Yong-qiang. Enzymes Associated with Postmortem Energy Metabolism and Texture of Fish Muscle and Assays to Detect Them[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201411067.

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Enzymes Associated with Postmortem Energy Metabolism and Texture of Fish Muscle and Assays to Detect Them

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