Tissue proteinase activity in Indian mackeral(Rastrelliger kanagurta) during iced storage
Tissue proteinase activity in Indian mackeral(Rastrelliger kanagurta) during iced storage
Date
2002
Authors
Jose, L.
Raghunath, M.R.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)
Abstract
Tissue proteinase activity (TPA) during iced storage of mackerel (Rastrelliger kanagurta)
and its effect on tissue proteins were followed by assay of proteinase activity and SDS-PAGE
of tissue homogenates, respectively. TPA in mackerel is predominantly expressed at pH 3,
4, 9 and 10. The activities at pH 3 and 4 were initially higher than that at alkaline pH.
TPA at the acid pH range were observed to decrease during iced storage and were always
at lower than original levels, although there was a transient increase at 4-6 days of iced storage.
TPA in the alkaline pH range (9 and 10) remained mostly unaffected till 6-8 days of iced
storage after which, a slight decrease was observed. However, at both pH ranges, the activity
increased sharply after 11 days, owing to diffusion of visceral/microbial proteinases from
the belly cavity due to spoilage. Electropherogram of the muscle homogenates revealed early
breakdown of high molecular weight proteins followed by lower molecular weight proteins
Description
Keywords
tissue proteinase, iced storage, Rastrelliger kanagurta, Indian mackerel
Citation
Fishery Technology 2002:39(1), 39-42