Research Progress on Effects of Endogenous Protease on Quality of Fish During Storage

WANG Huiping; ZHANG Huan; CHEN Qian; KONG Baohua

doi:10.13386/j.issn1002-0306.2020080312

Volume 42 Issue 19

Sep. 2021

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Science and Technology of Food Industry > 2021 > 42(19): 429-435. > DOI: 10.13386/j.issn1002-0306.2020080312

WANG Huiping, ZHANG Huan, CHEN Qian, et al. Research Progress on Effects of Endogenous Protease on Quality of Fish During Storage[J]. Science and Technology of Food Industry, 2021, 42(19): 429−435. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020080312.

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Research Progress on Effects of Endogenous Protease on Quality of Fish During Storage

College of Food Science, Northeast Agricultural University, Harbin 150030, China

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Received Date: August 31, 2020
Available Online: July 25, 2021

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Abstract

During the storage of fish, many physical and chemical changes take place, which will cause the quality deterioration of fish. There are many factors that can affect the quality of fish, and endogenous proteases play an important role in quality deterioration. This review focuses on the three endogenous proteases, including matrix metalloproteinases, calpains and cathepsins, which are related to the decline of fish quality during storage. Also the theoretical basis of these three enzymes on fish protein are discussed. The mechanism of quality changes of fish meat induced by endogenous proteases, including flavor, water retention, color and texture, are reviewed in order to clarify the role of endogenous proteases in quality deterioration. Some techniques and methods to inhibit the activity of endogenous proteases in fish meat are reviewed, aiming to provide a reference for the development of quality detection and control technology for fish meat and its products.
- fish storage,
- matrix metalloproteinase,
- calpain,
- cathepsin,
- quality changes

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