Texture is one of the food quality attributes affecting the consumer's acceptability and the market value. Fish and shellfish undergo weakening or softening of muscle, particularly during extended storage under inappropriate conditions. The phenomenon is governed by endogenous proteases, both digestive and muscle proteases. Proteases present in the gastrointestinal tract that leach out to muscle tissue can induce proteolysis of myofibrillar and collagenous proteins. Furthermore, the muscle proteins present in gels fabricated from fish or shellfish meat also encounter degradation during thermal processing. Endogenous heat‐activated proteases strongly bind to muscle proteins and are activated during heating, thereby degrading myofibrillar proteins, which are abundant in muscle tissue. This deterioration of the proteins directly leads to a weakened gel with poor water‐holding capacity. Both cysteine and serine proteases are responsible for the degradation of myofibrillar proteins in several aquatic animals. Effective pretreatment of fish and shellfish, as well as the use of food‐grade protease inhibitors (PIs), have been implemented to inactivate endogenous muscle and digestive proteases. For this review, proteolysis of muscle proteins and its control by food‐grade PIs are revisited. Improved and effective lowering of proteolysis should be gained, thereby maintaining the quality of fish and their products.

中文翻译：

---

鱼和鱼产品中蛋白酶抑制剂的蛋白水解及其控制：综述

质地是影响消费者的可接受性和市场价值的食品质量属性之一。鱼和贝类的肌肉会变弱或变软，尤其是在不合适的条件下长时间存放时。这种现象是由内源性蛋白酶控制的，包括消化性蛋白酶和肌肉蛋白酶。存在于胃肠道中并浸出至肌肉组织的蛋白酶可诱导肌原纤维和胶原蛋白的蛋白水解。此外，由鱼或贝类肉制成的凝胶中存在的肌肉蛋白在热处理过程中也会发生降解。内源性热激活蛋​​白酶与肌肉蛋白牢固结合，并在加热过程中被激活，从而降解了肌组织中丰富的肌原纤维蛋白。蛋白质的这种降解直接导致凝胶变弱，保水能力差。半胱氨酸和丝氨酸蛋白酶都负责几种水生动物中肌原纤维蛋白的降解。鱼类和贝类的有效预处理以及使用食品级蛋白酶抑制剂（PIs）已被用来灭活内源性肌肉和消化蛋白酶。为了进行本次审查，将重新探讨肌肉蛋白的蛋白水解及其通过食品级PI的控制。应该改善和有效地降低蛋白水解，从而保持鱼及其产品的质量。以及使用食品级蛋白酶抑制剂（PIs）来灭活内源性肌肉和消化蛋白酶。为了进行本次审查，将重新探讨肌肉蛋白的蛋白水解及其通过食品级PI的控制。应该改善和有效地降低蛋白水解，从而保持鱼及其产品的质量。以及使用食品级蛋白酶抑制剂（PIs）来灭活内源性肌肉和消化蛋白酶。为了进行本次审查，将重新探讨肌肉蛋白的蛋白水解及其通过食品级PI的控制。应该改善和有效地降低蛋白水解，从而保持鱼及其产品的质量。