ABSTRACT

The changes in protein degradation behavior in fish surimi upon addition of different protease inhibitors were examined, with the aim of identifying the proteases involved in the modori reaction in different species and grades of fish and at different temperatures.

The modori reactions at 40, 50, and 60°C in four frozen surimi samples: grades FA and KA blue grenadier and grades SA and RA Alaska pollock were investigated. In the grade FA blue grenadier surimi, the modori reaction primarily involved metalloproteases at 40°C, serine proteases and cysteine proteases at 50°C, and cysteine proteases at 60°C. The reaction in the grade KA blue grenadier surimi involved multiple proteases at 40°C, and metalloproteases and cysteine proteases at 50 and 60°C. In the Alaska pollock surimi, multiple proteases were suggested to be equally involved in the modori reaction at 40, 50, and 60°C in both grades SA and RA samples.

摘要

研究了添加不同蛋白酶抑制剂后鱼鱼糜中蛋白质降解行为的变化，目的是鉴定参与不同种类和等级的鱼以及在不同温度下的莫德反应的蛋白酶。

研究了四种冷冻鱼糜样品在40、50和60°C下的模态反应：FA和KA级蓝色榴弹兵以及SA和RA级阿拉斯加狭鳕。在FA级蓝色榴弹兵鱼糜中，模态反应主要涉及40°C下的金属蛋白酶，50°C下的丝氨酸蛋白酶和半胱氨酸蛋白酶，以及60°C下的半胱氨酸蛋白酶。KA级蓝色榴弹鱼鱼糜中的反应在40°C时涉及多种蛋白酶，在50和60°C时涉及金属蛋白酶和半胱氨酸蛋白酶。在阿拉斯加鳕鱼鱼糜中，SA和RA样品在40、50和60°C时都建议多种蛋白酶同等参与模态反应。