Fillet texture and protease activities in different families of farmed Atlantic salmon (Salmo salar L.)

Bahuaud, D.; Gaarder, Mari Øvrum; Veiseth-Kent, Eva; Thomassen, Magny S.

doi:10.1016/j.aquaculture.2010.10.008

Cited by 49 publications

(42 citation statements)

References 58 publications

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“…These results partially agree with that by Gaarder et al [25], who reported that CB and cathepsin B+L activities of Atlantic salmon (Salmo salar) fillets increased with increasing storage time both in ice-stored and super-chilled for 114 h after slaughter. The decrease in CB and CL activities from 7 days post-mortem until 14 th day post-mortem of AP might indicate that the cathepsins has been active and start to autolyse and therefore the activities decreases, similar results were found in Gaarder et al [26], that cathepsins activities decreased at 5 days post-mortem when Atlantic salmon (Salmo salar) fillets stored on ice. Cathepsins are usually located in lysosomes and thus are inactive in living tissue, because they are not in contact with their substrates.…”

Section: Cathepsins Activitiessupporting

confidence: 75%

Freshness and Shelf Life of Air Packaged and Modified Atmosphere Packaged Fresh Tilapia Fillets during Freezing-point Storage

He¹,

Huang²,

Li³

et al. 2016

J Nutr Food Sci

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The freshness and shelf life of filleted tilapia packaged in air packaging (AP) and modified-atmosphere packing (MAP) of CO 2 /N 2 30%/70% conditions, combined with freezing-point storage (-0.7°C-0°C) were investigated by sensory, textural, and physicochemical parameters, as well as microbiological and endogenous enzyme activities. The results showed that the total volatile base nitrogen, myofibril fragmentation index, sensory scores, total viable count, and pH in MAP tilapia fillets were lower than those of AP tilapia fillets, while the salt-soluble protein level and water holding capacity of MAP tilapia fillets were higher than those of AP tilapia fillets. Results showed that MAP combined with freezing-point storage exhibited a significant fresh-keeping effect on tilapia fillets, the shelf lives of AP and MAP tilapia fillets were 11 th and 14 th day, respectively; and total viable count and total volatile base nitrogen were 5.94 log CFU/g and 21.74 mg/100 g in MAP at 14 th day, respectively. It was concluded that an application of MAP combined with freezing-point storage on tilapia fillets preservation was achieved.

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Section: Cathepsins Activitiessupporting

confidence: 75%

Freshness and Shelf Life of Air Packaged and Modified Atmosphere Packaged Fresh Tilapia Fillets during Freezing-point Storage

He¹,

Huang²,

Li³

et al. 2016

J Nutr Food Sci

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show abstract

“…For fillets at –3 °C, we observed decreasing springiness and fluctuating hardness. The decline of hardness for fillets at 4 °C and –3 °C might be attributed to the accumulation of cathepsins in myofibrils from around the 8 to 24 h. Bahuaud and others () also reported negative correlations between fillet texture and cathepsin B and L activity at 2 d postmortem in ice‐stored Atlantic salmon.…”

Section: Resultsmentioning

confidence: 91%

Effects of Chilling and Partial Freezing on Rigor Mortis Changes of Bighead Carp (Aristichthys nobilis) Fillets: Cathepsin Activity, Protein Degradation and Microstructure of Myofibrils

Han

Liu

Zhang

et al. 2015

Journal of Food Science

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To investigate the effects of chilling and partial freezing on rigor mortis changes in bighead carp (Aristichthys nobilis), pH, cathepsin B, cathepsin B+L activities, SDS-PAGE of sarcoplasmic and myofibrillar proteins, texture, and changes in microstructure of fillets at 4 °C and -3 °C were determined at 0, 2, 4, 8, 12, 24, 48, and 72 h after slaughter. The results indicated that pH of fillets (6.50 to 6.80) was appropriate for cathepsin function during the rigor mortis. For fillets that were chilled and partially frozen, the cathepsin activity in lysosome increased consistently during the first 12 h, followed by a decrease from the 12 to 24 h, which paralleled an increase in activity in heavy mitochondria, myofibrils and sarcoplasm. There was no significant difference in cathepsin activity in lysosomes between fillets at 4 °C and -3 °C (P > 0.05). Partially frozen fillets had greater cathepsin activity in heavy mitochondria than chilled samples from the 48 to 72 h. In addition, partially frozen fillets showed higher cathepsin activity in sarcoplasm and lower cathepsin activity in myofibrils compared with chilled fillets. Correspondingly, we observed degradation of α-actinin (105 kDa) by cathepsin L in chilled fillets and degradation of creatine kinase (41 kDa) by cathepsin B in partially frozen fillets during the rigor mortis. The decline of hardness for both fillets might be attributed to the accumulation of cathepsin in myofibrils from the 8 to 24 h. The lower cathepsin activity in myofibrils for fillets that were partially frozen might induce a more intact cytoskeletal structure than fillets that were chilled.

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“…; Bahuaud et al . ). Some studies suggest that the production of low cortisol‐responsive fish could benefit commercial parameters such as flesh quality (Pottinger ).…”

Section: What Are the Consequences Of Different Stress‐coping Styles mentioning

confidence: 97%

Coping styles in farmed fish: consequences for aquaculture

Castanheira

Conceição

Millot

et al. 2015

Reviews in Aquaculture

172

184

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Individual differences in physiological and behavioural responses to stressors are increasingly recognised as adaptive variation and thus raw material for evolution and fish farming improvements including selective breeding. Such individual variation has been evolutionarily conserved and is present in all vertebrate taxa including fish. In farmed animals, the interest in consistent trait associations, that is coping styles, has increased dramatically over the last years because many studies have demonstrated links to performance traits, health and disease susceptibility and welfare. This study will review (i) the main behavioural, neuroendocrine, cognitive and emotional differences between reactive and proactive coping styles in farmed fish; (ii) the methodological approaches used to identify coping styles in farmed fish, including individual (group) mass-screening tests; and (iii) how knowledge on coping styles may contribute to improved sustainability of the aquaculture industry, including welfare and performance of farmed fish. Moreover, we will suggest areas for future research, where genetic basis (heritability/ epigenetic) of coping styles, and the neuroendocrine mechanisms behind consistent as well as flexible behavioural patterns are pinpointed as central themes. In addition, the ontogeny of coping styles and the influence of age, social context and environmental change in coping styles will also be discussed.

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Fillet texture and protease activities in different families of farmed Atlantic salmon (Salmo salar L.)

Cited by 49 publications

References 58 publications

Freshness and Shelf Life of Air Packaged and Modified Atmosphere Packaged Fresh Tilapia Fillets during Freezing-point Storage

Freshness and Shelf Life of Air Packaged and Modified Atmosphere Packaged Fresh Tilapia Fillets during Freezing-point Storage

Effects of Chilling and Partial Freezing on Rigor Mortis Changes of Bighead Carp (Aristichthys nobilis) Fillets: Cathepsin Activity, Protein Degradation and Microstructure of Myofibrils

Coping styles in farmed fish: consequences for aquaculture

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