Changes in Cathepsin Activity during Low-Temperature Storage and Sous Vide Processing of Beef Brisket
| Autor: | Lovedeep Kaur, Michael J. Boland, Seah Xin Hui |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
Meat packing industry
Sous vide Cathepsin B Article 03 medical and health sciences Meat tenderness meat 0302 clinical medicine Cathepsin H activity cathepsin post-mortem storage Food science Cathepsin biology business.industry Chemistry 0402 animal and dairy science Calpain 04 agricultural and veterinary sciences 040201 dairy & animal science endogenous enzymes Cathepsin B activity sous vide 030221 ophthalmology & optometry biology.protein Animal Science and Zoology business Food Science |
| Zdroj: | Food Science of Animal Resources |
| ISSN: | 2636-0780 |
| Popis: | It is believed that two main proteolytic systems are involved in the tenderization of meat: the cathepsins and the calpains. Many researchers consider the calpain system to be the major contributor to meat tenderness during post-mortem storage. However, the role and activity of cathepsins during post-mortem storage or low temperature meat processing is unclear, particularly for the tough meat cuts like brisket. Thus, the study was designed to investigate the effects of cold (refrigerated and frozen) storage and sous vide processing on the activities of cathepsin B, H, and L in beef brisket. There were no significant changes in pH and cathepsin H activity throughout the 18 d of storage at both temperatures. However, an increase in cathepsin B activity was observed during the first 4 d at both storage temperatures, but subsequently the activity remained unchanged. Cathepsins B and L were found to be more heat stable at sous vide temperatures (50°C for 24 h, 55°C for 5 h and at 60°C and 70°C for 1 h) compared to cathepsin H. Cathepsin B+L activity was found to increase after sous vide cooking at 50°C for 1 h but decreased to about 47% relative to the uncooked control after 24 h of cooking. These results suggest that cathepsins B and L may contribute to the improved meat tenderness usually seen in sous vide cooked brisket meat. |
| Databáze: | OpenAIRE |
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