Autolytic changes involving proteolytic enzymes on Atlantic salmon (Salmo salar) preserved by hyperbaric storage
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10773/36839 |
Resumo: | he effect of hyperbaric storage (HS, 50–75 MPa at 10–37 °C) on proteolytic enzymes and muscle proteins of Atlantic salmon (Salmo salar) was assessed and compared to atmospheric pressure (AP, 0.1 MPa) at the same storage temperature and refrigeration (AP, 5 °C). Generally, activities of acid phosphatase, cathepsin B and D, and calpains decreased when compared to fresh salmon, with a more’ pronounced effect of storage temperature of 37 °C in HS/AP samples. However, activity recovery was observed for some enzymes, as the case of cathepsins B and D, and calpains, whose showed an increase of residual activity for samples stored at 60 MPa/10 °C and 75 MPa/25 °C after 50 and 25 d, respectively. A pronounced increase of myofibrillar fragmentation index (MFI) was observed at 75 MPa (25/37 °C) after 10 d (3.2-/4.3-fold, respectively). Otherwise, at 60 MPa/10 °C, a decrease of MFI values was observed after 50 d of storage. For sarcoplasmic proteins, no effect was observed at 60 MPa/10 °C during 30 d of storage, with a slight increase after 50 d. At 75 MPa/25 °C, a decrease of sarcoplasmic proteins content (46%) was obtained after 10 d with no further changes during the 25 d of storage. |
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Autolytic changes involving proteolytic enzymes on Atlantic salmon (Salmo salar) preserved by hyperbaric storageHyperbaric storageSalmo salarLysosomal enzymesCalpainsMyofibrillar fragmentation indexhe effect of hyperbaric storage (HS, 50–75 MPa at 10–37 °C) on proteolytic enzymes and muscle proteins of Atlantic salmon (Salmo salar) was assessed and compared to atmospheric pressure (AP, 0.1 MPa) at the same storage temperature and refrigeration (AP, 5 °C). Generally, activities of acid phosphatase, cathepsin B and D, and calpains decreased when compared to fresh salmon, with a more’ pronounced effect of storage temperature of 37 °C in HS/AP samples. However, activity recovery was observed for some enzymes, as the case of cathepsins B and D, and calpains, whose showed an increase of residual activity for samples stored at 60 MPa/10 °C and 75 MPa/25 °C after 50 and 25 d, respectively. A pronounced increase of myofibrillar fragmentation index (MFI) was observed at 75 MPa (25/37 °C) after 10 d (3.2-/4.3-fold, respectively). Otherwise, at 60 MPa/10 °C, a decrease of MFI values was observed after 50 d of storage. For sarcoplasmic proteins, no effect was observed at 60 MPa/10 °C during 30 d of storage, with a slight increase after 50 d. At 75 MPa/25 °C, a decrease of sarcoplasmic proteins content (46%) was obtained after 10 d with no further changes during the 25 d of storage.Elsevier2023-04-03T11:28:03Z2020-01-01T00:00:00Z2020-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10773/36839eng0023-643810.1016/j.lwt.2019.108755Fidalgo, Liliana G.Delgadillo, IvonneSaraiva, Jorge A.info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-02-22T12:10:56Zoai:ria.ua.pt:10773/36839Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:07:30.124344Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Autolytic changes involving proteolytic enzymes on Atlantic salmon (Salmo salar) preserved by hyperbaric storage |
title |
Autolytic changes involving proteolytic enzymes on Atlantic salmon (Salmo salar) preserved by hyperbaric storage |
spellingShingle |
Autolytic changes involving proteolytic enzymes on Atlantic salmon (Salmo salar) preserved by hyperbaric storage Fidalgo, Liliana G. Hyperbaric storage Salmo salar Lysosomal enzymes Calpains Myofibrillar fragmentation index |
title_short |
Autolytic changes involving proteolytic enzymes on Atlantic salmon (Salmo salar) preserved by hyperbaric storage |
title_full |
Autolytic changes involving proteolytic enzymes on Atlantic salmon (Salmo salar) preserved by hyperbaric storage |
title_fullStr |
Autolytic changes involving proteolytic enzymes on Atlantic salmon (Salmo salar) preserved by hyperbaric storage |
title_full_unstemmed |
Autolytic changes involving proteolytic enzymes on Atlantic salmon (Salmo salar) preserved by hyperbaric storage |
title_sort |
Autolytic changes involving proteolytic enzymes on Atlantic salmon (Salmo salar) preserved by hyperbaric storage |
author |
Fidalgo, Liliana G. |
author_facet |
Fidalgo, Liliana G. Delgadillo, Ivonne Saraiva, Jorge A. |
author_role |
author |
author2 |
Delgadillo, Ivonne Saraiva, Jorge A. |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Fidalgo, Liliana G. Delgadillo, Ivonne Saraiva, Jorge A. |
dc.subject.por.fl_str_mv |
Hyperbaric storage Salmo salar Lysosomal enzymes Calpains Myofibrillar fragmentation index |
topic |
Hyperbaric storage Salmo salar Lysosomal enzymes Calpains Myofibrillar fragmentation index |
description |
he effect of hyperbaric storage (HS, 50–75 MPa at 10–37 °C) on proteolytic enzymes and muscle proteins of Atlantic salmon (Salmo salar) was assessed and compared to atmospheric pressure (AP, 0.1 MPa) at the same storage temperature and refrigeration (AP, 5 °C). Generally, activities of acid phosphatase, cathepsin B and D, and calpains decreased when compared to fresh salmon, with a more’ pronounced effect of storage temperature of 37 °C in HS/AP samples. However, activity recovery was observed for some enzymes, as the case of cathepsins B and D, and calpains, whose showed an increase of residual activity for samples stored at 60 MPa/10 °C and 75 MPa/25 °C after 50 and 25 d, respectively. A pronounced increase of myofibrillar fragmentation index (MFI) was observed at 75 MPa (25/37 °C) after 10 d (3.2-/4.3-fold, respectively). Otherwise, at 60 MPa/10 °C, a decrease of MFI values was observed after 50 d of storage. For sarcoplasmic proteins, no effect was observed at 60 MPa/10 °C during 30 d of storage, with a slight increase after 50 d. At 75 MPa/25 °C, a decrease of sarcoplasmic proteins content (46%) was obtained after 10 d with no further changes during the 25 d of storage. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-01-01T00:00:00Z 2020-01 2023-04-03T11:28:03Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10773/36839 |
url |
http://hdl.handle.net/10773/36839 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
0023-6438 10.1016/j.lwt.2019.108755 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
|
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1799137729902018560 |