High pressure effects on the activities of cathepsins B and D of mackerel and horse mackerel muscle

We determined high pressure processing (HPP) effects on the activities of cathepsins B and D in the muscles of mackerel (Scomber scombrus) and horse mackerel (Trachurus trachurus). In mackerel, the cathepsin B activity decrease reached 40% at 450 MPa while in horse mackerel, low and intermediate pre...

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Detalhes bibliográficos

Principais autores:	Liliana G. Fidalgo, Jorge A. Saraiva, Santiago P. Aubourg, Manuel Vázquez, J. Antonio Torres
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Czech Academy of Agricultural Sciences 2014-04-01
coleção:	Czech Journal of Food Sciences
Assuntos:	high pressure processing fish scomber scombrus trachurus trachurus mackerel and horse mackere proteolytic enzymes
Acesso em linha:	https://cjfs.agriculturejournals.cz/artkey/cjf-201402-0012_high-pressure-effects-on-the-activities-of-cathepsins-b-and-d-of-mackerel-and-horse-mackerel-muscle.php
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