Protein hydrolysis and proteinase activity during the ripening of salted anchovy (Engraulis encrasicholus l.). A microassay method for determining the protein hydrolysis.
The protein hydrolysis and proteinase activity during the ripening of salted anchovy were studied. A rapid, simple, and inexpensive microassay method for determining the protein hydrolysis by trinitrobenzenesulfonic acid (TNBS) has been developed. A linear relationship was observed between proteolysis determination by the TNBS method and ripening time in the fish muscle and in the brine (r = 0.99). A linear relationship was also observed between the ratio nonprotein nitrogen and total nitrogen (NPN/TN) and ripening time (r = 0.98). Proteolysis by the TNBS method and NPN/TN determination could be considered as objective methods to follow and assess the ripening process of an anchovy. A value of proteolysis by the TNBS method of 240 mM leucine in the fish muscle and/or 200 mM leucine in the brine would indicate the ripening point. The crude enzyme prepared of fish muscle and brine showed that alkaline proteinases dominate.
Hernández-Herrero
M M
MM
Laboratori d'Higiene, Inspecció i Control dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, Spain. mhernandez@quiro.uab.es
Roig-Sagués
A X
AX
López-Sabater
E I
EI
Rodríguez-Jerez
J J
JJ
Mora-Ventura
M T
MT
D000818:Animals; D010450:Endopeptidases / Q000378:metabolism*; D005399:Fishes; D005519:Food Preservation; D006868:Hydrolysis; D008460:Meat; D018482:Muscle, Skeletal / Q000201:enzymology; D009812:Odorants / Q000032:analysis; D011506:Proteins / Q000737:chemistry*; D013649:Taste; D013997:Time Factors; D014302:Trinitrobenzenesulfonic Acid
D011506:Proteins; D014302:Trinitrobenzenesulfonic Acid; D010450:Endopeptidases