Mackerel Cathepsins B and L Effects on Thermal Degradation of Surimi

Abstract

ABSTRACT During surimi processing, cathepsins B and L activities in minced, leached and NaCl‐ground meats were 6.02, 5.23, and 4.07 units/g, respectively. About 80% activity remained in surimi after 8 wk storage at −40°C suggesting that these proteinases were stable and difficult to remove. At 40°∼ 55°C, pH 6.5 ∼ 7.5, cathepsins B and L and purified cathepsin B had high hydrolytic activity on myosin heavy chain (MHC). The strength of surimi gel with cathepsins B and L or with purified B decreased (p < 0.05) after 2 hr incubation at 55°C. This suggested that the residual cathepsins B and L had MHC‐degrading activity and consequently caused gel softening.