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首页> 外文期刊>RSC Advances >The differential effects of endogenous cathepsin and microorganisms on changes in the texture and flavor substances of grouper (Epinephelus coioides) fillets
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The differential effects of endogenous cathepsin and microorganisms on changes in the texture and flavor substances of grouper (Epinephelus coioides) fillets

机译：内源性组织蛋白酶和微生物对石榴石（EPINEPHELUS COIIAIDE）圆角纹理和风味物质变化的差异影响

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Grouper is an important seafood species in China and has high economic value. However, the edible value of grouper is seriously affected by deterioration in the texture and flavor during refrigeration. The purpose of this study was to investigate the effects of endogenous cathepsin and microorganisms on texture softening and flavor changes in refrigerated grouper fillets. Iodoacetic acid and ProClin 300 were used to inhibit endogenous protease activity and microbial growth separately. Iodoacetic acid can inhibit the activity of cathepsin B, L, and calpain. Moreover, iodoacetic acid does not significantly affect the growth of microorganisms. The total amounts of bacteria and Pseudomonas spp. in the samples treated with ProClin 300 were less than 2 log CFU g ~(?1) and 1 log CFU g ~(?1) on the 18th day, and the activity of protease was not significantly affected. On the 6th day, the hardness of the iodoacetic acid treatment group decreased by 8%, while the ProClin 300 treatment group decreased by 28%, and changes in the free amino acids and volatile substances significantly exceeded those of the iodoacetic acid treatment group, indicating that endogenous protease was the main factor in the texture deterioration. A first-order exponential decay model indicated that cathepsin L was the most important protease for reducing the hardness of grouper fillets, and changes in the content of free amino acids and volatile substances indicated that microorganisms played a more important role in the deterioration of flavor substances compared to that played by endogenous protease.
机译：石斑鱼是中国重要的海鲜物种，经济价值很高。然而，石斑鱼的可食用价受到制冷过程中质地和味道的恶化的严重影响。本研究的目的是探讨内源性组织素和微生物对冷藏石榴石圆角质量软化和风味变化的影响。碘乙酸和径流300用于分别抑制内源蛋白酶活性和微生物生长。碘乙酸可以抑制组织蛋白酶B，L和CALPAIN的活性。此外，碘乙酸不会显着影响微生物的生长。细菌和假单胞菌SPP的总量。在用ProClin 300处理的样品中，在第18天在1次LOG CFU G〜（α1）和1对数CFU G〜（α1），并且蛋白酶的活性不会受到显着影响。在第6天，碘乙酸处理组的硬度降低了8％，而Proclin 300治疗组减少了28％，游离氨基酸和挥发物物质的变化显着超过了碘乙酸治疗组的变化，表明内源性蛋白酶是质地劣化的主要因素。一阶指数衰减模型表明，组织蛋白酶L是降低石斑鱼内圆角硬度的最重要的蛋白酶，并且游离氨基酸和挥发物质含量的变化表明微生物在风味物质的恶化中发挥了更重要的作用与内源蛋白酶发挥的相比。

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