Enzyme Activities

A non-invasive approach to assess texture changes in sous-vide cooked Atlantic mackerel during chilled storage by fluorescence imaging

“…During this transformation, collagen fibres acquire the structure of a random network due to cleavage of intramolecular hydrogen bounds (Moreno et al, 2012). However, as we can notice from the micrographs of sous-vide cooked mackerel on the 3 rd and 7 th day of chilled storage, these intermolecular reticulation bounds can also be broken, probably due to remaining activity of some proteolytic enzymes and collagenases (Shyu et al, 2012). Thus, as we can see from the acquired fluorescence microscope images, collagen fibrils were substantially cleaved into collagen monomers and further to collagen peptides and amino acids on the 3 rd and 7 th day of chilled storage (Fig.…”

“…However, the main contribution is clearly exhibited by duration of chilled storage due its higher regression coefficient in comparison with duration of sous-vide cooking. This may be explained by remaining activity of some proteolytic enzymes and collagenases responsible for cleavage of collagen fibrils (Shyu et al, 2012). Some of collagenases remain active above 60°C (Baldwin, 2012) and can thereby hydrolyze the peptide bond in denatured collagen helix into three-fourth or one-fourth telopeptides which are further cleaved by other tissue proteinases (Shyu et al, 2012).…”