The hepatopancreas enzymes of the crustaceans Munida and their potential application in cheese biotechnology

Rossano, Rocco; Larocca, Marilena; Lamaina, Annalisa; Viggiani, Sandra; Riccio, P.

doi:10.1016/j.lwt.2010.06.028

Cited by 14 publications

(12 citation statements)

References 31 publications

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“…(Freire et al, 1992;Company et al, 2003). Enzyme extracts obtained from these species are known to be rich in proteolytic enzymes and have been successfully used as ripening agents in cheese production (Rossano et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Quality enhancement of the abundant under‐valued crustacean, lobster krill (Munida spp.), during its chilled storage

García-Soto¹,

Miranda²,

Barros‐Velázquez³

et al. 2014

Int J of Food Sci Tech

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Summary Lobster krill (Munida genus) represents an under‐valued crustacean frequently caught on European fishing banks. In this work, its sensory, microbiological and biochemical qualities were evaluated during chilled storage. Additionally, the effects of a prestorage antimelanosic treatment consisting of soaking in sodium metabisulphite (SMB) solutions at two different concentrations (0.25% and 0.75%) were also studied. SMB prestorage treatment provided lobster specimens that still exhibited acceptable sensory quality after 10 days of storage, while control specimens were unacceptable at that time. SMB treatment also resulted in a significant (P < 0.05) inhibition of microbial growth, mainly of Enterobacteriaceae, psychrotrophes and proteolytic bacteria. Low lipid oxidation levels were observed for all batches; however, a significantly higher (P < 0.05) retention of polyunsaturated fatty acids was found in SMB‐treated lobster, especially in the 0.75% SMB batch. The results presented here open the way to the potential commercialisation of currently under‐utilised lobster krill as a chilled product.

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Section: Introductionmentioning

confidence: 99%

Quality enhancement of the abundant under‐valued crustacean, lobster krill (Munida spp.), during its chilled storage

García-Soto¹,

Miranda²,

Barros‐Velázquez³

et al. 2014

Int J of Food Sci Tech

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“…() demonstrated that the marine yeast, Metschnikowia reukaufii , produces an acidic protease with milk‐clotting activity; on other hand, Rossano et al . () found a moderate clotting activity in the extracts of the Munida crustaceans. The authors of this study have been working with P. muelleri 's enzymes and demonstrated that this species has a high aspartic enzyme activity, term stability and activity in a wide range of pHs (Pereira, ).…”

Section: Discussionmentioning

confidence: 94%

“…Natural milk‐clotting enzymes extracted from plants and microbial organisms or recombinant chymosin have gained the attention of dairy technology (Sousa et al ., ; Tavaria et al ., ). Interest in isolating proteolytic enzymes from marine species is growing, especially as possible substitutes for milk‐clotting enzymes but also for accelerating cheese ripening (Han & Sahidi, ; Tavares et al ., ; Rossano et al ., , ).…”

Section: Introductionmentioning

confidence: 99%

Exogenous enzymes in dairy technology: acidic proteases from processing discards of shrimp Pleoticus muelleri and their use as milk‐clotting enzymes for cheese manufacture

Pereira

Fernández-Gimenez

2016

Int J of Food Sci Tech

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Argentina is the seventh largest world producer of cheese. Owing to the profitability of this industry, more than a thousand of dairy companies and farms exclusively produce cheeses, and, thus, this activity utilises 42% of total raw milk production of the country.Due to the increase in cheese demand, and because calf rennet is relatively expensive, this has motivated the study of new sources of proteases due to the potential use in biotechnological processes. Previously, crustacean proteases have been considered as good rennet substitutes for milk coagulation during the cheese making process. The aim of this study was to evaluate and characterise acidic proteases obtained from Pleoticus muelleri discards and their proteolytic capability as well as their potential use as a milk-clotting agent. The activity of aspartic proteases and the satisfactory acceptation by the taste panel for cheese made with shrimp's enzymes suggest that P. muelleri proteins offer a high potential for use in dairy biotechnological processes with potential use as milk-clotting agents for cheese making.

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“…In fact, this peptide is produced in cheese by the action of chymosin on β ‐casein at the Leu 192 –Tyr 193 bond, but the cell envelope proteinase of Lactococcus lactis may also be involved, and its accumulation in cheese is frequently associated with bitterness . The control of bitterness in cheese is based on the control of the formation rate of bitter peptides and breakdown without reaching the level to cause a bitter taste . This peptide seems to be very resistant to both chymosin and cell‐envelope proteinase actions being an important cause of bitterness in Dutch Gouda cheese.…”

Section: Resultsmentioning

confidence: 99%

“…22 The control of bitterness in cheese is based on the control of the formation rate of bitter peptides and breakdown without reaching the level to cause a bitter taste. 30 This peptide seems to be very resistant to both chymosin and cell-envelope proteinase actions 31 being an important cause of bitterness in Dutch Gouda cheese. Reid et al 32 reported this peptide as hydrolysis product of -casein by Lactobacillus lactis subsp.…”

Section: Peptides From -Caseinmentioning

confidence: 99%

Proteomic and peptidomic profiling of Brazilian artisanal ‘Coalho’ cheese

et al. 2016

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The hepatopancreas enzymes of the crustaceans Munida and their potential application in cheese biotechnology

Cited by 14 publications

References 31 publications

Quality enhancement of the abundant under‐valued crustacean, lobster krill (Munida spp.), during its chilled storage

Quality enhancement of the abundant under‐valued crustacean, lobster krill (Munida spp.), during its chilled storage

Exogenous enzymes in dairy technology: acidic proteases from processing discards of shrimp Pleoticus muelleri and their use as milk‐clotting enzymes for cheese manufacture

Proteomic and peptidomic profiling of Brazilian artisanal ‘Coalho’ cheese

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