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Changes in Cathepsin Activity during Low-Temperature Storage and Sous Vide Processing of Beef Brisket
It is believed that two main proteolytic systems are involved in the tenderization of meat: the cathepsins and the calpains. Many researchers consider the calpain system to be the major contributor to meat tenderness during post-mortem storage. However, the role and activity of cathepsins during pos...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Korean Society for Food Science of Animal Resources
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7207095/ https://www.ncbi.nlm.nih.gov/pubmed/32426720 http://dx.doi.org/10.5851/kosfa.2020.e21 |
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author | Kaur, Lovedeep Hui, Seah Xin Boland, Mike |
author_facet | Kaur, Lovedeep Hui, Seah Xin Boland, Mike |
author_sort | Kaur, Lovedeep |
collection | PubMed |
description | It is believed that two main proteolytic systems are involved in the tenderization of meat: the cathepsins and the calpains. Many researchers consider the calpain system to be the major contributor to meat tenderness during post-mortem storage. However, the role and activity of cathepsins during post-mortem storage or low temperature meat processing is unclear, particularly for the tough meat cuts like brisket. Thus, the study was designed to investigate the effects of cold (refrigerated and frozen) storage and sous vide processing on the activities of cathepsin B, H, and L in beef brisket. There were no significant changes in pH and cathepsin H activity throughout the 18 d of storage at both temperatures. However, an increase in cathepsin B activity was observed during the first 4 d at both storage temperatures, but subsequently the activity remained unchanged. Cathepsins B and L were found to be more heat stable at sous vide temperatures (50°C for 24 h, 55°C for 5 h and at 60°C and 70°C for 1 h) compared to cathepsin H. Cathepsin B+L activity was found to increase after sous vide cooking at 50°C for 1 h but decreased to about 47% relative to the uncooked control after 24 h of cooking. These results suggest that cathepsins B and L may contribute to the improved meat tenderness usually seen in sous vide cooked brisket meat. |
format | Online Article Text |
id | pubmed-7207095 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | Korean Society for Food Science of Animal Resources |
record_format | MEDLINE/PubMed |
spelling | pubmed-72070952020-05-18 Changes in Cathepsin Activity during Low-Temperature Storage and Sous Vide Processing of Beef Brisket Kaur, Lovedeep Hui, Seah Xin Boland, Mike Food Sci Anim Resour Article It is believed that two main proteolytic systems are involved in the tenderization of meat: the cathepsins and the calpains. Many researchers consider the calpain system to be the major contributor to meat tenderness during post-mortem storage. However, the role and activity of cathepsins during post-mortem storage or low temperature meat processing is unclear, particularly for the tough meat cuts like brisket. Thus, the study was designed to investigate the effects of cold (refrigerated and frozen) storage and sous vide processing on the activities of cathepsin B, H, and L in beef brisket. There were no significant changes in pH and cathepsin H activity throughout the 18 d of storage at both temperatures. However, an increase in cathepsin B activity was observed during the first 4 d at both storage temperatures, but subsequently the activity remained unchanged. Cathepsins B and L were found to be more heat stable at sous vide temperatures (50°C for 24 h, 55°C for 5 h and at 60°C and 70°C for 1 h) compared to cathepsin H. Cathepsin B+L activity was found to increase after sous vide cooking at 50°C for 1 h but decreased to about 47% relative to the uncooked control after 24 h of cooking. These results suggest that cathepsins B and L may contribute to the improved meat tenderness usually seen in sous vide cooked brisket meat. Korean Society for Food Science of Animal Resources 2020-04 2020-04-30 /pmc/articles/PMC7207095/ /pubmed/32426720 http://dx.doi.org/10.5851/kosfa.2020.e21 Text en © Korean Society for Food Science of Animal Resources http://creativecommons.org/licenses/by-nc/3.0/ This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Article Kaur, Lovedeep Hui, Seah Xin Boland, Mike Changes in Cathepsin Activity during Low-Temperature Storage and Sous Vide Processing of Beef Brisket |
title | Changes in Cathepsin Activity during Low-Temperature Storage and Sous
Vide Processing of Beef Brisket |
title_full | Changes in Cathepsin Activity during Low-Temperature Storage and Sous
Vide Processing of Beef Brisket |
title_fullStr | Changes in Cathepsin Activity during Low-Temperature Storage and Sous
Vide Processing of Beef Brisket |
title_full_unstemmed | Changes in Cathepsin Activity during Low-Temperature Storage and Sous
Vide Processing of Beef Brisket |
title_short | Changes in Cathepsin Activity during Low-Temperature Storage and Sous
Vide Processing of Beef Brisket |
title_sort | changes in cathepsin activity during low-temperature storage and sous
vide processing of beef brisket |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7207095/ https://www.ncbi.nlm.nih.gov/pubmed/32426720 http://dx.doi.org/10.5851/kosfa.2020.e21 |
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