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ENDOGENOUS PROTEASE ACTIVITY IN BY‐PRODUCTS OF PINK SALMON ( ONCORHYNCHUS GORBUSCHA )
Author(s) -
BOWER CINDY,
MALEMUTE CHARLENE,
BECHTEL PETER
Publication year - 2011
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.2010.00406.x
Subject(s) - hydrolysate , protease , proteases , oncorhynchus , biology , proteolytic enzymes , fishery , food science , fish <actinopterygii> , sexual maturity , aquaculture , endogeny , fish farming , maturity (psychological) , enzyme , hydrolysis , biochemistry , ecology , psychology , developmental psychology
ABSTRACT Hydrolysate production is a low‐cost method of preservation that could be employed to decrease the amount of fish by‐products discarded by Alaska's salmon industry. However, endogenous enzymes within salmon vary with spawning maturity, and must be controlled in the raw material to ensure a consistent hydrolysate. Differences in proteolytic activities were found among tissue groups (fillets, heads, livers and viscera) in male and female adult pink salmon ( Oncorhynchus gorbuscha ) harvested at three different levels of spawning maturity. Changes in protease levels may have implications for processing hydrolysates when pink salmon of different maturity levels are used.PRACTICAL APPLICATIONS Proteases and other enzymes commonly found in raw fish can interfere with production of a consistent hydrolysate. This study demonstrated that endogenous proteases in pink salmon varied among different tissues as the fish moved from ocean to river environments for spawning. Variation in proteolytic activities among fish tissues will have implications for processors who use different maturity levels of pink salmon to produce hydrolysates, since by‐products from a roe‐stripped carcass will contain different protease levels than by‐products taken from ocean‐harvested salmon.