TitleSalmon blood plasma: effective inhibitor of protease-laden Pacific whiting surimi and salmon mince.
Publication TypeJournal Article
Year of Publication2015
AuthorsFowler, MR, Park, JW
JournalFood Chem
Volume176
Pagination448-54
Date Published2015 Jun 01
ISSN0308-8146
KeywordsAnimals, Cysteine Proteinase Inhibitors, Endopeptidases, Salmon, Seafood
Abstract

The effect of salmon plasma (SP) from Chinook salmon on proteolytic inhibition was investigated. SP was found to inhibit both cysteine and serine proteases as well as protease extracted from Pacific whiting muscle. SP was found to contain a 55kDa cysteine protease inhibitor through SDS-PAGE inhibitor staining. Freeze dried salmon plasma (FSP) and salmon plasma concentrated by ultrafiltration (CSP) were tested for their ability to inhibit autolysis in Pacific whiting surimi and salmon mince at concentrations of 0.25%, 0.5%, 1%, and 2%. Pacific whiting surimi autolysis was inhibited by an average of 89% regardless of concentration while inhibition of salmon mince autolysis increased with concentration (p<0.05). CSP performed slightly better than FSP at inhibiting salmon mince autolysis (p<0.05). Serine protease inhibition decreased when SP heated above 40°C but was stable across a broad NaCl and pH range. Cysteine protease inhibitors exhibited good temperature, NaCl, and pH stability.

DOI10.1016/j.foodchem.2014.12.093
Alternate JournalFood Chem
PubMed ID25624255