Abstract：
The commercial value of Peruvian hake (Merluccius gayi peruanus) meat is low because of its soft texture. This study investigated the major factor contributing to the gel-forming ability of Peruvian hake surimi by comparing the effects of endogenous protease activity and parasitic infection. Heat-induced gels could not be obtained at 50 °C-90 °C. Surimi with severe parasitic infection showed a stronger gel-forming ability. The endogenous protease activities were the main factor influencing the Peruvian hake meat proteolysis and contributed to the low gel-forming ability, rather than parasitic infection. Specifically, endogenous cysteine proteases played an essential role in protein degradation and low gel-forming ability. Moreover, endogenous transglutaminase was also shown to be involved in the gel-forming ability upon heating at 40 °C. These results suggested that Peruvian hake meat could be used as a raw material of frozen surimi for fish gel by inhibiting the activity of endogenous proteases.
摘要：
秘鲁胡须（Merlucciusgayiperuanus）肉的商业价值较低，因为其质地柔软。这项研究通过比较内源性蛋白酶活性和寄生虫感染的影响，研究了导致秘鲁无须鱼鱼糜凝胶形成能力的主要因素。在50°C-90°C下无法获得热诱导凝胶。严重寄生虫感染的鱼糜显示出较强的凝胶形成能力。内源性蛋白酶活性是影响秘鲁无须烟肉蛋白水解的主要因素，并导致凝胶形成能力低下。而不是寄生虫感染。具体来说,内源性半胱氨酸蛋白酶在蛋白质降解和低凝胶形成能力中起重要作用。此外，内源性转谷氨酰胺酶也显示参与在40°C加热时的凝胶形成能力。这些结果表明，秘鲁无须鱼肉可以通过抑制内源性蛋白酶的活性作为鱼凝胶冷冻鱼糜的原料。
