Auditory Threshold of Japanese Horse Mackerel Trachurus japonicus.

Purification and Characterization of Cathepsin B from the Muscle of Horse Mackerel Trachurus japonicus

An endogenous protease in fish muscle, cathepsin B, was partially purified and characterized from horse mackerel meat. On SDS-PAGE of the purified enzyme under reducing conditions, main protein bands were detected at 28 and 6 kDa and their respective N-terminal sequences showed high homology to heavy and light chains of cathepsin B from other species. This suggested that horse mackerel cathepsi...

EFFECT OF GUTTING ON RANCIDITY DEVELOPMENT IN HORSE MACKEREL (Trachurus trachurus) DURING FROZEN STORAGE

Gutting handling was applied to fresh horse mackerel (Trachurus trachurus) to study its effect on rancidity development during the frozen storage (up to 12 months at 20oC). For it, chemical (free fatty acids, FFA; peroxide value, PV; thiobarbituric acid index, TBA-i; fluorescence ratio, FR) and sensory (odour and taste) analyses were carried out. Results showed that gutting treatment of horse m...

STUDIES ON RANCIDITY INHIBITION IN FROZEN HORSE MACKEREL (Trachurus trachurus) BY CITRIC AND ASCORBIC ACIDS

QUALITY LOSS RELATED TO RANCIDITY DEVELOPMENT DURING HORSE MACKEREL (Trachurus trachurus) FROZEN STORAGE

The development of rancidity and its effect on quality loss was studied in frozen horse mackerel (Trachurus trachurus). For that, two different kinds of fish products (whole fish and fillets) were stored at a commercial frozen temperature (-20oC) for up to 12 months and were compared to samples stored at a much low temperature (-80oC). Analyses included: lipid hydrolysis (free fatty acid format...

Effect of combining high-pressure processing and frozen storage on the functional and sensory properties of horse mackerel (Trachurus trachurus)