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Thermostable Proteinase in Salted Anchovy Muscle

, : Thermostable Proteinase in Salted Anchovy Muscle. Journal of Food Science 59(4): 781-785, 791

Salted anchovy fillets produced in Japan were severely degraded above 35 degree C and were solubilized completely in a few hours at 55 degree C. In contrast, raw anchovy fillets were not solubilized, but the solubility of fillets gradually increased during the salting process. In contrast, salted and raw anchovy fillets from southern Europe were relatively stable. Proteolytic activity that digested myosin heavy chain in vitro was found in muscle extracts from both types of salted fillets. Enzymes with activity were high-temperature-active serine proteinases with substrate specificities similar to trypsin. Optimal pH was 7.4 (Japan) and gt 8.5 (Europe). Neither enzyme showed collagen-degrading activity.


DOI: 10.1111/j.1365-2621.1994.tb08127.x

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