Protein expression and enzymatic activities in normal and soft textured Atlantic salmon (Salmo salar) muscle

• Published in: Food Chemistry
• Main Authors: Martínez, Iciar, Wang, P. A., Slizyté, Rasa, Jorge, Alberto, Dahle, Stine W., Cañas, Benito, Yamashita, Michiaki, Olsen, R. L., Erikson, Ulf
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier 2011
• Subjects: Fish muscle; Fish texture; Soft muscle; Salmo salar; Farmed fish; Muscle proteases; MMPs; Cathepsin L; Ubiquitination; Norway; Atlantic salmon
• Online Access: http://hdl.handle.net/10261/279638; https://doi.org/10.1016/j.foodchem.2010.10.090

9 pages, 5 figures, 1 table Soft textured Atlantic salmon is a sporadic and occasionally very severe problem for the farming and processing industries. The firm and soft fillets examined in this work differed in their gelatinase activities, cross-reactivity with anti-ubiquitin and anti-cathepsin L antibodies, as well as in the in-gel α-chymotryptic peptide maps of electrophoretically isolated myosin heavy chain (MHC) bands. The immunodetections of actin, α-actinin, MHC, and the MALDI TOF MS peptide mass fingerprinting of electrophoretically isolated MHCs only showed minor differences between samples. Other analyses revealed merely individual differences. These results seem to indicate a higher level of gelatinase activation, ubiquitination and cathepsin L cross-reacting material in softer muscle. These results would be consistent with a myopathy, but also with what could be expected in the skeletal muscle of healthy salmonid fish during a normal period of hyperplastic growth The authors thank The Fishery and Aquaculture Industry Research Fund of Norway for the financial support to the project Firmer fillet texture (FHF Project No. 900086) Peer reviewed