Post-mortem changes in viscera of cuttlefish Sepia officinalis L. during storage at two different temperatures

• Published in: Food chemistry Vol. 98; no. 1; pp. 39 - 51
• Main Authors: Bihan, Estelle Le, Zatylny, Céline, Perrin, Armelle, Koueta, Noussithé
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 2006; Elsevier
• Subjects: acid proteinases; alkaline proteinases; alpha-amylase; animal organs; autolysis; Biochemistry, Molecular Biology; Biological and medical sciences; cathepsins; chymotrypsin; cold storage; Digestive enzymes; extracellular matrix; Fish and seafood industries; Food industries; Fundamental and applied biological sciences. Psychology; Life Sciences; lysosomes; Molecular weight; Post-mortem; postmortem changes; protein content; protein degradation; proteinases; seafoods; Sepia officinalis; Sepia officinalis L. (Mollusca Cephalopoda); storage temperature; storage time; TCA soluble proteins; trypsin; Viscera; Viscera; TCA soluble proteins; pH; Post-mortem; Digestive enzymes; Molecular weight; Sepia officinalis L. (Mollusca Cephalopoda); Edible mollusc; Temperature; Shellfish; Enzyme; Cuttlefish; Protein; Cephalopoda; Warehousing; Food preservation; Invertebrata; Mollusca; Molecular mass
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2005.04.034

We observed the post-mortem changes in viscera of cuttlefish
Sepia officinalis in order to apply the data to autolysate production. Cuttlefish viscera were stored at 4 or 25
°C and sampled regularly over 4 months. Our results showed that total acid proteases and cathepsins were rapidly released to the extracellular medium due to the breakdown of lysosomes. Total alkaline protease activity increased 2
h after death due to the breakdown of zymogene vesicles. The same patterns were found with trypsin, chymotrypsin and α-amylase activities. After 10 days of incubation, no endogenous enzymatic activity was found. After 50 days of storage, the TCA soluble protein levels decreased rapidly to approximately 30% due to protein degradation and aggregation. After 10 days, the pH of viscera stored at 25
°C was alkaline, whereas in the viscera stored at 4
°C the pH increased more slowly. As significant reduction in the protein molecular weight due to autolysis, was also observed.