Protein degrading enzymes in herring (Clupea harengus) muscle and stomach

Hanne Solvang Felberg; Iciar Martinez

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Protein degrading enzymes in herring (Clupea harengus) muscle and stomach

In: Seafood research from fish to dish

Authors:

Hanne Solvang Felberg

Hanne Solvang Felberg
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Iciar Martinez

Iciar Martinez
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Type:: Chapter

Pages:: 275–282

DOI:: https://doi.org/10.1163/9789086865819_028

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Abstract

The activities of pepsin from stomach and gelatinolytic enzymes from blood and skeletal muscle isolated from herring (Ctupea harengus) caught in the spring were examined by zymography. Extracted pepsin activity was low. Gelatine zymography revealed the presence of several intense bands with gelatinolytic activity in the ventral muscle, but not in the dorsal muscle. Blood had one main band with activity that displayed similar electrophoretic mobility to one of the weakest bands from ventral muscle. These results indicate that the identified gelatinolytic activities in ventral muscle contribute to the belly bursting of this species during the heavy feeding spring period.

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Seafood research from fish to dish

Quality, safety and processing of wild and farmed seafood

E-Book ISBN:: 9789086865819

Publisher:: Wageningen Academic

Print Publication Date:: 01 Jan 2006

Subjects
- Life Sciences

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Protein degrading enzymes in herring (Clupea harengus) muscle and stomach

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Citation Info

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Seafood research from fish to dish

Quality, safety and processing of wild and farmed seafood

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