Some of the undesirable endogenous physical and biochemical changes in processed seafood are due to catheptic enzymes. Cathepsins B, D and L are considered critical in fish muscle post-mortem modifications or gel softening during the setting of surimi. Cathepsins A and C contribute to the hydrolysis of muscle proteins in a concerted action with other cathepsins. The enzymes are active between pH 3 and 8 and under temperatures as high as 60°C.
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