Research Progress on Effects of Endogenous Protease on Quality of Fish During Storage

During the storage of fish, many physical and chemical changes take place, which will cause the quality deterioration of fish. There are many factors that can affect the quality of fish, and endogenous proteases play an important role in quality deterioration. This review focuses on the three endogenous proteases, including matrix metalloproteinases, calpains and cathepsins, which are related to the decline of fish quality during storage. Also the theoretical basis of these three enzymes on fish protein are discussed. The mechanism of quality changes of fish meat induced by endogenous proteases, including flavor, water retention, color and texture, are reviewed in order to clarify the role of endogenous proteases in quality deterioration. Some techniques and methods to inhibit the activity of endogenous proteases in fish meat are reviewed, aiming to provide a reference for the development of quality detection and control technology for fish meat and its products.