[PRECELLYS] Total cathepsin protein activity measurement in atlantic salmon muscle

Our research aims at studying quality of fish as food. Enzyme activity measurement allows to evaluate potential fish muscle Degradation, both pre- and postmortem. Total cathepsin B activity was measured in salmon muscle homogenates to evaluate the influence of different length of pre-slaughter crowding stress (Non-Stress (NS), Short-term Stress (SS) and Long-term Stress (LS)), on fish fillet quality [1].

[1] Bahuaud D. et al., Food Chemistry (2009),doi:10.1016 /j.foodchem.2009.05.028