Akkasit Jongjareonrak

Production and properties of two collagenases from bacteria and their application for collagen extraction.

Two collagenolytic protease (collagenase) producing bacteria, a Gram positive Bacillus cereus CNA1 and a Gram negative Klebsiella pneumoniae CNL3, were isolated under alkaline and acidic conditions, respectively. The production of collagenase by these two bacteria was optimized. Glycerol was the suitable carbon source for collagenase production by both strains. The optimal initial pH values for collagenase production by CNA1 and CNL3 were 7.5 and 6.0, respectively, and the optimal temperature was 37°C for both strains. The maximum activity of the partially purified collagenase from CNA1 was at pH 7.0 and 45°C. Its pH and thermal stability were in the range of 6-8 and below 40°C, respectively. The maximum activity of the partially purified collagenase from CNL3 was at pH 6.0 and 40°C. Its pH and thermal stability were in the range of 5-7 and below 37°C, respectively. The collagenase from CNL3 was more stable at a low pH compared with that from CNA1. Collagenases from both strains were used to extract collagen from salmon fish skin. The use of collagenases from CNA1 and CNL3 combined with acid treatment yielded a high collagen extraction of 54.6% and 53.0%, of the fish skin dry weight, respectively.

Discoloration and Lipid Deterioration of Farmed Giant Catfish (Pangasianodon gigas) Muscle during Refrigerated Storage

Discoloration and lipid deterioration of farmed giant catfish (Pangasianodon gigas) muscle during 14 d refrigerated storage were investigated. Lipid deterioration, lipolysis, and lipid oxidation in both dorsal and ventral muscles increased as storage time increased. A progressive formation of primary lipid oxidation products monitored by the increase in conjugated dienes (CD) was observed (P < 0.05) and the increase in thiobarbituric reactive substances (TBARS), an index of secondary lipid oxidation products, was noticeable throughout the storage (P < 0.05). The pH of both dorsal and ventral muscles tended to increase as storage time continued (P < 0.05). A gradual increase in free fatty acid (FFA) formation was found within the first 10 d of refrigerated storage (P < 0.05), suggesting hydrolysis induced by lipases and phospholipases. However, a sharp decrease in FFA content was observed at the end of storage. Refrigerated storage also resulted in changes in redness index of both dorsal and ventral muscles. These changes were coincidental with the changes in metmyoglobin content. Therefore, the discoloration and lipid changes in giant catfish muscle during refrigerated storage depended on the muscle type and might be related to the difference in composition between dorsal and ventral muscles.