In vitro proteolysis of myofibrillar and sarcoplasmic proteins of white muscle of sea bass (Dicentrarchus labrax L.): effects of cathepsins B, D and L

By C. Ladrat, V. Verrez-Bagnis, J. Noël, J. Fleurence. 2003

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Calpain and cathepsin activities in post mortem fish and meat muscles (2007, background): “…role in flesh tenderization remains controversial (Verrez-Bagnis, Ladrat, Noël, & Fleurence, 2002) and lysosomal cathepsins could be responsible for myofibrillar or connective tissue degradation (Eggen and Ekholt, 1995, Ladrat et al., 2003, Sato et al., 1997 and Yamashita and Konagaya, 1990).”
Structural and ultrastructural changes on muscle tissue of sea bass, Dicentrarchus labrax L., after cooking and freezing (2005, background): “Also, some investigations have been carried out aimed to characterize the postmortem changes in the muscle tissue of this species from pre- to post-rigor state (Papa et al., 1996, 1997; Verrez-Bagnis et al., 1999, 2002; Ladrat et al., 2003).”