DETERMINATION AND CHARACTERIZATION OF A LIPOXYGENASE FROM OPUNTIA FICUS INDICA (L.MILLER).

Influence of Degradative Enzymatic Activities on the Shelf Life of Ready-to-Eat Prickly Pear Fruits

Prickly pear fruit (Opuntia ficus indica L. Miller) belongs to the Cactaceae family. This species is very sensitive to low storage temperatures (< 5°C) which cause damages. The fruits can be peeled, suitably packaged and successfully commercialized as a ready-to-eat product. The main limit to the extension of the shelf life is the production of off-flavors due to different factors, the growth of microorganisms and the action of endogenous enzymes. Lipoxygenase (LOX) and Pectinesterase (PE) are involved in fruit degradation. In particular, LOX pathway is directly responsible for lipid oxidation, and the subsequent production of off-flavours, while PE causes the softening of fruit during m…

Freshness Indexes of Anchovies and Sardines of Mediterranean Sea

Anchovy (Engraulis Encrasicholus) and sardine (Sardina Pilchardus) are blue fishes linked to our alimentary tradition of Mediterranean. In our work, particularly, we tested for the first time physical and enzymatic methods to verify the freshness of species of blue fish, anchovy and sardine of Mediterranean. In connection with to the lowering of the pH after post-mortem stage we assisted to a increase in proteolytic activity of calpaine and catpsine. Already after 2 h in post- mortem there was a considerable increase.