@article {LeBihan_etal2006_2,
	title = {{Post-mortem changes in viscera of cuttlefish Sepia officinalis L. during storage at two different temperatures}},
	journal = {Food Chemistry},
	volume = {98},
	number = {1},
	year = {2006},
	pages = {39{\textendash}51},
	abstract = {We observed the post-mortem changes in viscera of cuttlefish Sepia officinalis in order to apply the data to autolysate production. Cuttlefish viscera were stored at 4 or 25{\textdegree}C and sampled regularly over 4 months. Our results showed that total acid proteases and cathepsins were rapidly released to the extracellular medium due to the breakdown of lysosomes. Total alkaline protease activity increased 2 h after death due to the breakdown of zymogene vesicles. The same patterns were found with trypsin, chymotrypsin and $\alpha$-amylase activities. After 10 days of incubation, no endogenous enzymatic activity was found. After 50 days of storage, the TCA soluble protein levels decreased rapidly to approximately 30\% due to protein degradation and aggregation. After 10 days, the pH of viscera stored at 25{\textdegree}C was alkaline, whereas in the viscera stored at 4{\textdegree}C the pH increased more slowly. As significant reduction in the protein molecular weight due to autolysis, was also observed.},
	issn = {0308-8146},
	author = {Le Bihan, E and C{\'e}line Zatylny-Gaudin and Perrin, A and Sim{\'e}oni Koueta-Noussith{\'e}}
}
