# Post-mortem changes in viscera of cuttlefish Sepia officinalis L. during storage at two different temperatures

 Titre Post-mortem changes in viscera of cuttlefish Sepia officinalis L. during storage at two different temperatures Type de publication Journal Article Year of Publication 2006 Auteurs Le Bihan, E, Zatylny-Gaudin, C, Perrin, A, Koueta-Noussithé, S Journal Food Chemistry Volume 98 Pagination 39–51 ISSN 0308-8146 Résumé 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°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°C was alkaline, whereas in the viscera stored at 4°C the pH increased more slowly. As significant reduction in the protein molecular weight due to autolysis, was also observed.