MONITORING THE PROTEOLYTIC ACTIVITY IN RIPENING ANCHOVIES (ENGRAULIS-ENCRASICHOLUS)

The development of reliable analytical methods to measure the proteoly tic activity of anchovies (Engraulis encrasicholus) is one of the main aims of present day research in order to objectively control the ripe ning process. In this paper we report the results of a study of proteo lytic activity throughout the ripening of anchovies using two methods not previously applied to this product: the ninhydrin assay and a meth od based on the use of 7-amino-4-methylcoumarin derivatives as substra tes of proteolytic enzymes. The results show a significant correlation between the methods (p<0.01). The tests may prove useful in monitorin g the ripening process.