Our research aims at studying quality of fish as food. Enzyme activity measurement allows to evaluate potential fish muscle Degradation, both pre- and postmortem. Total cathepsin B activity was measured in salmon muscle homogenates to evaluate the influence of different length of pre-slaughter crowding stress (Non-Stress (NS), Short-term Stress (SS) and Long-term Stress (LS)), on fish fillet quality .
 Bahuaud D. et al., Food Chemistry (2009),doi:10.1016 /j.foodchem.2009.05.028
A classical homogenization technique of fish muscle samples implied the use of a manual overhead electric motor and pestles. The samples were homogenized one by one: time consuming technique and perfect homogenization not guarantied.
a) Frozen muscle b) Muscle immerged in buffer in Precellys® tubes c) Muscle after homogenization with Precellys®24 d) Muscle homogenates after centrifugation