Use of two-dimensional electrophoresis to evaluate proteolysis in salmon (Salmo salar) muscle as affected by a lactic fermentation

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 2, 2000, Pages 239-244

  Morzel, M ^a,b   Verrez Bagnis, V ^b   Arendt, E K ^a   Fleurence, J ^b  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b IFREMER   (France)

Author keywords

2 D electrophoresis; Lactobacillus sake; Proteolysis; Salmon; Tropomyosin

Indexed keywords

LACTIC ACID; MUSCLE PROTEIN; TROPOMYOSIN;

ANIMAL; ANIMAL TISSUE; ARTICLE; CONTROLLED STUDY; FERMENTATION; FOOD STORAGE; ISOELECTRIC POINT; LACTOBACILLUS; METABOLISM; MICROBIOLOGY; MUSCLE; NONHUMAN; PROTEIN DEGRADATION; SALMON; TWO DIMENSIONAL GEL ELECTROPHORESIS;

ANIMALS; ELECTROPHORESIS, GEL, TWO-DIMENSIONAL; FERMENTATION; ISOELECTRIC POINT; LACTIC ACID; LACTOBACILLUS; MUSCLES; SALMO SALAR;

ANIMALIA; BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS SAKEI; SALMO SALAR;

EID: 0033994105     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf990499k     Document Type: Article

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