Proteolytic activity and properties of proteins in smoked salmon (Salmo salar) - Effects of smoking temperature

Food Chemistry

Volumn 85, Issue 3, 2004, Pages 377-387

  Hultmann, Lisbeth ^a   Rørå, Anna Maria Bencze ^b   Steinsland, Ingelin ^a   Skåra, Torstein ^c   Rustad, Turid ^a  

^a NORWEGIAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Norway)

^b NOFIMA   (Norway)

^c NORCONSERV   (Norway)

Author keywords

Protein solubility; Proteolytic activity; Smoked salmon; Smoking temperature

Indexed keywords

AMINO ACID; CATHEPSIN B; ENZYME; MUSCLE PROTEIN; MYOSIN HEAVY CHAIN;

ANIMAL EXPERIMENT; ARTICLE; ATLANTIC SALMON; COLD; EXTRACTION; NONHUMAN; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN DEGRADATION; PROTEIN FUNCTION; SAMPLING; SOLUBILITY; STORAGE; TEMPERATURE SENSITIVITY;

SALMO SALAR;

EID: 0347951163     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.07.014     Document Type: Article

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