Iced storage of Atlantic salmon (Salmo salar) - Effects on endogenous enzymes and their impact on muscle proteins and texture

Food Chemistry

Volumn 87, Issue 1, 2004, Pages 31-41

  Hultmann, Lisbeth ^a   Rustad, Turid ^a  

^a NORWEGIAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Norway)

Author keywords

Cathepsin B like; Collagenase like; Irradiation; Protein solubility; Proteolytic activity; Salmon; Texture

Indexed keywords

CATHEPSIN B; COLLAGENASE; ENZYME; MICROBIAL ENZYME; MUSCLE PROTEIN;

ARTICLE; ATLANTIC SALMON; CRYOPRESERVATION; ENZYME INHIBITION; FISH; FOOD QUALITY; FOOD STORAGE; IRRADIATION; PHYSICAL CHEMISTRY; PROTEIN DEGRADATION;

SALMO; SALMO SALAR;

EID: 1942446324     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.10.013     Document Type: Article

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