Autoproteolysis rate of rainbow trout muscle proteins

Nahrung - Food

Volumn 48, Issue 2, 2004, Pages 104-109

  Fik, Mirosław ^a   Surówka, Krzysztof ^b  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

^b NONE

Author keywords

Protein autoproteolysis; Rainbow trout

Indexed keywords

FISH PROTEIN; MUSCLE PROTEIN;

ACIDITY; ANIMAL TISSUE; ARTICLE; BACTERIAL COUNT; CONTROLLED STUDY; ENZYME ACTIVITY; EVISCERATION; FOOD HANDLING; FOOD STORAGE; HIGH TEMPERATURE; MEAT; MICROBIAL CONTAMINATION; NONHUMAN; PH; PHYSICAL CHEMISTRY; PROTEIN DEGRADATION; PROTEIN HYDROLYSIS; QUALITY CONTROL; RAINBOW TROUT; TEMPERATURE; TEMPERATURE DEPENDENCE;

ANIMALS; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; CONSUMER SATISFACTION; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; HYDROGEN-ION CONCENTRATION; MUSCLE PROTEINS; ONCORHYNCHUS MYKISS; SEAFOOD; TASTE; TEMPERATURE; TIME FACTORS;

ANIMALIA; BACTERIA (MICROORGANISMS); ONCORHYNCHUS; ONCORHYNCHUS MYKISS; SALMONIDAE;

EID: 2342549243     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/food.200300344     Document Type: Article

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