Hydroxylysyl pyridinoline cross-link concentration affects the textural properties of fresh and smoked atlantic salmon (Salmo salar L.) flesh

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 17, 2005, Pages 6844-6850

  Li, Xuejun ^a   Bickerdike, Ralph ^b   Lindsay, Emma ^a   Campbell, Patrick ^b   Nickell, David ^c   Dingwall, Alastair ^d   Johnston, Ian A ^a  

^a UNIVERSITY OF ST ANDREWS   (United Kingdom)

^b BioMar Group   (Denmark)

^c DSM RESOLVE   (Netherlands)

^d Uniq Plc   (United Kingdom)

Author keywords

Collagen; Cross links; Farmed Atlantic salmon; Fish muscle; Flesh quality; Hydroxylysyl pyridinoline; Reducible collagen cross links; Smoked salmon

Indexed keywords

AMINO ACID; COLLAGEN; PYRIDINOLINE;

ANIMAL; ARTICLE; CHEMISTRY; FOOD HANDLING; MEAT; METHODOLOGY; MUSCLE; SALMON; SCANNING ELECTRON MICROSCOPY; SENSATION; SMOKE; ULTRASTRUCTURE;

AMINO ACIDS; ANIMALS; COLLAGEN; FOOD HANDLING; MEAT; MICROSCOPY, ELECTRON, SCANNING; MUSCLES; SALMON; SENSATION; SMOKE;

SALMO SALAR;

EID: 24344491792     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf050743+     Document Type: Article

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