Modifications of trout (Oncorhynchus mykiss) muscle proteins by preslaughter activity

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 8, 2006, Pages 2997-3001

  Morzel, Martine ^a   Chambon, Christophe ^a   Lefèvre, Florence ^b   Paboeuf, Gilles ^b   Laville, Elisabeth ^a  

^a UR370 QuaPA   (France)

^b CEMAGREF   (France)

Author keywords

Muscle; Preslaughter procedure; Proteome; Trout

Indexed keywords

DESMIN; MUSCLE PROTEIN; MYOSIN HEAVY CHAIN; PROTEIN CAPZ;

ANIMAL; ARTICLE; CADAVER; FOOD HANDLING; MASS SPECTROMETRY; METHODOLOGY; RAINBOW TROUT; TIME; TWO DIMENSIONAL GEL ELECTROPHORESIS;

ANIMALS; CAPZ ACTIN CAPPING PROTEIN; DESMIN; ELECTROPHORESIS, GEL, TWO-DIMENSIONAL; FOOD HANDLING; MUSCLE PROTEINS; MYOSIN HEAVY CHAINS; ONCORHYNCHUS MYKISS; POSTMORTEM CHANGES; SPECTROMETRY, MASS, MATRIX-ASSISTED LASER DESORPTION-IONIZATION; TIME FACTORS;

ONCORHYNCHUS MYKISS; SALMONIDAE;

EID: 33646507653     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0528759     Document Type: Article

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