Trends in postmortem aging in fish: Understanding of proteolysis and disorganization of the myofibrillar structure

Critical Reviews in Food Science and Nutrition

Volumn 46, Issue 5, 2006, Pages 409-421

  Delbarre Ladrat, Christine ^a   Chéret, Romuald ^a,b   Taylor, Richard ^c   Verrez Bagnis, Véronique ^a  

^a IFREMER   (France)

^b Universite de Nantes   (France)

^c CEMAGREF   (France)

Author keywords

Fish muscle; Indicator; Postmortem; Proteolysis; Quality

Indexed keywords

CALCIUM; MUSCLE PROTEIN; PEPTIDE HYDROLASE;

ANIMAL; ARTICLE; CADAVER; CHEMISTRY; COLD; FISH; FOOD PRESERVATION; MEAT; METABOLISM; MUSCLE; MUSCLE FIBRIL; PH; QUALITY CONTROL; SARCOPLASMIC RETICULUM; ULTRASTRUCTURE;

ANIMALS; CALCIUM; COLD; FISHES; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; MEAT; MUSCLE PROTEINS; MUSCLES; MYOFIBRILS; PEPTIDE HYDROLASES; POSTMORTEM CHANGES; QUALITY CONTROL; SARCOPLASMIC RETICULUM;

EID: 33747131174     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408390591000929     Document Type: Article

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