Effect of high pressure on the calpain-calpastatin system in fish muscle

Journal of Food Science

Volumn 72, Issue 6, 2007, Pages

  Cheret R ^a,b   Delbarre Ladrat, C ^b   Verrez Bagnis, V ^b   De Lamballerie, M ^a  

^a Universite de Nantes   (France)

^b IFREMER   (France)

Author keywords

Calpain system; Fish; High pressure; Postmortem denaturation

Indexed keywords

CALCIUM BINDING PROTEIN; CALPAIN; CALPASTATIN;

ANIMAL; ARTICLE; BASS; CADAVER; ENZYMOLOGY; FOOD HANDLING; FOOD PRESERVATION; METABOLISM; METHODOLOGY; PRESSURE; SEA FOOD; SKELETAL MUSCLE; STANDARD;

ANIMALS; BASS; CALCIUM-BINDING PROTEINS; CALPAIN; FOOD HANDLING; FOOD PRESERVATION; MUSCLE, SKELETAL; POSTMORTEM CHANGES; PRESSURE; SEAFOOD;

DICENTRARCHUS LABRAX; SERRANIDAE;

EID: 34547839173     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00410.x     Document Type: Article

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