Effects of -1.5 °C Super-chilling on quality of Atlantic salmon (Salmo salar) pre-rigor Fillets: Cathepsin activity, muscle histology, texture and liquid leakage

Food Chemistry

Volumn 111, Issue 2, 2008, Pages 329-339

  Bahuaud, D ^a   Morkore T ^b   Langsrud, O ^c   Sinnes, K ^a   Veiseth, E ^c   Ofstad, R ^c   Thomassen, M S ^a  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^b NOFIMA   (Norway)

^c NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

Author keywords

Atlantic salmon; Cathepsins B and L; Fish quality; Liquid leakage; Lysosomes; Myofibre breakages; Myofibre contraction; Myofibre myocommata detachments; Myofibre myofibre detachments; Super chilling; Texture

Indexed keywords

CATHEPSIN; CATHEPSIN B; CATHEPSIN L; ICE;

ANIMAL TISSUE; ARTICLE; ATLANTIC SALMON; CONTROLLED STUDY; CORE TEMPERATURE; CRYOPRESERVATION; ENZYME ACTIVITY; INDUCED HYPOTHERMIA; LYSOSOME; MUSCLE FIBER CONTRACTION; MUSCLE INJURY; NONHUMAN; RIGOR; TEMPERATURE DEPENDENCE; TISSUE PRESERVATION;

SALMO SALAR;

EID: 51749125914     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.03.075     Document Type: Article

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