Contribution of cathepsins B, L and D to muscle protein profiles correlated with texture in rainbow trout (Oncorhynchus mykiss)

Food Chemistry

Volumn 113, Issue 4, 2009, Pages 889-896

  Godiksen, Helene ^a   Morzel, Martine ^b   Hyldig, Grethe ^c   Jessen, Flemming ^c  

^a STATENS SERUM INSTITUT   (Denmark)

^b UR370 QuaPA   (France)

^c TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Cathepsins; Fish; Oncorhynchus mykiss; SDS PAGE; Softening; Texture; Trout

Indexed keywords

CATHEPSIN B; CATHEPSIN D; CATHEPSIN L; MUSCLE PROTEIN; MYOSIN HEAVY CHAIN;

ANIMAL TISSUE; ARTICLE; CONTROLLED STUDY; MUSCLE TISSUE; NONHUMAN; PROTEIN ANALYSIS; PROTEIN DEGRADATION; PROTEIN HYDROLYSIS; RAINBOW TROUT;

ONCORHYNCHUS MYKISS; SALMONIDAE;

EID: 56149116038     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.08.012     Document Type: Article

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