Monitoring secondary structural changes in salted and smoked salmon muscle myofiber proteins by FT-IR microspectroscopy

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 9, 2009, Pages 3563-3570

  Izaskun carton, ^a,b   Bocker, Ulrike ^a   Ofstad, Ragni ^a   Sørheim, Oddvin ^a   Kohler, Achim ^a,c  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^b UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

^c NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

FT IR microspectroscopy; Myofibrillar proteins; Salmon; Salting; Smoking

Indexed keywords

MUSCLE PROTEIN; SODIUM CHLORIDE;

ANIMAL; ARTICLE; CHEMISTRY; FOOD HANDLING; INFRARED SPECTROSCOPY; METHODOLOGY; MUSCLE FIBRIL; PROTEIN SECONDARY STRUCTURE; SALMON; SEA FOOD; SMOKE; ULTRASTRUCTURE;

ANIMALS; FOOD HANDLING; MUSCLE PROTEINS; MYOFIBRILS; PROTEIN STRUCTURE, SECONDARY; SALMON; SEAFOOD; SMOKE; SODIUM CHLORIDE; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

EID: 66149089228     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf803668e     Document Type: Article

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