Muscle structure responses and lysosomal cathepsins B and L in farmed Atlantic salmon (Salmo salar L.) pre- and post-rigor fillets exposed to short and long-term crowding stress

Food Chemistry

Volumn 118, Issue 3, 2010, Pages 602-615

  Bahuaud, D ^a   Morkore T ^a,b   Ostbye T K ^b   Veiseth Kent, E ^b   Thomassen, M S ^a   Ofstad, R ^b  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^b NOFIMA   (Norway)

Author keywords

Breakages; Fish quality; Muscle degradation; Myocommata; Myofibre; pH; Protease; Stress; Texture

Indexed keywords

CATHEPSIN B; CATHEPSIN L;

ACIDITY; ARTICLE; ATLANTIC SALMON; CATHEPSIN B GENE; CATHEPSIN L GENE; CROWDING; ENVIRONMENTAL STRESS; ENZYME ACTIVITY; FISH MEAT; FOOD QUALITY; GENE; MUSCLE; MUSCLE CELL; NONHUMAN; NUCLEOTIDE SEQUENCE; RIGOR;

SALMO SALAR;

EID: 69349105797     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.05.028     Document Type: Article

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