Relevance of calpain and calpastatin activity for texture in super-chilled and ice-stored Atlantic salmon (Salmo salar L.) fillets

Food Chemistry

Volumn 132, Issue 1, 2012, Pages 9-17

  Gaarder, M O ^a   Bahuaud, D ^a   Veiseth Kent, E ^b   Morkore T ^b   Thomassen, M S ^a  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^b NOFIMA   (Norway)

Author keywords

Atlantic salmon; ATP; Calpains; Calpastatin; Cathepsins; Quality; Texture

Indexed keywords

ADENOSINETRIPHOSPHATE; EXPERIMENTS; IMAGE QUALITY; TEXTURES;

ATLANTIC SALMON; BREAKING FORCE; CALPAINS; CALPASTATIN; CATHEPSIN B; CATHEPSIN L; CATHEPSINS; CORE TEMPERATURE; ICE STORAGE; POST TREATMENT; PROTEASE ACTIVITIES; SALMO SALAR; SALMON FILLET; SALMON MUSCLES; TIME POINTS;

ICE;

CALPAIN; CALPASTATIN; CATHEPSIN B; CATHEPSIN L; ICE; CALCIUM BINDING PROTEIN;

ANIMAL EXPERIMENT; ANIMAL TISSUE; ARTICLE; COMPRESSION; CONTROLLED STUDY; ENZYME ACTIVITY; FISH ICE STORAGE; FOOD STORAGE; FOOD TEXTURE; FORCE; NONHUMAN; SALMON; STORAGE TEMPERATURE; SUPER CHILLED FISH STORAGE; ANALYSIS; ANIMAL; CHEMISTRY; FOOD HANDLING; FOOD PRESERVATION; GENETICS; SALMO SALAR; SEA FOOD; TEMPERATURE;

SALMO SALAR;

ANIMALS; CALCIUM-BINDING PROTEINS; CALPAIN; FOOD HANDLING; FOOD PRESERVATION; ICE; SALMO SALAR; SEAFOOD; TEMPERATURE;

EID: 84355166550     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.09.139     Document Type: Article

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