Effects of pre-slaughter stress on proteolytic enzyme activities and muscle quality of farmed Atlantic cod (Gadus morhua)

Food Chemistry

Volumn 134, Issue 3, 2012, Pages 1399-1408

  Hultmann, Lisbeth ^a   Phu, Tran Minh ^a,b   Tobiassen, Torbjorn ^c   Aas Hansen, Oyvind ^c   Rustad, Turid ^a  

^a NORWEGIAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Norway)

^b CAN THO UNIVERSITY   (Viet Nam)

^c Norwegian Institute of Food   (Norway)

Author keywords

Atlantic cod; Cathepsin; Collagenase; Fish welfare; Iced storage; Quality; Slaughter; Stress

Indexed keywords

ATLANTIC COD; CATHEPSIN; CATHEPSIN B; CATHEPSIN D; COLLAGENASE; CONTROL GROUPS; GADUS MORHUA; HOLDING TANK; PROTEOLYTIC ENZYME; SLAUGHTER; WATER HOLDING CAPACITY;

ENZYMES; FISH; IMAGE QUALITY; STRESSES;

MUSCLE;

CATHEPSIN B; CATHEPSIN D; CATHEPSIN E; COLLAGENASE; PROTEINASE; ICE; WATER;

ARTICLE; ATLANTIC COD; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME ANALYSIS; FOOD STORAGE; HARDNESS; NONHUMAN; PH; PROTEIN CONTENT; PROTEIN DEGRADATION; QUALITY CONTROL; SLAUGHTERHOUSE; STORAGE TEMPERATURE; STRESS; ANIMAL; CHEMISTRY; COLOR; ENZYMOLOGY; FOOD HANDLING; FOOD PRESERVATION; METABOLISM; MUSCLE; PHYSIOLOGICAL STRESS; PROCEDURES;

GADUS MORHUA;

ANIMALS; CATHEPSIN B; COLOR; FOOD HANDLING; FOOD PRESERVATION; GADUS MORHUA; HARDNESS; ICE; MUSCLES; STRESS, PHYSIOLOGICAL; WATER;

EID: 84861097416     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.03.038     Document Type: Article

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