Muscle Quality and Proteolytic Enzymes of Farmed Atlantic Cod (Gadus morhua) During Storage: Effects of Pre-Slaughter Handling and Increased Storage Temperature-Reference-Cited by-同舟云学术

Muscle Quality and Proteolytic Enzymes of Farmed Atlantic Cod (Gadus morhua) During Storage: Effects of Pre-Slaughter Handling and Increased Storage Temperature

Published:2016-05-16 Issue:4 Volume:25 Page:540-554
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Hultmann Lisbeth¹,Tobiassen Torbjørn²,Aas-Hansen Øyvind²,Phu Tran Minh¹³,Rustad Turid¹

Affiliation:

1. Department of Biotechnology, Norwegian University of Science and Technology (NTNU), Trondheim, Norway

2. Norwegian Institute of Food, Fisheries and Aquaculture Research (Nofima), Tromsø, Norway

3. Department of Aquatic Nutrition and Products Processing, Can Tho University, Can Tho, Viet Nam

Funder

Research Council of Norway

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2014.890990

Reference46 articles.

1. Recovery from handling stress in Gadus morhua

2. PROTEOLYSIS IN FOOD MYOSYSTEMS ? A REVIEW

3. Spoilage and shelf‐life extension of fresh fish and shellfish

4. Barrett, A. J., and Heath, M. F. 1977. Lysosomal enzymes. In: Lysosomes—A Laboratory Handbook (2nd ed.). Dingle, J. T. (Ed.). Amsterdam, The Netherlands: North Holland. Pp. 19–145.

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