Relevance of calpain and calpastatin activity for texture in super-chilled and ice-stored Atlantic salmon (Salmo salar L.) fillets-Reference-Cited by-同舟云学术

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

Published:2012-05 Issue:1 Volume:132 Page:9-17
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Gaarder M.Ø.,Bahuaud D.,Veiseth-Kent E.,Mørkøre T.,Thomassen M.S.

Funder

Norwegian Research Council

The Norwegian University of Life Sciences

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference73 articles.

1. Influence of death struggle on the structural changes in chub mackerel muscle during chilled storage;Ando;Fisheries Science,2001

2. Suppression of fish meat softening by strict control of storage temperature;Ando;Fisheries Science,2007

3. Involvement of cathepsins B and L in the post-mortem autolysis of mackerel muscle;Aoki;Food Research International,1997

4. Purification and characterization of a cathepsin B-like enzyme from mackerel white muscle;Aoki;Fisheries Science,1995

5. Calpain zymography with casein or fluorescein isothiocyanate casein;Arthur,2000

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