Pre-mortem stress and the subsequent effect on flesh quality of pre-rigor filleted Atlantic salmon (Salmo salar L.) during ice storage-Reference-Cited by-同舟云学术

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Pre-mortem stress and the subsequent effect on flesh quality of pre-rigor filleted Atlantic salmon (Salmo salar L.) during ice storage

Published:2015-05 Issue: Volume:175 Page:157-165
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lerfall Jørgen,Roth Bjørn,Skare Even Flønes,Henriksen Aksel,Betten Tore,Dziatkowiak-Stefaniak Magdalena Anna,Rotabakk Bjørn Tore

Funder

Norwegian Research Council

Regional Research Fund

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference52 articles.

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

2. Temperature correction of blood-gas and pH measurements;Ashwood;Clinical Chemistry,1983

3. Fillet texture and protease activities in different families of farmed Atlantic salmon (Salmo salar L.);Bahuaud;Aquaculture,2010

4. Effects of −1.5°C Super-chilling on quality of Atlantic salmon (Salmo salar) pre-rigor fillets: Cathepsin activity, muscle histology, texture and liquid leakage;Bahuaud;Food Chemistry,2008

5. 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;Bahuaud;Food Chemistry,2010

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