Changes on enzymatic activity and on sarcoplasmic and myofibrillar proteins of frozen‐stored hake ( Merluccius merluccius ) pre‐treated by high pressure-Reference-Cited by-同舟云学术

Changes on enzymatic activity and on sarcoplasmic and myofibrillar proteins of frozen‐stored hake ( Merluccius merluccius ) pre‐treated by high pressure

Published:2020-03-10 Issue:5 Volume:55 Page:2041-2048
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Fidalgo Liliana G.¹^ORCID,Saraiva Jorge A.¹^ORCID,Aubourg Santiago P.²^ORCID,Vázquez Manuel³^ORCID

Affiliation:

1. QOPNA & LAQV‐REQUIMTE Department of Chemistry University of Aveiro Aveiro 3810‐193 Portugal

2. CSIC (Department of Food Technology Instituto de Investigaciones Marinas) Vigo 36208 Spain

3. Department of Analytical Chemistry Faculty of Veterinary Science University of Santiago de Compostela Lugo 27002 Spain

Funder

Fundação para a Ciência e a Tecnologia

Fundación General CSIC

Consellería de Cultura, Educación e Ordenación Universitaria, Xunta de Galicia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14395

Reference28 articles.

1. Supercritical carbon dioxide extraction of highly unsaturated oil from Phaleria macrocarpa seed

2. Effect of Frozen Storage Temperature on Quality-Related Changes in Rainbow Trout (Oncorhynchus mykiss)

3. High-Pressure Effects on the Proteolytic Enzymes of Sea Bass (Dicentrarchus labrax L.) Fillets

4. Calpain and cathepsin activities in post mortem fish and meat muscles

5. Effect of High Pressure on the Calpain?Calpastatin System in Fish Muscle

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