Monitoring Secondary Structural Changes in Salted and Smoked Salmon Muscle Myofiber Proteins by FT-IR Microspectroscopy-Reference-Cited by-同舟云学术

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Monitoring Secondary Structural Changes in Salted and Smoked Salmon Muscle Myofiber Proteins by FT-IR Microspectroscopy

Published:2009-03-17 Issue:9 Volume:57 Page:3563-3570
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Carton Izaskun¹²,Böcker Ulrike¹,Ofstad Ragni¹,Sørheim Oddvin¹,Kohler Achim¹³⁴

Affiliation:

1. Matforsk AS, Nofima Food, and Centre for Biospectroscopy and Data Modelling, Osloveien 1, N-1430 Ås, Norway

2. Food Technology, Faculty of Pharmacy, University of the Basque Country (EHU-UPV), Paseo de la Universidad No. 7, 01006 Vitoria-Gasteiz, Spain

3. CIGENE, Centre for Integrative Genetics, Norwegian University of Life Sciences, N-1432 Ås, Norway

4. Department of Mathematical Sciences and Technology (IMT), Norwegian University of Life Sciences, N-1432 Ås, Norway

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf803668e

Reference38 articles.

1. Effects of cold smoking procedures and raw material characteristics on product yield and quality parameters of cold smoked Atlantic salmon (Salmo salar L.) fillets

2. Functional Properties of the Myofibrillar System and Their Measurements

3. Influence of Increasing Brine Concentration in the Cod-Salting Process

4. Effects of Brine Salting with Regard to Raw Material Variation of Atlantic Salmon (Salmo salar) Muscle Investigated by Fourier Transform Infrared Microspectroscopy

5. Antibacterial activity of smoke wood condensates against Aeromonas hydrophila, Yersinia enterocolitica andListeria monocytogenes at low temperature

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