Effect of rigor mortis and ageing on collagen in trout (Salmo irideus) muscle
- 1 January 1990
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 52 (1) , 141-146
- https://doi.org/10.1002/jsfa.2740520116
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
- Texture of Cooked Mantle of Squid lllexargentinus as Influenced by Specimen Characteristics and TreatmentsJournal of Food Science, 1987
- MULTIVARIATE ANALYSIS OF STRUCTURE-RELATED DATA TO EXPLAIN MILK CLOTTING ACTIVITY OF PROTEOLYTIC ENZYMESJournal of Food Biochemistry, 1987
- Collagen content in the muscle of fishes in association with their swimming movement and meat texture.NIPPON SUISAN GAKKAISHI, 1986
- Effect Of Alkaline Protease Activity on Some Properties Of Comminuted SquidJournal of Food Science, 1984
- A new method for the detection of microbial proteolytic enzymes in milkJournal of Dairy Research, 1982
- Analysis of Warner-Bratzler shear pattern with regard to myofibrillar and connective tissue components of tendernessMeat Science, 1981
- The Dissolution of Insoluble Bovine Collagens by Cathepsin BI, Collagenolytic Cathepsin and Pepsin: The influence of collagen type, age and chemical purity on susceptibilityConnective Tissue Research, 1977
- Bovine spleen cathepsin B1 and collagenolytic cathepsin. A comparative study of the properties of the two enzymes in the degradation of native collagenBiochemical Journal, 1976
- Cathepsin B1. A lysosomal enzyme that degrades native collagenBiochemical Journal, 1974
- Cathepsin D. Characteristics of immunoinhibition and the confirmation of a role in cartilage breakdownBiochemical Journal, 1971