Peptides in rainbow trout ( Oncorhynchus mykiss) muscle subjected to ice storage and cooking

Although proteolysis during post mortem storage is an important factor affecting fish texture, little is known about degradation end-products. This study was performed to investigate the occurrence of low molecular weight peptides (

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Bibliographic Details
Published in:Food chemistry 2007, Vol.100 (4), p.1566-1572
Main Authors: Bauchart, Caroline, Chambon, Christophe, Mirand, Philippe Patureau, Savary-Auzeloux, Isabelle, Rémond, Didier, Morzel, Martine
Format: Article
Language:English
Subjects:
cooked foods
Cooking
fish
food chemistry
Food engineering
food quality
frozen storage
Life Sciences
Muscle
muscles
Oncorhynchus mykiss
Peptides
Post mortem
Proteolysis
seafoods
Trout
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Description
Summary:Although proteolysis during post mortem storage is an important factor affecting fish texture, little is known about degradation end-products. This study was performed to investigate the occurrence of low molecular weight peptides (
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2005.12.023