ShareInvolvement of collagen and connective tissue in postmortem changes in seafoods.
Author(s) : Ifremer, FIOM, MONTERO P.
Summary
Collagen is the main constituent of connective tissue which is responsible for the integrity of fish and for the physical properties of the flesh of marine fish and invertebrates. Gaping is produced by the rupturing of the connection between the myotomes and the myocommata and as a result the flesh tends to disintegrate. The paper deals with the mechanisms of this disintegration.
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Pages: p 190-197
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Details
- Original title: Involvement of collagen and connective tissue in postmortem changes in seafoods.
- Record ID : 1999-0299
- Languages: English
- Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
- Publication date: 1997/11/12
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Deterioration; Quality; Fish; Collagen
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Nucleotide degradation as an indicator of fresh...
- Author(s) : Ifremer, FIOM, GONCALVES A., PEREIRA T., BETTENCOURT F., MENDES R., NUNES M. L., QUINTA R.
- Date : 1997/11/12
- Languages : English
- Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
- Formats : PDF
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Lipid oxidation in fish-causes: changes and mea...
- Author(s) : Ifremer, FIOM, UNDELAND I.
- Date : 1997/11/12
- Languages : English
- Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
- Formats : PDF
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Total viable counts.
- Author(s) : Ifremer, FIOM, GIBSON D. M., OGDEN I. D.
- Date : 1997/11/12
- Languages : English
- Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
- Formats : PDF
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Postmortem denaturation of fish muscle proteins...
- Author(s) : Ifremer, FIOM, VERREZ-BAGNIS V.
- Date : 1997/11/12
- Languages : English
- Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
- Formats : PDF
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Suitability of ammonia-N, dimethylamine-N, trim...
- Author(s) : Ifremer, FIOM, OEHLENSCHLAGER J.
- Date : 1997/11/12
- Languages : English
- Source: Proceedings of the Final Meeting of the Concerted Action "Evaluation of Fish Freshness" AIR3CT94 2283: Methods to Determine the Freshness of Fish in Research and Industry.
- Formats : PDF
View record