ShareType V collagen in trout (Salmo gairdneri) muscle and its solubility change during chilled storage of muscle.
Author(s) : SATO K., et al.
Type of article: Article
Summary
Postmortem modifications of type I and V collagens are studied in relation to softening of trout meat during refrigeration. The solubility of type V collagen increases significantly, in contrast to type I collagen. Degradation of the non helical regions or intermolecular connections could favourably influence type V collagen.
Details
- Original title: Type V collagen in trout (Salmo gairdneri) muscle and its solubility change during chilled storage of muscle.
- Record ID : 1992-2862
- Languages: English
- Source: J. agric. Food Chem. - vol. 39 - n. 7
- Publication date: 1991
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Trout; Deterioration; Chilling; Fish; Collagen
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