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Type 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

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