Studies on post-mortem, proteolytic activity and structural changes in fresh water fish muscle

Studies on post-mortem, proteolytic activity and structural changes in fresh water fish muscle

Fresh water fish muscle

Bibliographic Details
Main Author:	Menon, Girija A V
Other Authors:	Amla, B L
Format:	Others
Language:	en
Published:	2007
Subjects:	Food Science
Online Access:	http://hdl.handle.net/2009/1768

Similar Items

Post mortem autolytic changes in temperate and tropical fish muscle
by: Brown, Richard
Published: (1992)

HISTOLOGICAL AND BIOCHEMICAL STUDIES ON POST-MORTEM TENDERIZATION OF FISH MUSCLE
by: Ando, Masashi
Published: (2009)

Meat quality, post-mortem proteolytic enzymes, and myosin heavy chain isoforms of different Thai native cattle muscles
by: Chanporn Chaosap, et al.
Published: (2021-09-01)

Bovine Muscle Cathepsin D: Purification and Proteolytic Activity on Muscle Proteins
by: Fan, Paul Hwaleun
Published: (1981)

Effect of anto-mortem stress on post-mortem changes of biochemical and myofibril of duck muscle
by: Jen-Zan Lu, et al.
Published: (1994)

Accleration of fish sauce fermentation using proteolytic enzymes
by: Chaveesuk, Ravipim
Published: (1991)

Farmed fish welfare: stress, post-mortem muscle metabolism, and stress-related meat quality changes
by: Aleksandra Daskalova
Published: (2019-06-01)

Proteolytic degradation products as indicators of quality in meat and fish
by: Al-Omirah, Husam F.
Published: (1996)

The stability of fish muscle myosins and their proteolytic subfragments
by: Dogra, Rajni
Published: (1991)

Post-mortem changes in the skeletal muscle of the fowl, Gallus domesticus
by: MacNaughtan, Alison F.
Published: (1974)

Post-mortem glycolytic and physical changes in turkey breast muscle
by: Vanderstoep, John
Published: (2011)

The effect of structural and biochemical changes of muscles during post-mortem process on meat tenderness
by: Ana KAIĆ, et al.
Published: (2017-11-01)

Studies on ensiling of fresh water fish offal for feed ingredient and its influence on meat quality.
by: Ahmed, Javeed
Published: (2007)

Post-mortem glycogenolysis in the muscle and in the liver of the haddock
by: Sharp, J. G.
Published: (1935)

Effects of enzymes on the ultrastructural and biochemical changes of muscle during post-mortem storage /
by: Chen, Ming-Tsao
Published: (1977)

Effect of Proteolytic Activity of the Lactic Cultures on Mozzarella Cheese Quality
by: Wang, Wen-Hsu Amos
Published: (1989)

Post-mortem autolytic skin changes and the role of white blood cells in wounds post-mortem
by: Ali, Thamer Tawfik
Published: (1989)

Effect of ante-mortem stress (including facting and enforced exercise) on post-mortem changes of physiological, biochemical and physical characteristics of duck muscle
by: LIN, SHANG-XUAN, et al.
Published: (1988)

Endogenous proteolytic enzymes - Studies of their impact on fish muscle proteins and texture
by: Hultmann, Lisbeth
Published: (2004)

Ultrastructural degeneration in diseased and post-mortem chicken breast muscle
by: Nneji, Gweneth Afariwah
Published: (1998)

A study in post-mortem muscle metabolism in relation to processing
by: Dunn, A. J.
Published: (1981)

Chemical and microbiological changes in British fresh sausage
by: Ortega, Reyna Maria Mendiolea
Published: (1993)

The yeasts and their chemical changes in the British fresh sausage
by: Dalton, Hilary Karen
Published: (1985)

Increased structure-bound proteolytic activity in maturing dystrophic skeletal muscle
by: Draper, Kati Elizabeth
Published: (2014)

Modified atmosphere packaging and quality of fresh Cape hake (Merluccius capensis) fish fillets
by: Oluwole, Adebanji Olasupo
Published: (2015)

POST-MORTEM CHANGES IN TEETH- FORENSIC ISSUES
by: Irina MANOILESCU, et al.
Published: (2015-12-01)

Decomposition Process and Post Mortem Changes: Review
by: Teo, Chee Hau, et al.
Published: (2014)

Post Mortem Lost of Texture of Fish Meat During Cold Storage
by: Héctor Suárez Mahecha, et al.
Published: (2007-01-01)

Efeito do resfriamento sobre a textura post-mortem da carne do peixe matrinxã Brycon cephalus Chilling effect on the post-mortem texture of the matrinxã fish muscle Brycon cephalus
by: H. Suárez-Mahecha, et al.
Published: (2007-08-01)

O líquido cefalorraqueano no post-mortem The cerebrospinal fluid in the post-mortem
by: A. Spina-França, et al.
Published: (1969-12-01)

A pesquisa bacteriológica post-mortem Bacterioligical post-mortem investigations
by: J. Guilherme Lacorte, et al.
Published: (1945-02-01)

Extension of cell viability in rested post-mortem teleost white muscle
by: Black, Suzanne E.
Published: (2011)

High pressure processing of fresh tuna fish and its effects on shelf life
by: Zare, Zahra
Published: (2004)

Paisagem Post Mortem
by: Domingos Fernando da Silva Loureiro
Published: (2019)

Post-Mortem Intubation
by: Richard M Ratzan
Published: (2014-05-01)

Proteolytic activities of the smooth muscle of mouse small intestine
by: Harland, R. F.
Published: (1982)

Post-mortem changes in Nephrops norvegicus muscle : biochemical processes, microbial actions and effects on food quality
by: Gornik, Sebastian
Published: (2008)

Post-mortem changes in breast muscles of spent laying tsaiya duck as affected by lactic acid marination
by: Zeng, Zai Fu, et al.
Published: (1995)

Effect of Proteolytic Activity of Streptococcus cremoris on Cottage Cheese Yield
by: Stoddard, Gary W.
Published: (1985)

Proteolytic potential of psychrotrophic microorganisms isolated from fresh cheese
by: Dara Elizabeth Barbosa Rodrigues, et al.
Published: (2021-09-01)