Proteolysis in salmon ( Salmo salar ) during cold storage : Effects of storage time and smoking process
Changes in free amino acids (FAAs), small peptides and myofibrillar proteins were investigated in salmon (Salmo salar) muscle stored at OC for up to 23 days and after the stored salmon was smoked. Storage time and smoking process did not increase the formation of FAAs and small peptides indicating l...
| Published in: | Journal of Food Biochemistry |
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| Main Authors: | , |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
2001
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| Subjects: | |
| Online Access: | https://orbit.dtu.dk/en/publications/5fe47fe7-4892-48c3-aef1-81a9d0c7c1c6 https://doi.org/10.1111/j.1745-4514.2001.tb00747.x |
| Summary: | Changes in free amino acids (FAAs), small peptides and myofibrillar proteins were investigated in salmon (Salmo salar) muscle stored at OC for up to 23 days and after the stored salmon was smoked. Storage time and smoking process did not increase the formation of FAAs and small peptides indicating low exopeptidase activity. During storage, SDS PAGE analysis of myofibrils showed an increase in density of bands at 16, 37, 60, 64, 67, 76 and 130 kDa, a decrease of a 32 kDa band and the appearance of four new bands of 30, 90, 95 and 113 kDa. These results indicate proteolytic degradation. A little change of myosin and no change of alpha -actinin and actin were observed. The smoking process itself enhances the intensity of bands, but does not change the pattern markedly except for the appearance of a 25 and 70 kDa band. Degradation pattern after smoking was not affected by storage time. |
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