Cargando…
Salmon : biology, nutrition and consumption /
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
Nova/Nova Science Publishers, Inc.,
[2010]
|
| Colección: | Fish, fishing and fisheries.
|
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- SALMON; BIOLOGY, NUTRITION AND CONSUMPTION; FISH, FISHING AND FISHERIES; CONTENTS; PREFACE; ATLANTIC SALMON (SALMO SALAR L.) FLESHQUALITY ROLE OF LYSOSOMAL CATHEPSINS B AND LIN MUSCLE DEGRADATION -; ABSTRACT; 1. INTRODUCTION AND BACKGROUND; 1.1. Aquaculture: Production of Atlantic Salmon; 1.2. Atlantic Salmon Muscle Structure; 1.3. Muscle Lysosomes and Lysosomal Cathepsins; 1.3.1. Muscle lysosomes; 1.3.2. Cathepsins; 1.4. Calpains; 1.5. Fish Quality and Some Influencing Factors; 1.5.1. Super-chilling; 1.5.2. Modified atmosphere packaging (MAP); 1.5.3. Pre-rigor filleting.
- 1.5.4. Dietary lipids1.5.5. Pre-slaughter stress; 1.5.6. Muscle pH; 1.5.7. Flesh texture and muscle integrity; 2. MATERIALS AND METHODS; 2.1. Fish and Experimental Settings; 2.1.1. Study I: Super-chilling of atlantic salmon fillets (Bahuaud et al., 2008); 2.1.2. Study II: Dietary n-3 and n-6 fatty acids (Bahuaud et al., 2009b); 2.1.3. Study III: Short-term and long-term stress (Bahuaud et al., 2009a); 2.2. Analyses of Quality and Atlantic Salmon Muscle Structure; 3. RESULTS AND DISCUSSION; 3.1. Measurement of Cathepsin Activity in the Different Muscle Fractions.
- 3.2. Study I: Super-Chilling (Bahuaud Et Al., 2008)3.2.1. Ice crystal formation; 3.2.2. Myofibre-myofibre Detachments; 3.2.2. Myofibre-myocommata detachments; 3.2.4. Myofibre breakages and liquid leakage; 3.2.5. Contracted myofibres and fillet firmness; 3.2.6. Cathepsin B+L activity in the lysosomal fraction; 3.3. Study II: Dietary Lipid (N-6 and N-3 Fatty Acids) (Bahuaud Et Al.,2009b); 3.3.1. Fish and diets; 3.3.2. Lipid class and total fatty acid compositions of the muscle Crude LysosomalFraction (CLF); 3.3.3. Microscopy of the muscle.
- 3.3.4. Cathepsin B+L, cathepsin B and cathepsin L total activities in musclehomogenates3.3.5. Cathepsin B and cathepsin L relative gene expressions; 3.4. Study III: Pre-Slaughter Crowding Stress (Bahuaud Et Al., 2009a); 3.4.1. pH of pre-rigor and post-rigor fillets; 3.4.2. Fillet firmness of pre-rigor and post-rigor fillets; 3.4.3. Myofibre-myofibre detachments in pre-rigor and post-rigor fillets; 3.4.4. Myofibre-myocommata detachments in pre-rigor and post-rigor fillets; 3.4.5. Myofibre breakages and contracted myofibres in pre-rigor and post-rigor fillets.
- 3.4.6. Cathepsin activity and relative gene expression in pre-rigor fillets3.4.7. Correlations between the quality traits and muscle degradation parameters inpre-rigor and post-rigor fillets; 3.5. Summary of the three Studies and General Reflexions on Salmon MuscleDegradation; 3.6. Effects of Super-Chilling; 3.7. Effects of Dietary N-6 and N-3 Fatty Acids; 3.8. Effects of Pre-Slaughter Crowding Stress; 3.9. Potential Importance and Role of Lysosomal Cathepsins B and L inDegradation of Atlantic Salmon Muscle Structure; 3.10. Other Considerations on Atlantic Salmon Flesh Quality; CONCLUSION.