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|a 333.95/656
|2 23
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| 049 |
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|a UAMI
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| 245 |
0 |
0 |
|a Salmon :
|b biology, nutrition and consumption /
|c Patrizio Lacopo and Marco Riemma, editors.
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| 264 |
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1 |
|a New York :
|b Nova/Nova Science Publishers, Inc.,
|c [2010]
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| 300 |
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|a 1 online resource.
|
| 336 |
|
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 490 |
1 |
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|a Fish, fishing and fisheries
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| 504 |
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|a Includes bibliographical references and index.
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| 588 |
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|a Description based on print version record; title from PDF title page, viewed (07/21/2020).
|
| 546 |
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|a English.
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| 505 |
0 |
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|a 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.
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| 505 |
8 |
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|a 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.
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| 505 |
8 |
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|a 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.
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| 505 |
8 |
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|a 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.
|
| 505 |
8 |
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|a 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.
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| 590 |
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|a ProQuest Ebook Central
|b Ebook Central Academic Complete
|
| 590 |
|
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|a eBooks on EBSCOhost
|b EBSCO eBook Subscription Academic Collection - Worldwide
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| 650 |
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0 |
|a Pacific salmon.
|
| 650 |
|
0 |
|a Pacific salmon fisheries.
|
| 650 |
|
0 |
|a Biology.
|
| 650 |
|
0 |
|a Nutrition.
|
| 650 |
|
2 |
|a Biology
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| 650 |
|
2 |
|a Nutritional Physiological Phenomena
|
| 650 |
|
6 |
|a Saumons du Pacifique.
|
| 650 |
|
6 |
|a Saumons du Pacifique
|x Pêche commerciale.
|
| 650 |
|
6 |
|a Biologie.
|
| 650 |
|
6 |
|a Nutrition.
|
| 650 |
|
7 |
|a biology.
|2 aat
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| 650 |
|
7 |
|a NATURE
|x Animals
|x Wildlife.
|2 bisacsh
|
| 650 |
|
7 |
|a SCIENCE
|x Life Sciences
|x Biological Diversity.
|2 bisacsh
|
| 650 |
|
7 |
|a Nutrition
|2 fast
|
| 650 |
|
7 |
|a Biology
|2 fast
|
| 650 |
|
7 |
|a Pacific salmon
|2 fast
|
| 650 |
|
7 |
|a Pacific salmon fisheries
|2 fast
|
| 700 |
1 |
|
|a Lacopo, Patrizio,
|e editor.
|
| 700 |
1 |
|
|a Riemma, Marco,
|e editor.
|
| 710 |
2 |
|
|a Nova Science Publishers,
|e issuing body.
|
| 758 |
|
|
|i has work:
|a Salmon (Text)
|1 https://id.oclc.org/worldcat/entity/E39PCGhJbbwwvjQxDxDQ46hwfm
|4 https://id.oclc.org/worldcat/ontology/hasWork
|
| 776 |
0 |
8 |
|i Print version:
|t Salmon
|d New York : Nova/Nova Science Publishers, Inc., [2010]
|z 9781607412878 (hardcover : alk. paper)
|w (DLC) 2009045654
|
| 830 |
|
0 |
|a Fish, fishing and fisheries.
|
| 856 |
4 |
0 |
|u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=3019423
|z Texto completo
|
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