Data/hora: 01/06/2024 05:49:12

Provedor de dados: | 5
País: | France
Título: | Effet des hautes pressions sur les indicateurs de maturation de la viande et d'altération du muscle de poisson
Autores: | Cheret, Romuald.
Data: | 2005-11-14
Ano: | 2005
Palavras-chave: | Enzymes; Muscular proteins; Bovine muscle; Fish muscle; Proteases; High pressure; Protéines musculaires; Enzymes; Viande bovine; Muscle de poisson; Protéases; Hautes pressions.
Resumo: | This study deals with the influence of the high pressure process on the ageing of meat and the degradation of the fish muscle. The aim is to characterize the effect of the high pressure treatment on the protease activities responsible for degradation for the sea bass muscle (Dicentrarchus labrax  L.) and bovine muscle (Biceps femoris), but also on the texture, the colour and the microstructure. The samples were pressurized between 0 and 500 MPa during 5 minutes, and were stored at 4°C. The different proteasic systems involved in the post-mortem degradation of the muscle (mainly cathepsins and calpains) were quantified after the high pressure treatment and during the post-mortem storage. The results shown that the sensitivity of the proteases depended on the protease family, the parameters of pressurization, the origin (fish or bovine muscle) and the nature of the sample (extract of enzymes or muscle).
Tipo: | Text
Idioma: | Francês
Identificador: | http://archimer.ifremer.fr/doc/2005/these-553.pdf
Editor: | Ecole doctorale Mécanique, Thermique et Génie Civil de Nantes
Relação: | http://archimer.ifremer.fr/doc/00000/553/
Formato: | application/pdf