Post mortem lost of texture of fish meat during cold storage
This work is a review on the conformation and importance of connective tissue of fish meat. The post mortem softening of fish meat as a quality factor is influenced by the characteristics of the collagens present in each species. The degradation of collagen appears to be related to freezing. By bioc...
- Autores:
-
Suárez Mahecha, Héctor
Francisco, Alicia de
Henrique Beirão, Luiz
Pardo Carrasco, Sandra
Cortés Rodríguez, Misael
- Tipo de recurso:
- Article of journal
- Fecha de publicación:
- 2007
- Institución:
- Universidad Nacional de Colombia
- Repositorio:
- Universidad Nacional de Colombia
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.unal.edu.co:unal/39063
- Acceso en línea:
- https://repositorio.unal.edu.co/handle/unal/39063
http://bdigital.unal.edu.co/29160/
- Palabra clave:
- Ciencias Bilógicas
Bilogía
Medicina
Peces
Post Mortem
Textura
Colágeno
Ciencias Bilógicas
Bilogía
Medicina
Fish
Softening
Storage
Texture
Collagen
- Rights
- openAccess
- License
- Atribución-NoComercial 4.0 Internacional
| Summary: | This work is a review on the conformation and importance of connective tissue of fish meat. The post mortem softening of fish meat as a quality factor is influenced by the characteristics of the collagens present in each species. The degradation of collagen appears to be related to freezing. By biochemical analysis as well as electronic microscopy many researches have demonstrated that the loss of texture is related to pericelular connective tissue degradation. Currently some post crop practices are proposed to reduce this phenomenon. |
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