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Effect of selective breeding on collagen properties of Atlantic salmon (Salmo salar L.)

AutorMoreno Conde, Helena María ; Jacq, C.; Montero García, Pilar ; Gómez Guillén, M. C. ; Borderías, A. Javier ; Mørkøre, T.
Fecha de publicación2016
EditorElsevier
CitaciónFood Chemistry 190: 856- 863 (2016)
Resumen© 2015 Elsevier Ltd. All rights reserved. Collagen content and properties of skeletal muscle were studied among selected (FP) and unselected (WP) Atlantic salmon lines that were reared together to avoid any environmental effects. The FP group had significantly higher body weight at harvesting, softer texture and lower connective tissue yield compared with the WP group. The relative collagen fractions (acid, pepsin, insoluble) were similar, but the FP group had a greater abundance of amino acids involved in collagen triple helix conformation and stabilisation (Gly, Pro, Hyp and Hyl), whilst the Lys content was greater for the WP group, indicating a more aggregated collagen. The connective tissue denaturation temperature was lower for the FP group, coinciding with a lower degree of collagen self-assembly and intermolecular-crosslinks. It is concluded that selective breeding has resulted in lower connective tissue stability of Atlantic salmon fillets.
URIhttp://hdl.handle.net/10261/125461
DOI10.1016/j.foodchem.2015.06.022
Identificadoresdoi: 10.1016/j.foodchem.2015.06.022
issn: 1873-7072
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