Relationship between lysyl oxidase activity, pyridinoline content and muscle texture during ice storage of jumbo squid (Dosidicus gigas)

Hugo E. Ramirez-Guerra, Manuel de J Fimbres-Romero, Angel E. Tapia-Vazquez, Josafat M. Ezquerra-Brauer, Enrique Márquez-Ríos, Guadalupe M. Suarez-Jimenez, Wilfrido Torres-Arreola

Research output: Contribution to journalArticle

8 Citations (Scopus)
Original languageAmerican English
Pages (from-to)2700-2706
Number of pages7
JournalInternational Journal of Food Science and Technology
Volume50
Issue number12
DOIs
StatePublished - 1 Dec 2015

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Protein-Lysine 6-Oxidase
Dosidicus gigas
Decapodiformes
Ice
Food Technology
Muscle
ice
Textures
texture
Muscles
muscles
Collagen
collagen
food technology
food science
shears
firmness
storage time
dietary fiber
pyridinoline

Cite this

@article{6717719e34df4a5ab5357cf4e90a9252,
title = "Relationship between lysyl oxidase activity, pyridinoline content and muscle texture during ice storage of jumbo squid (Dosidicus gigas)",
keywords = "Ice storage, Jumbo squid, Lysyl oxidase, Pyridinoline content, Texture",
author = "Ramirez-Guerra, {Hugo E.} and Fimbres-Romero, {Manuel de J} and Tapia-Vazquez, {Angel E.} and Ezquerra-Brauer, {Josafat M.} and Enrique M{\'a}rquez-R{\'i}os and Suarez-Jimenez, {Guadalupe M.} and Wilfrido Torres-Arreola",
year = "2015",
month = "12",
day = "1",
doi = "10.1111/ijfs.12951",
language = "American English",
volume = "50",
pages = "2700--2706",
journal = "International Journal of Food Science and Technology",
issn = "0950-5423",
publisher = "Wiley-Blackwell Publishing Ltd",
number = "12",

}

TY - JOUR

T1 - Relationship between lysyl oxidase activity, pyridinoline content and muscle texture during ice storage of jumbo squid (Dosidicus gigas)

AU - Ramirez-Guerra, Hugo E.

AU - Fimbres-Romero, Manuel de J

AU - Tapia-Vazquez, Angel E.

AU - Ezquerra-Brauer, Josafat M.

AU - Márquez-Ríos, Enrique

AU - Suarez-Jimenez, Guadalupe M.

AU - Torres-Arreola, Wilfrido

PY - 2015/12/1

Y1 - 2015/12/1

KW - Ice storage

KW - Jumbo squid

KW - Lysyl oxidase

KW - Pyridinoline content

KW - Texture

UR - http://www.mendeley.com/research/relationship-between-lysyl-oxidase-activity-pyridinoline-content-muscle-texture-during-ice-storage-j

U2 - 10.1111/ijfs.12951

DO - 10.1111/ijfs.12951

M3 - Article

VL - 50

SP - 2700

EP - 2706

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

SN - 0950-5423

IS - 12

ER -