A Comparative Study of Collagen Proteins in Skin, Bones, and Guts of Atlantic Salmon (Salmo salar L.) and Atlantic Cod (Gadus morhua)
Publikasjonsdetaljer
Tidsskrift : Journal of Aquatic Food Product Technology , vol. 33 , p. 683–696–13 , 2024
Utgiver : Haworth Press
Internasjonale standardnummer
:
Trykt
:
1049-8850
Elektronisk
:
1547-0636
Publikasjonstype : Vitenskapelig artikkel
Sak : 8
Lenker
:
DOI
:
doi.org/10.1080/10498850.2024....
Forskningsområder
Bioprosessering
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Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no
Sammendrag
The contents and distribution of different collagen types in bones, skins, and guts of salmon and cod were assessed by chemical and mass spectroscopic methods. The highest levels of collagen were found in the skin (89–98%), followed by the bones (79–89%), and the guts (25–36%). A variety of different collagen α-chain proteins were detected in the assessed tissues, with proteins from 12 to 6 different collagen types quantified in salmon and cod, respectively. The less well-known collagen IV was found in significant levels in all tissues, and the most diverse collagen composition was found in the bones.
