As the festive season approaches, salmon will be taking centre stage on dinner tables. But how can the quality of its flesh be assessed objectively? Studying enzyme activity makes it possible to analyse potential muscle degradation, both pre- and post-mortem, and to gain valuable insights into the quality of fish intended for human consumption.
Total cathepsin B activity was measured in Atlantic salmon muscle homogenates to investigate the influence of different durations of pre-slaughter stress on fillet quality: no stress, short-term stress and long-term stress. This approach makes it possible to compare the effects of these conditions and gain a better understanding of the mechanisms involved in fish muscle degradation.
The Precellys 24 Touch enables perfect homogenisation of salmon muscle samples, faster and more efficiently than a conventional method, delivering homogeneous, reliable and reproducible results.
Discover the full scientific recipe in our Application Note and get your salmon ready to make the grade this festive season!
