A Comparative Study of Collagen Proteins in Skin, Bones, and Guts of Atlantic Salmon (Salmo salar L.) and Atlantic Cod (Gadus morhua)
Publication details
Journal : Journal of Aquatic Food Product Technology , vol. 33 , p. 683–696–13 , 2024
Publisher : Haworth Press
International Standard Numbers
:
Printed
:
1049-8850
Electronic
:
1547-0636
Publication type : Academic article
Issue : 8
Links
:
DOI
:
doi.org/10.1080/10498850.2024....
Research areas
Bioprocessing
If you have questions about the publication, you may contact Nofima’s Chief Librarian.
Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no
Summary
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.
