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AN ENZYMATIC METHOD DESIGNED TO DIFFERENTIATE BETWEEN FRESH AND FROZEN-THAWED FISH.

Author(s) : KITAMIKADO M., YUAN C. S., UENO R.

Type of article: Article

Summary

A FLUOROMETRIC METHOD ANDA RAPID PAPER TEST METHOD WERE DEVELOPED FOR DIFFERENTIATING FRESH FROM FROZEN-THAWED FISH. THE METHODS WERE BASED ON MEASUREMENT OF THE ACTIVITY OF NEUTRAL BETA-N-ACETYLGLUCOSAMINIDASE. THIS ENZYME, FOUND IN FISH RED BLOOD CELLS, WAS INACTIVE IN INTACT CELLS BUT WAS ACTIVATED WHEN CELLS WERE DISRUPTED BY FREEZING AND THAWING. BOTH METHODS WERE APPLICABLE FOR TESTING MOST COMMON EDIBLE FISH PRIOR TO FILLETING AND REQUIRED ABOUT 20 MIN USING A UV-LAMP.

Details

  • Original title: AN ENZYMATIC METHOD DESIGNED TO DIFFERENTIATE BETWEEN FRESH AND FROZEN-THAWED FISH.
  • Record ID : 1991-0714
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 55 - n. 1
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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