ShareAn objective method to differentiate between fresh and thawed trout meat (Salmo gairdneri).
Author(s) : GARCÍA DE FERNANDO G. D., FERNANDEZ M., DIAZ O., et al.
Type of article: Article
Summary
This method is based on the release of the bêta-hydroxyacyl-coenzyme A-deshydrogenase (HADH) during freezing. This enzyme activity is superior in frozen-thawed trouts, compared to fresh fish. The HADH values, measured by spectrophotometry, are greater than 70 in quick-frozen trout and lower than 32 in fresh trout.
Details
- Original title: An objective method to differentiate between fresh and thawed trout meat (Salmo gairdneri).
- Record ID : 1993-0336
- Languages: English
- Source: Arch. Lebensmittelhyg. - vol. 43 - n. 1
- Publication date: 1992
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Fish and fish product
- Keywords: Thawing; Trout; Chilling; Fish; Enzyme; Freezing-thawing; Freezing
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Beta-hydroxyacyl-CoA-dehydrogenase (HADH) diffe...
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- Date : 1992/04
- Languages : English
- Source: Int. J. Food Sci. Technol. - vol. 27 - n. 2
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AN ENZYMATIC METHOD DESIGNED TO DIFFERENTIATE B...
- Author(s) : KITAMIKADO M., YUAN C. S., UENO R.
- Date : 1990
- Languages : English
- Source: Ital. J. Food Sci. - vol. 55 - n. 1
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Enzyme leakage in muscle tissue of rainbow trou...
- Author(s) : NILSSON K., EKSTRAND B.
- Date : 1994
- Languages : English
- Source: Z. Lebensm.-Unters. -Forsch. - vol. 198 - n. 3
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DIFFERENTIATION, BY ANALYSIS OF BLOOD, OF FRESH...
- Author(s) : YOSHIOKA K.
- Date : 1985
- Languages : Japanese
- Source: Nippon Suisan Gakkaishi - vol. 51 - n. 8
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DIFFERENTIATION BETWEEN FROZEN-THAWED FISH AND ...
- Author(s) : YUAN C.
- Date : 1988
- Languages : English
- Source: Nippon Suisan Gakkaishi - vol. 54 - n. 12
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