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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