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Beta-hydroxyacyl-CoA-dehydrogenase (HADH) differentiates unfrozen from frozen-thawed crawfish (Procambarus clarkii) and trout (Salmo gairdneri) meat.

Author(s) : HOZ L., YUSTES C., CAMARA J. M., et al.

Type of article: Article

Summary

An enzymatic method for differentiation of unfrozen from thawed crawfish (Procambarus clarkii) and trout (Salmo gairdneri) has been developed. The method is based on the release of the beta-hydroxyacyl-CoA-dehydrogenase (HADH) during freezing. The HADH activity mean values were 7.9 and 78.9 for unfrozen and thawed trout, respectively. In the case of crawfish, these values were 12 and 70 respectively. Statistical analyses showed significant differences in both species. Trout could be distinguished with a high confidence level, but for crawfish this level was slightly lower.

Details

  • Original title: Beta-hydroxyacyl-CoA-dehydrogenase (HADH) differentiates unfrozen from frozen-thawed crawfish (Procambarus clarkii) and trout (Salmo gairdneri) meat.
  • Record ID : 1993-0339
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 27 - n. 2
  • Publication date: 1992/04
  • Document available for consultation in the library of the IIR headquarters only.

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