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Method for differentiation between fresh and frozen-thawed fish.

[In Japanese. / En japonais.]

Author(s) : KITAMIKADO M., YOSHIOKA K.

Type of article: Article

Summary

In Japan fresh fish has a much higher market price than frozen-thawed fish. However, a large number of frozen-thawed fish are sold without being differentiated from fresh fish. The authors discuss the differentiation methods described in the literature and their own search for such a method. They used the opacity of the crystalline lens and the destruction of red blood cells as the index for the differentiation. A fluorometric method and a rapid paper test method were developed, based on measurement of the activity of this enzyme. This enzyme, found in fish red blood cells, was inactive in intact cells but was activated when cells had been disrupted by freezing, and thawing. Both methods were applicable for testing the most common edible fish prior to filleting and required about 20 min, using a UV-lamp.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1993-0326
  • Languages: Japanese
  • Source: Trans. JAR - vol. 8 - n. 2
  • Publication date: 1991
  • Document available for consultation in the library of the IIR headquarters only.

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