THE EFFECT OF STORAGE ON ICE AND VARIOUS FREEZING TREATMENTS ON ENZYME LEAKAGE IN MUSCLE-TISSUE OF RAINBOW-TROUT (ONCORHYNCHUS-MYKISS)

被引:31
作者
NILSSON, K
EKSTRAND, B
机构
[1] SIK - The Swedish Institute for Food Research, Göteborg, S-40229
来源
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1993年 / 197卷 / 01期
关键词
D O I
10.1007/BF01202691
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
In order to study the biochemical changes in fish muscle during ice storage and freezing-thawing processes, the activities of certain marker enzymes in the cell interstitial fluid from muscle tissue of rainbow trout (Oncorhynchus mykiss) were measured. The enzymes analysed were: lysosomal alpha-glucosidase (E.C. 3.2.1.20), beta-N-glucosaminidase (E.C. 3.2.1.30) and acid phosphatase (E.C. 3.1.3.2). The activity in centrifuged tissue fluid (CTF) was compared with the activity in total homogenate. When ice storage was varied between 3 and 14 days, it did not affect enzyme leakage into the CTF significantly. However, there was a distinct difference between fresh fish and fish iced even for only 1 day, which gave increased leakage of marker enzymes. When the ice-stored samples were subject to a freezing-thawing cycle they showed a marked increase in enzyme activity in the press juice. When the freezing process was varied so as to achieve different freezing rates, the slowest freezing rate caused the highest enzyme leakage.
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页码:3 / 7
页数:5
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