DEVELOPMENT OF AN ENZYMATIC METHOD TO DIFFERENTIATE FRESH AND SEA-FROZEN AND THAWED FISH FILLETS .1. COMPARISON OF THE APPLICABILITY OF SOME ENZYMES OF FISH MUSCLE

被引：30

作者：

REHBEIN, H

机构：

[1] Bundesforschungsanstalt für Fischerei, Institut für Biochemie und Technologie, Hamburg 50, D-2000

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1979年 / 169卷 / 04期

关键词：

D O I：

10.1007/BF01193791

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The activities of mitochondrial and lysosomal enzymes in press juices of fresh and frozen and thawed fillets were compared. It was demonstrated that several lysosomal enzymes are suitable for the detection of thawed fillets, because their activities in press juice increased considerably in consequence of freezing and thawing fish fillets. © 1979 J. F. Bergmann Verlag.

引用

页码：263 / 265

页数：3

共 19 条

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[3]

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[4]

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[5]

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