Assessment of freshness and freeze-thawing of sea bream fillets (Sparus aurata) by a cytosolic enzyme: Lactate dehydrogenase.
作者： Mamadou Diop , Denis Watier , Pierre-Yves Masson , Amadou Diouf , Rachid Amara
DOI: 10.1016/J.FOODCHEM.2016.04.136
关键词:
摘要: Abstract The evaluation of freshness and freeze-thawing fish fillets was carried out by assessment autolysis cells using a cytosolic enzyme lactate dehydrogenase. Autolysis plays an important role in spoilage postmortem changes tissue are due to the breakdown cellular structures release cytoplasmic contents. outflow enzyme, dehydrogenase, studied sea bream Sparus aurata fibroblasts (SAF-1) cell-line during 8 day storage period at +4 °C. A significant increase dehydrogenase observed, especially after 5 days storage. ratio between free total activity is promising predictive marker measure quality fresh fillets. effect on lysosomal α- d -glucosidase activities also tested. Despite protecting compared cell-line, loss activity, but not -glucosidase, observed. In conclusion, may be used as both assess distinguish frozen-thawed
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