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β‐hydroxyacyl‐CoA‐dehydrogenase (HADH) differentiates unfrozen from frozen‐thawed crawfish ( Procambarus clarkii ) and trout ( Salmo gairdneri ) meat
Author(s) -
HOZ L.,
YUSTES CLARA,
CÁMARA JOSÉ M.,
RAMOS MARIA A.,
GARCÍA DE FERNANDO G. D.
Publication year - 1992
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1992.tb01188.x
Subject(s) - salmo , procambarus clarkii , trout , biology , rainbow trout , fishery , zoology , decapoda , crustacean , crayfish , fish <actinopterygii>
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 β‐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 ( P 0.001) in both species. Trout could be distinguished with a high confidence level, but for crawfish this level was slightly lower.