Premium
EXTRACTABLE PROTEIN AS A MEASURE OF POSTMORTEM AGE OF REFRIGERATED HADDOCK 1
Author(s) -
LEVIN ROBERT E.
Publication year - 1978
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1978.tb00628.x
Subject(s) - haddock , distilled water , extraction (chemistry) , population , postmortem changes , biology , chromatography , chemistry , fishery , medicine , pathology , fish <actinopterygii> , environmental health
ABSTRACT A method has been developed for assessing the post‐mortem age of refrigerated haddock based on the extraction and thermal precipitation of protein from tissue in distilled water. As the postmortem age increases beyond 7 days, extractable protein decreases. The method was found to be relatively unaffected by the developing bacterial population and to be highly reproducible. The procedure is particularly useful with haddock having a postmortem age of 9 days or more.