β-hydroxyacyl-CoA-dehydrogenase (HADH) differentiates unfrozen from frozen-thawed crawfish (Procambarus clarkii) and trout (Salmo gairdneri) meat

Autor:	L. Hoz, G. D. García de Fernando, Clara Yustes, José M. Cámara, Maria A. Ramos
Rok vydání:	2007
Předmět:	Procambarus clarkii Hydroxyacyl-CoA dehydrogenase biology Ecology Decapoda animal diseases biology.organism_classification Crayfish Crustacean Industrial and Manufacturing Engineering 3-Hydroxyacyl-CoA Dehydrogenase Trout Food science Salmo Food Science
Zdroj:	International Journal of Food Science & Technology. 27:133-136
ISSN:	1365-2621 0950-5423
DOI:	10.1111/j.1365-2621.1992.tb01188.x
Popis:	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.
Databáze:	OpenAIRE
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