The lysosomal enzyme activities of fresh, cooled, frozen and smoked salmon fish species (Onchorhyncus keta and Salmo salar)


REHBEIN H., Cakli S.

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, cilt.24, ss.103-108, 2000 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 24 Konu: 2
  • Basım Tarihi: 2000
  • Dergi Adı: TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES
  • Sayfa Sayıları: ss.103-108

Özet

Frozen-thawed fish and fillets are being marketed as fresh fish fillets. One of the methods which helps us to differentiate unfrozen from frozen-thawed fish Fillet is the enzymatic method. By means of the freezing and thawing process lysosomal enzymes are released, Lysosomal enzyme activities have the enzymes which decompose protein, carbohydrate, fat and nucleic acids.