A biochemical test for the distinction of fresh fish from frozen and thawed fish
It is observed that the freezing and thawing of fish leads to increase in the total activity of aspartate aminotransferase (AAT) in tissue fluid due to the release of the bound form of mitochondrial enzyme. Electrophoresis of the tissue fluid of fresh unfrozen fish shows only a single fast-moving band of AAT in the anodic region whereas frozen and thawed fish shows an additional slow-moving band corresponding to mitochondrial AAT in the cathodic region. The method can be adopted to distinguish fresh fish from frozen and thawed fish.
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| Main Authors: | , |
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| Format: | article biblioteca |
| Language: | English |
| Published: |
1977
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| Subjects: | Chemistry, aspartate aminotransferase, tissues, quality control, freezing, thawing, |
| Online Access: | http://hdl.handle.net/1834/33742 |
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