The Lysosomal Enzyme Activities of Fresh, Cooled, Frozen and Smoked Salmon Fish Species (Onchorhyncus keta and Salmo salar)

• Main Authors: REHBEIN, HARTMUT, ÇAKLI, ŞÜKRAN
• Format: Text
• Language: unknown
• Published: TÜBİTAK Academic Journals 2000
• Subjects: Lysosomal Enzyme Activite; a-Glucosidase; Salmon; Onchorhyncus keta; Salmo salar; Animal Sciences; Veterinary Medicine; Keta
• Online Access: https://journals.tubitak.gov.tr/veterinary/vol24/iss2/1; https://journals.tubitak.gov.tr/cgi/viewcontent.cgi?article=3671&context=veterinary

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 t...