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

• Main Authors: Rehbein, H, Cakli, S
• Other Authors: Ege Üniversitesi
• Format: Article in Journal/Newspaper
• Language: English
• Published: Scientific Technical Research Council Turkey-Tubitak 2000
• Subjects: lysosomal enzyme activite; alpha-glucosidase; salmon; Onchorhyncus keta; Salmo salar; Keta
• Online Access: https://hdl.handle.net/11454/36192

WOS: 000087199100001 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. In this research, fresh, stored in ice, frozen and smoked salmon fish (Onchorhyncus keta and Saimo salar) have been used. In press juice and in extracts of these fish a muscle lysosomal enzyme alpha-Glucosidase (E.C. 3.2.1.20) in activitation quantities was detected. The lysosomal enzyme activities of the press juice of frozen-thawed salmon fish fillets were observed to be higher than those of fresh salmon fish fillets. The alpha-Glucosidase activity (Delta E(450)x10(-2)h(-1) x mg protein) was detected as 0.151 (at the beginning) in fresh fillets of salmon fish and that value of the salmon fish which are stored in ice was observed to have increased to 0.309 by the 9th day. The activity in frozen-thawed fillets was detected as 1.185 to 1.503. The alpha-Glucosidase activity of smoked salmon with different storage expiry periods was observed to be 0.969-4.51. At the end of the research it can be said that the lisosomal enzyme alpha-Glucosidase (E.C. 3.2.1.20) can be used to differentiate between processed, nonprocessed, fresh and frozen-thawed fish and fillets.