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 enz...