Differentiation of unfrozen and frozen-thawed kuruma prawn (Penaeus japonicus) from the activity of β-hydroxyacyl-CoA-dehydrogenase (HADH) in aqueous extracts
Hoz, L.; Fernández, M.; Díaz, O.; Ordóñez , J.A.; Pavlov, A.; García de Fernando, G.D. (1993). Differentiation of unfrozen and frozen-thawed kuruma prawn (Penaeus japonicus) from the activity of β-hydroxyacyl-CoA-dehydrogenase (HADH) in aqueous extracts. Food Chemistry 48(2): 127-129. https://dx.doi.org/10.1016/0308-8146(93)90046-i
In: Food Chemistry. Elsevier: London. ISSN 0308-8146; e-ISSN 1873-7072, more
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| Keyword |
Penaeus japonicus Spence Bate, 1888 [WoRMS]
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| Authors | | Top |
- Hoz, L.
- Fernández, M.
- Díaz, O.
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- Ordóñez , J.A.
- Pavlov, A.
- García de Fernando, G.D.
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| Abstract |
Changes in the β-hydroxyacyl-CoA-dehydrogenase (HADH) activity of kuruma prawn (Penaeus japonicus) muscle due to freezing treatment were investigated. The enzyme was extracted by immersion of kuruma prawn meat in phosphate buffer (0·1 m, pH 6·0) at 25°C for 15 min. After juice filtration, the enzyme activity was assayed using acetoacetyl-CoA as substrate and measured spectrophotometrically at 340 nm. No significant differences were found among HADH mean activity values of prawn meat frozen at temperatures ranging from −10 to −196°C. The HADH activity was significantly higher (p < 0·0.001) in frozen-thawed prawns than that in unfrozen animals because during freezing there is a release of HADH. Storage time in crushed ice did not influence thawed prawns' HADH activity. However, slight differences were found in unfrozen samples. Therefore, the determination of the HADH activity may be a useful method to differentiate between unfrozen and thawed prawn. |
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