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The Lysosomal Enzyme Activities Of Fresh, Cooled, Frozen And Smoked Salmon Fish Species (Onchorhyncus Keta And Salmo Salar), Hartmut Rehbein, Şükran Çakli

Turkish Journal of Veterinary & Animal Sciences

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 ketaand Salmo 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 …