Changes in Aldolase Activity in Cod and Haddock During Frozen Storage
| ISSN: |
1750-3841
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|---|---|
| Source: |
Blackwell Publishing Journal Backfiles 1879-2005
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| Topics: |
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
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| Notes: |
The aldolase activity of cod and haddock flesh is significantly reduced by freezing and thawing, and falls progressively during storage at -14°. During both rigor mortis and frozen storage at -14°, much of the aldolase activity becomes inextractable in water.
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| Type of Medium: |
Electronic Resource
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| URL: |