Effect of freezing and salting on the activity of lipoxygenase of the muscle tissue and roe of Baltic herring
Freezing followed by frozen storage of Baltic herring at -25°C for a period of 6 months resulted in lowering the activity of lipoxygenase of the muscle tissue down to 78.2% and of the roe-down to 70.0%. The activity of the enzyme, extracted from the muscle tissue, stored in a buffer solution at -10,...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Pensoft Publishers
2001-06-01
|
| Series: | Acta Ichthyologica et Piscatoria |
| Online Access: | https://aiep.pensoft.net/article/25753/download/pdf/ |