Faye Dong (fdong@fish.washington.edu)
Wed, 2 Feb 2000 11:39:14 -0800 (PST)
This is in reply to Kevin Lyman's question on how to tell whether the
salmon after cooking was fresh or frozen. For testing raw fish, see:
Kitamikado, M., Yuan, C.S., and Ueno, R. 1990. An enzymatic method
designed to differentiate between fresh and frozen-thawed fish. J. Food
Sci. 55(1): 74-76.
In this article, the authors describe a fluorometric method and rapid
paper test method. Both methods were based on measurement of an enzyme
(B-N-acetylglucosaminidase) found in fish red blood cells. The enzyme was
inactive in intact cells but became active when the cells were disrupted
by freezing and thawing. Both methods required a UV lamp.
Faye Dong
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Faye M. Dong
University of Washington
School of Fisheries
Marine Studies Building, Room 207
3707 Brooklyn Ave., NE
Seattle, WA. 98105-6715
Phone: (206) 543-0603
Fax: (206) 543-1417
Campus box: 355680
E-mail: fdong@fish.washington.edu
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