Abstract
A new test is described for judging the iced-storage age of unspoiled gutted haddock, from early loss of quality to the first gross signs of spoilage. The test is a measure of the changing properties of alpha-glycerophosphate dehydrogenase in tissue fluid with time after death, and is interpreted as an indication of leaching of tissue during the first 7 days of storage. Such functional changes in an enzyme system are a particularly sensitive criterion of freshness in fish during the first 4 or 5 days of iced storage.
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Schedule a callMore From: Canadian journal of fisheries and aquatic sciences. Journal canadien des sciences halieutiques et aquatiques
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