Abstract
A new system for the evaluation of the myofibrillar ATPase total activity of fish meat was developed. The system can be used as an indicator of fish meat freshness. In this study, surimi from Alaksa pollack was used as fish meat. Surimi is a frozen material which is prepared from minced fish. The system was constructed using a pH electrode. ATP (adenosine-5′-triphosphate) was used as a substrate and proton ions generated as a result of enzyme reaction were detected by pH electrode. Using this system, a definite difference in pH change was observed between sumiri of different levels of freshness. A state of continuous enzyme action, which could be called ‘enzyme spectra’, could also be observed using this system. In the evaluation of surimi freshness, a clear correlation was obtained between this pH method and the conventional spectrophotometric method. The correlation coefficient was 0·93.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
