Abstract
ABSTRACTThe preservative benefits of the enzymic glucose oxidase/catalase system were measured in refrigerated, fresh, whole winter flounder (Pseudopleuronectes americanus Waldbaum) and winter flounder fillets. The enzyme system was applied as a dip, as an ice and immobilized in algin blankets. Advantages were an extended period of sensory acceptance and delayed onset of putrefactive odors, 21 days vs 15 days for controls. The pattern of endogenous hypoxanthine accumulation and decline was unaffected, but parameters thought to measure proteolytic activity were modified: creatinine turnover was slowed and ammonia generation was retarded.
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Published version (
Free)
Free) 
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 call
