{"refrec":{"BRefID":324479,"RR":"<b>Hoz, L.; Yustes, C.; Cámara, J.M.; Ramos, M.A.; García de Fernando, G.D.</b> (1992). β-hydroxyacyl-CoA-dehydrogenase (HADH) differentiates unfrozen from frozen-thawed crawfish (<i>Procambarus clarkii</i>) and trout (<i>Salmo gairdneri</i>) meat. <i>Int. J. Food Sci. Technol. 27(2)</i>: 133-136. <a href=\"https://dx.doi.org/10.1111/j.1365-2621.1992.tb01188.x\" target=\"_blank\">https://dx.doi.org/10.1111/j.1365-2621.1992.tb01188.x</a>","BEntID":317955,"PublicFlag":1,"CheckedFlag":0,"wosflag":1,"vabbflag":1,"RefStringPartII":". <i>Int. J. Food Sci. Technol. 27(2)</i>: 133-136. <a href=\"https://dx.doi.org/10.1111/j.1365-2621.1992.tb01188.x\" target=\"_blank\">https://dx.doi.org/10.1111/j.1365-2621.1992.tb01188.x</a>","DocTypID":8,"DocType":"Journal article","MarineFlag":0,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Hoz, L.; Yustes, C.; Cámara, J.M.; Ramos, M.A.; García de Fernando, G.D.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Hoz, L. <i>et al.</i>","Englishabstract":"An enzymatic method for differentiation of unfrozen from thawed crawfish (<i>Procambarus clarkii </i>) and trout (<i>Salmo gairdneri </i>) has been developed. The method is based on the release of the β‐hydroxyacyl‐CoA‐dehydrogenase (HADH) during freezing. The HADH activity mean values were 7.9 and 78.9 for unfrozen and thawed trout, respectively. In the case of crawfish, these values were 12 and 70 respectively. Statistical analyses showed significant differences (<i>P </i> 0.001) in both species. 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