{"refrec":{"BRefID":79797,"RR":"<b>Duflos, G.; Le Fur, B.; Mulak, V.; Becel, P.; Malle, P.</b> (2002). Comparison of methods of differentiating between fresh and frozen-thawed fish or fillets. <i>J. Sci. Food Agric. 82(12)</i>: 1341-1345","BEntID":75302,"PublicFlag":1,"CheckedFlag":0,"wosflag":1,"vabbflag":1,"RefStringPartII":". <i>J. Sci. Food Agric. 82(12)</i>: 1341-1345","DocTypID":8,"DocType":"Journal article","MarineFlag":1,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Duflos, G.; Le Fur, B.; Mulak, V.; Becel, P.; Malle, P.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Duflos, G. <i>et al.</i>","Englishabstract":"Freezing is an efficient way of storing fish. Objectively though, it is very hard to determine whether a fish has been previously frozen. Following an appraisal of various methods, we selected a physical determination (torrymeter), a physiological examination (eye lens) and three enzymatic assays (-glucosidase, -N-acetylglucosaminidase and -hydroxyacyl-CoA-dehydrogenase) and applied them to three species: plaice (<i>Pleuronectes platessa</i>), whiting (<i>Merlangus merlangus</i>) and mackerel (<i>Scomber scombrus</i>). We also compared the results obtained following slow and rapid freezing and investigated how spoilage affects the torrymeter measurements and -glucosidase assay values. For whole fish the physical method using the torrymeter is a reliable indicator. For fish fillets we recommend the enzymatic method using the -glucosidase assay, which should be accompanied by measurement of the freshness to avoid confusing a frozen-thawed fish and a fish in an advanced stage of spoilage. The values noted for fresh and thawed whiting and plaice indicated cut-off values of 0.15 for whiting and 0.5 for plaice, above which it can be asserted that the sample had been frozen.","AbstractOtherLang":null,"BibLvlCode":"AS","StandardTitle":"Comparison of methods of differentiating between fresh and frozen-thawed fish or fillets","OrigTitleLangCode":"en","OrigTitleLangCodeExtended":"eng","OrigTitleLangID":15,"DateLastModified":{"date":"2024-12-10 01:33:17.368041","timezone_type":1,"timezone":"+01:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":null,"OtherDescriptors":null,"Notes":null,"AnaPub":2002,"MonPub":null,"DateUpdate":"2006-02-13","DateCreate":"2006-02-13","SecASFANote":null,"ConfID":null,"PeerRev":1,"VlizCoreFlag":1,"WoScode":"WOS:000177846100001","VABBcode":null,"OpenAcc":0},"refs":null,"anarec":{"AnaID":79797,"PubliDate":2002,"Pagination":"1341-1345","XtraPublOfAnaID":null,"ISBN":null,"Volume":"82","Issue":"12","BRefMon":null,"BRefMonRR":null,"BRefXtra":null,"BRefXtraRR":null,"SerBRefID":45226,"SerRR":"Journal of the Science of Food and Agriculture. 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