Effect of freezing and salting on the activity of lipoxygenase of the muscle tissue and roe of Baltic herring
| dc.creator | Samson,E. | |
| dc.creator | Stodolnik,L. | |
| dc.date | 2001 | |
| dc.date.accessioned | 2024-02-06T12:51:18Z | |
| dc.date.available | 2024-02-06T12:51:18Z | |
| dc.description | Freezing followed by frozen storage of Baltic herring at -25°C for a period of 6 months resulted in lowering the activity of lipoxygenase of the muscle tissue down to 78.2% and of the roe-down to 70.0%. The activity of the enzyme, extracted from the muscle tissue, stored in a buffer solution at -10, -18, and -25°C declined in reverse proportion to the increase of the storage temperature. Salting of herring, until they reached from 9.8 to 18.5% of salt content in their muscle tissue caused a decline in the activity of lipoxygenase, which was in direct proportion to the concentration of salt. Lipoxygenase of roe was catalysed more extensively during the weak salting (9.8% NaCl) than it was during medium- (12.3% NaCl) or strong salting (18.3% NaCl). | |
| dc.format | text/html | |
| dc.identifier | https://doi.org/10.3750/AIP2001.31.1.06 | |
| dc.identifier | https://aiep.pensoft.net/article/25753/ | |
| dc.identifier.uri | https://openrepository.mephi.ru/handle/123456789/7979 | |
| dc.language | en | |
| dc.publisher | Pensoft Publishers | |
| dc.relation | info:eu-repo/semantics/altIdentifier/eissn/1734-1515 | |
| dc.relation | info:eu-repo/semantics/altIdentifier/pissn/0137-1592 | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.rights | CC BY 4.0 | |
| dc.source | Acta Ichthyologica et Piscatoria 31(1): 97-111 | |
| dc.title | Effect of freezing and salting on the activity of lipoxygenase of the muscle tissue and roe of Baltic herring | |
| dc.type | Research Article |