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  • 标题:β-hydroxyacyl-CoA-dehydrogenase activity differentiates unfrozen from frozen-thawed Yellowfin tuna (Thunnus albacares)
  • 本地全文:下载
  • 作者:Cristian Bernardi ; Erica Tirloni ; Simone Stella
  • 期刊名称:Italian Journal of Food Safety
  • 电子版ISSN:2239-7132
  • 出版年度:2019
  • 卷号:8
  • 期号:3
  • 页码:158-161
  • DOI:10.4081/ijfs.2019.6971
  • 出版社:PAGEPress Publications
  • 摘要:Changes in the βhydroxyacylCoAdehydrogenase (HADH) activity of fresh and frozenthawed Yellowfin tuna were examined A statistical approach to HADH activities determined in press juice allowed to set a critical value to differentiate fresh from frozenthawed Yellowfin tuna: the threshold value was 37 U mL1 at the probability level of 1% The analysis of 37 tuna (not ready to eat) sampled on retail revealed the unconformity to labelling of 4 samples A simple statistical algorithm was built to get probabilities from observed values on tuna of being or not frozen/thawed.
  • 关键词:Yellowfin tuna;Frozen ;thawed tuna;HADH
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