Improvement of fish freshness determination method by the application of amorphous freeze-dried enzymes

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 23, 2010, Pages 12456-12461

  Srirangsan, Paveena ^a   Hamada Sato, Naoko ^a   Kawai, Kiyoshi ^b   Watanabe, Manabu ^a   Suzuki, Toru ^a  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

^b HIROSHIMA UNIVERSITY   (Japan)

Author keywords

enzyme; Fish freshness; freeze drying; gelatin; glass transition; K value; Ki value; sucrose

Indexed keywords

FISH FRESHNESS; FREEZE-DRYING; GELATIN; K-VALUES; KI VALUE; SUCROSE;

ADDITIVES; CATALYSTS; COLOR; COLORIMETRY; CURING; DRYING; ENZYMES; FISH; GLASS; LIQUID CHROMATOGRAPHY; LOW TEMPERATURE DRYING; MIXTURES; PHOSPHATASES; PHOSPHORYLATION; SUGAR (SUCROSE);

GLASS TRANSITION;

ALKALINE PHOSPHATASE; FISH PROTEIN; GLYCOSYLTRANSFERASE; NUCLEOSIDE PHOSPHORYLASE; XANTHINE OXIDASE;

ANALYSIS; ANIMAL; CHEMISTRY; COLORIMETRY; ENZYME ASSAY; ENZYME STABILITY; EVALUATION STUDY; FISH; FREEZE DRYING; HEAT; KINETICS; PROCEDURES; SEA FOOD;

ALKALINE PHOSPHATASE; ANIMALS; COLORIMETRY; ENZYME ASSAYS; ENZYME STABILITY; FISH PRODUCTS; FISH PROTEINS; FISHES; FREEZE DRYING; HOT TEMPERATURE; KINETICS; PENTOSYLTRANSFERASES; XANTHINE OXIDASE;

EID: 78649672043     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf102363a     Document Type: Article

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