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S. Mahadevan, Cora Dillard, Al Tappel (1969)
A modified colorimetric micro method for long-chain fatty acids and its application for assay of lipolytic enzymes.Analytical biochemistry, 27 3
Partmann Partmann (1977)
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K. Hayase, A. Tappel (1970)
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W. Dyer (1967)
Frozen fish muscle—Chemical changes and organoleptic quality*Cryobiology, 3
E. Bilinski, R. Jonas, Yun-Fai Lau (1971)
Lysosomal Triglyceride Lipase from the Lateral Line Tissue of Rainbow Trout (Salmo gairdneri)Wsq: Women's Studies Quarterly, 28
J. Olley, R. Pirie, Helen Watson (1962)
Lipase and phospholipase activity in fish skeletal muscle and its relationship to protein denaturationJournal of the Science of Food and Agriculture, 13
Fowler Fowler, Duve Duve (1969)
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Bilinski Bilinski, Jonas Jonas, Lau Lau (1971)
Lysosomal triglyceride lipase from the lateral line tissue of rainbow troutJ. Fish. Res. Bd. Canada, 28
Zdzislaw Sikorski, June Olley, S. Kostuch, Harold Olcott (1976)
Protein changes in frozen fish.CRC critical reviews in food science and nutrition, 8 1
J. Lovern, J. Olley (1962)
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J. Peters, J. Slavin, J. Lane, W. Maccallum, E. Laishley, W. Dyer, D. Idler, D. Fraser (1968)
Effect of Stage of Rigor and of Freezing–Thawing Processes On Storage Quality of Refrozen CodWsq: Women's Studies Quarterly, 25
J. Olley, J. Lovern (1960)
Phospholipid hydrolysis in cod flesh stored at various temperaturesJournal of the Science of Food and Agriculture, 11
N. Aronson, C. Duve (1968)
Digestive Activity of LysosomesJournal of Biological Chemistry, 244
A. Milanesi, J. Bird (1972)
Lysosomal enzymes in aquatic species. II. Distribution and particle properties of thermally acclimated muscle lysosomes of rainbow trout, Salmo gairdneri.Comparative biochemistry and physiology. B, Comparative biochemistry, 41 3
Podeszewski Podeszewski, Jasinska Jasinska (1974)
Effect of repeated deep freezing on the activity of flesh cathepsins in Baltic herring (in Polish)Przem. Spozyw., 28
Whiting Whiting, Montgomery Montgomery, Anglemier Anglemier (1975)
Stability of rainbow trout (Salmo gairdneri) muscle lysosomes and their relationship to rigor mortisJ. Food Sci., 40
R. Whiting (1973)
Stability of rainbow trout (Salmo gairdneri) muscle lysosomes
Dyer Dyer (1967)
Frozen fish muscleChemical chances and organoleptic quality. Cryobiology, 3
E. Bilinski, Y. Lau (1969)
Lipolytic Activity Toward Long-Chain Triglycerides in Lateral Line Muscle of Rainbow Trout (Salmo gairdneri)Wsq: Women's Studies Quarterly, 26
S. Mahadevan, A. Tappel (1968)
Lysosomal lipases of rat liver and kidney.The Journal of biological chemistry, 243 11
J. Carter (1967)
Hepatic lipase in the rat.Biochimica et biophysica acta, 137 1
J. Lovern, J. Olley, Helen Watson (1959)
Changes in the lipids of cod during storage in ice.Journal of the Science of Food and Agriculture, 10
Dyer Dyer, Fraser Fraser, Ellis Ellis, MacCallum MacCallum (1957)
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R. Sinnhuber, J. Hendricks, J. Wales, G. Putnam (1977)
NEOPLASMS IN RAINBOW TROUT, A SENSITIVE ANIMAL MODEL FOR ENVIRONMENTAL CARCINOGENESIS *Annals of the New York Academy of Sciences, 298
M. Waite, L. Deenen (1967)
Hydrolysis of phospholipids and glycerides by rat-liver preparations.Biochimica et biophysica acta, 137 3
I. Bosund, Bertil Ganrot (1969)
Lipid Hydrolysis in Frozen Baltic HerringJournal of Food Science, 34
Milanesi Milanesi, Bird Bird (1972)
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W. Partmann (1975)
The Effects of Freezing and Thawing on Food Quality
ABSTRACT Lysosomal lipases of the dark lateral line muscle of rainbow trout (Salmo gairdneri) had pH optima of 4.2–4.5 and 7.8. The acid lipase was chosen for further study. Presence of Triton X‐100 in the reaction mixture enhanced the activity of the acid lipase. Fasting the fish for 24 and 72 hr prior to sacrifice resulted in higher acid lipase activities. Lysosomal preparations contained 60% of the acid lipase of the dark lateral line muscle. Storage on ice and fast and intermediate rates of freezing did not cause the release of acid lipase from the lysosomes. However, slow freezing and fluctuation of temperatures (−12° to −3.5° for 96 hr) of the frozen fillets resulted m appreciable release of the acid lipase from lysosomes. During frozen storage most of the release of acid lipase from the lysosomal fraction occurred within the first month of storage. Lower storage temperatures decreased the rate of acid lipase release from the lysosomal fraction.
Journal of Food Science – Wiley
Published: May 1, 1980
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