LIPASE RELEASE FROM LYSOSOMES OF RAINBOW TROUT (Salmo gairdneri) MUSCLE SUBJECTED TO LOW TEMPERATURES

LIPASE RELEASE FROM LYSOSOMES OF RAINBOW TROUT (Salmo gairdneri) MUSCLE SUBJECTED TO LOW... 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. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science Wiley

LIPASE RELEASE FROM LYSOSOMES OF RAINBOW TROUT (Salmo gairdneri) MUSCLE SUBJECTED TO LOW TEMPERATURES

Journal of Food Science, Volume 45 (3) – May 1, 1980

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Publisher
Wiley
Copyright
Copyright © 1980 Wiley Subscription Services, Inc., A Wiley Company
ISSN
0022-1147
eISSN
1750-3841
D.O.I.
10.1111/j.1365-2621.1980.tb04063.x
Publisher site
See Article on Publisher Site

Abstract

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

Journal of Food ScienceWiley

Published: May 1, 1980

References

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