ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
In the flesh of certain species of fish, autolytic hydrolysis of some lipids may he totally inhibited. Examples are the hydrolysis of triglycerides in herring and of phospholipids in dogfish. In other cases an initially slow rate of hydrolysis of phospholipids may be followed by a faster rate. Such initial partial inhibition is exhibited, for example, in cod flesh maintained at 0°C. This initial “lag” may be abolished by freezing at either a very fast or a very slow rate, followed by thawing, but not by freezing at an intermediate rate. No comparable lag has been observed in fish maintained in the frozen state at any temperature, regardless of freezing rate. In unfrozen cod, or in cod maintained at −7°C and below, a terminal inhibition to the “rapid” phase becomes evident at about 75% hydrolysis of the total phospholipids, and this is followed by extremely slow further breakdown. At −2.5 to −4.7°, however, the “rapid” phase appears to proceed to completion. Hydrolysis of phospholipids is promoted by the frozen state in two ways: a) abolition of any initial lag, b) increase of reaction rate. The reaction rate passes through a maximum at about −4°C and even at −7°C is faster than at 0°C.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1962.tb00139.x
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