Effect of freezing and salting on the activity of lipoxygenase of the muscle tissue and roe of Baltic herring

• Autorzy: Samson E , Stodolnik L.
• Języki publikacji: EN

Abstrakty

EN

Freezing followed by frozen storage of Baltic herring at -25°C for a period of 6 months resulted in lowering the activity of lipoxygenase of the muscle tissue down to 78.2% and of the roe-down to 70.0%. The activity of the enzyme, extracted from the muscle tissue, stored in a buffer solution at -10, -18, and -25°C declined in reverse proportion to the increase of the storage temperature. Salting of herring, until they reached from 9.8 to 18.5% of salt content in their muscle tissue caused a decline in the activity of lipoxygenase, which was in direct proportion to the concentration of salt. Lipoxygenase of roe was catalysed more extensively during the weak salting (9.8% NaCl) than it was during medium- (12.3% NaCl) or strong salting (18.3% NaCl).

PL

W badaniach analizowano zmiany aktywności lipooksygenazy tkanki mięśniowej i ikry śledzi w czasie przechowywania w temperaturze -25°C w okresie 6 miesięcy. Określano także wpływ na jej aktywność solenia słabego, średniego i mocnego. Wyniki badań wykazały, że zamrażalnicze przechowywanie śledzi całych w temperaturze -25°C powodowało obniżenie aktywności tego enzymu w tkance mięśniowej do 78,2%, a w ikrze ryb do 70,0%. Aktywność enzymu wyekstrahowanego z tkanki mięśniowej śledzi i przechowywanego w roztworze buforowym w temperaturze -10, -18 i -25°C ulegała tym większemu obniżeniu im wyższa była temperatura przechowywania. Solenie śledzi do końcowej zawartości soli od 9,8 do 18,3% prowadziło do obniżenia aktywności lipooksygenazy tkanki mięśniowej proporcjonalnie do stężenia soli. Lipooksygenaza ikry była katalizowana podczas solenia, ale w większym stopniu słabego (9,8%) niż średniego (12,3%) oraz mocnego (l 8,3%). W układzie modelowym w środowisku buforu zawierającego NaCl, aktywność enzymu tkanki mięśniowej śledzi ulegała obniżeniu w miarę zwiększania stężenia soli od 1,0 do 26,4%. Efektywność inhibitująca NaCl była najniższa spośród wszystkich indywidualnie zastosowanych soli o stężeniu od 0,5 do 5,0%, ale był on bardziej efektywny niż jego mieszanina z chlorkiem wapnia, magnezu i potasu w stężeniu od 2,0 do 26,4%.

Słowa kluczowe

EN

freezing; Baltic herring; fish technology; salting; lipoxygenase; herring; roe; muscle tissue

• Wydawca: -
• Czasopismo: Acta Ichthyologica et Piscatoria
• Rocznik: 2001
• Tom: 31
• Numer: 1
• Opis fizyczny: p.97-111,fig.,ref.

Twórcy

autor

Samson E

• Agricultural University of Szczecin, Papieza Pawla VI 3, 71-459 Szczecin, Poland

autor

Stodolnik L.

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