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Samson E., Stodolnik L., 2001. Effect of freezing and salting on the activity of lipoxygenase of the muscle tissue and roe of Baltic herring. Acta Ichthyol. Piscat. 31 (1): 97-111.

Freezing followed by frozen storage of Baltic herring at -25C 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 -25C 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).

 

 

DOI: 10.3750/AIP2001.31.1.06

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