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• W2003812314 abstract "Freezing is an efficient way of storing fish. Objectively though, it is very hard to determine whether a fish has been previously frozen. Following an appraisal of various methods, we selected a physical determination (torrymeter), a physiological examination (eye lens) and three enzymatic assays (α-glucosidase, β-N-acetylglucosaminidase and β-hydroxyacyl-CoA-dehydrogenase) and applied them to three species: plaice (Pleuronectes platessa), whiting (Merlangus merlangus) and mackerel (Scomber scombrus). We also compared the results obtained following slow and rapid freezing and investigated how spoilage affects the torrymeter measurements and α-glucosidase assay values. For whole fish the physical method using the torrymeter is a reliable indicator. For fish fillets we recommend the enzymatic method using the α-glucosidase assay, which should be accompanied by measurement of the freshness to avoid confusing a frozen–thawed fish and a fish in an advanced stage of spoilage. The values noted for fresh and thawed whiting and plaice indicated cut-off values of 0.15 for whiting and 0.5 for plaice, above which it can be asserted that the sample had been frozen. © 2002 Society of Chemical Industry" @default.
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• W2003812314 date "2002-01-01" @default.
• W2003812314 modified "2023-10-11" @default.
• W2003812314 title "Comparison of methods of differentiating between fresh and frozen-thawed fish or fillets" @default.
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• W2003812314 doi "https://doi.org/10.1002/jsfa.1195" @default.
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