Utilization of Glucose Oxidase for Extending the Shelf‐Life of Fish
Date of Original Version
The preservative benefits of the enzymic glucose oxidase/catalase system were measured in refrigerated, fresh, whole winter flounder (Pseudopleuronectes americanus Waldbaum) and winter flounder fillets. The enzyme system was applied as a dip, as an ice and immobilized in algin blankets. Advantages were an extended period of sensory acceptance and delayed onset of putrefactive odors, 21 days vs 15 days for controls. The pattern of endogenous hypoxanthine accumulation and decline was unaffected, but parameters thought to measure proteolytic activity were modified: creatinine turnover was slowed and ammonia generation was retarded. Copyright © 1986, Wiley Blackwell. All rights reserved
Journal of Food Science
FIELD, CYNTHIA E., LORI F. PIVARNIK, STANLEY M. BARNETT, and ARTHUR G. RAND. "Utilization of Glucose Oxidase for Extending the Shelf‐Life of Fish." Journal of Food Science 51, 1 (1986): 66-70. doi:10.1111/j.1365-2621.1986.tb10837.x.