EFFECT OF FREEZING ON THE BETA-HYDROXYACYL-COA-DEHYDROGENASE (HADH) ACTIVITY OF FISH MEAT

Changes in the beta-hydroxyacyl-CoA-dehydrogenase (HADH) activity of s quid (Loligo vulgaris), mackerel (Scomber scombrus), tuna (Thunnus ala lunga), sea bream (Pagellus centrodontus), sole (Solea solea), hake an d small hake (Merluccius merluccius) meat due to freezing treatment at -10-degrees-C, -18-degrees-C, -35-degrees-C, -80-degrees-C or -196-de grees-C were investigated. With the exception of the small hake, the H ADH activity of aqueous extracts from meat was significantly higher (p < 0.0001) in all frozen/thawed fish species studied than in unfrozen animals because during freezing there was a release of HADH. HADH acti vity values of frozen/thawed squid, unfrozen mackerel, frozen/thawed a nd unfrozen sea bream and unfrozen hake were affected by the storage t ime in crushed ice.