Dipartimento di Scienze delle Produzioni Agrarie e Alimentari (DISPA), Università degli Studi di Catania, via S. Sofia 98, 95123 Catania, Italy.
Food Chem. 2014 Apr 1;148:47-53. doi: 10.1016/j.foodchem.2013.10.013. Epub 2013 Oct 11.
The assessment of freshness of different sizes of blue fish (Engraulis encrasicolus 12 cm, Sardina pilchardus 15 cm, Trachurus trachurus 40 cm, Scomber japonicus colias 60 cm) was carried out using non-conventional enzymatic methods. The activities of the three lysosomal enzymes (α-glucosidase (AG), β-galactosidase (B-GAL) and β-N-acetylglucosamidase (B-NA)) in extracts of blue fish muscle were measured over a period of 21 days of storage. A significant increase (p<0.05) of AG activity was observed in all species, with a large increase seen after only one day of storage. B-NA activity increased slightly in sardines, horse mackerels and chub mackerel during frozen/thawed storage. Finally, the increase of B-GAL activity was significant (p<0.05) only in the samples of larger blue fish as horse mackerel and chub mackerel. All of these enzyme activities may be helpful predictive markers to limit fraud in these species.
采用非传统的酶学方法评估不同大小的蓝鱼（12cm 青鱼、15cm 沙丁鱼、40cm 金枪鱼、60cm 竹荚鱼）的新鲜度。在 21 天的贮藏期内，测量了蓝鱼肉提取物中三种溶酶体酶（α-葡萄糖苷酶（AG）、β-半乳糖苷酶（B-GAL）和β-N-乙酰氨基葡萄糖苷酶（B-NA））的活性。所有物种的 AG 活性均显著增加（p<0.05），仅贮藏一天后活性就大幅增加。在冷冻/解冻贮藏过程中，沙丁鱼、马鲛鱼和鲐鱼的 B-NA 活性略有增加。最后，B-GAL 活性的增加仅在马鲛鱼和鲐鱼等较大的蓝鱼样本中具有统计学意义（p<0.05）。所有这些酶活性都可能有助于预测这些物种的欺诈行为。
