Univ. Littoral Côte d'Opale, CNRS, Univ. Lille, UMR 8187, LOG, Laboratoire d'Océanologie et de Géosciences, 32 Avenue Foch, Wimereux, France; Université Cheikh Anta DIOP de Dakar, Laboratoire de Toxicologie et d'Hydrologie, BP 5005 Dakar, Senegal.
Univ. Littoral Côte d'Opale, USC ANSES, EA 7394 - ICV - Institut Charles Viollette, F-62200 Boulogne sur Mer, France; Univ. Lille, F-59000 Lille, France; Univ. Artois, F-62000 Arras, France; INRA, France; ISA, F-59000 Lille, France.
Food Chem. 2016 Nov 1;210:428-34. doi: 10.1016/j.foodchem.2016.04.136. Epub 2016 Apr 30.
The evaluation of freshness and freeze-thawing of fish fillets was carried out by assessment of autolysis of cells using a cytosolic enzyme lactate dehydrogenase. Autolysis plays an important role in spoilage of fish and postmortem changes in fish tissue are due to the breakdown of the cellular structures and release of cytoplasmic contents. The outflow of a cytosolic enzyme, lactate dehydrogenase, was studied in sea bream fillets and the Sparus aurata fibroblasts (SAF-1) cell-line during an 8day storage period at +4°C. A significant increase of lactate dehydrogenase release was observed, especially after 5days of storage. The ratio between the free and the total lactate dehydrogenase activity is a promising predictive marker to measure the quality of fresh fish fillets. The effect of freeze-thawing on cytosolic lactate dehydrogenase and lysosomal α-d-glucosidase activities was also tested. Despite the protecting effect of the tissue compared to the cell-line, a loss of lactate dehydrogenase activity, but not of α-d-glucosidase, was observed. In conclusion, lactate dehydrogenase may be used as a marker to both assess freshness of fish and distinguish between fresh and frozen-thawed fish fillets.
采用细胞质酶乳酸脱氢酶评估鱼片的鲜度和冻融情况。自溶在鱼类腐败和死后鱼类组织变化中起着重要作用，这是由于细胞结构的破坏和细胞质内容物的释放。在+4°C 的 8 天储存期内，研究了真鲷鱼片和 Sparus aurata 成纤维细胞（SAF-1）细胞系中细胞质酶乳酸脱氢酶的流出情况。乳酸脱氢酶的释放明显增加，特别是在储存 5 天后。游离和总乳酸脱氢酶活性的比值是衡量鲜鱼片质量的有前途的预测指标。还测试了冻融对细胞质乳酸脱氢酶和溶酶体α-d-葡萄糖苷酶活性的影响。尽管与细胞系相比组织具有保护作用，但观察到乳酸脱氢酶活性的丧失，但α-d-葡萄糖苷酶没有丧失。总之，乳酸脱氢酶可用于评估鱼类的新鲜度，并区分新鲜和冷冻鱼片。
