A BIOCHEMICAL TEST FOR THE DISTINCTION OF FRESH FISH FROM FROZEN AND THAWED FISH

Abstract

It is observed that the freezing and thawing of fish leads
to increase in the total activity of aspartate aminotransferase
(AAT) in tissue finid due to the release of the bound form
nf mitochondrial enzyme. Electrophoresis of the tissue fluid of
fresh ur:frozen fish shows only a single fast-moving band of
AAT in the anod:c region whereas frozen and thawed fish
shows an additional slow-moving band corresponding to mitochondrial
AAT in the cathodic region. The method can be
adopted to distinguish fresh fish from frozen and thawed fish.