The manner of urocanic acid accumulation in fish by tracking histidine ammonia lyase activity during storage of vacuum-packed, eviscerated, and whole fish
Accumulation of urocanic acid (UCA) in stored fish has been attributed to both endogenous and exogenous histidine ammonia lyase (HAL) activity. The level of HAL in Indian mackerel, tuna, and sardine were monitored at different temperatures. It was also evaluated during storage of eviscerated and who...
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| Format: | Article |
| Language: | English |
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Wiley-Blackwell Publishing
2021
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| Online Access: | http://psasir.upm.edu.my/id/eprint/95519/ http://psasir.upm.edu.my/id/eprint/95519/1/The%20manner%20of%20urocanic%20acid%20accumulation%20in%20fish%20by%20tracking%20histidine%20ammonia%20lyase%20activity%20during%20storage%20of%20vacuum-packed%2C%20eviscerated%2C%20and%20whole%20fish.pdf |
| _version_ | 1848862178522693632 |
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| author | Zare, Davood Muhammad, Kharidah Mohd Ghazali, Hasanah |
| author_facet | Zare, Davood Muhammad, Kharidah Mohd Ghazali, Hasanah |
| author_sort | Zare, Davood |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Accumulation of urocanic acid (UCA) in stored fish has been attributed to both endogenous and exogenous histidine ammonia lyase (HAL) activity. The level of HAL in Indian mackerel, tuna, and sardine were monitored at different temperatures. It was also evaluated during storage of eviscerated and whole fish under vacuum packaging. UCA production in sardine was also evaluated during storage. The highest and the lowest activity of HAL in fresh fish was observed in Indian mackerel and tuna (26.32 and 9.94 Unit/g, respectively). Endogenous HAL was the main agent of UCA accumulation at 0°C while it was not the only effective factor. The main agent of UCA accumulation in fish depended on the kind of fish which was important during long storage at low temperatures. Results also indicated that unlike evisceration, vacuum packaging was effective on decrease and control of HAL content during storage of fish. |
| first_indexed | 2025-11-15T13:12:54Z |
| format | Article |
| id | upm-95519 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T13:12:54Z |
| publishDate | 2021 |
| publisher | Wiley-Blackwell Publishing |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-955192023-01-05T08:56:13Z http://psasir.upm.edu.my/id/eprint/95519/ The manner of urocanic acid accumulation in fish by tracking histidine ammonia lyase activity during storage of vacuum-packed, eviscerated, and whole fish Zare, Davood Muhammad, Kharidah Mohd Ghazali, Hasanah Accumulation of urocanic acid (UCA) in stored fish has been attributed to both endogenous and exogenous histidine ammonia lyase (HAL) activity. The level of HAL in Indian mackerel, tuna, and sardine were monitored at different temperatures. It was also evaluated during storage of eviscerated and whole fish under vacuum packaging. UCA production in sardine was also evaluated during storage. The highest and the lowest activity of HAL in fresh fish was observed in Indian mackerel and tuna (26.32 and 9.94 Unit/g, respectively). Endogenous HAL was the main agent of UCA accumulation at 0°C while it was not the only effective factor. The main agent of UCA accumulation in fish depended on the kind of fish which was important during long storage at low temperatures. Results also indicated that unlike evisceration, vacuum packaging was effective on decrease and control of HAL content during storage of fish. Wiley-Blackwell Publishing 2021-01-19 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/95519/1/The%20manner%20of%20urocanic%20acid%20accumulation%20in%20fish%20by%20tracking%20histidine%20ammonia%20lyase%20activity%20during%20storage%20of%20vacuum-packed%2C%20eviscerated%2C%20and%20whole%20fish.pdf Zare, Davood and Muhammad, Kharidah and Mohd Ghazali, Hasanah (2021) The manner of urocanic acid accumulation in fish by tracking histidine ammonia lyase activity during storage of vacuum-packed, eviscerated, and whole fish. Journal of Food Processing and Preservation, 45 (3). 01-12. ISSN 0145-8892; ESSN: 1745-4549 https://ifst.onlinelibrary.wiley.com/doi/10.1111/jfpp.15288 10.1111/jfpp.15288 |
| spellingShingle | Zare, Davood Muhammad, Kharidah Mohd Ghazali, Hasanah The manner of urocanic acid accumulation in fish by tracking histidine ammonia lyase activity during storage of vacuum-packed, eviscerated, and whole fish |
| title | The manner of urocanic acid accumulation in fish by tracking histidine ammonia lyase activity during storage of vacuum-packed, eviscerated, and whole fish |
| title_full | The manner of urocanic acid accumulation in fish by tracking histidine ammonia lyase activity during storage of vacuum-packed, eviscerated, and whole fish |
| title_fullStr | The manner of urocanic acid accumulation in fish by tracking histidine ammonia lyase activity during storage of vacuum-packed, eviscerated, and whole fish |
| title_full_unstemmed | The manner of urocanic acid accumulation in fish by tracking histidine ammonia lyase activity during storage of vacuum-packed, eviscerated, and whole fish |
| title_short | The manner of urocanic acid accumulation in fish by tracking histidine ammonia lyase activity during storage of vacuum-packed, eviscerated, and whole fish |
| title_sort | manner of urocanic acid accumulation in fish by tracking histidine ammonia lyase activity during storage of vacuum-packed, eviscerated, and whole fish |
| url | http://psasir.upm.edu.my/id/eprint/95519/ http://psasir.upm.edu.my/id/eprint/95519/ http://psasir.upm.edu.my/id/eprint/95519/ http://psasir.upm.edu.my/id/eprint/95519/1/The%20manner%20of%20urocanic%20acid%20accumulation%20in%20fish%20by%20tracking%20histidine%20ammonia%20lyase%20activity%20during%20storage%20of%20vacuum-packed%2C%20eviscerated%2C%20and%20whole%20fish.pdf |