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 HAL Indian mackerel, tuna, sardine were monitored at different temperatures. It was also evaluated during storage eviscerated whole under vacuum packaging. UCA production storage. highest the lowest activity fresh observed mackerel tuna (26.32 9.94 Unit/g, respectively). Endogenous main agent accumulation 0°C while it not only effective factor. depended on kind which important long low Results indicated that unlike evisceration, packaging decrease control content fish. Practical applications sources have muscle (endogenous) bacteria (exogenous). This is very as strategy for preservation will change by each approach. showed less effect UCA. Some such are suitable consumption some others should be mentioned recently tried isolate with from improve enzyme Overall, few reports discussed manner this biomolecule finding present study an pace companies industries choose robust