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Milo, C. and Grosch, W. (1996) Changes in the Odorants of Boiled Salmon and Cod as Affected by the Storage of The Raw Material. Journal of Agricultural and Food Chemistry, 44, 2366-2371.
http://dx.doi.org/10.1021/jf9507203

has been cited by the following article:

• TITLE: Alkaline Phosphatase (ALP), Aspartate Aminotransferase (AST) and Alanine Aminotransferase (ALT) Activities in Selected Tissues of Rats Fed on Processed Atlantic Horse Mackerel (Trachurus trachurus)

  AUTHORS: Olaoluwa T. Adeyemi, Odutola Osilesi, Olugbenga O. Adebawo, Funmilayo D. Onajobi, Sunday O. Oyedemi, A. J. Afolayan

  KEYWORDS: Smoking, Poaching, Kote, ALP, ALT and AST

  JOURNAL NAME: Advances in Bioscience and Biotechnology, Vol.6 No.3, March 11, 2015

  ABSTRACT: Trachurus trachurus (locally called kote) is a table fish that has become increasingly important in the Nigerian diet because of its low price. Therefore, this study investigated the effects of processed kote on the activities of alkaline phosphatase (ALP), aspartate aminotransferase (AST) and alanine aminotransferase (ALT) in selected tissues of weaned male albino rats using standard methods. Chemical analyses were carried out on processed fillet, skin, head & bone (SHB) diets under standard conditions. 40 male rats (40.76 ± 2.42 g) were fed with processed fillet or SHB diets for 14 days to assay for the activities of ALP in harvested samples of brain, liver, kidney, heart, stomach, small intestine and spleen; ALT and AST in the liver and heart. All data were subjected to analysis of variance by Duncan’s multiple range test and considered significant at a minimum of p