Studies in the behaviour of the carbohydrates and lactic acid of the muscle of the haddock (Gadus aeglefinus) after death
- 1 January 1932
- journal article
- research article
- Published by Portland Press Ltd. in Biochemical Journal
- Vol. 26 (1) , 80-87
- https://doi.org/10.1042/bj0260080
Abstract
The fresh muscles contained 0.4-0.6% glycogen and 0.05% free sugar. The lactic acid content was quite variable, the average for 6 determinations being about 0.07%. When the fish were killed and kept in ice, the following were noted: (a) glycogen disappeared rapidly at first and reached a value of less than 1/10 in 35-40 hrs.; (b) lactic acid gradually accumulated, attaining a maximum value of about 0.17% in 40 hrs.; (c) free sugar remained practically constant; (d) the pH changed from about 7 to 6.45, which it reached in about 24 hrs.This publication has 1 reference indexed in Scilit:
- Studies on nerve metabolismBiochemical Journal, 1929