Three different enzyme assays which have been used to determine peroxidase activity in food products were compared for their relative sensitivity to measure peroxidase in the blue crab (Callinectes sapidus). These included a modified Nagle and Haard, a Nickel and Cunningham, and a Lundquist and Josefsson procedure. The enzyme extracts were tested using a spectrophotometer to measure the ΔOD/min. The modified Nale and Haard procedure was the most sensitive method for detecting peroxidase activity in the blue crab. The assay, which is rapid, can be used with crude extracts and does not require enzyme purification.

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Author notes

1Present address: Frito-Lay, Inc., 900 North Loop 12, Irving, Texas 75060.