ShareA PUNGENT COMPOUND PRODUCED IN THE MEAT OF FROZEN YELLOWFIN TUNA AND MARLIN.
Author(s) : YAMANAKA H.
Type of article: Article
Summary
IDENTIFICATION OF THIS COMPOUND AND STUDY OF THE FACTORS RESPONSIBLE FOR ITS FORMATION. THE HIGH ACTIVITY OF HISTIDINE DECARBOXYLASE SEEMS TO BE RESPONSIBLE FOR HISTAMIN ACCUMULATION AND CONSEQUENTLY OF THE PUNGENT TASTE. (Bull. bibliogr. CDIUPA, FR., 16, N.7-8, 1982/07-08, 18, 169594.
Details
- Original title: A PUNGENT COMPOUND PRODUCED IN THE MEAT OF FROZEN YELLOWFIN TUNA AND MARLIN.
- Record ID : 1983-1034
- Languages: English
- Source: Bull. jap. Soc. sci. Fish. - vol. 48 - n. 5
- Publication date: 1982
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Tuna; Organoleptic property; Frozen food; Fish; Freezing
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STORAGE OF FROZEN FISH.
- Author(s) : MERRITT J. H.
- Date : 1987/01
- Languages : English
- Source: Infofish mark. Dig. - vol. 6 - n. 1
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THAWING OF FROZEN FISH.
- Author(s) : MIKI H., NISHIMOTO J.
- Date : 1987
- Languages : Japanese
- Source: Trans. JAR - vol. 4 - n. 2
View record
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FLUORESCENCE OF FISH MUSCLE: DESCRIPTION AND ME...
- Author(s) : DAVIS H. K.
- Date : 1982
- Languages : English
- Source: J. Sci. Food Agric. - vol. 33 - n. 11
View record
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STANDARDIZATION AND PREDICTION OF THE STORAGE L...
- Author(s) : GRIGOR'EV A. A.
- Date : 1987
- Languages : Russian
- Source: Rybn. Hoz. - n. 9
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INFLUENCES OF DIFFERENT FREEZING TECHNIQUES, FR...
- Author(s) : DELLINO C. V. J.
- Date : 1986/03
- Languages : English
- Source: Infofish mark. Dig. - n. 2
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