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
Links
See other articles in this issue (2)
See the source
Indexing
-
Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Tuna; Organoleptic property; Frozen food; Fish; Freezing
-
RELATIONSHIP BETWEEN THE QUALITY OF FROZEN PROD...
- Author(s) : SEMENOV B. N.
- Date : 1987
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 4
View record
-
REDUCED STABILITY AND ACCELERATED AUTOXIDATION ...
- Author(s) : CHOW C. J.
- Date : 1989
- Languages : English
- Source: J. agric. Food Chem. - vol. 37 - n. 5
View record
-
SUITABILITY OF TUNA RED MEAT FOR PREPARATION OF...
- Author(s) : THANKAMMA R.
- Date : 1985
- Languages : English
- Source: Fish. Technol. - vol. 22 - n. 1
View record
-
QUALITY DETERIORATION OF TUNA MEAT DURING FROZE...
- Author(s) : WATABE S., HASHIMOTO K.
- Date : 1987
- Languages : Japanese
- Source: Refrigeration - vol. 62 - n. 722
View record
-
INTENSIFICATION OF THE REFRIGERATION OF TUNA.
- Author(s) : SEMENOV B. N.
- Date : 1985
- Languages : Russian
- Source: Kholodilnaya Tekhnika - n. 2
View record