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Alteration of fish texture during frozen storage: effect of lipid addition on formaldehyde formation.
Author(s) : JOLY A., CARECHE M., HUIDOBRO A., TEJADA M.
Summary
The paper describes a test to study lipid reaction on the formation of formaldehyde, produced by the trimethylamine N-oxide demethylase. Different samples are prepared and the formaldehyde levels determined. It seems that the level of lipid oxidation has an inhibiting effect on formaldehyde production.
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Details
- Original title: Alteration of fish texture during frozen storage: effect of lipid addition on formaldehyde formation.
- Record ID : 1994-0376
- Languages: English
- Source: Contribution of Refrigeration to the Preservation of Quality in Fruit, Vegetables and Halieutic Products. Proceedings of the Symposium.
- Publication date: 1993/05/03
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Formaldehyde; Lipid; Trimethylamine; Deterioration; Protein; Fish; Freezing
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Changes in proteins in frozen stored fish.
- Author(s) : SIKORSKI Z. E., KOLAKOWSKA A.
- Date : 1994
- Languages : English
- Source: In: Seaf. Proteins, Chapman & Hall - 99-112; 73 ref.
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EFFECTS OF WASHING OF HORSE MACKEREL (TRACHURUS...
- Author(s) : TEJADA M., BORDERIAS A. J., MORAL A.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
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FLUORESCENCE OF FISH MUSCLE: CAUSES OF CHANGE O...
- Author(s) : DAVIS H. K., REECE P.
- Date : 1982
- Languages : English
- Source: J. Sci. Food Agric. - 33; 1143-1151; 2 fig.; 1 tabl.; 41 ref.
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CHEMICAL METHODS FOR MEASURING CHANGES IN FREEZ...
- Author(s) : QUARANTA H. O., PEREZ S. S.
- Date : 1983
- Languages : English
- Source: J. agric. Food Chem. - vol. 11 - n. 2
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THE FATE OF REDUCED NICOTINAMIDE ADENINE DINUCL...
- Author(s) : REECE P.
- Date : 1985
- Languages : English
- Source: Storage lives of chilled and frozen fish and fish products.
- Formats : PDF
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