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Changes in free amino acids of hake (Merluccius merluccius L.) muscle during frozen storage.

Author(s) : SOTELO C. G., FRANCO J. M., AUBOURG S. P., GALLARDO J. M.

Type of article: Article

Summary

An increase of aspartic acid, serine, threonine, arginine, beta-alinine, tyrosine, methionine, valine, phenylalanine, isoleucine, leucine and lysine contents was observed at -5 deg C. A significant decrease of glutamic acid, glycine, methylethistidine, beta-alanine, taurine, alanine, concentrations was detected at -12 deg C. No change in amino acid profile was observed at -20 deg C.

Details

  • Original title: Changes in free amino acids of hake (Merluccius merluccius L.) muscle during frozen storage.
  • Record ID : 1997-0978
  • Languages: English
  • Source: Food Sci. Technol. int. - vol. 1 - n. 1
  • Publication date: 1995

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