ShareChanges 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
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Hake; Fish; Cold storage; Freezing; Amino acid
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