ShareCHANGES IN NON-VOLATILE AMINE CONTENTS OF THE MEATS OF SARDINE AND SAURY PIKE DURING STORAGE.
Author(s) : YAMANAKA H.
Type of article: Article
Summary
PUTRESCINE, CADAVERINE, TYRAMINE, TRYPTAMINE, SPERMIDINE, SPERMINE AND HISTAMINE CONTENTS OF THESE FISH WERE DETERMINED DURING STORAGE AT 278 OR 293 K (5 OR 20 DEG C). THE PRESENCE OF CADAVERINE IS SHOWN TO BE A SUITABLE INDEX FOR THE QUALITY CONTROL OF FISH. STORAGE TEMPERATURE HAS NO EFFECTS. (Bibliogr. int. CDIUPA-CNRS, FR., 86-210-210163.
Details
- Original title: CHANGES IN NON-VOLATILE AMINE CONTENTS OF THE MEATS OF SARDINE AND SAURY PIKE DURING STORAGE.
- Record ID : 1987-0181
- Languages: English
- Source: Nippon Suisan Gakkaishi - vol. 52 - n. 1
- Publication date: 1986
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Chilling; Amine; Organoleptic property; Sardine; Fish; Histamine
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