ShareCHANGES IN THE FREE AMINO ACID PROFILE OF SNOW CRAB CHIONOECETES OPILIO MUSCLE DURING STORAGE IN ICE.
Author(s) : MIYAGAWA M.
Type of article: Article
Summary
CRAB LEGS ARE STORED FOR 28 DAYS IN ICE. PROLIN, GLYCIN AND ARGININ CONTENTS INCREASE UP TO THE THIRD DAY AND THEN DECREASE. CONCENTRATIONS OF ORNITHINE, UREA AND NH3 INCREASE DURING THE 28 DAYS STORAGE. STUDY OF FLESH ENZYME ACTIVITIES. CONCENTRATIONS OF UREA OR ORNITHINE ARE VALUABLE CRITERIA FOR EVALUATING THE FRESHNESS OF CRAB FLESH. (Bibliogr. int. CDIUPA, FR., 90-260835.
Details
- Original title: CHANGES IN THE FREE AMINO ACID PROFILE OF SNOW CRAB CHIONOECETES OPILIO MUSCLE DURING STORAGE IN ICE.
- Record ID : 1991-0262
- Languages: English
- Source: Agric. biol. Chem. - vol. 54 - n. 2
- Publication date: 1990
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Indexing
- Themes: Fish and fish product
- Keywords: Ice; Chilling; Crustacea; Crab; Amino acid
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