ShareChanges in trimethylamine oxide and derived compounds during frozen storage of hake (Merluccius merluccius).
Author(s) : SOTELO C. G., GALLARDO J. M., PINEIRO C., PEREZ MARTIN R.
Type of article: Article
Summary
Changes in the amount of volatiles, dimethylamine, formaldehyde, trimehylamine, and trimethylamine oxide in fish, during storage at -5, -12 and -20 deg C. Important variations of amine content during storage at -5 deg C are shown.
Details
- Original title: Changes in trimethylamine oxide and derived compounds during frozen storage of hake (Merluccius merluccius).
- Record ID : 1996-1686
- Languages: English
- Source: J. agric. Food Chem. - vol. 53 - n. 1
- Publication date: 1995
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Hake; Trimethylamine; Amine; Fish; Freezing
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TRIMETHYLAMINE OXIDE PREVENTS INSOLUBILISATION ...
- Author(s) : OWUSU-ANSAH Y. J., HULTIN H. O.
- Date : 1984
- Languages : English
- Source: J. agric. Food Chem. - vol. 32 - n. 5
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EVOLUTION OF VOLATILE AMINES OF HAKE (MERLUCCIU...
- Author(s) : GALLARDO J. M.
- Date : 1991/03
- Languages : Spanish
- Source: Rev. Agroquim. Tecnol. Aliment. - vol. 31 - n. 1
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STUDIES ON THERMAL TREATMENT OF HAKE. 2. EFFECT...
- Author(s) : SEIDLER T., KRUPSKA B.
- Date : 1986
- Languages : English
- Source: Nahrung - vol. 30 - n. 5
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A MEMBRANE FRACTION FROM RED HAKE (UROPHYCIS CH...
- Author(s) : PARKIN K. L., HULTIN H. O.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
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RELATIONSHIP BETWEEN THE INCREASE OF TOTAL VOLA...
- Author(s) : ALMANDOS M. E.
- Date : 1984/04
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 17 - n. 2
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