ShareCORRELATION BETWEEN BIOGENIC AMINES, CHEMICAL CHANGES AND STABILITY OF SEA BREAM FISH DURING STORAGE AT 255 K (-18 DEG C).
Author(s) : ABDALLA M. A.
Type of article: Article
Summary
EXCEPT FOR TRIMETHYLAMINE, THE OTHER INDEXES (TOTAL VOLATILE BASES, NH3, THIOBARBITURIC ACID, AMINO NITROGEN) INCREASE DURING THE FIRST SIX MONTHS OF STORAG TRIMETHYLAMINE, TOTAL VOLATILE BASES AND NH3 ARE VALUABLE CONTROL CRITERIA DURING THE THAWING OF FROZEN FISH. (Bibliogr. int. CDIUPA, FR., 90-260832.
Details
- Original title: CORRELATION BETWEEN BIOGENIC AMINES, CHEMICAL CHANGES AND STABILITY OF SEA BREAM FISH DURING STORAGE AT 255 K (-18 DEG C).
- Record ID : 1991-0252
- Languages: English
- Source: Grasas Aceites - vol. 40 - n. 6
- Publication date: 1989
Links
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Indexing
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Themes:
Food engineering;
Fish and fish product - Keywords: Thawing; Correlation; Trimethylamine; Amine; Chemical property; Fish; Sea bream; Control (generic); Freezing
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- Author(s) : MA L. B., YAMANAKA H.
- Date : 1991
- Languages : English
- Source: Nippon Suisan Gakkaishi - vol. 57 - n. 7
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- Author(s) : SOTELO C. G., GALLARDO J. M., PINEIRO C., PEREZ MARTIN R.
- Date : 1995
- Languages : English
- Source: J. agric. Food Chem. - vol. 53 - n. 1
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TEXTURAL PROPERTIES OF FARMED AND WILD FISH.
- Author(s) : HATAE K.
- Date : 1990/09/18
- Languages : English
- Source: Chilling and Freezing of New Fish Products.
- Formats : PDF
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- Author(s) : RIVERO J. E.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
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CORRELATION BETWEEN THE CONCENTRATIONS OF PHOSP...
- Author(s) : OHTA F., YAMADA T.
- Date : 1990
- Languages : Japanese
- Source: Trans. JAR - vol. 7 - n. 1
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