ShareENZYMATIC DETERMINATION OF UREA AND AMMONIA IN REFRIGERATED SEAFOOD PRODUCTS.
Author(s) : CHEUK W. L., FINNE G.
Type of article: Article
Summary
UREA AND AMMONIA WERE TITRATED IN SHRIMP AND CRAB SAMPLES BY MEANS OF A METHOD BASED ON THE TRANSAMINATION OF ALPHA-CETOGLUTARATE, NADH AND, RESPECTIVELY, BY UREASE OR GLUTAMATE DEHYDROGENASE. AMMONIA COMPOUND CONTENTS WERE DEDUCED FROM THE NADH AMOUNT CONSUMED DURING THE REACTION. DEVELOPMENT OF THESE COMPOUNDS DURING COLD STORAGE.
Details
- Original title: ENZYMATIC DETERMINATION OF UREA AND AMMONIA IN REFRIGERATED SEAFOOD PRODUCTS.
- Record ID : 1985-0200
- Languages: English
- Source: J. agric. Food Chem. - vol. 32 - n. 1
- Publication date: 1984
- Document available for consultation in the library of the IIR headquarters only.
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