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EVOLUTION OF VOLATILE AMINES OF HAKE (MERLUCCIUS AUSTRALIS AND MERLUCCIUS CAPENSIS) AND KINGLIP (XIPHIURUS CAPENSIS) DURING STORAGE AT 255 K (-18 DEG C).

[In Spanish. / En espagnol.]

Author(s) : GALLARDO J. M.

Type of article: Article

Summary

THE EVOLUTION OF VOLATILE AMINES WAS DETERMINED IN FROZEN HAKE AND KINGLIP STORED FOR 4 MONTHS AT 255 K. SIGNIFICANT DIFFERENCES IN DIMETHYLAMINE BUT NOTIN TOTAL VOLATILE BASES WERE FOUND BETWEEN MERLUCCIUS AUSTRALIS AND MERLUCCIUS CAPENSIS. DIFFERENCES OF TOTAL VOLATILE BASES AS A FUNCTION OF STORAGE TIME WERE SIGNIFICANT FOR MERLUCCIUS CAPENSIS, AND DIFFERENCES IN DIMETHYLAMINE AS A FUNCTION OF TIME WERE SIGNIFICANT FOR ALL SPECIES. THE INCREASE IN TOTAL VOLATILE BASES MAY BE EXPLAINED BY THE VARIATION IN DIMETHYLAMINE.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1992-0683
  • Languages: Spanish
  • Source: Rev. Agroquim. Tecnol. Aliment. - vol. 31 - n. 1
  • Publication date: 1991/03
  • Document available for consultation in the library of the IIR headquarters only.

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