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FLUORESCENCE OF FISH MUSCLE: CAUSES OF CHANGE OCCURRING DURING FROZEN STORAGE.

Author(s) : DAVIS H. K., REECE P.

Type of article: Article

Summary

THE CAUSES OF TWO FLUORESCENT EMISSIONS APPEAR TO BE PREDOMINANTLY ASSOCIATED WITH PROTEINS VIA REACTION BETWEEN FREE AMINO GROUPS AND CARBONYL COMPOUNDS. UNDER FAVOURABLE CONDITIONS, A WHITE OR PALE BLUE EMISSION IS PRODUCED THROUGHOUT THE WHITE MUSCLE AS THE RESULT OF REACTIONS INVOLVING SUGARS AND SUGAR PHOSPHATES IN LOW TEMPERATURE BROWNING REACTIONS. A BRIGHT YELLOW FLUORESCENCE ARISES FROM REACTIONS INVOLVING FORMALDEHYDE PRODUCED BY ENZYMIC DEGRADATION OF TRIMETHYLAMINE OXIDE.

Details

  • Original title: FLUORESCENCE OF FISH MUSCLE: CAUSES OF CHANGE OCCURRING DURING FROZEN STORAGE.
  • Record ID : 1983-1857
  • Languages: English
  • Source: J. Sci. Food Agric. - 33; 1143-1151; 2 fig.; 1 tabl.; 41 ref.
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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