ShareFLUORESCENCE OF FISH MUSCLE: CAUSES OF CHANGE OCCURRING DURING FROZEN STORAGE.
Author(s) : DAVIS H. K., REECE P.
Type of article: Article
Summary
BOTH FLUORESCENCE EMISSIONS OBSERVED COME FROM PROTEINS VIA A REACTION BETWEEN FREE AMINO-ACIDS AND CARBONYL COMPOUNDS. IN SOME CASES, A WHITE OR PALE BLUE EMISSION IS OBSERVED, PRODUCED BY REACTIONS BETWEEN GLUCIDES AND PHOSPHATE GLUCIDES. IN THE SAME WAY, A BRIGHT YELLOW FLUORESCENCE APPEARS DUE TO REACTIONS BETWEEN FORMALDEHYDE, PRODUCED BY ENZYMIC DETERIORATION, AND TRIMETHYLAMINE OXIDE. (Bibliogr. int. CDIUPA-CNRS, FR., 83-210-281.
Details
- Original title: FLUORESCENCE OF FISH MUSCLE: CAUSES OF CHANGE OCCURRING DURING FROZEN STORAGE.
- Record ID : 1983-2239
- Languages: English
- Source: J. Sci. Food Agric. - vol. 33 - n. 11
- Publication date: 1982
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Glucide; Organoleptic property; Protein; Frozen food; Fish; Fluorescence; Freezing
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FLUORESCENCE OF FISH MUSCLE: DESCRIPTION AND ME...
- Author(s) : DAVIS H. K.
- Date : 1982
- Languages : English
- Source: J. Sci. Food Agric. - vol. 33 - n. 11
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- Date : 1988/11
- Languages : French
- Source: Surgélation - n. 273
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- Author(s) : CURRAN C. A., AMES G. R., JONES N. S. D.
- Date : 1986
- Languages : English
- Source: J. Food Technol. - vol. 21 - n. 4
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ETUDE DE LA FRACTION AZOTEE SOLUBLE DE L'ANCHOI...
- Author(s) : DURAND P.
- Date : 1982
- Languages : French
- Source: Rev. Trav. Inst. Pêches marit. - vol. 45 - n. 4
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CHEMICAL AND PHYSICAL CHANGES IN RED HAKE (UROP...
- Author(s) : KELLEHER S. D., et al.
- Date : 1982/01
- Languages : English
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