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
Links
See other articles in this issue (2)
See the source
Indexing
-
Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Glucide; Organoleptic property; Protein; Frozen food; Fish; Fluorescence; Freezing
-
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
View record
-
STORAGE OF FROZEN FISH.
- Author(s) : MERRITT J. H.
- Date : 1987/01
- Languages : English
- Source: Infofish mark. Dig. - vol. 6 - n. 1
View record
-
STANDARDIZATION AND PREDICTION OF THE STORAGE L...
- Author(s) : GRIGOR'EV A. A.
- Date : 1987
- Languages : Russian
- Source: Rybn. Hoz. - n. 9
View record
-
A PUNGENT COMPOUND PRODUCED IN THE MEAT OF FROZ...
- Author(s) : YAMANAKA H.
- Date : 1982
- Languages : English
- Source: Bull. jap. Soc. sci. Fish. - vol. 48 - n. 5
View record
-
INFLUENCES OF DIFFERENT FREEZING TECHNIQUES, FR...
- Author(s) : DELLINO C. V. J.
- Date : 1986/03
- Languages : English
- Source: Infofish mark. Dig. - n. 2
View record