ShareNON-PROTEIN NITROGENOUS COMPONENTS IN FISH MUSCLE. ORIGIN AND CHANGES DURING REFRIGERATION.
[In Spanish. / En espagnol.]
Author(s) : HUIDOBRO A., TEJADA M.
Type of article: Article
Summary
BASING UPON AVAILABLE LITERATURE, THE AUTHORS DEFINE THE NON-PROTEIN NITROGENOUS COMPONENTS RELATED TO METABOLISM IN VIVO OR POSTMORTEM DURING REFRIGERATION. THEY PARTICULARLY DESCRIBE: THE BREAKDOWN OF ATP AND TRIMETHYLAMINE OXIDE DURING FISH COOLING AND FREEZING ; THE PRODUCTION OF HISTAMINE FROM HISTIDINE ; AND THE BREAKDOWN OF UREA INTO AMMONIA. J.G.
Details
- Original title: [In Spanish. / En espagnol.]
- Record ID : 1991-1645
- Languages: Spanish
- Source: Rev. Agroquim. Tecnol. Aliment. - vol. 30 - n. 2
- Publication date: 1990
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Fish and fish product
- Keywords: Methylamine; Chilling; Chemical property; Fish; Histamine; Freezing; Adenosine triphosphate
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