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POLYAMINES AS POTENTIAL INDICES FOR FRESHNESS AND DECOMPOSITION OF SAURY PIKE (COLOLABIS SAIRA) AND SCALLOP (PATINOPECTEN YOSSOENSIS).

Author(s) : YAMANAKA H.

Summary

A METHOD WAS DEVELOPPED FOR MEASURING THE LEVELS OF TYRAMINE, PUTRESCINE, CADAVERINE, HISTAMINE, AGMATINE, TRYPTAMINE AND SPERMIDINE. WHEN CHANGES IN POLYAMINES WERE EXAMINED IN MACKEREL AND SAURY PIKE MEAT DURING STORAGE AT 283, 278, 273 AND 272 K (10, 5, 0 AND -1 DEG C), HISTAMINE AND CADAVERINE WERE FOUND TO BE MAJOR PRODUCTS. DURING STORAGE OF SAURY PIKE MEAT AT LOW TEMPERATURES CADAVERINE WAS PRODUCED FOLLOWED BY HISTAMINE. CADAVERINE, PUTRESCINE AND VOLATILE BASIC NITROGEN APPEAR TO BE USEFUL AS POTENTIAL INDICES FOR FRESHNESS OF SAURY PIKE. AGMATINE, PUTRESCINE AND CADAVERINE INCREASED CONSIDERABLY IN SCALLOP ADDUCTOR MUSCLE DURING STORAGE AT 278 AND 288 K (5 AND 15 DEG C). ARGININE DECREASED NOTICEABLY DURING STORAGE. PUTRESCINE AND ORNITHINE APPEAR TO BE USEFUL INDICES FOR FRESHNESS OF SCALLOP.

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Pages: 1990-3

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Details

  • Original title: POLYAMINES AS POTENTIAL INDICES FOR FRESHNESS AND DECOMPOSITION OF SAURY PIKE (COLOLABIS SAIRA) AND SCALLOP (PATINOPECTEN YOSSOENSIS).
  • Record ID : 1992-0269
  • Languages: English
  • Source: Chilling and Freezing of New Fish Products.
  • Publication date: 1990/09/18
  • Document available for consultation in the library of the IIR headquarters only.

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