Share

RELEVANCE OF TRIMETHYLAMINE OXIDE DEMETHYLASE ACTIVITY AND HAEMOGLOBIN CONTENT TO FORMALDEHYDE PRODUCTION AND TEXTURE DETERIORATION IN FROZEN STORED MINCED FISH MUSCLE.

Author(s) : REHBEIN H.

Type of article: Article

Summary

THE FORMATION OF DIMETHYLAMINE AND FORMALDEHYDE IS CORRELATED WITH THE ACTIVITY OF DEMETHYLASE (TMAOASE) IN SAMPLES OF FISH MINCE TO WHICH VISCERA RICH IN THIS ENZYME WERE ADDED. THE HAEMOGLOBIN CONTENT (ADDITION OF BLOOD TO MINCED MEAT) HAS NO EFFECT. FORMALDEHYDE PRODUCTION IS ACCOMPANIED BY A CHANGE IN TEXTURE (HARDENING). (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-236032.

Details

  • Original title: RELEVANCE OF TRIMETHYLAMINE OXIDE DEMETHYLASE ACTIVITY AND HAEMOGLOBIN CONTENT TO FORMALDEHYDE PRODUCTION AND TEXTURE DETERIORATION IN FROZEN STORED MINCED FISH MUSCLE.
  • Record ID : 1989-0185
  • Languages: English
  • Source: J. Sci. Food Agric. - vol. 43 - n. 3
  • Publication date: 1988

Links


See the source

Indexing