ShareTRIMETHYLAMINE OXIDE PREVENTS INSOLUBILISATION OF RED HAKE (UROPHYCIS CHUSS)MUSCLE PROTEINS DURING FROZEN STORAGE.
Author(s) : OWUSU-ANSAH Y. J., HULTIN H. O.
Type of article: Article
Summary
SHOWS THE PREVENTIVE ROLE OF TMAO AGAINST THE LOSS OF SOLUBILITY OF PROTEINS OF RED HAKE DURING FREEZING.
Details
- Original title: TRIMETHYLAMINE OXIDE PREVENTS INSOLUBILISATION OF RED HAKE (UROPHYCIS CHUSS)MUSCLE PROTEINS DURING FROZEN STORAGE.
- Record ID : 1985-2022
- Languages: English
- Source: J. agric. Food Chem. - vol. 32 - n. 5
- Publication date: 1984
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Hake; Trimethylamine; Protein; Fish; Freezing
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INHIBITION OF DIMETHYLAMINE FORMATION IN FROZEN...
- Author(s) : LANDOLT L. A., HULTIN H. O.
- Date : 1982
- Languages : English
- Source: J. Food Biochem. - vol. 6 - n. 2
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Changes in trimethylamine oxide and derived com...
- Author(s) : SOTELO C. G., GALLARDO J. M., PINEIRO C., PEREZ MARTIN R.
- Date : 1995
- Languages : English
- Source: J. agric. Food Chem. - vol. 53 - n. 1
View record
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ROLE OF TRIMETHYLAMINE OXIDE IN THE FREEZE DENA...
- Author(s) : RODGER G., HASTINGS R.
- Date : 1984
- Languages : English
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A MEMBRANE FRACTION FROM RED HAKE (UROPHYCIS CH...
- Author(s) : PARKIN K. L., HULTIN H. O.
- Date : 1981
- Languages : English
- Source: Advances in the refrigerated treatment of fish.
- Formats : PDF
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RELATIONSHIP BETWEEN THE INCREASE OF TOTAL VOLA...
- Author(s) : ALMANDOS M. E.
- Date : 1984/04
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 17 - n. 2
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