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Volatile and nonvolatile amines in Mediterranean hake as a function of their storage temperature.

Author(s) : BAIXAS-NOGUEIRAS S., BOVER-CID S., VIDAL-CAROU M. C., et al.

Type of article: Article

Summary

The main amines in frozen and fresh hake (Merluccius merluccius) are the natural polyamines, spermine and spermidine. The levels of volatile and nonvolatile amines during storage of hake were strongly dependent on temperature. In samples stored at -20 °C only changes in dimethylamine and agmatine were found, whereas major changes were observed in samples stored at higher temperatures. Cadaverine was the major amine formed. Trimethylamine and biogenic amines related to hake spoilage showed levels higher in fresh than in frozen samples.

Details

  • Original title: Volatile and nonvolatile amines in Mediterranean hake as a function of their storage temperature.
  • Record ID : 2001-2795
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 66 - n. 1
  • Publication date: 2001/01
  • Document available for consultation in the library of the IIR headquarters only.

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