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Merlu méditerranéen : taux d'amines volatiles et non volatiles selon la température d'entreposage.

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

Auteurs : BAIXAS-NOGUEIRAS S., BOVER-CID S., VIDAL-CAROU M. C., et al.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Volatile and nonvolatile amines in Mediterranean hake as a function of their storage temperature.
  • Identifiant de la fiche : 2001-2795
  • Langues : Anglais
  • Source : Ital. J. Food Sci. - vol. 66 - n. 1
  • Date d'édition : 01/2001
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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