TRIMETHYLAMINE OXIDE AND DERIVED COMPOUNDS CHANGES DURING FROZEN STORAGE OF HAKE (MERLUCCIUS-MERLUCCIUS)

被引：31

作者：

SOTELO, CG

GALLARDO, JM

PINEIRO, C

PEREZMARTIN, R

机构：

[1] Instituto de Investigaciones Marinas (C.S.I.C.), 36208 Vigo

来源：

FOOD CHEMISTRY | 1995年 / 53卷 / 01期

关键词：

D O I：

10.1016/0308-8146(95)95787-7

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Changes in total volatile bases (TVB), dimethylamine (DMA), formaldehyde (FA), trimethylamine (TMA) and trimethylamine oxide (TMAO) of whole hake (Merluccius merluccius L.) were evaluated at different temperatures of storage: -5, -12 and -20 degrees C. Significant changes in TVB, DMA, TMA, TMAO nitrogen and FA were observed at -5 degrees C. Only TMAO changed significantly at -12 degrees C and -20 degrees C. TMAO decrease was not, therefore, followed by DMA and/or TMA production at those temperatures.

引用

页码：61 / 65

页数：5

共 26 条

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