Trimethylamine oxide and derived compounds' changes during frozen storage of hake (Merluccius merluccius)-Reference-Cited by-同舟云学术

Trimethylamine oxide and derived compounds' changes during frozen storage of hake (Merluccius merluccius)

Published:1995-01 Issue:1 Volume:53 Page:61-65
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sotelo C.G.,Gallardo J.M.,Piñeiro C.,Pérez-Martin R.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference26 articles.

1. Relationship between the increase of total volatile bases and dimethylamine in frozen patagonian hake (Merluccius hubbsi);Almandos;Lebensm. Wiss. Technol.,1984

2. Decomposition of trimethylamine oxide and changes in protein extractability during frozen storage of minced and intact hake (Merluccius productus) muscle;Babbitt;J. Agric. Food Chem.,1972

3. Role of cofactors in breakdown of TMAO in frozen red hake muscle;Banda;J. Food Process. Preserv.,1983

4. The effect of neutral and oxidized lipids on functionality in hake (Merluccius merluccius L.): A dimethylamine — and formaldehyde — forming species during frozen storage;Careche;Food Chem.,1990

5. Grading fish for quality. Y. Trimethylamine values of fillets cut from graded fish;Castell;J. Fish. Res. Board Can.,1958

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