METHOD FOR RAPID-DETERMINATION OF INDOLE IN FISH PRODUCTS

Authors
TANTILLO G AUGELLI R TIECCO G
Citation
G. Tantillo et al., METHOD FOR RAPID-DETERMINATION OF INDOLE IN FISH PRODUCTS, Industrie alimentari, 35(348), 1996, pp. 519-521
Citations number
9
Categorie Soggetti
Food Science & Tenology
Journal title
Industrie alimentari → ACNP
ISSN journal
0019901X
Volume
35
Issue
348
Year of publication
1996
Pages
519 - 521
Database
ISI
SICI code
0019-901X(1996)35:348<519:MFROII>2.0.ZU;2-Y
Abstract
A scale for the evaluation of fish products Freshness is the indole qu antity produced by some bacterial species. After checking the possibil ity to verify the indole formation in muscular tissues with a rapid me thod using ''Kovacs reagent'', the AA have carried out a research in s amples of frozen tuna. The rapid method can be used for a screening on fish products.