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

Authors
SOTELO CG GALLARDO JM PINEIRO C PEREZMARTIN R
Citation
Cg. Sotelo et al., TRIMETHYLAMINE OXIDE AND DERIVED COMPOUNDS CHANGES DURING FROZEN STORAGE OF HAKE (MERLUCCIUS-MERLUCCIUS), Food chemistry, 53(1), 1995, pp. 61-65
Citations number
26
Categorie Soggetti
Food Science & Tenology","Nutrition & Dietetics","Chemistry Applied
Journal title
Food chemistry → ACNP
ISSN journal
03088146
Volume
53
Issue
1
Year of publication
1995
Pages
61 - 65
Database
ISI
SICI code
0308-8146(1995)53:1<61:TOADCC>2.0.ZU;2-0
Abstract
Changes in total volatile bases (TVB), dimethylamine (DMA), formaldehy de (FA), trimethylamine (TMA) and trimethylamine oxide (TMAO) of whole hake (Merluccius merluccius L.) were evaluated at different temperatu res 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 TM AO changed significantly at -12 degrees C and -20 degrees C. TMAO decr ease was not, therefore, followed by DMA and/or TMA production at thos e temperatures.