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Título: | Trimethylamine oxide and derived compounds' changes during frozen storage of hake (Merluccius merluccius) |
Autor: | González Sotelo, Carmen CSIC ORCID ; Gallardo, José Manuel CSIC; Piñeiro, Carmen CSIC ORCID; Pérez Martín, Ricardo Isaac CSIC ORCID | Fecha de publicación: | 1995 | Editor: | Elsevier | Citación: | Food Chemistry 53(1): 61-65 (1995) | Resumen: | 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°C. Significant changes in TVB, DMA, TMA, TMAO nitrogen and FA were observed at -5°C. Only TMAO changed significantly at -12°C and -20°C. TMAO decrease was not, therefore, followed by DMA an&or TMA production at those temperatures. | Descripción: | 5 páginas, 6 figuras | Versión del editor: | http://dx.doi.org/10.1016/0308-8146(95)95787-7 | URI: | http://hdl.handle.net/10261/59887 | DOI: | 10.1016/0308-8146(95)95787-7 | ISSN: | 0308-8146 |
Aparece en las colecciones: | (IIM) Artículos |
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Trimethylamine_oxide_compounds.pdf | 35,64 kB | Adobe PDF | Visualizar/Abrir |
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