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

AuthorsGonzález Sotelo, Carmen ; Gallardo, José Manuel ; Piñeiro, Carmen ; Pérez Martín, Ricardo Isaac
Issue Date1995
CitationFood Chemistry 53(1): 61-65 (1995)
AbstractChanges 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.
Description5 páginas, 6 figuras
Publisher version (URL)http://dx.doi.org/10.1016/0308-8146(95)95787-7
Appears in Collections:(IIM) Artículos
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