Amine and Formaldehyde Production in North American Squid and their Relation to Quality
- 1 July 1984
- journal article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 17 (3) , 157-162
- https://doi.org/10.1016/s0315-5463(84)72506-5
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
- DIMETHYLAMINE PRODUCTION IN FRESH RED HAKE (UROPHYCIS CHUSS): THE EFFECT OF PACKAGING MATERIAL OXYGEN PERMEABILITY AND CELLULAR DAMAGEJournal of Food Biochemistry, 1982
- SOME FACTORS INFLUENCING THE PRODUCTION OF DIMETHYLAMINE AND FORMALDEHYDE IN MINCED AND INTACT RED HAKE MUSCLEJournal of Food Processing and Preservation, 1982
- Fish muscle microsomes catalyze the conversion of trimethylamine oxide to dimethylamine and formaldehydeFEBS Letters, 1982
- Chemical and Physical Changes in Red Hake Blocks During Frozen StorageJournal of Food Science, 1982
- Quality Factors in Cooked North Atlantic SquidCanadian Institute of Food Science and Technology Journal, 1982
- Protein changes in frozen fishC R C Critical Reviews in Food Science and Nutrition, 1976
- Production of Dimethylamine in Muscle of Several Species of Gadoid Fish during Frozen Storage, Especially in Relation to Presence of Dark MuscleJournal of the Fisheries Research Board of Canada, 1971
- Formation of Dimethylamine in Stored Frozen Sea FishJournal of the Fisheries Research Board of Canada, 1970
- STUDIES ON THE BIOLOGICAL FORMATION OF FORMALDEHYDE AND DIMETHYLAMINE IN FISH AND SHELLFISH-VIINIPPON SUISAN GAKKAISHI, 1965
- Amines in Fish Muscle: II. Development of Trimethylamine and Other AminesJournal of the Fisheries Research Board of Canada, 1945