Amino acid composition of whole mackerel (Scomber scombrus) stored anaerobically at 20°C and at 2°C
- 1 February 1990
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 25 (1) , 82-87
- https://doi.org/10.1111/j.1365-2621.1990.tb01062.x
Abstract
Summary: Total amino acid composition of whole mackerel (Scomber scombrus) and of milt and roe from mackerel stored at different conditions were studied. During storage at low temperature, no obvious changes were found. When stored at high temperature (20°C), the contents of several of the amino acids decreased, and phenylethylamine, tyramine, putrescine, histamine and cadaverine were formed the formation of cadaverine was higher than the loss of lysine.Keywords
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