Postmortem biochemical and functional characteristic of Monterey sardine muscle stored at 0 degrees C

Postmortem biochemical and functional characteristic of Monterey sardine muscle stored at 0 degrees C

Postmortem changes of sardine muscle during 15 d storage at 0 degC were studied to evaluate its quality and functionality. No microbial deterioration was detected since trimethylamine and histamine concentration remained low with final values of less than or equal to 1.62 mg/100g and 0.00018 ppm, re...

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Veröffentlicht in:Journal of food science 2000-01, Vol.65 (1), p.40
Hauptverfasser: Pacheco-Aguilar, R, Lugo-Sanchez, M E, Robles-Burgueno, M R
Format: Artikel
Sprache:eng
Schlagworte:
Biochemistry
Fish
Food science
Oxidation
Proteins
Temperature
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Zusammenfassung:Postmortem changes of sardine muscle during 15 d storage at 0 degC were studied to evaluate its quality and functionality. No microbial deterioration was detected since trimethylamine and histamine concentration remained low with final values of less than or equal to 1.62 mg/100g and 0.00018 ppm, respectively.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.2000.tb15953.x