Comparison of non-volatile amine formation between the dark and white muscles of mackerel during storage.

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  • マサバ普通肉および血合肉の貯蔵中における不揮発性アミン類の生成
  • マサバ普通肉および血合肉の貯蔵中における不揮発性アミン類の生成〔英文〕
  • マサバ フツウ ニク オヨビ チアイ ニク ノ チョゾウチュウ ニ オケル フ

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Abstract

Non-volatile amine formation and its relationship to the changes in free amino acid level in white and dark muscles of mackerel were investigated during storage in ice and at 20°C. No amines were formed during ice storage, except negligible amounts of histamine. At 20°C, histamine, putrescine, cadaverine, and tyramine were formed in relatively large amounts. Spermidine was very low initially in both muscles and decreased regardless of storage temperature. In the dark muscle, the amine levels were always much higher and the amine production was more rapid than that in the white muscle. The results of the changes in level of volatile base nitrogen during storage also indicated that the dark muscle spoiled faster than the white muscle at 20°C and vice versa in ice.

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