메뉴 건너뛰기




Volumn 53, Issue 1, 2003, Pages 90-95

Effect of thermal treatments on the chemical characteristics of mora crab meat (Homalaspis plana);Efecto de tratamientos térmicos sobre las características químicas de carne de jaiba mora (Homalaspis plana)

Author keywords

Crab; pH; Shellfish; Thermal treatment; Trimethylamine; Trimethylamine oxide; Volatile amines

Indexed keywords

ICE; TRIMETHYLAMINE; TRIMETHYLAMINE OXIDE;

EID: 0141828993     PISSN: 00040622     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (4)

References (35)
  • 1
    • 0009615301 scopus 로고
    • Compuestos nitrogenados no proteicos en el músculo de pescado. Origen y alteración durante el tratamiento frigorífico
    • Huidobro A y Tejada M. Compuestos nitrogenados no proteicos en el músculo de pescado. Origen y alteración durante el tratamiento frigorífico. Rev Agroquim Tecnol Aliment. 1990;30(2):151-160
    • (1990) Rev Agroquim Tecnol Aliment. , vol.30 , Issue.2 , pp. 151-160
    • Huidobro, A.1    Tejada, M.2
  • 2
    • 0141837881 scopus 로고
    • Determinación analítica de los compuestos nitrogenados no proteicos en el músculo de pescado. Aplicación al Control de Calidad
    • Huidobro A y Tejada M. Determinación analítica de los compuestos nitrogenados no proteicos en el músculo de pescado. Aplicación al Control de Calidad. Rev Agroquim Tecnol Aliment. 1990;30(3):293-301
    • (1990) Rev Agroquim Tecnol Aliment. , vol.30 , Issue.3 , pp. 293-301
    • Huidobro, A.1    Tejada, M.2
  • 3
  • 4
    • 0033230776 scopus 로고    scopus 로고
    • A technique for the determination of trimethylamine-N-oxide in natural waters and biological media
    • Hatton AD y Gibb SW. A technique for the determination of trimethylamine-N-oxide in natural waters and biological media. Anal Chem. 1999;71:4886-4891.
    • (1999) Anal Chem. , vol.71 , pp. 4886-4891
    • Hatton, A.D.1    Gibb, S.W.2
  • 5
    • 0344759178 scopus 로고    scopus 로고
    • Total volatile basic nitrogen and other physico-chemical and microbiological characteristics as related to ripening of salted anchovies
    • Hernández-Herrero MM, Roig-Sagués AX, López-Sabater EI, Rodríguez-Jerez JJ y Mora-Ventura MT. Total volatile basic nitrogen and other physico-chemical and microbiological characteristics as related to ripening of salted anchovies. J Food Sci. 1999;64(2): 344-347.
    • (1999) J Food Sci. , vol.64 , Issue.2 , pp. 344-347
    • Hernández-Herrero, M.M.1    Roig-Sagués, A.X.2    López-Sabater, E.I.3    Rodríguez-Jerez, J.J.4    Mora-Ventura, M.T.5
  • 6
    • 0032698438 scopus 로고    scopus 로고
    • Determination of TMA nitrogen and total volatile basic nitrogen in fresh fish by flow ijection análisis
    • Ruiz-Capillas C y Horner WFA. Determination of TMA nitrogen and total volatile basic nitrogen in fresh fish by flow ijection análisis. J Sci Food Agric. 1999;79: 1982-1986.
    • (1999) J Sci Food Agric. , vol.79 , pp. 1982-1986
    • Ruiz-Capillas, C.1    Horner, W.F.A.2
  • 7
    • 0035080353 scopus 로고    scopus 로고
    • Volatile and nonvolatile amines in Mediterranean Hake as a Function of their storage temperature
    • Baixas-Nogueiras S. Bover-Cid S, Vidal-Carou MC y Veciena-Nogués MT. Volatile and nonvolatile amines in Mediterranean Hake as a Function of their storage temperature. J Food Sci. 2001;66(1): 83-88.
    • (2001) J Food Sci. , vol.66 , Issue.1 , pp. 83-88
    • Baixas-Nogueiras, S.1    Bover-Cid, S.2    Vidal-Carou, M.C.3    Veciena-Nogués, M.T.4
  • 8
    • 0002239074 scopus 로고
    • Occurrence and significance of trimethylamine oxide and its derivates in fish and shellfish
    • AVI Publishing Company. Connecticut. U.S.A.
    • Herbard Ch, Flick G y Martin R. Occurrence and significance of trimethylamine oxide and its derivates in fish and shellfish. Chemistry & Biochemistry of Marine Food Products. AVI Publishing Company. Connecticut. U.S.A. 1982.
    • (1982) Chemistry & Biochemistry of Marine Food Products
    • Herbard, Ch.1    Flick, G.2    Martin, R.3
  • 9
    • 84986533329 scopus 로고
    • Storage quality of fresh and frozen- thawed fish in ice
    • Magnusson H y Martinsdóttir E. Storage quality of fresh and frozen- thawed fish in ice. J Food Sci. 1995; 60(2): 273-278.
    • (1995) J Food Sci. , vol.60 , Issue.2 , pp. 273-278
    • Magnusson, H.1    Martinsdóttir, E.2
  • 10
    • 0028927189 scopus 로고
    • Trimethylamine oxide and derived compounds changes during frozen storage of Hake (Merluccius merluccius)
    • Sotelo CG, Gallardo JM, Piñeiro C y Perez-Martin R. Trimethylamine oxide and derived compounds changes during frozen storage of Hake (Merluccius merluccius). Food Chem. 1995; 53: 61-65
    • (1995) Food Chem. , vol.53 , pp. 61-65
    • Sotelo, C.G.1    Gallardo, J.M.2    Piñeiro, C.3    Perez-Martin, R.4
  • 11
    • 4243897274 scopus 로고    scopus 로고
    • Variaciones cualitativas y cuantitativas de los parámetros utilizados para evaluar la calidad del pescado, cuando este se somete a proceso térmicos
    • Rodríguez C, Masoud T y Huerta Ma D. Variaciones cualitativas y cuantitativas de los parámetros utilizados para evaluar la calidad del pescado, cuando este se somete a proceso térmicos. Alimentaria. 1997; 12:121-123.
    • (1997) Alimentaria , vol.12 , pp. 121-123
    • Rodríguez, C.1    Masoud, T.2    Huerta, Ma.D.3
  • 12
    • 0001181571 scopus 로고    scopus 로고
    • Effect of frozen storage on the quality of whole fish and fillets of horse mackeral and mediterranean hake
    • Simeonidou S, Govaris A y Valterais. Effect of frozen storage on the quality of whole fish and fillets of horse mackeral and mediterranean hake. Z. Lebensm. Unter. Forsch. 1997; 204: 405-410.
    • (1997) Z. Lebensm. Unter. Forsch. , vol.204 , pp. 405-410
    • Simeonidou, S.1    Govaris, A.2    Valterais3
  • 17
    • 0141614791 scopus 로고
    • Métodos generales de análisis utilizados en el examen del pescado y productos pesqueros con referencia a su alteración
    • Gallardo J y Montemayor M. Métodos generales de análisis utilizados en el examen del pescado y productos pesqueros con referencia a su alteración. Inf Tecn Inst Inv Pesq. 1982; 65: 3-15
    • (1982) Inf Tecn Inst Inv Pesq. , vol.65 , pp. 3-15
    • Gallardo, J.1    Montemayor, M.2
  • 18
    • 0000805186 scopus 로고
    • Amines in fish muscle, I. Colorimetric determination of trimethylamine as the picrate salt
    • Dyer WJ. Amines in fish muscle, I. Colorimetric determination of trimethylamine as the picrate salt. J Fish Res Bd Can. 1945; 6: 351-358
    • (1945) J Fish Res Bd Can. , vol.6 , pp. 351-358
    • Dyer, W.J.1
  • 19
    • 0040038086 scopus 로고
    • Composición química de las distintas secciones anatómicas y determinación de la variación de pH post mortem de la jaiba mora (Homalaspis plana
    • 1.2
    • Barrios FJ, Abugoch L y Guarda A. Composición química de las distintas secciones anatómicas y determinación de la variación de pH post mortem de la jaiba mora (Homalaspis plana. Alimentos. 1995; 20 (1.2): 15-23.
    • (1995) Alimentos , vol.20 , pp. 15-23
    • Barrios, F.J.1    Abugoch, L.2    Guarda, A.3
  • 20
    • 0000097917 scopus 로고
    • Shelf life of shrimp (Penaeus merguiensis) stored at different temperatures
    • Shamshad SI, Kher UN, Riaz M, Zuberi R y Qadri RB. Shelf life of shrimp (Penaeus merguiensis) stored at different temperatures. J Food Sci. 1990; 55(5): 1201-1205.
    • (1990) J Food Sci. , vol.55 , Issue.5 , pp. 1201-1205
    • Shamshad, S.I.1    Kher, U.N.2    Riaz, M.3    Zuberi, R.4    Qadri, R.B.5
  • 21
    • 0141726557 scopus 로고
    • Characteristics of frozen shellfish: Factors affecting quality changes during freezing and storage. Part 2 - Shrimp
    • En Tressler, Van Arsdd, Copety editors. Westport, AVI
    • Fieger EA y Novak AF. Characteristics of frozen shellfish: Factors affecting quality changes during freezing and storage. Part 2 - Shrimp. En Tressler, Van Arsdd, Copety editors. The Freezing Preservation of Foods. Westport, AVI. 1968.
    • (1968) The Freezing Preservation of Foods
    • Fieger, E.A.1    Novak, A.F.2
  • 22
  • 23
    • 0011619997 scopus 로고
    • Influence of processing temperature on the distribution of tissue and water-soluble proteins in Blue Crabs (Callinectes sapidus)
    • Dowdie OG y SL Biede. Influence of processing temperature on the distribution of tissue and water-soluble proteins in Blue Crabs (Callinectes sapidus) J Food Sci. 1983; 48: 804-812.
    • (1983) J Food Sci. , vol.48 , pp. 804-812
    • Dowdie, O.G.1    Biede, S.L.2
  • 24
    • 0032445986 scopus 로고    scopus 로고
    • Storage temperature effect on histamine formation in big eye tuna and skipjack
    • Célia CGS, Duarte JBP y Eires MLD. Storage temperature effect on histamine formation in big eye tuna and skipjack. J Food Sci. 1998; 63(4): 644-647.
    • (1998) J Food Sci. , vol.63 , Issue.4 , pp. 644-647
    • Célia, C.G.S.1    Duarte, J.B.P.2    Eires, M.L.D.3
  • 25
    • 0141726556 scopus 로고    scopus 로고
    • Cambios en la calidad de los alimentos marinos durante la esterilización por el calor
    • Ojea GR. Cambios en la calidad de los alimentos marinos durante la esterilización por el calor. Rev Ind Conservera . 1999; 7 (26): 26-28.
    • (1999) Rev Ind Conservera , vol.7 , Issue.26 , pp. 26-28
    • Ojea, G.R.1
  • 28
    • 84985206439 scopus 로고
    • Grade Classification of canned pink salmon with static headspace volatile patterns
    • Girard B y Nakai S. Grade Classification of canned pink salmon with static headspace volatile patterns. J Food Sci. 1994; 59(3): 507-512.
    • (1994) J Food Sci. , vol.59 , Issue.3 , pp. 507-512
    • Girard, B.1    Nakai, S.2
  • 29
    • 0034066775 scopus 로고    scopus 로고
    • Headspace volatiles of sockeye and pink sahnon as affected by retort process
    • Girard B. y Durance T. Headspace volatiles of sockeye and pink sahnon as affected by retort process. Food Chem Toxicol. 2000; 65(1): 34-39.
    • (2000) Food Chem Toxicol. , vol.65 , Issue.1 , pp. 34-39
    • Girard, B.1    Durance, T.2
  • 30
    • 0345643512 scopus 로고    scopus 로고
    • Volatile components in crabmeats of charybdis feriatus
    • Chung HY. Volatile components in crabmeats of charybdis feriatus. J Agric Food Chem. 1999; 47: 2280-2287.
    • (1999) J Agric Food Chem. , vol.47 , pp. 2280-2287
    • Chung, H.Y.1
  • 31
    • 0141837883 scopus 로고
    • Chemical composition and evolution of nitrogen compounds during the processing and storage of canned albacore (Thunnus alalanga)
    • Gallardo JM, Pérez-Martin R, Franco JM y S Aubourg. Chemical composition and evolution of nitrogen compounds during the processing and storage of canned albacore (Thunnus alalanga) Proc. M.O.C.C.A. 1984; 1:51-58.
    • (1984) Proc. M.O.C.C.A. , vol.1 , pp. 51-58
    • Gallardo, J.M.1    Pérez-Martin, R.2    Franco, J.M.3    Aubourg, S.4
  • 32
    • 84986439202 scopus 로고
    • Banana shrimp, Paneus merguiensis, quality changes during iced and frozen storage
    • Yamagata M y Low LK. Banana shrimp, Paneus merguiensis, quality changes during iced and frozen storage. J Food Sci. 1995; 60(4): 721-726.
    • (1995) J Food Sci. , vol.60 , Issue.4 , pp. 721-726
    • Yamagata, M.1    Low, L.K.2
  • 33
    • 0342700234 scopus 로고    scopus 로고
    • Postmortem biochemical and functional characteristic of Monterrey Sardine muscle stored at 0°C
    • Pacheco-Aguilar R, Lugo-Sanchez M y Robles-Burgueño M. Postmortem biochemical and functional characteristic of Monterrey Sardine muscle stored at 0°C. J. Food Sci. 2000; 65(1):40-46.
    • (2000) J. Food Sci. , vol.65 , Issue.1 , pp. 40-46
    • Pacheco-Aguilar, R.1    Lugo-Sanchez, M.2    Robles-Burgueño, M.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.