Physicochemical and biochemical changes during frozen storage of minced flesh of lizardfish (Saurida micropectoralis)

Food Chemistry

Volumn 90, Issue 1-2, 2005, Pages 141-150

  Leelapongwattana, Kittima ^a   Benjakul, Soottawat ^a   Visessanguan, Wonnop ^b   Howell, Nazalin K ^c  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

^c UNIVERSITY OF SURREY   (United Kingdom)

Author keywords

Denaturation; Dimethylamine; Formaldehyde; Frozen; Lizardfish TMAOase; Trimethylamine N oxide

Indexed keywords

ADENOSINE TRIPHOSPHATASE (CALCIUM); DIMETHYLAMINE; FORMALDEHYDE; METHYLTRANSFERASE; OXYGEN; SODIUM CHLORIDE; TRIMETHYLAMINE OXIDE;

AIR; ANIMAL TISSUE; ARTICLE; BIOCHEMICAL COMPOSITION; CONTROLLED STUDY; DISULFIDE BOND; ENZYME ACTIVITY; FISH; FOOD ANALYSIS; FOOD BIOTECHNOLOGY; FOOD COMPOSITION; FOOD FREEZING; FOOD PACKAGING; FOOD STORAGE; HYDROPHOBICITY; LOW TEMPERATURE; MUSCLE; NONHUMAN; PHYSICAL CHEMISTRY; SAURIDA MICROPECTORALIS; SOLUBILITY; SURFACE PROPERTY; VACUUM;

SAURIDA;

EID: 4644334737     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.03.038     Document Type: Article

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