Effect of high pressure processing on the quality of squid (Todarodes pacificus) during refrigerated storage

Food Chemistry

Volumn 119, Issue 2, 2010, Pages 471-476

  Gou, Jingyu ^a   Lee, Hyeon Yong ^a   Ahn, Juhee ^a  

^a Kangwon National University   (South Korea)

Author keywords

Dimethylamine; High pressure processing; Squid; Trimethylamine; Trimethylamine N oxide demethylase

Indexed keywords

DIMETHYLAMINE; METHYLTRANSFERASE; TRIMETHYLAMINE; TRIMETHYLAMINE OXIDE DEMETHYLASE; UNCLASSIFIED DRUG;

ARTICLE; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME INHIBITION; FOOD PROCESSING; FOOD STORAGE; FREEZING; MICROBIAL GROWTH; NONHUMAN; PH MEASUREMENT; SQUID; TODARODES PACIFICUS;

CEPHALOPODA; TODARODES PACIFICUS;

EID: 70350786575     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.06.042     Document Type: Article

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