Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 12 Issue 4
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- Pages.245-253
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- 1979
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
CHANGES IN CONTENTS OF AMINES IN THE DARK-FLESHED FISH MEAT DURING PROCESSING AND STORAGE
적색육 어류의 저장 및 가공중의 Amino류의 변화 (I) 고등어${\cdot}$ 전어${\cdot}$ 정어리 염장 및 건제품의 DMA와 TMA함량
- AHN Cheol-Woo (Sungji Institute of Technology) ;
- CHOI Su-An (Busan Teacher's College) ;
- PARK Yeung-Ho (National Fisheries University of Busan)
- Published : 1979.12.01
Abstract
Trimethylamine and dimethylamine contents of salted, hot-air dried, sun dried and boiled-dried samples of three commercial fishes, common mackerel, gizzard-shad and sardine, were analyzed and quantitatively compared at two different temperature conditions. The formation of both secondary amines was more rapid at
고등어, 전어 및 정어리육을
Keywords