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

Physicochemical and biochemical changes of minced flesh of lizardfish (Saurida micropectoralis) kept in air and vacuum during frozen storage at −20 °C for 24 weeks were investigated. Formaldehyde and dimethylamine (DMA) contents increased with a concomitant decrease in trimethylamine oxide (TMAO) co...

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Bibliographic Details
Published in:Food chemistry 2005-03, Vol.90 (1-2), p.141-150
Main Authors: Leelapongwattana, Kittima, Benjakul, Soottawat, Visessanguan, Wonnop, Howell, Nazalin K.
Format: Article
Language:English
Subjects:
adenosinetriphosphatase
Biological and medical sciences
calcium
Denaturation
Dimethylamine
disulfide bonds
enzyme activity
fish products
Food industries
food quality
Formaldehyde
Frozen
frozen storage
Fundamental and applied biological sciences. Psychology
hydrophobicity
lizardfish
Lizardfish TMAOase
minced fish
oxidoreductases
oxygen
Saurida micropectoralis
storage quality
storage time
trimethylamine
Trimethylamine-N-oxide
trimethylamine-N-oxide demethylase
vacuum packaging
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Summary:Physicochemical and biochemical changes of minced flesh of lizardfish (Saurida micropectoralis) kept in air and vacuum during frozen storage at −20 °C for 24 weeks were investigated. Formaldehyde and dimethylamine (DMA) contents increased with a concomitant decrease in trimethylamine oxide (TMAO) content as the storage time increased (P
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2004.03.038