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Fluorescence of fish muscle: Causes of change occuring during frozen storage
Author(s) -
Davis Harry K.,
Reece Paul
Publication year - 1982
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740331112
Subject(s) - trimethylamine , chemistry , fluorescence , fish <actinopterygii> , browning , formaldehyde , biochemistry , sugar , food science , chromatography , biophysics , biology , fishery , physics , quantum mechanics
The causes of two fluorescent emissions which develop in fish muscle during frozen storage have been investigated. Both appear to be predominantly associated with proteins via reaction between free amino groups and carbonyl compounds. Under favourable conditions, a white or pale blue emission is produced throughout the white muscle as the result of reactions involving sugars and sugar phosphates in low‐temperature browning reactions. A bright yellow fluorescence arises from reactions involving formaldehyde produced by enzymic degradation of trimethylamine oxide.