Premium
Changes in volatile bases and trimethylamine oxide during the canning of albacore ( Thunnus alalunga )
Author(s) -
GALLARDO J. M.,
PEREZMARTIN R. I.,
FRANCO J. M.,
AUBOURG S.,
SOTELO C. G.
Publication year - 1990
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1990.tb01061.x
Subject(s) - albacore , trimethylamine , thunnus , chemistry , trimethylamine n oxide , food science , zoology , tuna , organic chemistry , biology , fishery , fish <actinopterygii>
Summary Increases in total volatile bases and loss of trimethylamine oxide were followed through the processing for canning of albacore using three time/temperature conditions. Increases in the bases up to 500mg kg −1 were associated with retention of good quality.