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Formaldehyde instead of dimethylamine determination as a measure of total formaldehyde formed in frozen Argentine hake ( Merluccius hubbsi )
Author(s) -
BOERI RICORDO L.,
ALMANDÓS MARIA E.,
CIARLO ALICIA S.,
GIANNINI DANIEL H.
Publication year - 1993
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.1365-2621.1993.tb01274.x
Subject(s) - merluccius , dimethylamine , hake , formaldehyde , flesh , chemistry , food science , chromotropic acid , fishery , fish <actinopterygii> , biology , organic chemistry
Summary The relationship between dimethylamine (DMA) and formaldehyde (FA) contents of fillet and minced flesh of hake ( Merluccius hubbsi ) during frozen storage was analysed. the relation is clearly linear and independent of the type of product and storage temperature. As the intercept was nearly zero, a constant relation between FA and DMA was established, with both similar as keeping time predictors. Measuring FA content by the chromotropic acid method was equivalent to, but easier than measuring DMA content.