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- W2103973552 abstract "Fish fluid was obtained by centrifuging minced fillets of whiting and used to study the effects of several treatments on TMAO-ase activity during storage at — 18°C. Additional experiments were carried out with the whole mince. When the fish fluid or mince was heated for 1 min at 80°C or more, the production of dimethylamine and formaldehyde ceased. Xanthan was the only one of the hydrocolloids studied (pectins, carrageenans, alginates, locust bean gum and carboxymethyl celluloses), which showed a significant reduction of TMAO-ase activity. A low dose of irradiation (300 Krad) did not change TMAO degradation of the fish fluid during subsequent frozen storage." @default.
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- W2103973552 date "2007-06-28" @default.
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- W2103973552 title "Effects of additions, irradiation and heating on the activity of Trimethylamine oxide-ase in frozen stored minced fillets of whiting" @default.
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- W2103973552 doi "https://doi.org/10.1111/j.1365-2621.1986.tb01927.x" @default.
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