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- W2333177788 abstract "In order to prolong the shelf-life of lizard fish meat, effects of removal of trimethylamine oxide (TMAO) from the meat by leaching and storage temperature were studied. TMAO in the nonleached minced meat was converted into formaldehyde (FA) and dimethylamine (DMA) rapidly during ice storage, while viscosity of meat sol and salt-soluble protein extractability (SSP ext.) decreased rapidly. TMAO in the minced meat was almost washed out by two or three times leaching with 4 volumes of leaching solutions to the meat weight. The leached minced meat could keep high viscosity of meat sol in ice storage for a long time. In -10--20°C storage, viscosity of meat sol in the non-leached and leached minced meat decreased because of freezing denaturation of SSP. The production of FA in the non-leached minced meat was much more in ice storage than in -10°C storage. In -80--60°C storage, both non-leached and leached minced meat could keep highviscosity of meat sol." @default.
- W2333177788 created "2016-06-24" @default.
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- W2333177788 date "1987-01-01" @default.
- W2333177788 modified "2023-10-03" @default.
- W2333177788 title "Changes in chemical and physical properties of lizard fish meat during ice and frozen storage." @default.
- W2333177788 doi "https://doi.org/10.3136/nskkk1962.34.54" @default.
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