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Amines, fish and shellfish

Radiation Biochemistry of Carbohydrates. Normal autolytic processes are not affected by pasteurizing doses of ionizing radiation. The principal source of volatile base in irradiated and unirradiated or sterile fish or shellfish tissues is through enzymatic amination of adenosine monophosphate to the flavor-active compound inosine monophosphate. [Pg.153]

The potential use of amine concentration as a criteria to assess freshness in finfish and shellfish has been discussed by many researchers. The volatile amines trimethylamine (TMA) and dimethylamine (DMA) have been widely used as indicator of heshness of marine fish (Castell et al, 1971). Tables X and XI give the concentration of TMA and DMA in herring and... [Pg.348]

See other pages where Amines, fish and shellfish is mentioned: [Pg.284]    [Pg.329]    [Pg.330]    [Pg.331]    [Pg.333]    [Pg.335]    [Pg.337]    [Pg.339]    [Pg.341]    [Pg.345]    [Pg.347]    [Pg.349]    [Pg.351]    [Pg.353]    [Pg.355]    [Pg.357]    [Pg.359]    [Pg.361]    [Pg.363]    [Pg.366]    [Pg.51]    [Pg.112]    [Pg.112]    [Pg.194]    [Pg.287]    [Pg.40]    [Pg.194]    [Pg.37]    [Pg.755]    [Pg.622]   


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Amine, fish

Biogenic amines, fish and shellfish

Fish and

Shellfish

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