CHANGES IN FREE AMINO-ACIDS OF HAKE (MERLUCCIUS-MERLUCCIUS L) MUSCLE DURING FROZEN STORAGE

被引：6
|
作者：
SOTELO, CG
FRANCO, JM
AUBOURG, SP
GALLARDO, JM
机构：
[1] Instituto de Investigaciones Marinas (CSIC), Vigo
来源：
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL | 1995年 / 1卷 / 01期
关键词：
FREE AMINO ACIDS; FROZEN STORAGE; HAKE;
D O I：
10.1177/108201329500100103
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The effect of storage at subzero temperatures (-5 degrees C, -12 degrees C, and -20 degrees C) on hake (Merluccius merluccius L.) muscle free-amino acid fraction was evaluated. A significant increase in free aspartic acid, serine, threonine, arginine, beta-alanine, tyrosine, methionine, valine, phenylalanine, isoleucine, leucine, and lysine was found at -5 degrees C, whereas at -12 degrees C, a significant decrease in free glutamic acid, glycine, methyl-histidine, beta-alanine, taurine, alanine, and leucine was the most noticeable. No changes in the free amino acid fraction were observed at -20 degrees C. Activity of different kind of enzymes, aminopeptidases, aminoacid deaminases, and decarboxylases might be involved in the changes observed at -5 degrees C and -12 degrees C.
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页码：19 / 24
页数：6
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