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Influence of the Freshness Grade of Raw Fish on the Formation of Volatile and Biogenic Amines during the Manufacture and Storage of Vinegar-Marinated Anchovies

✍ Scribed by Pons-Sánchez-Cascado, Sofía; Vidal-Carou, M. Carmen; Mariné-Font, Abel; Veciana-Nogués, M. Teresa

Book ID: 126821712
Publisher: American Chemical Society
Year: 2005
Tongue: English
Weight: 117 KB
Volume: 53
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf050867m

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Long-term storage of fish oils frequently leads to deterioration in quality due to enzymatic formation of free fatty acids (FFA). The present investigation has identified a number of chemical characteristics which can serve as indices in predicting which oils arc liable to show FFA escalation on sto