Changes in volatile bases and trimethylamine oxide during the canning of albacore (Thunnus alalunga)

descriptionPublicationkeyboard_double_arrow_right Article 01 Feb 1990 English Publisher:Oxford University Press (OUP)Journal:International Journal of Food Science & Technology, volume 25, pages 78-81 (issn: 0950-5423, eissn: 1365-2621,

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Authors: Gallardo, José Manuel; Pérez Martín, Ricardo Isaac; Franco, José M.; Aubourg, Santiago P.; González Sotelo, Carmen;

doi: 10.1111/j.1365-2621.1990.tb01061.x

handle: 10261/77353

Changes in volatile bases and trimethylamine oxide during the canning of albacore (Thunnus alalunga)

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Abstract

SummaryIncreases in total volatile bases and loss of trimethylamine oxide were followed through the processing for canning of albacore using three time/temperature conditions. Increases in the bases up to 500mg kg−1 were associated with retention of good quality.

Related Organizations

Spanish National Research Council
Spain
Instituto de Investigaciones Marinas
Spain

Keywords

Volatile amines, Ammonia, Tuna, Thermal processing, Quality

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