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    Effect of sucrose on the generation of free amino acids and biogenic amines in Chinese traditional dry-cured fish during processing and storage

    Access Status
    Fulltext not available
    Authors
    Zhang, J.
    Liu, Z.
    Hu, Y.
    Fang, Zhongxiang
    Chen, J.
    Wu, D.
    Ye, X.
    Date
    2011
    Type
    Journal Article
    
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    Citation
    Zhang, J. and Liu, Z. and Hu, Y. and Fang, Z. and Chen, J. and Wu, D. and Ye, X. 2011. Effect of sucrose on the generation of free amino acids and biogenic amines in Chinese traditional dry-cured fish during processing and storage. Journal of Food Science and Technology. 48 (1): pp. 69-75.
    Source Title
    Journal of Food Science and Technology
    DOI
    10.1007/s13197-010-0130-1
    ISSN
    0022-1155
    School
    School of Public Health
    URI
    http://hdl.handle.net/20.500.11937/35981
    Collection
    • Curtin Research Publications
    Abstract

    The Chinese traditional dry-cured grass carp fish (Layú) was processed with (A) and without (B) sucrose. Higher levels of free amino acids (FAA) and biogenic amines were detected in the final products when compared to the fresh fish. In the presence of sucrose, Layú A had higher total free amino acids (39.9 g/kg DW) but lower total biogenic amines (112.5 mg/kg DW) than those in Layú B (35.4 g/kg DW and 143.7 mg/kg DW, respectively) after ageing. After 60 days, the products storaged at 4 °C had lower amount biogenic amines (Layú A: 112.2~579.5; Layú B: 144~593.8 mg/kg DW) than those at 20 °C (Layú A: 112.2~974.8; Layú B: 144~773.4 mg/kg DW), indicating that low temperature storage was a safer procedure. © Association of Food Scientists & Technologists (India) 2010.

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