Effect of some additives on the inhibition of lizardfish trimethylamine-N-oxide demethylase and frozen storage stability of minced flesh

K Leelapongwattana; S Benjakul; W Visessanguan; NK Howell

doi:10.1111/j.1365-2621.2006.01466.x

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Effect of some additives on the inhibition of lizardfish trimethylamine-N-oxide demethylase and frozen storage stability of minced flesh

Journal article

Peer reviewed

Effect of some additives on the inhibition of lizardfish trimethylamine-N-oxide demethylase and frozen storage stability of minced flesh

K Leelapongwattana, S Benjakul, W Visessanguan and NK Howell

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, Vol.43(3), pp.448-455

01/03/2008

DOI: https://doi.org/10.1111/j.1365-2621.2006.01466.x

Abstract

Science & Technology

Life Sciences & Biomedicine

Food Science & Technology

FOOD SCIENCE & TECHNOLOGY

additive

dimethylamine

formaldehyde

frozen storage

lizardfish

trimethylamine-N-oxide

trimethylamine-N-oxide demethylase

RED HAKE MUSCLE

QUANTITATIVE RELATIONSHIP

PROTEIN INSTABILITY

FORMALDEHYDE

FISH

FILLETS

DIMETHYLAMINE

CRYOSTABILIZERS

DENATURATION

PURIFICATION

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Title: Effect of some additives on the inhibition of lizardfish trimethylamine-N-oxide demethylase and frozen storage stability of minced flesh
Creators: K Leelapongwattana
S Benjakul
W Visessanguan
NK Howell
Publication Details: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, Vol.43(3), pp.448-455
Publisher: BLACKWELL PUBLISHING
Date published: 01/03/2008
Date submitted: 17/05/2017
Identifiers: 99513082202346
Academic Unit: University of Surrey
Language: English
Resource Type: Journal article

Effect of some additives on the inhibition of lizardfish trimethylamine-N-oxide demethylase and frozen storage stability of minced flesh

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