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Physicochemical and biochemical changes during frozen storage of minced flesh of lizardfish (Saurida micropectoralis)
Journal article   Peer reviewed

Physicochemical and biochemical changes during frozen storage of minced flesh of lizardfish (Saurida micropectoralis)

K Leelapongwattana, S Benjakul, W Visessanguan and NK Howell
FOOD CHEMISTRY, Vol.90(1-2), pp.141-150
01/03/2005
DOI: https://doi.org/10.1016/j.foodchem.2004.03.038

Abstract

Science & Technology Physical Sciences Life Sciences & Biomedicine Chemistry Applied Food Science & Technology Nutrition & Dietetics Chemistry CHEMISTRY APPLIED FOOD SCIENCE & TECHNOLOGY NUTRITION & DIETETICS denaturation dimethylamine formaldehyde frozen lizardfish TMAOase trimethylamine-N-oxide N-OXIDE DEMETHYLASE WALLEYE POLLACK MUSCLE RED HAKE MUSCLE FORMALDEHYDE PRODUCTION MYOFIBRILLAR PROTEINS SULFHYDRYL-GROUPS NATURAL ACTOMYOSIN STRUCTURAL-CHANGES CHANOS-CHANOS FISH MUSCLE
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