| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541417 | Food Chemistry | 2011 | 8 Pages |
Abstract
⺠Ripening temperature and the use of additives affected the quality of cod roe. ⺠Temperature was the main factor causing changes in the ripened cod roe composition. ⺠VBN and TMA production and TG and PL breakdown in cod roe were lower at 3 °C. ⺠The content of biogenic amines was lower in cod roe ripened at 17 °C than at 3 °C. ⺠Techniques that inhibit BA formation in cod roe products are necessary.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Judite Lapa-Guimarães, Sofia Trattner, Jana Pickova,