Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 14 Issue 1
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- Pages.7-14
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- 1981
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Changes in Contents of Amines in the Dark-fleshed Fish Meat During Processing and Storage. 2 Formation of Dimethylamine and Trimethylamine in Salted and Dried Mackerel pike and Spanish mackerel
적색육 어류의 저장 및 가공중의 Amine류의 변화 2. 꽁치$\cdot$ 삼치 염장 및 건제품의 DMA와 TMA 함량
- PARK Yeung-Ho (National Fisheries University of Busan) ;
- CHOI Su-An (Busan Teacher's College) ;
- ANH Cheol-Woo (Sungji Institute of Technology) ;
- YANG Yeung-Ki (Technical College, Chosun University)
- Published : 1981.03.01
Abstract
Secondary amines are known as one of the precursors of nitrosamines which are potent carcinogenic compounds for human being and animals. In this study, trimethylamine and dimethylamine contents of salted, hot-air dried and sun dried samples of two commercial fishes, mackerel pike and seerfish were analyzed and quantitatively compared at three different temperature conditions. The formation of both secondary amines was more rapid at
꽁치(
Keywords