Precursors of the volatile sulphides in spoiling north sea cod ( Gadus morhua)
Abstract Quantitative analyses of the free sulphur amino acids, cyst(e)ine, methionine, taurine and glutathione in the muscle of spoiling chill‐stored cod, showed that the concentrations of cyst(e)ine and methionine increased until the twelfth day of storage before decreasing rapidly. Only the disap...
| Published in: | Journal of the Science of Food and Agriculture |
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| Main Authors: | , |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
Wiley
1975
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| Subjects: | |
| Online Access: | http://dx.doi.org/10.1002/jsfa.2740260818 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.2740260818 https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.2740260818 |
| Summary: | Abstract Quantitative analyses of the free sulphur amino acids, cyst(e)ine, methionine, taurine and glutathione in the muscle of spoiling chill‐stored cod, showed that the concentrations of cyst(e)ine and methionine increased until the twelfth day of storage before decreasing rapidly. Only the disappearance of methionine and cyst(e)ine could be correlated with the production of volatile sulphides in the flesh. Taurine, the principal sulphur amino acid present appeared resistant to both microbial and autolytic enzymes, whilst glutathione disappeared before the onset of active bacterial spoilage. The importance of these compounds as odour and/or flavour precursors in white fish is dssed. |
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