Volatile amines as criteria for chemical quality assessment. Seafoodplus Traceability
Volatile amines are the characteristic molecules responsible for the fishy odour and flavour present in fish several days after the catch and they are commonly used as criteria for assessing the fish quality. The nature and the formation of the volatile amines are discussed. Ammonia is present in fr...
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| Format: | Report |
| Language: | English |
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2005
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| Online Access: | https://archimer.ifremer.fr/doc/2005/rapport-6486.pdf https://archimer.ifremer.fr/doc/00000/6486/ |