Quantitative quality tests for frozen fish. Dimethylamine content as a quality criterion for frozen South African hake (Merluccius capensis and Merluccius paradoxus) fillets and mince stored at -5 degrees C, -18 degrees C and -40 degrees C
1992
De Koning, A.J. | Mol, T.
Hake (Merluccius capensis Castelnau and M paradoxus Franca) fillets and mince were frozen and stored in seven different tests at -5 degrees C, -18 degrees C and -40 degrees C. Samples were withdrawn periodically and analysed for dimethylamine (DMA) content and texture. A highly significant correlation was found between DMA content and texture. A statistical expression was calculated which allows prediction of the quality of the hake with regard to texture from its DMA content.
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