Trimethylamine Formation in Fillets of Yellowfin Tuna as an Index of Freshness: Variation With Storage Time and Temperature
Abstract
Trimethylamine in fillets of yellowfin tuna was determined qualitatively by paper chromatography and quantitatively by monitoring the absorbance of the trimethylamine picrate salt at 410 mm. The results show that the concentration of trimethylamine increase with storage time and temperature.
Published
2007-10-16
Issue
Section
Articles
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