Free Amino Acids and Biogenic Amines in Canned European Eels: Influence of Processing Step, Filling Medium and Storage Time

This study evaluated the effects of the canning process and different filling media on the free amino acid and biogenic amine contents of eels. The main free amino acids were histidine, taurine and arginine, which constituted 72% of the free amino acids in raw eels. All steps in the canning process...

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Detalles Bibliográficos
Autores principales: Gómez-Limia, Lucía, Cutillas, Roxana, Carballo, Javier, Franco, Inmaculada, Martínez, Sidonia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7601705/
https://www.ncbi.nlm.nih.gov/pubmed/33003304
http://dx.doi.org/10.3390/foods9101377

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7601705/
https://www.ncbi.nlm.nih.gov/pubmed/33003304
http://dx.doi.org/10.3390/foods9101377

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