한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)
- 제14권1호
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- Pages.7-14
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- 1981
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
적색육 어류의 저장 및 가공중의 Amine류의 변화 2. 꽁치$\cdot$ 삼치 염장 및 건제품의 DMA와 TMA 함량
Changes in Contents of Amines in the Dark-fleshed Fish Meat During Processing and Storage. 2 Formation of Dimethylamine and Trimethylamine in Salted and Dried Mackerel pike and Spanish mackerel
- PARK Yeung-Ho (National Fisheries University of Busan) ;
- CHOI Su-An (Busan Teacher's College) ;
- ANH Cheol-Woo (Sungji Institute of Technology) ;
- YANG Yeung-Ki (Technical College, Chosun University)
- 발행 : 1981.03.01
초록
꽁치(
Secondary amines are known as one of the precursors of nitrosamines which are potent carcinogenic compounds for human being and animals. In this study, trimethylamine and dimethylamine contents of salted, hot-air dried and sun dried samples of two commercial fishes, mackerel pike and seerfish were analyzed and quantitatively compared at three different temperature conditions. The formation of both secondary amines was more rapid at
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