摘要:

A comparison has been made of the assessment of quality by taste panels and by the level of trimethylamine in cod fillets stored at 0 °C. and 5 °C. The correlation was good, indicating that a trimethylamine level of about 15 mg. N per 100 g. tissue is on the borderline between acceptance and rejection. There is no ripening process as in meat, the quality falling off before there is chemical evidence of spoilage.

ISSN:0706-652X    

DOI:10.1139/f47-036

出版商:NRC Research Press    

年代:1949

数据来源: NRC

摘要:

Bacteria reduce sodium nitrite in stored cod fillets. Rapid reduction of trimethylamine oxide is inhibited by the nitrite in the concentrations used, up to 700 p.p.m., trimethylamine formation occurring only after the nitrite is reduced to about 50 p.p.m. This results in an increased keeping time in fillets treated with nitrite. The surface pH remains acid until the rapid trimethylamine formation takes place.Nitrate alone, more slowly in the presence of nitrite, is rapidly reduced to nitrite and beyond. The trimethylamine oxide reduction is not affected by the nitrate reduction, the former being usually reduced before the nitrate.

ISSN:0706-652X    

DOI:10.1139/f47-037

出版商:NRC Research Press    

年代:1949

数据来源: NRC

摘要:

not available

ISSN:0706-652X    

DOI:10.1139/f47-038

出版商:NRC Research Press    

年代:1949

数据来源: NRC

摘要:

It is believed that the periodic paralytic poisoning produced by molluscs in certain parts of the bay of Fundy area is caused byGoniaulax tamarensisin the food of the molluscs. The abundance ofG.tamarensisis shown to be principally affected by water temperature, by the abundance ofFavella ehrenbergiiand possibly by the diatom population.

ISSN:0706-652X    

DOI:10.1139/f47-039

出版商:NRC Research Press    

年代:1949

数据来源: NRC