Effect of sucrose on the generation of free amino acids and biogenic amines in Chinese traditional dry-cured fish during processing and storage

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Effect of sucrose on the generation of free amino acids and biogenic amines in Chinese traditional dry-cured fish during processing and storage

The Chinese traditional dry-cured grass carp fish (Layú) was processed with (A) and without (B) sucrose. Higher levels of free amino acids (FAA) and biogenic amines were detected in the final products when compared to the fresh fish. In the presence of sucrose, Layú A had higher total free amino aci...

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Bibliographic Details
Main Authors:	Zhang, J., Liu, Z., Hu, Y., Fang, Zhongxiang, Chen, J., Wu, D., Ye, X.
Format:	Journal Article
Published:	2011
Online Access:	http://hdl.handle.net/20.500.11937/35981

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