scholarly journals Reduction in adipocyte ATP by lipolytic agents: relation to intracellular free fatty acid accumulation

1971 ◽  
Vol 12 (2) ◽  
pp. 203-213
Author(s):  
A. ANGEL ◽  
K.S. DESAI ◽  
M.L. HALPERIN
1975 ◽  
Vol 32 (8) ◽  
pp. 1450-1454 ◽  
Author(s):  
Barbara Smith Lall ◽  
Alison R. Manzer ◽  
Doris Fraser Hiltz

Dimethylamine (DMA) formation occurs in the muscle of silver hake (Merluccius bilinearis) during frozen storage. The rate of its formation in fillets and minced flesh during subsequent frozen storage for 1 mo at − 10 C is not affected by preheating at temperatures up to 60 C. Preheating to 80 C, however, greatly retards DMA development. Lipid hydrolysis (free fatty acid accumulation) is arrested by preheating to 60 C, but is little affected by preheating at temperatures up to 45 C. These deteriorative reactions are faster in minced flesh than in fillets, and in materials prepared from summer (spawning) fish than in those prepared from winter fish.In breaded fishery products, preheat treatment as presently practiced is insufficient to inactivate these deteriorative enzymic reactions in sensitive gadoid species such as the hakes and pollocks.


1998 ◽  
Vol 349 (1) ◽  
pp. 49-52 ◽  
Author(s):  
Yoshihiro Yoshida ◽  
Shayan Wang ◽  
Mitsuhiro Osame

2014 ◽  
Vol 13 (1) ◽  
pp. 113-120 ◽  
Author(s):  
Norberto C. Chávez-Tapia ◽  
Natalia Rosso ◽  
Misael Uribe ◽  
Rafel Bojalil ◽  
Claudio Tiribelli

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