Guia docente 2014_15
Facultade de Química
Máster Universitario en Ciencia y Tecnología de Conservación de Productos de la Pesca
 Asignaturas
  Calidad de los Productos de la Pesca y de la Acuicultura
   Fuentes de información
A. O. A. C., Official Methods of Analysis (l4th edn). Association of Official Analytical Chemist, Ariington, USA,
BEATTY S. A.; N. E. GIBBONS, The measurement of spoilage of fish, J. Fish Res. Bd. Can 3 (1): 79-9 1.,
BEATTY S.A.., Studies of fish spoilage. I The trimetylamine oxide content of the muscle of fish of Nova Scotia., J. Fish Res. Bd. Can. 4 63-68,
CASTELL, C. H.; B. SMITH Y N. NEAL., Production of dimethylamine in muscle of several species of gadoid fish during frozen storage, especially in relation to presence of dark muscle, J. Res. Bd Can., 28 (1): 1-5,
CASTELL, C. H.; SMITH B. Y DYER, W. J., Simultaneous measurements of trimethylamine and diniethyiarnine in fish, and their use for estimating quality of frozen storage gadoid fish., Fish Res. Bc/. Can., 31: 383-389,
COLLINS y. K., Studies of fish spoilage. VIII: Volatile acid of cod muscle pressjuice, J. Fish. Res. Bd. Can,, 5 (3): 197-202,
DYER W. J., Ainines ín fish muscle. 1 .Colorimetric determiriation of trimethylainine as the picrate salt., 1 Fish res. Bd. Can., 6 (5): 351,
DYER W. J., Amines in fish Muscle. VI. Trimethyiamine Oxide Content of Fish and Marine Invertebrates, J. Fish. Res Rd. Can., 8 (5).,
FAO/DANIDA, El pescado fresco: su calidad y cambios de calidad,
FARBER J., DODOS K., Principles of modified-atmosphere and sous vide product packaging., A technopnic Publishing Company Inc,
GIILL, T. A.; THOMPSON, J. W., Rapid, automated analysis of amines in seafood by ion-moderated position l-IPLC., 1. Food Sci., 49: 603-606.,
GOULD, New methods of preservation P., Blackie Academic and Professional,
HEBARD, D. E., Flick G. J. , Martin R. E., Occurrence and significance of trimethylamine oxide and its derivates in fish and shellfish. Chemistry and biochemistry of marine food products, Avi Publishing Co. Conneticut,

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