Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 421736
Title On the volatile flavour compounds of cooked trassi, a cured shrimp paste condiment of the Far East
Author(s) Soedarmo Moeljohardjo, D.
Source Landbouwhogeschool Wageningen. Promotor(en): W. Pilnik. - Wageningen : Centre for Agricultural Publishing and Documentation (Pudoc) - ISBN 9789022004135 - 55
Department(s) Wageningen University
Publication type Dissertation, internally prepared
Publication year 1972
Keyword(s) chemische structuur - vis - visverwerkende industrie - visproducten - voedselbewaring - voedingsmiddelen - zeekreeften - organoleptische kenmerken - steurgarnalen - conserven - relaties - garnalen - biologische eigenschappen - chemical structure - fish - fish industry - fish products - food preservation - foods - lobsters - organoleptic traits - prawns - preserves - relationships - shrimps - biological properties
Categories Fish and Fish Products
Abstract <p/>The volatile compounds of cooked trassi, a cured shrimp paste condiment of the Far East have been studied. The techniques of volatiles isolation, concentration, fractionation as well as methods of identification have been described. 138 volatile compounds, which included 16 hydrocarbons, 7 alcohols, 46 carbonyls, 7 fatty acids, 3 esters, 15 sulfur compounds, 34 nitrogenous compounds, and 10 miscellaneous compounds, were identified. Carbonyls represented the most preponderant group and pyrazines were the second. The development of certain volatile compounds in autolyzed shrimp was studied. The experiment indicated that dimethyldisulfide developed enzymatically.
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