Fróðskaparrit - 01.01.1968, Blaðsíða 13

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brown outside of fish no. 3 fig. 2 differed a great deal from the inside
as to Cu++ content: the outermost 2 mm showed 40 mg/kg (p. p. m.)
as compared with an average Cu content of the same fish of 17
mg/kg (p.p.m.).
BÓKMENTIR
1. Siebert G. Enzymes of marine fish muscle and their role in fish
spoilage. Paper read at FAO international conference on fish in
nutrition, Washington, D. C., 19—27 sept, 1961.
2. Jones N. R. Browning reactions in dried fish products. Recent ad-
vances in food science. London 1962.
3. Dollar A. M. and Blackwood C. M. Endogenous proteolytic enzymes
and their action on water-soluble tissue proteins. Paper read at FAO
international conference on fish in nutrition. Washington, D. C., 19—
27 sept. 1961.
4. Partmann W. Changes in proteins, nucleotides and carbohydrates
during rigor rnortes. FAO symposium on the significance of funda-
mental research in the utilisation of fish. Husum 26—30 may 1964.
5. Tarr H. L. A. The Maillard reaction in fish products. J. Fish. Res. Bd.
Can., 8 (2) 1950.
6. Burt ]. R. and Jones N. R. Changes in sugar phosphates of chilled
codling (gadus callarias) muscle. J. Sci. Food Agric., 12, April, 1961.
7. Burt J. R. Sugar phosphates as indicators of fish quality. The techno-
logy of fish utilisation. Fishing News Ltd. London 1965.
8. Jones N. R., Murray ]., and (in part) Livingston E. I. and Murray
C. K. Rapid estimation of hypoxanthine concentrations as indices of
the freshness of chill-stored fish. J. Sci. Food Agric., 15, november,
1964.
9. Hodge Jobn E. Dehydrated Foods. Chemistry af browning reactions
in model systems. Agricultural And Food Chemistry, vol. 1, no. 15,
october 14, 1953.
10. Tarr H. L. A. The Maillard reaction in flesh foods. Food Technology,
8, 15, 1954.
11. Von Tigerstrom R. and Tarr H. L. A. Enzymic removal of carbo-
hydrate from fish muscles. Paper presented at FAO symposium on
the significance of fundamental research in the utilisation of fish.
26—30 may, 1964.
12. Tarr H.L.A. Ribose and the Maillard reaction in fish muscle. Nature,
vol. 171, 344, 1953.
13. Schwimmer S. and Olcott H. S. Reaction between glycine and the
hexose phosphates. American chemical society journal 75, IV, 4855
—4856, 1953.