Evaluation of fatty acids and biogenic amines profiles in mullet and tuna roe during six months of storage at 4 °C

@article{Restuccia2015EvaluationOF,
  title={Evaluation of fatty acids and biogenic amines profiles in mullet and tuna roe during six months of storage at 4 °C},
  author={D. Restuccia and U. G. Spizzirri and M. Bonesi and R. Tundis and F. Menichini and N. Picci and M. Loizzo},
  journal={Journal of Food Composition and Analysis},
  year={2015},
  volume={40},
  pages={52-60}
}
Abstract The aim of this study was to monitor the fatty acids and biogenic amines (BAs) profiles in mullet ( Mugil Cephalus ) and tuna ( Thunnus thynnus ) roe (bottarga) during storage (0–180 days) at 4 °C. Fatty acids were analyzed by gas chromatography (GC) as methyl ester derivatives while BAs were investigated using reverse-phase liquid chromatography (RP-LC) as dansyl derivatives. The content of total fatty acids decreased with time in mullet bottarga (BM) while in tuna bottarga (BT) the… Expand
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