Screening freshness of seafood by measuring trimethylamine (TMA) levels using helium-plasma ionization mass spectrometry (HePI-MS)
Abstract Background Trimethylamine (TMA) is a marker used for monitoring the quality of seafood because it is the primary component of the “fishy” odor. Methods The levels of TMA in seafood samples were directly measured by helium-plasma ionization mass spectrometry (HePI-MS). Each sample was direct...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
SpringerOpen
2019-11-01
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| Series: | Journal of Analytical Science and Technology |
| Subjects: | |
| Online Access: | http://link.springer.com/article/10.1186/s40543-019-0190-4 |