18 research outputs found
The evaluation of the three edible tissues of dead adult Chinese mitten crabs (Eriocheir sinensis) freshness in harvest season, based on the analysis of TVBN and biogenic amine
Get PDFAcceleration of Thai Fish Sauce Fermentation Using Proteinases and Bacterial Starter Cultures
No full textProduction of Biogenic Amines and Their Potential Use as Quality Control Indices for Hake (Merluccius merluccius, L.) Stored in Ice
No full textQuality of Crude Fish Oil Extracted from Herring Byproducts of Varying States of Freshness
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Chemical, enzymatical and textural changes during marination and storage period of sardine (Sardina pilchardus) marinades
No full textChanges in biogenic amines in herring stored under modified atmosphere and vacuum pack
No full textChanges in 10 biogenic amines during the storage of herring in ice, in boxes without ice, in a modified atmosphere, and in vacuum packaging were investigated. The highest level of histamine was obtained from herring stored in boxes without ice, followed by herring stored in VP, ice, and MAP. Putrescine and cadaverine contents increased during the storage of herring held in ice, reaching levels of 4.0 mg and 23.7 mg/100g muscles at 16 d of storage, respectively. No significant differences were found in histamine concentrations within the treatments during the early stages of the storage period. However, there was a significant difference (P < 0.05) towards the end of the storage period in all treatments except between VP and ice
Changes in biogenic amines, biochemical and microbial attributes of three spotted crab (Portunus sanguinolentus) during iced and refrigerated storage
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