Multiple compound quality index for cold-smoked salmon (Salmo salar) developed by multivariate regression of biogenic amines and pH

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 6, 2000, Pages 2448-2453

  Jørgensen, Lasse Vigel ^a   Dalgaard, Paw ^a   Huss, Hans Henrik ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Agmatine; Cadaverine; Histamine; Partial least squares regression; Putrescine; Spoilage; Tyramine; Water activity

Indexed keywords

BIOGENIC AMINE;

ANIMAL; ARTICLE; BACTERIAL METABOLISM; FOOD PRESERVATION; FOOD QUALITY; FOOD SPOILAGE; MEAT; MULTIVARIATE ANALYSIS; PH; QUALITY CONTROL; REGRESSION ANALYSIS; SALMON; SMOKE; STANDARD;

ANIMALS; BIOGENIC AMINES; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; MEAT; MULTIVARIATE ANALYSIS; QUALITY CONTROL; REGRESSION ANALYSIS; SALMO SALAR; SMOKE;

EID: 0033935050     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9909407     Document Type: Article

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