Production of biogenic amines and their potential use as quality control indices for hake (Merluccius merluccius, L.) stored in ice

Journal of Food Science

Volumn 66, Issue 7, 2001, Pages 1030-1032

  Ruiz Capillas, C ^a   Moral, A ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Biogenic amines; Hake; Quality control indices

Indexed keywords

EID: 0034787996     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2001.tb08230.x     Document Type: Article

References (24)

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2. Polyamines in food and their consequences for food quality and human health
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9. Changes in biogenic amines of major Portuguese bluefish species during storage at different temperatures
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14. Shelf-life of ice-stored redfish, Sebastes marinus and S. mentella
15. Amines in food
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18. Biogenic amines as hygienic quality indicators of tuna. Relationships with microbial counts, ATP-related compounds, volatile and organoleptic changes
19. Comparison of non-volatile amine formation between the dark and white muscles of mackerel during storage
20. Changes in polyamines and amino acids in scallop adductor muscle during storage
21. Agmatine as a potential index for freshness of common squid
22. Cadaverine as a potential index for decomposition of salmonoid fishes