Determination of biogenic amines in fresh unpacked and vacuum-packed beef during storage at 4°C

Food Chemistry

Volumn 74, Issue 4, 2001, Pages 515-519

  Kaniou, Ignatia ^a   Samouris, Georgios ^a   Mouratidou, Theoni ^a   Eleftheriadou, Anastasia ^b   Zantopoulos, Nikos ^a  

^a INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

^b ALEXANDER TECHNOLOGICAL EDUCATIONAL INSTITUTE OF THESSALONIKI   (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

BIOGENIC AMINE; CADAVERINE; HISTAMINE; PUTRESCINE;

ARTICLE; CHEMICAL COMPOSITION; CHROMATOGRAPHY; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CRYOPRESERVATION; DEGRADATION; FOOD ANALYSIS; FOOD PACKAGING; FOOD QUALITY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MEAT; STORAGE; TIME; VACUUM;

EID: 0034890132     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(01)00172-8     Document Type: Article

References (14)

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5. Schlatter, Ch
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12. Changes in the concentration of biogenic amines and application of tyramine sensor during storage of beef