Chemical, microbiological, and AromaScan evaluation of mahi-mahi fillets under various storage conditions

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 1, 2001, Pages 527-534

  Du, Wen Xian ^a   Huang, Tung Shi ^b   Kim, Jeongmok ^c   Marshall, Maurice R ^a   Wei, Cheng I ^b  

^a UNIVERSITY OF FLORIDA   (United States)

^b AUBURN UNIVERSITY   (United States)

^c Mokpo National University   (South Korea)

Author keywords

AromaScan; Biogenic amine; Cadaverine; Histamine; Mahi mahi

Indexed keywords

BIOGENIC AMINE; CADAVERINE; HISTAMINE; PUTRESCINE; SPERMIDINE; SPERMINE;

ANALYTIC METHOD; ANIMAL; ARTICLE; BACTERIAL COUNT; CAPILLARY ELECTROPHORESIS; CHEMICAL ANALYSIS; DERIVATIZATION; FISH; FOOD COMPOSITION; FOOD PRESERVATION; FOOD QUALITY; FOOD SAFETY; GAS CHROMATOGRAPHY; MICROBIOLOGICAL EXAMINATION; ODOR; QUALITY CONTROL; RELIABILITY; SAMPLING; SEA FOOD; TEMPERATURE; TIME;

ANIMALS; BIOGENIC AMINES; CADAVERINE; CHROMATOGRAPHY, GAS; COLONY COUNT, MICROBIAL; ELECTROPHORESIS, CAPILLARY; FISH PRODUCTS; FISHES; FOOD PRESERVATION; HISTAMINE; ODORS; PUTRESCINE; QUALITY CONTROL; SPERMIDINE; SPERMINE; TEMPERATURE; TIME FACTORS;

ANIMALIA; BACTERIA (MICROORGANISMS);

EID: 0035139189     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0011135     Document Type: Article

References (3)

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2. Mietz, J- L.; Karmas, E. Chemical quality index of canned tuna as determined by high-performance liquid chromatography. J. Food Sci. 1977, 42, 155-158.
3. Staruszkiewicz, W. F. Correlation of sensory decisions with chemical indicators of seafood acceptability. Proceedings of the 18th Tropical and Subtropical Fisheries Technology Conference; Florida Sea Grant Report 114; 1994; pp 374-387.