메뉴 건너뛰기




Volumn 31, Issue 3, 2000, Pages 178-183

Microbiological and chemical changes in freshwater prawn (Macrobrachium rosembergii) stored under refrigeration

Author keywords

Freshwater prawn; Indole; Shelf life

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; MACROBRACHIUM; VIBRIONACEAE;

EID: 23744475200     PISSN: 15178382     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (17)

References (23)
  • 1
    • 0004202155 scopus 로고
    • AOAC, Washington D.C.
    • Association of Official Analytical Chemists-AOAC. Official methods of analysis, AOAC, Washington D.C., 1995,.
    • (1995) Official Methods of Analysis
  • 2
    • 0013240111 scopus 로고
    • Indole in shrimp: Effect of fresh storage temperature, freezing and boiling
    • Chang, O.; Cheuk, W.L.; Nickelson, R.; Martin, R.; Finne, G. Indole in shrimp: effect of fresh storage temperature, freezing and boiling. J. Food Sci. 48:813-816, 1983.
    • (1983) J. Food Sci. , vol.48 , pp. 813-816
    • Chang, O.1    Cheuk, W.L.2    Nickelson, R.3    Martin, R.4    Finne, G.5
  • 3
    • 0019586108 scopus 로고
    • Modified colorimetric method for indole in shrimp
    • Cheuk, W.L.: Finne, G. Modified colorimetric method for indole in shrimp. J. AOAC 64(4): 783-786,1981.
    • (1981) J. AOAC , vol.64 , Issue.4 , pp. 783-786
    • Cheuk, W.L.1    Finne, G.2
  • 6
    • 33645173892 scopus 로고
    • Métodos químicos para análise de pescado
    • Kai, M.; Ruivo, U.E.(eds) Leopoldianum Editora
    • Guzman, E.S.C. Métodos químicos para análise de pescado. In: Kai, M.; Ruivo, U.E.(eds) Seminário sobre controle de qualidade na industria de pescado, Leopoldianum Editora, 1989, p.196-209.
    • (1989) Seminário Sobre Controle de Qualidade Na Industria de Pescado , pp. 196-209
    • Guzman, E.S.C.1
  • 12
    • 0002061168 scopus 로고    scopus 로고
    • Meat, poultry, and seafood
    • Doyle, M.P.; Beuchat, L.R.; Montville, T.J. (eds) ASM, Washington
    • Jackson, T.C.; Acuff, G.R.; Dickson, J.S. Meat, poultry, and seafood. In: Doyle, M.P.; Beuchat, L.R.; Montville, T.J. (eds) Food microbiology- fundamentals and frontiers, ASM, Washington, 1997, p.83-100.
    • (1997) Food Microbiology-fundamentals and Frontiers , pp. 83-100
    • Jackson, T.C.1    Acuff, G.R.2    Dickson, J.S.3
  • 13
    • 33645170017 scopus 로고
    • Influência da temperatura ambiental na natureza e potencial deteriorador da microbiota bacteriana de peixes em ambientes lacustres tropicais
    • Campinas
    • Leitão, M.F.F.; Silveira, N.F.A. Influência da temperatura ambiental na natureza e potencial deteriorador da microbiota bacteriana de peixes em ambientes lacustres tropicais. Colet. ITAL, Campinas, 23 (1):85-97, 1993.
    • (1993) Colet. ITAL , vol.23 , Issue.1 , pp. 85-97
    • Leitão, M.F.F.1    Silveira, N.F.A.2
  • 14
    • 0003055203 scopus 로고
    • The storage of tropical fish in ice
    • Lima dos Santos, C.A. The storage of tropical fish in ice. Trop. Sci. 23:97-127,1981.
    • (1981) Trop. Sci. , vol.23 , pp. 97-127
    • Lima Dos Santos, C.A.1
  • 15
    • 0005040434 scopus 로고
    • Fish and shellfish and their products
    • International Commission on Microbiological Specifications for Foods-ICMSF (eds) Academic Press, New York
    • Liston, J. Fish and shellfish and their products. In: International Commission on Microbiological Specifications for Foods-ICMSF (eds) Microbial ecology of foods vol.2- Food commodities, Academic Press, New York, 1980, p.567-605.
    • (1980) Microbial Ecology of Foods Vol.2- Food Commodities , vol.2 , pp. 567-605
    • Liston, J.1
  • 18
    • 84985274508 scopus 로고
    • Aminoacid profile of insoluble collagen isolated from freshwater prawn Macrobrachium rosembergii
    • Nip, P.W.; Zeidan, M.K.; Moy, J.H. Aminoacid profile of insoluble collagen isolated from freshwater prawn Macrobrachium rosembergii. J. Food Sci. 46(5):1633-1634, 1981.
    • (1981) J. Food Sci. , vol.46 , Issue.5 , pp. 1633-1634
    • Nip, P.W.1    Zeidan, M.K.2    Moy, J.H.3
  • 20
    • 0000097917 scopus 로고
    • Shelf life of shrimp. (Pentieus merguiensis) stored at different temperatures
    • Shamsad, S.I.; Nisa, K.; Riaz, M.; Zuberi, R.; Quadri,R.B. Shelf life of shrimp. (Pentieus merguiensis) stored at different temperatures. J. Food Sci. 55(5):1201-1205,1990.
    • (1990) J. Food Sci. , vol.55 , Issue.5 , pp. 1201-1205
    • Shamsad, S.I.1    Nisa, K.2    Riaz, M.3    Zuberi, R.4    Quadri, R.B.5
  • 21
    • 0011263718 scopus 로고
    • Bacteriology of indole production in shrimp homogenates held at different temperatures
    • Smith, R.; Nickelson, R.; Martin, R.; Finne, G. Bacteriology of indole production in shrimp homogenates held at different temperatures. J. Food Prot. 47(11): 861-864,1984.
    • (1984) J. Food Prot. , vol.47 , Issue.11 , pp. 861-864
    • Smith, R.1    Nickelson, R.2    Martin, R.3    Finne, G.4
  • 22
    • 33645185031 scopus 로고
    • Métodos sensoriais, físicos e químicos para análise de pescado
    • Kai, M.; Ruivo, U.E. (eds), Leopoldianum Editora, Santos
    • Tavares, M.; Aued, S.; Bacetti, L.B.; Zamboni, C.Q. Métodos sensoriais, físicos e químicos para análise de pescado. In: Kai, M.; Ruivo, U.E. (eds), Controle de qualidade de pescado.Leopoldianum Editora, Santos, 1988, p.117-134.
    • (1988) Controle de Qualidade de Pescado , pp. 117-134
    • Tavares, M.1    Aued, S.2    Bacetti, L.B.3    Zamboni, C.Q.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.