Influence of the freshness grade of raw fish on the formation of volatile and biogenic amines during the manufacture and storage of vinegar-marinated anchovies

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 22, 2005, Pages 8586-8592

  Pons Sánchez Cascado, Sofía ^a   Vidal Carou, M Carmen ^a   Mariné Font, Abel ^a   Veciana Nogués, M Teresa ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

Author keywords

Anchovy; Biogenic amines; Histamine; Semipreserves; Total basic volatile nitrogen; Trimethylamine

Indexed keywords

ACETIC ACID; BIOGENIC AMINE;

ANIMAL; ARTICLE; FISH; FOOD HANDLING; FOOD PRESERVATION; METHODOLOGY; SEA FOOD; VOLATILIZATION;

ACETIC ACID; ANIMALS; BIOGENIC AMINES; FISH PRODUCTS; FISHES; FOOD HANDLING; FOOD PRESERVATION; VOLATILIZATION;

ANCHOA; ENGRAULIDAE;

EID: 27744434276     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf050867m     Document Type: Article

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