Biogenic amines in vacuum-packed and non-vacuum-packed flesh of carp (Cyprinus carpio) stored at different temperatures

Food Chemistry

Volumn 88, Issue 2, 2004, Pages 185-191

  Křížek, Martin ^a   Vácha, František ^a   Vorlová, Lenka ^b   Lukášová, Jindra ^b   Cupáková, Šárka ^b  

^a UNIVERSITY OF SOUTH BOHEMIA   (Czech Republic)

^b UNIVERSITY OF VETERINARY AND PHARMACEUTICAL SCIENCES   (Czech Republic)

Author keywords

Biogenic amines; Carp; Freshwater fish; Putrescine; Quality changes

Indexed keywords

BIOGENIC AMINE; CADAVERINE; HISTAMINE; PUTRESCINE; SPERMIDINE; TRYPTAMINE; TYRAMINE;

ANIMAL TISSUE; ARTICLE; CARP; CONTROLLED STUDY; FOOD HANDLING; FOOD PACKAGING; FOOD QUALITY; FOOD STORAGE; LOW TEMPERATURE; MICROBIAL ACTIVITY; MICROORGANISM DETECTION; NONHUMAN; QUALITY CONTROL; SAMPLE; TEMPERATURE DEPENDENCE; VACUUM;

CYPRINUS CARPIO;

EID: 3042739422     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.12.040     Document Type: Article

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