Chemical characterisation and histamine-forming bacteria in salted mullet roe products

Food Chemistry

Volumn 110, Issue 2, 2008, Pages 480-485

  Kung, Hsien Feng ^a,e   Chien, Liang Tan ^b   Liao, Hsuan Jung ^c   Lin, Chung Saint ^d   Liaw, Ean Tun ^e   Chen, Wen Chieh ^f   Tsai, Yung Hsiang ^f  

^a TAJEN UNIVERSITY   (Taiwan)

^b MINISTRY OF ECONOMIC AFFAIRS   (Taiwan)

^c CHINA INSTITUTE OF TECHNOLOGY   (Taiwan)

^d YUANPEI UNIVERSITY   (Taiwan)

^e National Pintung of Science and Technology   (Taiwan)

^f NATIONAL KAOHSIUNG UNIVERSITY OF APPLIED SCIENCES   (Taiwan)

Author keywords

16S rDNA; Histamine; Histamine forming bacteria; Salted mullet roe product; Staphylococcus carnosus

Indexed keywords

BIOGENIC AMINE; DNA 16S; HISTAMINE; HISTIDINE; NITROGEN; SODIUM CHLORIDE; VOLATILE AGENT;

ARTICLE; BACTERIAL STRAIN; BACTERIUM IDENTIFICATION; COLIFORM BACTERIUM; DNA SEQUENCE; ESCHERICHIA COLI; FOOD AND DRUG ADMINISTRATION; FOOD CONTAMINATION; GENE AMPLIFICATION; ISOLATION PROCEDURE; NONHUMAN; PH; POLYMERASE CHAIN REACTION; SALTED MULLET ROE; SEA FOOD; STAPHYLOCOCCUS CARNOSUS; TAIWAN; THROMBOCYTE COUNT; WATER CONTENT;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; STAPHYLOCOCCUS CARNOSUS;

EID: 41949126154     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.02.029     Document Type: Article

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