Quality changes of marinated tench (Tinca tinca) during refrigerated storage

Food Science and Technology International

Volumn 15, Issue 5, 2009, Pages 513-521

  Ozogul Y ^a   Kuley, E ^a   Ozogul F ^a  

^a CUKUROVA UNIVERSITY   (Turkey)

Author keywords

Biogenic amines; Fish quality; Marination; Microbial quality; Rancidity; Tinca tinca

Indexed keywords

BASIC NITROGEN; BIOGENIC AMINES; E. COLI; FREE FATTY ACID; MICRO-BIOLOGICAL PARAMETERS; MICROBIAL QUALITY; PEROXIDE VALUE; QUALITY CHANGE; REFRIGERATED STORAGES; STAPHYLOCOCCUS AUREUS; STORAGE PERIODS; STORAGE TIME; TINCA TINCA; TRIMETHYLAMINE;

ACETIC ACID; ACIDS; AMINATION; CUSTOMER SATISFACTION; ESCHERICHIA COLI; SALMONELLA; THERMOANALYSIS; TOTAL QUALITY MANAGEMENT;

AMINES;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; SALMONELLA; STAPHYLOCOCCUS AUREUS; TINCA; TINCA TINCA;

EID: 76449096945     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013209350541     Document Type: Article

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