Improvement of the quality and abatement of the biogenic amines of grass carp muscles by fermentation using mixed cultures

Journal of the Science of Food and Agriculture

Volumn 90, Issue 4, 2010, Pages 586-592

  Liu, Zhong Yi ^a,b   Li, Zhong Hai ^b   Zhong, Peng Peng ^a   Zhang, Ping ^a   Zeng, Mu Qing ^a   Zhu, Chi Fang ^a  

^a XIANGTAN UNIVERSITY   (China)

^b CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY   (China)

Author keywords

Grass carp; Lactobacillus; Mixed starter cultures; Monascus; Yeast

Indexed keywords

AMINO ACID; BIOGENIC AMINE; FISH PROTEIN; NITROGEN;

ANIMAL; ARTICLE; BACTERIAL COUNT; BACTERIUM; CARP; COLOR; FERMENTATION; FOOD CONTROL; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; HYDROLYSIS; METABOLISM; MICROBIOLOGY; PH; POLYACRYLAMIDE GEL ELECTROPHORESIS; SEA FOOD; SKELETAL MUSCLE; STANDARD; TASTE; BACTERIA; STANDARDS;

AMINO ACIDS; ANIMALS; BACTERIA; BIOGENIC AMINES; CARPS; COLONY COUNT, MICROBIAL; COLOR; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FERMENTATION; FISH PRODUCTS; FISH PROTEINS; FOOD MICROBIOLOGY; FOOD PRESERVATION; HUMANS; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; MUSCLE, SKELETAL; NITROGEN; TASTE;

CTENOPHARYNGODON; CYPRINIDAE; ENTEROBACTERIACEAE; LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOCOCCUS LACTIS; MONASCUS; MONASCUS PURPUREUS; SACCHAROMYCES CEREVISIAE;

EID: 76749115602     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3852     Document Type: Article

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