Analysis of crab meat volatiles as possible spoilage indicators for blue crab (Callinectes sapidus) meat by gas chromatography-mass spectrometry

Food Chemistry

Volumn 122, Issue 3, 2010, Pages 930-935

  Sarnoski, Paul J ^a   O'Keefe, Sean F ^a   Jahncke, Michael L ^a   Mallikarjunan, Parameswarakumar ^b   Flick, George J ^a  

^a VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

^b Virginia Polytechnic Institute and State University   (United States)

Author keywords

Blue crab; Gas chromatography; Indole; Mass spectrometry; Solid phase microextraction; Spoilage; Trimethylamine

Indexed keywords

AMMONIA; INDOLE; TRIMETHYLAMINE; VOLATILE ORGANIC COMPOUND;

ARTICLE; BACTERIAL COUNT; BLUE CRAB; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CORRELATION ANALYSIS; DECOMPOSITION; FOOD ANALYSIS; FOOD SPOILAGE; HEATING; ION MONITORING; MASS FRAGMENTOGRAPHY; MEAT; SOLID PHASE MICROEXTRACTION;

CALLINECTES SAPIDUS; DECAPODA (CRUSTACEA);

EID: 77951649204     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.03.069     Document Type: Article

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