Dimethylamine, trimethylamine, and biogenic amine formation in high-pressure processed semidried squid (Todarodes pacificius) during refrigerated storage

Journal of Food Science

Volumn 75, Issue 7, 2010, Pages

  Gou, Jingyu ^a   Choi, Kun Pyo ^b   He, Xinlong ^a   Ahn, Juhee ^a  

^a Kangwon National University   (South Korea)

^b Gangwon Provincial University   (South Korea)

Author keywords

Biogenic amines; Dimethylamine; High pressure processing; Semidried squid; Trimethylamine

Indexed keywords

AGMATINE; BIOGENIC AMINE; CADAVERINE; DIMETHYLAMINE; METHYLAMINE; SPERMIDINE; TRIMETHYLAMINE; WATER;

ANIMAL; ARTICLE; BACTERIAL COUNT; CEPHALOPOD; CHEMISTRY; FOOD HANDLING; FOOD PRESERVATION; FREEZING; GRAM NEGATIVE BACTERIUM; GRAM POSITIVE BACTERIUM; GROWTH, DEVELOPMENT AND AGING; HYDROSTATIC PRESSURE; ISOLATION AND PURIFICATION; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; PH; QUALITY CONTROL; SEA FOOD;

AGMATINE; ANIMALS; BIOGENIC AMINES; CADAVERINE; COLONY COUNT, MICROBIAL; DECAPODIFORMES; DIMETHYLAMINES; FOOD HANDLING; FOOD PRESERVATION; GRAM-NEGATIVE BACTERIA; GRAM-POSITIVE BACTERIA; HYDROGEN-ION CONCENTRATION; HYDROSTATIC PRESSURE; METHYLAMINES; MICROBIAL VIABILITY; QUALITY CONTROL; REFRIGERATION; SEAFOOD; SPERMIDINE; WATER;

BACTERIA (MICROORGANISMS); CEPHALOPODA; TODARODES;

EID: 77957122195     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01731.x     Document Type: Article

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