Effect of food matrix and pH on the volatilization of bases (TVB) in packed north atlantic gray shrimp (Crangon crangon): Volatile bases in MAP fishery products

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 22, 2010, Pages 11864-11869

  Noseda, Bert ^a   Dewulf, Jo ^a   Goethals, Joke ^a   Ragaert, Peter ^a   Van Bree, Ilse ^a   Pauwels, Danny ^a   Van Langenhove, Herman ^a   Devlieghere, Frank ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

gray shrimp (Crangon crangon); MAP; pH; TMA N; Total volatile bases; TVB N

Indexed keywords

AQUEOUS SOLUTIONS; BASIC NITROGEN; DIMETHYLAMINES; FISHERY PRODUCT; FOOD MATRIXES; GRAY SHRIMP (CRANGON CRANGON); HEADSPACES; MATRIX; MODIFIED ATMOSPHERE; N VALUE; NICHE PRODUCTS; NORTH ATLANTIC; PRODUCT-LIMIT; QUALITY PARAMETERS; SHELF LIFE; TMA-N; TOTAL VOLATILE BASES; TRIMETHYLAMINE; TVB-N;

AMINATION; CARBON DIOXIDE; FISH; FISHERIES; PH EFFECTS; SHELLFISH; THERMOANALYSIS;

MODIFIED ATMOSPHERE PACKAGING;

NITROGEN; VOLATILE ORGANIC COMPOUND;

ANIMAL; ARTICLE; CHEMISTRY; CRANGONIDAE; EVALUATION; FOOD HANDLING; FOOD PACKAGING; METHODOLOGY; PH; PRODUCT SAFETY; QUALITY CONTROL; SHELLFISH;

ANIMALS; CONSUMER PRODUCT SAFETY; CRANGONIDAE; FOOD HANDLING; FOOD PACKAGING; HYDROGEN-ION CONCENTRATION; NITROGEN; QUALITY CONTROL; SHELLFISH; VOLATILE ORGANIC COMPOUNDS;

CRANGON CRANGON; DECAPODA (CRUSTACEA); NEOCRANGON COMMUNIS;

EID: 78649262813     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf1025218     Document Type: Article

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