Effect of sucrose on the generation of free amino acids and biogenic amines in Chinese traditional dry-cured fish during processing and storage

Journal of Food Science and Technology

Volumn 48, Issue 1, 2011, Pages 69-75

  Zhang, Jinjie ^a   Liu, Zhenfeng ^a   Hu, Yaqin ^a   Fang, Zhongxiang ^a,b   Chen, Jianchu ^a   Wu, Dan ^a   Ye, Xingqian ^a  

^a ZHEJIANG UNIVERSITY   (China)

^b UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Biogenic amines; Dry cured; Free amino acids; Lay ; Sucrose

Indexed keywords

BIOGENIC AMINES; DRY-CURED; FREE AMINO ACIDS; FRESH FISH; GRASS CARP; LOW-TEMPERATURE STORAGE;

AMINO ACIDS; CURING; DRYING; SUGAR (SUCROSE);

AMINES;

CTENOPHARYNGODON; CYPRINIDAE;

EID: 79958251923     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0130-1     Document Type: Article

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