Effect of low-dose irradiation on biogenic amines formation in vacuum-packed trout flesh (Oncorhynchus mykiss)

Food Chemistry

Volumn 132, Issue 1, 2012, Pages 367-372

  Křížek, Martin ^a   Matějková, Kateřina ^a   Vácha, František ^a   Dadáková, Eva ^a  

^a UNIVERSITY OF SOUTH BOHEMIA   (Czech Republic)

Author keywords

Biogenic amines; Fish; Histamine; Irradiation; Polyamines; Putrescine; Quality changes; Trout

Indexed keywords

ELECTRON BEAMS; FISH; IRRADIATION; RADIATION; VACUUM;

BIOGENIC AMINES; HISTAMINE; POLYAMINES; PUTRESCINE; QUALITY CHANGES; TROUT;

AMINES;

BIOGENIC AMINE; CADAVERINE; HISTAMINE; PUTRESCINE; SPERMIDINE; SPERMINE; TRYPTAMINE; TYRAMINE; POLYAMINE;

ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DECOMPOSITION; ELECTRON BEAM; FOOD PACKAGING; IRRADIATION; NONHUMAN; QUALITY CONTROL; RADIATION DOSE; RAINBOW TROUT; SHELF LIFE; VACUUM; ADVERSE EFFECTS; ANIMAL; CHEMISTRY; FISH; FOOD IRRADIATION; METABOLISM; ONCORHYNCHUS MYKISS;

ONCORHYNCHUS MYKISS; SALMONIDAE;

ANIMALS; BIOGENIC AMINES; FISHES; FOOD IRRADIATION; ONCORHYNCHUS MYKISS; POLYAMINES; PUTRESCINE;

EID: 84355162014     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.10.094     Document Type: Article

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