Effect of salt concentrations and drying methods on the quality and formation of histamine in dried milkfish (Chanos chanos)

Food Chemistry

Volumn 135, Issue 2, 2012, Pages 839-844

  Hwang, Chiu Chu ^a   Lin, Chia Min ^b   Kung, Hsien Feng ^c   Huang, Ya Ling ^b   Hwang, Deng Fwu ^a   Su, Yi Cheng ^d   Tsai, Yung Hsiang ^b  

^a NATIONAL TAIWAN OCEAN UNIVERSITY   (Taiwan)

^b NATIONAL KAOHSIUNG UNIVERSITY OF APPLIED SCIENCES   (Taiwan)

^c TAJEN UNIVERSITY   (Taiwan)

^d OREGON STATE UNIVERSITY   (United States)

Author keywords

Dried milkfish; Histamine; Hot air drying; Quality; Sun drying

Indexed keywords

AEROBIC PLATE COUNTS; BASIC NITROGEN; DRIED MILKFISH; DRYING METHODS; HISTAMINE; HOT AIR DRYING; POTENTIAL HAZARDS; SALT CONCENTRATION; SUN DRYING; SUN-DRYING METHODS; THIOBARBITURIC ACID; WATER ACTIVITY;

IMAGE QUALITY; SOLAR DRYERS;

DRYING;

BIOGENIC AMINE; HISTAMINE; NITROGEN; SODIUM CHLORIDE; THIOBARBITURIC ACID;

ARTICLE; COLIFORM BACTERIUM; DRYING METHOD; FISH; FOOD ANALYSIS; FOOD PRESERVATION; FOOD QUALITY; HEALTH HAZARD; MILKFISH; PH MEASUREMENT; WATER CONTENT;

ANIMALS; DESICCATION; FISH PRODUCTS; FISHES; FOOD HANDLING; HISTAMINE; MEAT; QUALITY CONTROL; SODIUM CHLORIDE; WATER;

CHANOS CHANOS;

EID: 84863978727     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.05.035     Document Type: Article

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