Changes in biogenic amines of silver carp (Hypophthalmichthys molitrix) fillets stored at different temperatures and their relation to total volatile base nitrogen, microbiological and sensory score

Journal of the Science of Food and Agriculture

Volumn 92, Issue 15, 2012, Pages 3079-3084

  Shi, Ce ^a   Cui, Jianyun ^a   Lu, Han ^a   Shen, Huixing ^a   Luo, Yongkang ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Biogenic amine; Putrescine; Quality; Silver carp fillet; Storage

Indexed keywords

BIOGENIC AMINE; NITROGEN; PUTRESCINE;

ANIMAL; ARTICLE; CARP; COLD; FOOD QUALITY; FOOD STORAGE; HUMAN; MEAT; METHODOLOGY; MICROBIOLOGY; SENSATION;

ANIMALS; BIOGENIC AMINES; CARPS; COLD TEMPERATURE; FOOD QUALITY; FOOD STORAGE; HUMANS; MEAT; NITROGEN; PUTRESCINE; SENSATION;

CYPRINIDAE; HYPOPHTHALMICHTHYS MOLITRIX; HYPOPHTHALMICHTHYS NOBILIS;

EID: 84867897944     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.5729     Document Type: Article

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