Effect of high-pressure treatment on biogenic amines formation in vacuum-packed trout flesh (Oncorhynchus mykiss)

Food Chemistry

Volumn 137, Issue 1-4, 2013, Pages 31-36

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

^a UNIVERSITY OF SOUTH BOHEMIA   (Czech Republic)

Author keywords

Biogenic amines; Fish; HHP; High hydrostatic pressure; High pressure processing; Histamine; Polyamines; Putrescine; Quality changes; Trout

Indexed keywords

BIOGENIC AMINES; HHP; HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE PROCESSING; HISTAMINE; POLYAMINES; PUTRESCINE; QUALITY CHANGE; TROUT;

FISH; HIGH PRESSURE EFFECTS; HYDROSTATIC PRESSURE; VACUUM;

AMINES;

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

ANIMAL TISSUE; ARTICLE; BIOSYNTHESIS; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FISH MEAT; FOOD PACKAGING; FOOD PROCESSING; FOOD QUALITY; FOOD STORAGE; HIGH PRESSURE PROCESSING; NONHUMAN; ORGANOLEPTIC PROPERTY; PRESSURE; RAINBOW TROUT; SHELF LIFE; TEMPERATURE SENSITIVITY; VACUUM; VACUUM PACKAGING;

ANIMALS; BIOGENIC AMINES; FOOD PACKAGING; FOOD PRESERVATION; FOOD STORAGE; MEAT; SEAFOOD; TROUT; VACUUM;

ONCORHYNCHUS MYKISS; SALMONIDAE;

EID: 84870425536     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.10.011     Document Type: Article

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