Effects of different freezing treatments on the biogenic amine and quality changes of bighead carp (Aristichthys nobilis) heads during ice storage

Food Chemistry

Volumn 138, Issue 2-3, 2013, Pages 1476-1482

  Hong, Hui ^a   Luo, Yongkang ^a   Zhou, Zhongyun ^a   Bao, Yulong ^a   Lu, Han ^a   Shen, Huixing ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Bighead carp; Biogenic amines; Freezing; Microbial characteristic; Physicochemical property

Indexed keywords

BIGHEAD CARP; BIGHEAD CARP HEADS; BIOGENIC AMINES; CONTROL GROUPS; COOKING LOSS; DRIP LOSS; ELECTRICAL CONDUCTIVITY; FISH HEADS; FREEZING TREATMENTS; ICE STORAGE; K-VALUE; MICROBIAL CHARACTERISTICS; PH VALUE; PHYSICOCHEMICAL PROPERTY; QUALITY CHANGE; SIGNIFICANT DIFFERENCES; SPERMIDINE;

AMINES; ELECTRIC CONDUCTIVITY; FREEZING; PH; QUALITY CONTROL;

ICE;

BIOGENIC AMINE; SPERMIDINE; SPERMINE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ARISTICHTHYS NOBILIS; ARTICLE; CARP; COOKING; ELECTRIC CONDUCTIVITY; FREEZING; K VALUE; NONHUMAN; PARAMETERS; PH; QUALITY CONTROL; STORAGE; TOTAL AEROBIC COUNT; TOTAL VOLATILE BASE NITROGEN;

ANIMALS; BIOGENIC AMINES; CARPS; FOOD PRESERVATION; FREEZING; HEAD; SEAFOOD;

HYPOPHTHALMICHTHYS; HYPOPHTHALMICHTHYS NOBILIS;

EID: 84873729074     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.11.031     Document Type: Article

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