Changes in urocanic acid, histamine, putrescine and cadaverine levels in Indian mackerel (Rastrelliger kanagurta) during storage at different temperatures

Food Chemistry

Volumn 139, Issue 1-4, 2013, Pages 320-325

  Zare, Davood ^a,b   Muhammad, Kharidah ^a   Bejo, Mohd Hair ^a   Ghazali, H M ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b IRANIAN RESEARCH ORGANIZATION FOR SCIENCE AND TECHNOLOGY IROST   (Iran)

Author keywords

Biogenic amine; Cadaverine; Histamine; Indian mackerel; Putrescine; Storage; Urocanic acid

Indexed keywords

BIOGENIC AMINES; CADAVERINE; HISTAMINE; INDIAN MACKEREL; PUTRESCINE; UROCANIC ACID;

ENERGY STORAGE;

CADAVERINE; HISTAMINE; PUTRESCINE; UROCANIC ACID;

ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FISH MEAT; FOOD COMPOSITION; FOOD PRESERVATION; FOOD STORAGE; HUMAN; STORAGE TEMPERATURE; TEMPERATURE DEPENDENCE;

ANIMALS; CADAVERINE; FOOD STORAGE; HISTAMINE; PERCIFORMES; PUTRESCINE; SEAFOOD; TEMPERATURE; UROCANIC ACID;

RASTRELLIGER KANAGURTA;

EID: 84875955274     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.12.040     Document Type: Article

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