Quality properties, fatty acids, and biogenic amines profile of fresh tilapia stored in ice

Journal of Food Science

Volumn 78, Issue 7, 2013, Pages

  Kulawik, Piotr ^a   Özoǧul, Fatih ^b   Glew, Robert H ^c  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

^b CUKUROVA UNIVERSITY   (Turkey)

^c UNIVERSITY OF NEW MEXICO SCHOOL OF MEDICINE   (United States)

Author keywords

Fatty acids profile; Fish; Food safety; Seafood; Shelf life

Indexed keywords

BIOGENIC AMINE; FATTY ACID; ICE; METHYLAMINE; NITROGEN; THIOBARBITURIC ACID REACTIVE SUBSTANCE; TRIMETHYLAMINE; VOLATILE ORGANIC COMPOUND;

ANIMAL; ARTICLE; BACTERIAL COUNT; COLD; ENTEROBACTERIACEAE; FATTY ACIDS PROFILE; FISH; FOOD CONTAMINATION; FOOD CONTROL; FOOD SAFETY; FOOD STORAGE; GROWTH, DEVELOPMENT AND AGING; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; PRODUCT SAFETY; SALMONELLA; SEA FOOD; SHELF LIFE; STAPHYLOCOCCUS AUREUS; TILAPIA;

FATTY ACIDS PROFILE; FISH; FOOD SAFETY; SEAFOOD; SHELF LIFE;

ANIMALS; BIOGENIC AMINES; COLD TEMPERATURE; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; ENTEROBACTERIACEAE; FATTY ACIDS; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD STORAGE; ICE; METHYLAMINES; MICROBIAL VIABILITY; NITROGEN; SALMONELLA; STAPHYLOCOCCUS AUREUS; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TILAPIA; VOLATILE ORGANIC COMPOUNDS;

EID: 84880595249     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12149     Document Type: Article

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