Biogenic amines formation, nucleotide degradation and TVB-N accumulation of vacuum-packed minced sturgeon (Acipenser schrencki) stored at 4°C and their relation to microbiological attributes

Journal of the Science of Food and Agriculture

Volumn 94, Issue 10, 2014, Pages 2057-2063

  Gui, Meng ^a   Binzhao, ^a   Song, Juyi ^a   Zhang, Zhichao ^a   Hui, Pengzhao ^a   Li, Pinglan ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Biogenic amines; K value; Microbiology; Minced sturgeon; Nucleotide degradation products; Storage

Indexed keywords

ACIPENSER SCHRENCKII; AEROMONAS; BACTERIA (MICROORGANISMS); BROCHOTHRIX THERMOSPHACTA; ENTEROBACTERIACEAE; LACTOBACILLUS; PSEUDOMONAS; VIBRIO;

BIOGENIC AMINE; CADAVERINE; HYPOXANTHINE; NITROGEN; NUCLEOTIDE; OXYGEN; PUTRESCINE;

ANALYSIS; ANIMAL; COLD; FISH; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; FOOD STORAGE; HUMAN; METABOLISM; MICROBIOLOGY; PH; PROCEDURES; PRODUCT SAFETY; SEA FOOD; VACUUM;

ANIMALS; BIOGENIC AMINES; CADAVERINE; COLD TEMPERATURE; CONSUMER PRODUCT SAFETY; FISHES; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; FOOD STORAGE; HUMANS; HYDROGEN-ION CONCENTRATION; HYPOXANTHINE; NITROGEN; NUCLEOTIDES; OXYGEN; PUTRESCINE; SEAFOOD; VACUUM;

EID: 84901929477     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6524     Document Type: Article

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