Search results

Bioactive amines in fresh beef liver and influence of refrigerated storage and pan-roasting.

• Author(s) : CUSTODIO F. B., THEODORO K. H., GLORIA M. B. A.
• Publication date: 2016/02
• Languages : English
• Source: Food Control The International Journal of HACCP and Food Safety - vol. 60

Analysis of the growth of histamine-producing bacteria and histamine accumulation in fish during storage at low temperatures.

• Author(s) : TORIDO Y., TAKAHASHI H., KUDA T., et al.
• Publication date: 2012/07
• Languages : English
• Keywords : Bacteria, Fish, Histamine, Expérimentation, Cold storage
• Source: Food Control The International Journal of HACCP and Food Safety - vol. 26 - n. 1

Histamine production by Enterobacter aerogenes in sailfish and milkfish at various storage temperatures.

• Author(s) : TSAI Y. H., CHANG S. C., KUNG H. F., et al.
• Publication date: 2005/08
• Languages : English
• Keywords : Temperature, Fish, Parameter, Histamine, Cold storage, Enterobacteria
• Source: Journal of Food Protection - vol. 68 - n. 8

Temperatura di conservazione e produzione di istamina in prodotti ittici freschi.

Storage temperature effects on histamine production in fresh fish.

• Author(s) : VISCIANO P., VERGARA A., IANIERI A., et al.
• Publication date: 2004/12
• Languages : Italian
• Keywords : Sole, Hake, Mackerel, Anchovy, Sardine, Fish, Histamine, Expérimentation, Cold storage, Storage condition
• Source: Rev. Ferment. Ind. aliment. - vol. 43 - n. 442
• Formats : PDF

Effect of the gamma radiation on histamine production, lipid peroxidation and antioxidant parameters during storage at two different temperatures in sardine (Sardina pilchardus).

• Author(s) : MALTAR-STRMECKI N., LJUBIC-BEER B., LASKAJ R., et al.
• Publication date: 2013/11
• Languages : English
• Keywords : Radiation, Temperature, Antioxidant, Quality, Sardine, Histamine, Cold storage
• Source: Food Control The International Journal of HACCP and Food Safety - vol. 34 - n. 1

Effect of vacuum packaging on the quality characteristics of seer fish (Scomberomorus commersonii) chunks during refrigerated storage.

• Author(s) : JEYA-SHAKILA R., JEYASEKARAN G., VIJAYALAKSHMI S. K.
• Publication date: 2005/10
• Languages : English
• Keywords : Vacuum, Bacteria, Amine, Fish, Histamine, Cold storage, Packaging
• Source: Int. J. Food Sci. Technol. - vol. 42 - n. 5

Chemical analysis and sensory evaluation of mahi-mahi (Coryphaena hippurus) during chilled storage.

• Author(s) : ANTOINE F. R., WEI C. I., OTWELL W. S., et al.
• Publication date: 2004/10
• Languages : English
• Keywords : Odour, Sensory analysis, Fish, Histamine, Fillet, Cold storage, Colour
• Source: Journal of Food Protection - vol. 67 - n. 10

Effect of delayed icing on the microbiological quality of tropical fish: barracudas (Sphyraena barracuda).

• Author(s) : JEYASEKARAN G., GANESAN P., MAHESWARI K., et al.
• Publication date: 2004/09
• Languages : English
• Keywords : Icing, Coliform, Microbiological quality, Fish, Histamine, Expérimentation, Storage life, Tropical climate
• Source: Ital. J. Food Sci. - vol. 69 - n. 7

IIR document

POLYAMINES AS POTENTIAL INDICES FOR FRESHNESS AND DECOMPOSITION OF SAURY PIKE (COLOLABIS SAIRA) AND SCALLOP (PATINOPECTEN YOSSOENSIS).

• Author(s) : YAMANAKA H.
• Publication date: 1990/09/18
• Languages : English
• Source: Chilling and Freezing of New Fish Products.
• Formats : PDF

In vitro tests of suitability of bacteriocin-producing lactic acid bacteria, as potential biopreservation cultures in vacuum-packaged cold-smoked salmon.

• Author(s) : TOMÉ E., PEREIRA V. L., LOPES C. I., et al.
• Publication date: 2008/05
• Languages : English
• Source: Food Control The International Journal of HACCP and Food Safety - vol. 19 - n. 5

Biogenic amine index for freshness evaluation in iced Mediterranean hake (Merluccius merluccius).

• Author(s) : BAIXAS-NOGUEIRAS S., BOVER-CID S., VECIANA-NOGUÉS M. T., et al.
• Publication date: 2005/11
• Languages : English
• Source: Journal of Food Protection - vol. 68 - n. 11

Shelf-life studies in tuna (Euthynnus affinis) chunks packed with dry ice and water ice.

• Author(s) : JEYASEKARAN G., GANESAN P., JEYA-SHAKILA R., et al.
• Publication date: 2006/01
• Languages : English
• Source: Int. J. Food Sci. Technol. - vol. 43 - n. 1