Determination of histamine content in muscle tissue of rainbow trout (Oncorhynchus mykiss) during ice storage

Author:

Hosseini Ahmad Reza,Rahimi Ruholla,Mirghaed Ali Taheri

Publisher

Springer Science and Business Media LLC

Subject

Pathology and Forensic Medicine,Anatomy

Reference28 articles.

1. Australian Food Standards Code (2001) Part D Fish and fish products. Standards D1 and D2. Version 18

2. Behling AR, Taylor SL (1982) Bacterial histamine production as a function of temperature and time of incubation. J Food Sci 47(1311–1314):1317

3. Ben-Gigirey B, VieitesBaptista de Sousa JM, Villa TG, Barros-Velaquez J (1998) Changes in biogenic amines and microbiological analysis in albacore (Thunnus alalunga) muscle during frozen storage. J Food Prot 5(61):608–615

4. Dawood AA, Karkalas J, Roy RN, Williams CA (1988) The occurrence of non-volatile amines in chilled-stored rainbow trout (Salmo irideus). Food Chem 27:33–45

5. Food and Drug Administration (2001) Scombrotoxin (histamine) formation. Chapter 7. Fish and fishery products hazards and controls guidance. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Seafood, Washington DC. pp. 83–102

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