Evaluating biogenic amines and pH levels in farmed rainbow trout (<i>Oncorhynchus mykiss</i>) for freshness assessment during storage-Reference-Cited by-同舟云学术

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Evaluating biogenic amines and pH levels in farmed rainbow trout (Oncorhynchus mykiss) for freshness assessment during storage

Published:2023-06-02 Issue:6 Volume:40 Page:770-780
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Atmaca Enes¹,Alkan Aylin²^ORCID,Das Yavuz Kursad¹^ORCID,Aksoy Abdurrahman¹^ORCID

Affiliation:

1. Department of Veterinary Pharmacology and Toxicology, Faculty of Veterinary Medicine, Ondokuz Mayis University, Samsun, Türkiye

2. Department of Veterinary Pharmacology and Toxicology, Graduate School of Education, Ondokuz Mayis University, Samsun, Türkiye

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19440049.2023.2218941

Reference35 articles.

1. Aptameric Sensing in Food Safety

2. The blue dimensions of aquaculture: A global synthesis

3. Biogenic amines in seafood: a review

4. Effect of nisin on biogenic amines and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) fillets

5. Microbiological, chemical and sensory assessment of iced whole and filleted aquacultured rainbow trout

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Cured or fresh? Between fish maturation trends in restaurants and food safety: The case of dry-aged rainbow trout;Food Control;2024-11

2. The impact of synthetic and natural additives on biogenic amine production in food products;Food Bioscience;2023-12

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