The Effects of Fermentation Process with Acid and Lactic Acid Bacteria Strains on the Biogenic Amine Formation of Wet and Spray-Dried Fish Silages of Discards-Reference-Cited by-同舟云学术

The Effects of Fermentation Process with Acid and Lactic Acid Bacteria Strains on the Biogenic Amine Formation of Wet and Spray-Dried Fish Silages of Discards

Published:2019-03 Issue:3 Volume:28 Page:314-328
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Özyurt Gülsün¹,Ozogul Yesim¹^ORCID,Kuley Boga Esmeray¹,Özkütük A. Serhat²,Durmuş Mustafa¹^ORCID,Uçar Yılmaz¹^ORCID,Ozogul Fatih¹^ORCID

Affiliation:

1. Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Balcalı, Adana, Turkey

2. Department of Fisheries, Yumurtalık Vocational School, University of Cukurova, Yumurtalık, Adana, Turkey

Funder

the Scientific and Technological Research Council of Turkey

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2019.1578314

Reference47 articles.

1. Chemical, Microbiological, and Sensory Properties of Fermented Fish Products fromSardinellasp. in Nigeria

2. Biogenic amine production by Lactobacillus

3. Histamine levels in seventeen species of fresh and processed South African seafood

4. Effects of previous frozen storage on chemical, microbiological and sensory changes during chilled storage of Mediterranean hake (Merluccius merluccius) after thawing

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