Predicting the contents of volatile and non-volatile amines in rainbow trout fillet during storage time via image processing technique-Reference-Cited by-同舟云学术

Predicting the contents of volatile and non-volatile amines in rainbow trout fillet during storage time via image processing technique

Published:2015-08-17 Issue:5 Volume:7 Page:589-598
ISSN:1757-8361
Container-title:Quality Assurance and Safety of Crops & Foods
language:en
Short-container-title:Quality Assurance and Safety of Crops & Foods

Author:

Kamani M.H.¹,Safari O.²,Mortazavi S.A.³,Mehraban Sang Atash M.⁴

Affiliation:

1. Young Researchers and Elite Club, Sabzevar Branch, Islamic Azad University, Daneshgah street, 9618814711 Sabzevar, Iran

2. Department of Fishery, Faculty of Natural Resources and Environment, Ferdowsi University of Mashhad, Azadi Square, 91773-1363 Mashhad, Iran

3. Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Azadi Square, 91773-1358 Mashhad, Iran

4. Department of Food Quality and Safety, Food Science and Technology Research Institute, ACECR Mashhad Branch, Azadi Square, 91775-1376 Mashhad, Iran

Publisher

Codon Publications

Subject

Agronomy and Crop Science,Food Science

Link

https://www.wageningenacademic.com/doi/pdf/10.3920/QAS2014.0445

Reference38 articles.

1. The effects of thyme (Thymus vulgaris L.) oil concentration on liquid-smoked vacuum-packed rainbow trout (Oncorhynchus mykiss Walbaum, 1792) fillets during chilled storage

2. Influence of cod freshness on the salting, drying and desalting stages

3. Combining ozone and modified atmosphere packaging (MAP) to maximize shelf-life and quality of striped red mullet (Mullus surmuletus)

4. Safety and quality issues in fish processing

5. Effects of High Pressure on Texture and Microstructure of Sea Bass (Dicentrarchus labrax L.) Fillets

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