Scombroid fish poisoning: Factors influencing the production of histamine in tuna supply chain. A review

Author:

Mercogliano RaffaelinaORCID,Santonicola SerenaORCID

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

1. Global production and marketing of canned tuna;Ababouch,2008

2. Role of histidine-related compounds as intracellular proton buffering constituents in vertebrate muscle;Abe;Biochemistry C/C Of Biokhimiia,2000

3. Precooking as a control for histamine formation during the processing of tuna: An industrial process validation;Adams;Journal of Food Protection,2018

4. Impact of gaseous ozone coupled to passive refrigeration system to maximize shelf-life and quality of four different fresh fish products;Aponte;LWT, Food Science and Technology,2018

5. Biogenic amines assessment during different stages of the canning process of skipjack tuna (Katsuwonuspelamis);Barbosa;International Journal of Food Science and Technology,2018

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