Smartphone-based colorimetric study of adulterated tuna samples

Author:

Sáez-Hernández Roberto,Antela Kevin U.,Mauri-Aucejo Adela R.,Morales-Rubio Angel,Cervera M. Luisa

Funder

España Ministerio de Ciencia Innovación y Universidades

Generalitat Valenciana Conselleria d'Innovacio Universitats Ciencia i Societat Digital

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference21 articles.

1. ACSA. (2013). Informe sobre la evaluación del riesgo para la utilización de nitritos y nitratos en productos de la pesca frescos.

2. AESAN. (2019). Uso de extractos vegetales en pescado y productos de la pesca. http://www.aesan.gob.es/AECOSAN/docs/documentos/seguridad_alimentaria/interpretaciones/quimicas/extractos_vegetales_uso_pesca.pdf.

3. Biogenic Amines in Fish: Roles in Intoxication, Spoilage, and Nitrosamine Formation—A Review;Al-Bulushi;Critical Reviews in Food Science and Nutrition,2009

4. Alexander, J., Benford, D., Cockburn, A., Cravedi, J.-P., Dogliotti, E., Domenico, A. Di, Luisa Férnandez-Cruz, M., Fürst, P., Fink-Gremmels, J., Corrado, L., Galli, P., Grandjean, J., Gzyl, G., Heinemeyer, N., Johansson, A., Mutti, J., Schlatter, R., Van Leeuwen, C. Van, & Peteghem, P. V. (2009). Nitrite as undesirable substances in animal feed. Scientific Opinion of the Panel on Contaminants in the Food Chain. In The EFSA Journal (Vol. 1017). https://www.wpsa-aeca.es/aeca_imgs_docs/wpsa1240499333a.pdf.

5. Effect of freezing and thawing on the discoloration of tuna meat;Chow;Nippon Suisan Gakkaishi,1988

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