The manner of urocanic acid accumulation in fish by tracking histidine ammonia lyase activity during storage of vacuum‐packed, eviscerated, and whole fish-Reference-Cited by-同舟云学术

The manner of urocanic acid accumulation in fish by tracking histidine ammonia lyase activity during storage of vacuum‐packed, eviscerated, and whole fish

Published:2021-01-28 Issue:3 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Zare Davood¹²^ORCID,Muhammad Kharidah¹,Ghazali Hasanah Mohd¹

Affiliation:

1. Department of Food Science Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Malaysia

2. Department of Biotechnology Iranian Research Organization for Science and Technology Tehran Iran

Funder

Ministry of Higher Education, Malaysia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15288

Reference30 articles.

1. Low-Temperature Production of Urocanic Acid by Spoilage Bacteria Isolated from Mahimahi ( Coryphaena hippurus )

2. Trans- and cis-urocanic acid, biogenic amine and amino acid contents in ikan pekasam (fermented fish) produced from Javanese carp (Puntius gonionotus) and black tilapia (Oreochromis mossambicus)

3. Biogenic amine production by bacteria isolated from ice-preserved sardine and mackerel

4. Preservative packaging for fresh meats, poultry, and fin fish

5. Mast Cells as Regulators of Skin Inflammation and Immunity

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1. Molecular Mechanisms of Scombroid Food Poisoning;International Journal of Molecular Sciences;2023-01-03

2. The manner of urocanic acid accumulation in fish by tracking histidine ammonia lyase activity during storage of vacuum‐packed, eviscerated, and whole fish;Journal of Food Processing and Preservation;2021-01-28