Comparative rates of spoilage of fillets and whole fish during storage of haddock (Melanogrammus aeglefinus) and herring (Clupea harengus) as determined by the formation of non-volatile and volatile amines-Reference-Cited by-同舟云学术

Comparative rates of spoilage of fillets and whole fish during storage of haddock (Melanogrammus aeglefinus) and herring (Clupea harengus) as determined by the formation of non-volatile and volatile amines

Published:2007-06-28 Issue:4 Volume:22 Page:385-390
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

FERNÁNDEZ-SALGUERO J.,MACKIE I. M.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1987.tb00501.x/fullpdf

Reference12 articles.

1. Automated ion-exchange chromatography of polyamines in urine and cell extracts using a single mixed Na+/K+ buffer system;Andrews;Science Tools,1983

2. Histamine (?) toxicity from fish products;Arnold;Advances in Food Research,1978

3. Production of dimethylamine in muscle of several species of gadoid fish during frozen storage, especially in relation to dark muscle;Castell;Journal Fisheries Research Board Canada,1971

4. Histidine metabolism in mackerel (Scomber scombrus). Studies on histidine decarboxylase activity and histamine formation during storage of flesh and liver under sterile and non-sterile conditions;Fernández-Salguero;Journal of Food Technology,1979

5. Polyamine and histamine content of tuna fish and the relationship to decomposition;Karmas;Lebensmittel wissenschaftten und-Technologie,1978

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