Suppression of the formation of biogenic amines in mackerel mince by microbial transglutaminase-Reference-Cited by-同舟云学术

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Suppression of the formation of biogenic amines in mackerel mince by microbial transglutaminase

Published:2014-10-24 Issue:11 Volume:95 Page:2215-2221
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Yerlikaya Pinar¹,Gokoglu Nalan¹,Ucak Ilknur¹,Yatmaz Hanife Aydan¹,Benjakul Soottawat²

Affiliation:

1. Faculty of Fisheries; Akdeniz University; Antalya Turkey

2. Department of Food Technology, Faculty of Agro-Industry; Prince of Songkla University; Songkhla Thailand

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference36 articles.

1. Decomposition and histamine in raw, frozen tuna and mahi-mahi, canned tuna and related species;US FDA;Compliance Policy Guide,1996

2. No. 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs;Commission Regulation (EC);Offic J EU

3. Transglutaminase as binding agent in fresh restructured beef steak with added walnuts;Serrano;Food Chem,2004

4. Gıda İşlemede transglutaminaz kullanımı;Serdaroglu;Gıda,2003

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2. Improvement of Surimi Gel Quality Using Protein Cross-Linker, Hydrocolloids and Protease Inhibitor;Turkish Journal of Fisheries and Aquatic Sciences;2024-01-12

3. Transglutaminases in meat and seafood bioprocessing;Transglutaminase;2024

4. The impact of synthetic and natural additives on biogenic amine production in food products;Food Bioscience;2023-12

5. Transforming the fermented fish landscape: Microbiota enable novel, safe, flavorful, and healthy products for modern consumers;Comprehensive Reviews in Food Science and Food Safety;2023-07-17

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