Biogenic amines formation, nucleotide degradation and TVB-N accumulation of vacuum-packed minced sturgeon (Acipenser schrencki) stored at 4 °C and their relation to microbiological attributes-Reference-Cited by-同舟云学术

Biogenic amines formation, nucleotide degradation and TVB-N accumulation of vacuum-packed minced sturgeon (Acipenser schrencki) stored at 4 °C and their relation to microbiological attributes

Published:2014-01-29 Issue:10 Volume:94 Page:2057-2063
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Gui Meng¹,Binzhao ¹,Song Juyi¹,Zhang Zhichao¹,Hui Pengzhao¹,Li Pinglan¹

Affiliation:

1. Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering; China Agricultural University; Beijing 100083 China

Funder

Beijing Innovation Team of China Agriculture Research Center System

Publisher

Wiley

Subject

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

Reference53 articles.

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3. Freshness assessment of ray fish stored in ice by biochemical, chemical and physical methods;Ocaño-Higuera;Food Chem,2011

4. Chemical quality and sensory attributes of marinated Pacific saury (Cololabis saira) during vacuum-packaged storage at 4 °C;Sallam;Food Chem,2007

5. Haard N Simpson BK Pan BS Seafood Proteins

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