Influence of physical damage and freezing on histamine concentration and microbiological quality of yellowfin tuna during processing
Author:
Affiliation:
1. Instituto Tecnológico de Durango, México
2. Instituto Tecnológico de Durango, México; Instituto Tecnológico de Mazatlán, México
3. Asociación Civil, México
4. Instituto Tecnológico de Mazatlán, México
5. Universidad Autónoma de Tamaulipas, México
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v33n3/aop_cta_5968.pdf
Reference34 articles.
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2. Growth and characterization of the histamine-forming bacteria of jack mackerel (Trachurus symmetricus);BERMEJO A.;Journal of Food Process and Preservation,2003
3. Development of a real-time PCR assay with an internal amplification control for detection of Gram-negative histamine-producing bacteria in fish;BJORNSDOTTIR-BUTLER K.;Food Microbiology,2011
4. Development of molecular-based methods for determination of high histamine producing bacteria in fish;BJORNSDOTTIR-BUTLER K.;International Journal of Food Microbiology,2010
5. Tuna handling and refrigeration on purse seiners;BURNS F. D.,1985
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