Evolution of Volatile Compounds and Biogenic Amines throughout the Shelf Life of Marinated and Salted Anchovies (Engraulis encrasicolus)-Reference-Cited by-同舟云学术

Evolution of Volatile Compounds and Biogenic Amines throughout the Shelf Life of Marinated and Salted Anchovies (Engraulis encrasicolus)

Published:2014-08-01 Issue:32 Volume:62 Page:8014-8022
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Dehaut Alexandre¹,Himber Charlotte¹,Mulak Véronique²,Grard Thierry³,Krzewinski Frédéric⁴,Le Fur Bruno²,Duflos Guillaume¹

Affiliation:

1. Département des Produits de la Pêche et de l’Aquaculture, Laboratoire de Sécurité des Aliments, ANSES, Boulevard du Bassin Napoléon, 62200 Boulogne-sur-Mer, France

2. Plate-forme d’Innovation Nouvelles Vagues, 15−17 Rue Magenta, 62200 Boulogne-sur-Mer, France

3. Unité Biochimie des Produits Aquatiques − Université du Littoral-Côte d’Opale, Boulevard du Bassin Napoléon, 62200 Boulogne-sur-Mer, France

4. Unité de Glycobiologie Structurale et Fonctionnelle − UGSF, Université de Lille I, Bâtiment C9 − Cité Scientifique, 59650 Villeneuve d’Ascq, France

Funder

FranceAgriMer

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf5021736

Reference52 articles.

1. Microbiology of the Marination Process used in Anchovy (Engraulis anchoita) Production

2. Total Volatile Basic Nitrogen and other Physico-chemical and Microbiological Characteristics as Related to Ripening of Salted Anchovies

3. El-Filali, F.; Hanoune, S.; Khbaya, B.; M’Handi, N.; Kaaya, A.InHistamine and Microbiological Change during the Storage of Semi-Preserved Anchovies, 2nd workshop on fish technology, utilization and quality assurance in Africa, Agadir, Morocco, Nov 24–28, 2008;Food and Agriculture Organization of the United Nations (FAO):Rome, Italy, 2009; pp133–137.

4. Histamine, Putrescine and Cadaverine Formation in Spanish Semipreserved Anchovies as Affected by Time/Temperature

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