Chemical, Microbiological, and AromaScan Evaluation of Mahi-mahi Fillets under Various Storage Conditions-Reference-Cited by-同舟云学术

Chemical, Microbiological, and AromaScan Evaluation of Mahi-mahi Fillets under Various Storage Conditions

Published:2000-12-20 Issue:1 Volume:49 Page:527-534
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Du Wen-Xian¹,Huang Tung-shi¹,Kim Jeongmok¹,Marshall Maurice R.¹,Wei Cheng-i¹

Affiliation:

1. Food Science and Human Nutrition Department, P.O. Box 110370, University of Florida, Gainesville, Florida 32611-0370; Nutrition and Food Science Department, 328 Spidle Hall, Auburn University, Auburn University, Alabama 36849-5605; and Department of Food Engineering, College of Engineering, Mokpo National University, Chonnam, Korea 534-729

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0011135

Reference17 articles.

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2. CHEMICAL QUALITY INDEX OF CANNED TUNA AS DETERMINED BY HIGH-PRESSURE LIQUID CHROMATOGRAPHY

3. Staruszkiewicz, W. F. Correlation of sensory decisions with chemical indicators of seafood acceptability.Proceedings of the 18th Tropical andSubtropical Fisheries Technology Conference; Florida Sea Grant Report 114; 1994; pp 374−387.

4. Gas Chromatographic Method for Putrescine and Cadaverine in Canned Tuna and Mahimahi and Fluorometric Method for Histamine (Minor Modification of AOAC Official Method 977.13): Collaborative Study

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