Aquatic products are easily polluted by microorganisms during storage owing to their
nutritional characteristics, leading to deterioration. Microbes containing amino acid …

Simple Summary Regarding a better understanding of the process of changes in the
digestive physiological state of yellowfin tuna (Thunnus albacares) and the distribution of …

The aim of this study was to investigate the changes in the formation of biogenic amines and
free fatty acids occurring during the manufacturing process of a traditional dry-cured product …

This study investigated the influence of species, capture method, chilling, and freezing on
the quality and variations in biogenic amines of Thunnus tonggol and Thunnus albacares …

Biogenic amines (BAs) generally result from the decarboxylation reaction of free amino
acids as a result of the activity of different microorganisms. A build-up of these compounds …

Dry-cured tuna is a traditional product manufactured in the Mediterranean region of Spain,
known as mojama. The traditional salting-drying elaboration process attributes new …

Food safety issues associated with the increased use of synthetic and chemicals
preservatives agents are receiving increasing attention. The utilisation of natural resources …

为了研究急性低盐胁迫对黄鳍金枪鱼幼鱼渗透调节的影响, 将黄鳍金枪鱼幼鱼由盐度34
转入盐度29 的低盐海水(试验组) 和盐度34 的海水(对照组) 中, 并在转移后0, 6, 24, 48 h 采样 …

Tujuan penelitian ini adalah untuk mengetahui efektifitas larutan atung (Parinarium
glaberimum, Hassk) terhadap kualitas tuna (Thunnus albacares) loin. Konsentrasi larutan …

The aim of this study was to investigate the changes in the formation of biogenic amines and
free fatty acids occurring during the manufacturing process of a traditional salt-dried product …