A comprehensive review on freshness of fish and assessment: Analytical methods and recent innovations
Fish, a highly nutritious, containing a good amount of protein and fatty acids, has TMA and
TVB-N present as major factors responsible for quality deterioration during storage and …
TVB-N present as major factors responsible for quality deterioration during storage and …
Biogenic amines in foods
D Doeun, M Davaatseren, MS Chung - Food science and biotechnology, 2017 - Springer
Biogenic amines are produced by bacterial decarboxylation of corresponding amino acids in
foods. Concentration of biogenic amines in fermented food products is affected by several …
foods. Concentration of biogenic amines in fermented food products is affected by several …
Biodegradable fish gelatin/chitosan-based active films alter chill-stored golden pomfret (Trachinotus blochii) metabolites mainly through modulating four metabolic …
The high perishability of fish after capture requires effective preservative strategies to delay
its quality loss and extend shelf-life of fish products during chilled storage. There has been a …
its quality loss and extend shelf-life of fish products during chilled storage. There has been a …
Biogenic amines in fish, fish products and shellfish: a review
L Prester - Food Additives & Contaminants: Part A, 2011 - Taylor & Francis
Fish, cephalopods and shellfish provide a healthy source of high-quality proteins, essential
vitamins, minerals and polyunsaturated fatty acids. The beneficial effects of fish consumption …
vitamins, minerals and polyunsaturated fatty acids. The beneficial effects of fish consumption …
Fish and fishery products hazards and controls guidance
FS Grant - 2011 - repository.library.noaa.gov
This guidance is intended to assist processors of fish and fishery products in the
development of their Hazard Analysis Critical Control Point (HACCP) plans. Processors of …
development of their Hazard Analysis Critical Control Point (HACCP) plans. Processors of …
Biogenic amines in raw and processed seafood
The presence of biogenic amines (BAs) in raw and processed seafood, associated with
either time/temperature conditions or food technologies is discussed in the present paper …
either time/temperature conditions or food technologies is discussed in the present paper …
Regulation of microbial metabolism on the formation of characteristic flavor and quality formation in the traditional fish sauce during fermentation: a review
J Han, T Kong, Q Wang, J Jiang, Q Zhou… - Critical reviews in …, 2023 - Taylor & Francis
Fish sauce is a special flavored condiment formed by traditional fermentation of low-value
fish in coastal areas, which are consumed and produced in many parts of the world …
fish in coastal areas, which are consumed and produced in many parts of the world …
Technological roles of microorganisms in fish fermentation: a review
Y Xu, J Zang, JM Regenstein, W Xia - Critical Reviews in Food …, 2021 - Taylor & Francis
Fermentation is an important way to process and preserve fish. It not only gives the product a
unique flavor and texture, but it also contributes to increased nutritional value and better …
unique flavor and texture, but it also contributes to increased nutritional value and better …
A review on chemical and electrochemical methodologies for the sensing of biogenic amines
Biogenic amines (BA) are biomolecules of low molecular weight with organic basic
functionalities (amine group) that are formed by the microbial decarboxylation of amino …
functionalities (amine group) that are formed by the microbial decarboxylation of amino …