Effect of Vacuum Packaging on Histamine Production in Japanese Spanish Mackerel (Scomberomorus niphonius) Stored at Various Temperatures.
暂无分享,去创建一个
Yi-Chen Lee | Cheng-I. Wei | Chung-Saint Lin | Y. Tsai | C. Hwang | Pei-Hui Tseng | H. Kung | Yai-Ling Huang
[1] Yi-Chen Lee,et al. Determination of Histamine in Japanese Spanish Mackerel (Scomberomorus niphonius) Meat Implicated in a Foodborne Poisoning. , 2019, Journal of food protection.
[2] M. Rabie,et al. Changes on biogenic, volatile amines and microbial quality of the blue swimmer crab (Portunus pelagicus) muscle during storage , 2017, Journal of Food Science and Technology.
[3] Yu-Ru Huang,et al. The effect of vacuum packaging on histamine changes of milkfish sticks at various storage temperatures , 2017, Journal of food and drug analysis.
[4] Shuo-zeng Dou,et al. Population structure of Japanese Spanish mackerel Scomberomorus niphonius in the Bohai Sea, the Yellow Sea and the East China Sea: evidence from random forests based on otolith features , 2016, Fisheries Science.
[5] Tzou-Chi Huang,et al. Determination of histamine in milkfish stick implicated in food-borne poisoning , 2015, Journal of food and drug analysis.
[6] Yuemei Zhang,et al. Changes in Biogenic Amines and ATP-Related Compounds and Their Relation to Other Quality Changes in Common Carp (Cyprinus carpio var. Jian) Stored at 20 and 0°C. , 2015, Journal of food protection.
[7] F. Devlieghere,et al. Microbiological spoilage of vacuum and modified atmosphere packaged Vietnamese Pangasius hypophthalmus fillets. , 2012, Food microbiology.
[8] M. Cardinal,et al. Characterisation of the spoilage microbiota in raw salmon (Salmo salar) steaks stored under vacuum or modified atmosphere packaging combining conventional methods and PCR-TTGE. , 2012, Food microbiology.
[9] W. Horwitz. Official methods of analysis of AOAC International. Volume I, agricultural chemicals, contaminants, drugs / edited by William Horwitz. , 2010 .
[10] Yu-Ru Huang,et al. Determination of histamine and biogenic amines in fish cubes (Tetrapturus angustirostris) implicated in a food-borne poisoning , 2010 .
[11] Yi-Chen Lee,et al. Determination of histamine and histamine-forming bacteria in tuna dumpling implicated in a food-borne poisoning , 2008 .
[12] Shu-Chen Chang,et al. Determination of histamine and bacterial isolation in swordfish fillets (Xiphias gladius) implicated in a food borne poisoning , 2008 .
[13] M. Kanki,et al. Histidine Decarboxylases and Their Role in Accumulation of Histamine in Tuna and Dried Saury , 2007, Applied and Environmental Microbiology.
[14] F. Özoğul,et al. The effects of modified atmosphere packaging and vacuum packaging on chemical, sensory and microbiological changes of sardines (Sardina pilchardus) , 2004 .
[15] W. Visessanguan,et al. Shelf-life extension of refrigerated seabass slices under modified atmosphere packaging , 2002 .
[16] T. Hirata,et al. Proximate composition and nitrogenous extractive components in fish muscle and internal organs. , 2000 .
[17] F. Busta,et al. Quality changes in sardines (Sardina pilchardus) stored in ice and at ambient temperature , 1996 .
[18] T. Gill. Objective analysis of seafood quality , 1990 .
[19] S. Taylor,et al. Histamine food poisoning: toxicology and clinical aspects. , 1986, Critical reviews in toxicology.
[20] C. A. Thompson,et al. BIOCHEMICAL AND MICROBIAL STUDIES ON SHRIMP: VOLATILE NITROGEN AND AMINO NITROGEN ANALYSIS , 1973 .