Effects of Storage Time and Temperature on the Microflora and Amine-Development in Spanish Mackerel (Scomberomorus maculatus)

ABSTRACT Microbial content was characterized and levels of three amines (histamine, cadaverine, and putrescine) were determined in Spanish mackerel (Scomberomorus maculatus) decomposed at PC, WC, and 30°C for varying lengths of time. Correlations were shown (1) between the levels of the histamine, c...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Journal of food science 1988-07, Vol.53 (4), p.1024-1029
Hauptverfasser:	MIDDLEBROOKS, B.L., TOOM, PAUL M., DOUGLAS, WJLLARD L., HARRISON, RICHARD E., MCDOWELL, SANDRA
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Fish and seafood industries Food industries Fundamental and applied biological sciences. Psychology Marine Scomberomorus maculatus
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!