Biogenic Amines and Predictive Models of Quality of Rainbow Trout ( Oncorhynchus mykiss ) Fillets during Storage

To estimate biogenic amines and changes in quality of rainbow trout ( Oncorhynchus mykiss ) fillets at different temperatures, we determined the sensory attributes, total volatile basic nitrogen (TVB-N), total viable counts (TVC), and biogenic amines (BAs) of samples that were untreated (CK) or dry...

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Veröffentlicht in:	Journal of food protection 2017-02, Vol.80 (2), p.279-287
Hauptverfasser:	Li, Qingzheng, Lv, Jian, Zhang, Longteng, Dong, Zehong, Feng, Ligeng, Luo, Yongkang
Format:	Artikel
Sprache:	eng
Schlagworte:	Amines Animals Biogenic Amines Cadaverine Carp Fillets Fish Food Food Preservation Food quality Food safety Histamine Hydrochloric acid Mathematical models Neural networks Nitrogen Oncorhynchus mykiss Prediction models Putrescine Regression coefficients Salmon Salt Sensory properties Sodium Chloride Studies Temperature Trout
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