Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10538864 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠The formation of biogenic amines in trout fillets at 3.5 °C treated with radiation was studied. ⺠The doses of radiation were: 0.25, 0.50, 0.75, 1.0 and 2.0 kGy. ⺠Putrescine, cadaverine and tyramine showed good correspondence with the irradiation dose. ⺠Samples of good quality contained less than 10 mg/kg of each of these amines. ⺠For meat preservation purposes, the doses exceeding 1.0 kGy seem to be redundant.
Related Topics
Physical Sciences and Engineering
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Authors
Martin KÅÞek, KateÅina MatÄjková, FrantiÅ¡ek Vácha, Eva Dadáková,