| 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
Chemistry
Analytical Chemistry
Authors
Martin KÅÞek, KateÅina MatÄjková, FrantiÅ¡ek Vácha, Eva Dadáková,