| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539475 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Cadaverine, putrescine, histamine and tyramine are the main biogenic amines (BA) in seafood. ⺠The levels of the main BAs in fish significantly increase during prolonged storage. ⺠Freezing can effectively prevent the formation of BAs in fish. ⺠Total mesophilic viable counts and total psychrophilic viable counts positively correlate with the formation of BAs. ⺠The levels of the main biogenic amines are suitable indicators of the freshness of fish.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Yue Hu, Zhiyong Huang, Jian Li, Hong Yang,