Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10541565 | Food Chemistry | 2011 | 6 Pages |
Abstract
⺠Ammonia and biogenic amines in fermented rainbow trout are formed food borne pathogen during the fermentation and storage periods. ⺠Lactic acid bacteria generally did not seem to play an important role on biogenic amine production by pathogenic bacteria. ⺠Ammonia and biogenic amine production by bacteria production could be influenced by adding brine solution. ⺠Brine solution had inhibitory effect on some of the biogenic amines.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Esmeray Kuley, Fatih Ãzogul, Yesim Ãzogul, Ismail Akyol,