Bacterial diversity, biogenic amines and lipids oxidation in traditional dried anchovy (Encrasicholina punctifer) during ambient storage
نویسندگان
چکیده
منابع مشابه
Growth, mortality and exploitation of Buccaneer anchovy (Encrasicholina punctifer Fowler, 1938) from the north Persian Gulf and Oman Sea
The population parameters of Encrasicholina punctifer (Buccaneer anchovy) from commercial fishery in the Persian Gulf and Oman Sea coastal waters were studied from October 2014 to September 2015. A total of 13951 length-frequency data collected monthly by pair-boat purse seine and beach seine methods. The asymptotic length (L∞) and Von Bertalanffy growth function (K) were 11.5 cm and K = 1.4 pe...
متن کاملGrowth, mortality and exploitation of buccaneer anchovy (Encrasicholina punctifer Fowler, 1938) from the north Persian Gulf and Oman Sea
The population parameters of Encrasicholina punctifer (buccaneer anchovy) from commercial fisheries in the Persian Gulf and Oman Sea coastal waters were studied from October 2014 to September 2015. A total of 13951 length-frequency data were collected monthly by pair-boat purse seine and beach seine methods. The asymptotic length (L∞) and Von Bertalanffy growth function (K) were 11.5 cm and K=1...
متن کاملBiogenic amines in sea products
Sea food products are being processed through various techniques, i.e. chilling and freezing, heating, irradiating, and curing; regard to the condition of processing, formation of biogenic amines are probable, as raw materials are usually rich in respective precursors. Fermented fish products are among the most vulnerable items to this challenge, these products due to their nutritious value are...
متن کاملBiogenic amines determination in some traditional cheeses in West Azerbaijan province of Iran
Biogenic amines (BA) are nitrogenous compounds that possess biological activity. The source of production is the microbial decarboxylation of amino acids. This compounds are found in various types of cheese. The aim of this work was to evaluate the BA content of some traditional cheeses in West Azerbaijan province Iran. For this purpose, 70 samples of Koopeh, 10 samples of Lighvan and 5 samples...
متن کاملLiquid Chromatographic Determination of Biogenic Amines in a Meat Product during Fermentation and Long-term Storage
S���� D., P������ P., K������ T., K������ B., K���� V. (2003): Liquid chromatographic determination of biogenic amines in a meat product during fermentation and long-term storage. Czech J. Food Sci., 21: 167–175. Liquid chromatographic procedures employing two derivatisation reagents, dansylchloride and o-phthaldialdehyde (OPA), were compared and applied for the determination of biogenic amines...
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ژورنال
عنوان ژورنال: International Journal of Food Studies
سال: 2020
ISSN: 2182-1054
DOI: 10.7455/ijfs/9.1.2020.a9