Changes in biogenic amine contents throughout storage of canned fish products

Faculty Agriculture Year: 2014
Type of Publication: ZU Hosted Pages:
Authors:
Abass Omar Mohamed Talbea
Journal: PAK. J. FOOD SCI., 24(3), 2014: 137-150 PAK. J. FOOD SCI., 24(3), 2014: 137-150 Volume:
Keywords : Changes , biogenic amine contents throughout storage    
Abstract:
The levels of biogenic amines were assessed throughout storage at 4ºC, for up to 120 days, of canned sardines, anchovy and smoked fish. Histamine, tyramine, putrescine, cadaverin, spermidine and spermine levels increased in general with ela
    
     
 
       

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