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Changes in biogenic amines of major Portuguese bluefish species during storage at different temperatures

1999-03-01

Abstract excerpt

Changes in histamine (Him), cadaverine (Cad), putrescine (Put), agmantine (Agm) and volatile basic nitrogen (VBN) contents were examined in sardine, Atlantic horse mackerel, chub mackerel and Atlantic mackerel, during ice storage and storage at room temperature. Him formation as well as other amines varied greatly with species of fish and storage conditions. The levels of Him, Cad, Put and VBN increased gradually...

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Identifiers and source

Literature Corpus work
5e07ae0a-0b02-57b8-9388-1fc692a01113
DOI
10.1111/j.1745-4514.1999.tb00003.x
Open publication

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