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Journal of Aquatic Food Product Technology Volume 21, 2012 - Issue 2
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Articles

Changes in Biogenic Amines and Bacteria of Tiger-Toothed Croaker (Otolithes ruber) during Ice Storage

Sohrab Moini Department of Food Science and Technology, University of Tehran, Karaj, IranCorrespondence[email protected]
,
Amir Mojtaba Sotoodeh Department of Fisheries, Islamic Azad University, North Tehran Branch, Tehran, Iran
,
Alireza Haghoo Department of Environmental Sciences, Islamic Azad University, Science and Research Branch, Tehran, Iran
,
Mehran Moslemi Department of Fisheries, Islamic Azad University, Jouybar Branch, Jouybar, Iran
,
Seyed Vali Hosseini Department of Fisheries, University of Tehran, Karaj, Iran
,
Joe M. Regenstein Department of Food Science, Cornell University, Ithaca, New York, USA
,
Xesús Feás Sanchez Department of Analytical Chemistry, Nutrition and Bromatology, University of Santiago de Compostela, Lugo, Galiza, Spain
,
Fereydoon Aflaki Nuclear Science Research School, Nuclear Science and Technology Research Institute, AEOI, Tehran, Iran
&
Forood Yadollahi Department of Food Science and Technology, Islamic Azad University, Shahrekord Branch, Shahrekord, Iran
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Pages 147-155 | Published online: 07 Mar 2012

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Karoline Ribeiro Palmeira, Eliane Teixeira Mársico, Maria Lúcia Guerra Monteiro, Môsar Lemos & Carlos Adam Conte Junior. (2016) Ready-to-eat products elaborated with mechanically separated fish meat from waste processing: challenges and chemical quality. CyTA - Journal of Food 14:2, pages 227-238.
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Articles from other publishers (9)

Abimannan Arulkumar, Spiros Paramithiotis & Sadayan Paramasivam. (2023) Biogenic amines in fresh fish and fishery products and emerging control. Aquaculture and Fisheries 8:4, pages 431-450.
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A. Arulkumar, S. Paramasivam, P. Rameshthangam & S. Paramithiotis. (2018) Evaluation of psychrophilic, mesophilic, histamine forming bacteria and biogenic amine content in the muscle of mud spiny lobster, Panulirus polyphagus (HERBST, 1793) during ice storage . Journal of Food Safety 39:1.
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Abimannan Arulkumar, Sadayan Paramasivam, Palanivel Rameshthangam & Mohamed A. Rabie. (2017) Changes on biogenic, volatile amines and microbial quality of the blue swimmer crab (Portunus pelagicus) muscle during storage. Journal of Food Science and Technology 54:8, pages 2503-2511.
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Abimannan Arulkumar, Gunasekaran Karthik, Sadayan Paramasivam & Mohamed A. Rabie. (2016) Histamine levels in Indian fish via enzymatic, TLC and HPLC methods during storage. Journal of Food Measurement and Characterization 11:1, pages 281-289.
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Mariel GULLIAN-KLANIAN, María José SÁNCHEZ-SOLÍS, Montserrat TERRATS-PRECIAT, Mariana DELGADILLO-DÍAZ & Javier ARANDA. (2016) Quality indicators and shelf life of red octopus (Octopus maya) in chilling storage. Food Science and Technology 36:2, pages 304-312.
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Seraj Bita, Pedram Malekpouri, Takavar Mohammadian, Hossein Najafzadeh Varzi & Preeta Kochanian. (2013) Changes in biogenic amines and microbial loads in the muscle of orange-spotted grouper, Epinephelus coioides (Hamilton, 1822) during ice storage. Journal of Food Science and Technology 52:1, pages 240-248.
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Yan Yan Wu, Gang You, Lai Hao Li, Xian Qing Yang & Ya Wei. (2014) Effects of Inoculating Compound Lactic Acid Bacteria on the Quality of Cured Fish. Applied Mechanics and Materials 685, pages 486-489.
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Seyed Hosseini, Ali Hamzeh, Mehran Moslemi, Aria Lashkan, Antonio Iglesias & Xesús Feás. (2013) Effect of Delayed Icing on Biogenic Amines Formation and Bacterial Contribution of Iced Common Carp (Cyprinus carpio). Molecules 18:12, pages 15464-15473.
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Yue Hu, Zhiyong Huang, Jian Li & Hong Yang. (2012) Concentrations of biogenic amines in fish, squid and octopus and their changes during storage. Food Chemistry 135:4, pages 2604-2611.
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