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International Journal of Food Properties Volume 17, 2014 - Issue 8
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Original Articles

Safety Assessment of Crayfish (Astacus Leptodactylus ESCH., 1823) from Microbial Load and Biogenic Amines Signature: Impact of Post-Catch Icing and Frozen Storage

Ali EhsaniDepartment of Food Hygiene, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran;Department of Biotechnology and Quality Control, Artemia and Aquatic Animals Research Institute, Urmia University, Urmia, IranCorrespondence[email protected]
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Mohammad Sedigh JasourDepartment of Biotechnology and Quality Control, Artemia and Aquatic Animals Research Institute, Urmia University, Urmia, Iran
Pages 1714-1725 | Received 15 Feb 2012, Accepted 12 Jun 2012, Published online: 24 Apr 2014

Citations (4)

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Read on this site (1)

Gülsün Özyurt, A. Serhat Özkütük, Ayşe Şimşek, A. Faruk Yeşilsu & Merve Ergüven. (2015) Quality and Shelf Life of Cold and Frozen Rainbow Trout (Oncorhynchus mykiss) Fillets: Effects of Fish Protein-Based Biodegradable Coatings. International Journal of Food Properties 18:9, pages 1876-1887.
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Articles from other publishers (3)

Chuhan Tang, Yanshun Xu, DaWei Yu & Wenshui Xia. (2022) Label-free quantification proteomics reveals potential proteins associated with the freshness status of crayfish (Procambarus clarkii) as affected by cooking. Food Research International 160, pages 111717.
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Ali Ehsani, Seyedeh S Naghibi, Majid Aminzare, Kobra Keykhosravi & Mohammad Hashemi. (2019) Extraction of specific egg yolk antibodies and application in chitosan coating: effect on microbial and sensory properties of rainbow trout fillet during chilled storage. Journal of the Science of Food and Agriculture 99:5, pages 2356-2364.
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Martin Křížek, Eva Dadáková, František Vácha, Tamara Pelikánová & Kateřina Matějková. (2018) The effects of two essential oil and UV-light irradiation treatments on the formation of biogenic amines in vacuum packed fillets of carp (Cyprinus carpio). LWT 95, pages 268-273.
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