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Changes in biogenic amines, biochemical and microbial attributes of three spotted crab (Portunus sanguinolentus) during iced and refrigerated storage

التفاصيل البيبلوغرافية
العنوان: Changes in biogenic amines, biochemical and microbial attributes of three spotted crab (Portunus sanguinolentus) during iced and refrigerated storage
المؤلفون: T.K. Anupama, T V Sankar, George Ninan, K. Ashok Kumar, S.J. Laly
المصدر: Journal of Food Science and Technology. 58:2197-2205
بيانات النشر: Springer Science and Business Media LLC, 2020.
سنة النشر: 2020
مصطلحات موضوعية: chemistry.chemical_classification, Cadaverine, 010401 analytical chemistry, Portunus sanguinolentus, Food spoilage, food and beverages, 04 agricultural and veterinary sciences, medicine.disease_cause, Shelf life, 040401 food science, 01 natural sciences, 0104 chemical sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, Psychrotrophic bacteria, chemistry, Biogenic amine, medicine, Putrescine, Food science, Food Science, Mesophile
الوصف: Three spotted crab (Portunus sanguinolentus) is a preferred variety of crab among seafood consumers. Biochemical, microbial and sensory characters along with formation of biogenic amines of whole crabs stored under iced and refrigerated condition was evaluated. Cadaverine, putrescine and spermidine were the major amines formed during spoilage and a strong correlation between cadaverine and psychrotrophs was observed in refrigerated (0.92) and iced storage (0.86) respectively. Histamine was at lower level and not likely to cause any toxicological problems to consumers. Although TVB-N and TMA-N increased significantly (p
تدمد: 0975-8402
0022-1155
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::38d226df19cd48212038f332503c8b61
https://doi.org/10.1007/s13197-020-04730-w
حقوق: CLOSED
رقم الأكسشن: edsair.doi...........38d226df19cd48212038f332503c8b61
قاعدة البيانات: OpenAIRE
الوصف
تدمد:09758402
00221155