Biogenic amines formation, nucleotide degradation and TVB-N accumulation of vacuum-packed minced sturgeon (Acipenser schrencki) stored at 4 °C and their relation to microbiological attributes.
Identifieur interne : 000218 ( Main/Merge ); précédent : 000217; suivant : 000219Biogenic amines formation, nucleotide degradation and TVB-N accumulation of vacuum-packed minced sturgeon (Acipenser schrencki) stored at 4 °C and their relation to microbiological attributes.
Auteurs : Meng Gui [République populaire de Chine] ; Binzhao ; Juyi Song ; Zhichao Zhang ; Pengzhao Hui ; Pinglan LiSource :
- Journal of the science of food and agriculture [ 1097-0010 ] ; 2014.
English descriptors
- KwdEn :
- Animals, Biogenic Amines (analysis), Cadaverine (analysis), Cold Temperature, Consumer Product Safety, Fishes (microbiology), Food Microbiology, Food Packaging (methods), Food Preservation (methods), Food Storage (methods), Humans, Hydrogen-Ion Concentration, Hypoxanthine (analysis), Nitrogen (metabolism), Nucleotides (metabolism), Oxygen, Putrescine (analysis), Seafood (analysis), Seafood (microbiology), Vacuum.
- MESH :
- chemical , analysis : Biogenic Amines, Cadaverine, Hypoxanthine, Putrescine.
- chemical , metabolism : Nitrogen, Nucleotides.
- analysis : Seafood.
- methods : Food Packaging, Food Preservation, Food Storage.
- microbiology : Fishes, Seafood.
- Animals, Cold Temperature, Consumer Product Safety, Food Microbiology, Humans, Hydrogen-Ion Concentration, Oxygen, Vacuum.
Abstract
Sturgeon (Acipenser schrencki) were filleted, minced, vacuum-packed and stored at 4 °C. Minced sturgeon muscles were analysed for 10 days to determine biochemical [eight biogenic amines, ATP and breakdown products, K value, total volatile basic nitrogen (TVB-N) and pH], microbiological (total viable counts, Enterobacteriaceae, Psychrotrophs, Pseudomonas, Aeromonas, Vibrio, Lactobacillus and Brochothrix thermosphacta) changes and their relationships.
DOI: 10.1002/jsfa.6524
PubMed: 24318167
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pubmed:24318167Le document en format XML
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<author><name sortKey="Song, Juyi" sort="Song, Juyi" uniqKey="Song J" first="Juyi" last="Song">Juyi Song</name>
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<author><name sortKey="Zhang, Zhichao" sort="Zhang, Zhichao" uniqKey="Zhang Z" first="Zhichao" last="Zhang">Zhichao Zhang</name>
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<author><name sortKey="Zhang, Zhichao" sort="Zhang, Zhichao" uniqKey="Zhang Z" first="Zhichao" last="Zhang">Zhichao Zhang</name>
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<term>Consumer Product Safety</term>
<term>Fishes (microbiology)</term>
<term>Food Microbiology</term>
<term>Food Packaging (methods)</term>
<term>Food Preservation (methods)</term>
<term>Food Storage (methods)</term>
<term>Humans</term>
<term>Hydrogen-Ion Concentration</term>
<term>Hypoxanthine (analysis)</term>
<term>Nitrogen (metabolism)</term>
<term>Nucleotides (metabolism)</term>
<term>Oxygen</term>
<term>Putrescine (analysis)</term>
<term>Seafood (analysis)</term>
<term>Seafood (microbiology)</term>
<term>Vacuum</term>
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<term>Hypoxanthine</term>
<term>Putrescine</term>
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<keywords scheme="MESH" type="chemical" qualifier="metabolism" xml:lang="en"><term>Nitrogen</term>
<term>Nucleotides</term>
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<term>Cold Temperature</term>
<term>Consumer Product Safety</term>
<term>Food Microbiology</term>
<term>Humans</term>
<term>Hydrogen-Ion Concentration</term>
<term>Oxygen</term>
<term>Vacuum</term>
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<front><div type="abstract" xml:lang="en">Sturgeon (Acipenser schrencki) were filleted, minced, vacuum-packed and stored at 4 °C. Minced sturgeon muscles were analysed for 10 days to determine biochemical [eight biogenic amines, ATP and breakdown products, K value, total volatile basic nitrogen (TVB-N) and pH], microbiological (total viable counts, Enterobacteriaceae, Psychrotrophs, Pseudomonas, Aeromonas, Vibrio, Lactobacillus and Brochothrix thermosphacta) changes and their relationships.</div>
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