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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last="Binzhao">Binzhao</name></author><author><name sortKey="Song, Juyi" sort="Song, Juyi" uniqKey="Song J" first="Juyi" last="Song">Juyi Song</name></author><author><name sortKey="Zhang, Zhichao" sort="Zhang, Zhichao" uniqKey="Zhang Z" first="Zhichao" last="Zhang">Zhichao Zhang</name></author><author><name sortKey="Hui, Pengzhao" sort="Hui, Pengzhao" uniqKey="Hui P" first="Pengzhao" last="Hui">Pengzhao Hui</name></author><author><name sortKey="Li, Pinglan" sort="Li, Pinglan" uniqKey="Li P" first="Pinglan" last="Li">Pinglan Li</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2014">2014</date><idno type="RBID">pubmed:24318167</idno><idno type="pmid">24318167</idno><idno type="doi">10.1002/jsfa.6524</idno><idno type="wicri:Area/PubMed/Corpus">000181</idno><idno type="wicri:explorRef" wicri:stream="PubMed" wicri:step="Corpus" wicri:corpus="PubMed">000181</idno><idno type="wicri:Area/PubMed/Curation">000181</idno><idno type="wicri:explorRef" 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China.</nlm:affiliation><country xml:lang="fr">République populaire de Chine</country><wicri:regionArea>Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083</wicri:regionArea><wicri:noRegion>100083</wicri:noRegion></affiliation></author><author><name sortKey="Binzhao" sort="Binzhao" uniqKey="Binzhao" last="Binzhao">Binzhao</name></author><author><name sortKey="Song, Juyi" sort="Song, Juyi" uniqKey="Song J" first="Juyi" last="Song">Juyi Song</name></author><author><name sortKey="Zhang, Zhichao" sort="Zhang, Zhichao" uniqKey="Zhang Z" first="Zhichao" last="Zhang">Zhichao Zhang</name></author><author><name sortKey="Hui, Pengzhao" sort="Hui, Pengzhao" uniqKey="Hui P" first="Pengzhao" last="Hui">Pengzhao Hui</name></author><author><name sortKey="Li, Pinglan" sort="Li, Pinglan" uniqKey="Li P" first="Pinglan" last="Li">Pinglan Li</name></author></analytic><series><title level="j">Journal of the science of food and agriculture</title><idno type="eISSN">1097-0010</idno><imprint><date when="2014" type="published">2014</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Animals</term><term>Biogenic Amines (analysis)</term><term>Cadaverine (analysis)</term><term>Cold Temperature</term><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></keywords><keywords scheme="MESH" type="chemical" qualifier="analysis" xml:lang="en"><term>Biogenic Amines</term><term>Cadaverine</term><term>Hypoxanthine</term><term>Putrescine</term></keywords><keywords scheme="MESH" type="chemical" qualifier="metabolism" xml:lang="en"><term>Nitrogen</term><term>Nucleotides</term></keywords><keywords scheme="MESH" qualifier="analysis" xml:lang="en"><term>Seafood</term></keywords><keywords scheme="MESH" qualifier="methods" xml:lang="en"><term>Food Packaging</term><term>Food Preservation</term><term>Food Storage</term></keywords><keywords scheme="MESH" qualifier="microbiology" xml:lang="en"><term>Fishes</term><term>Seafood</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Animals</term><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></keywords></textClass></profileDesc></teiHeader><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></front></TEI></record>Pour manipuler ce document sous Unix (Dilib)
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