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2014 | 17 | 4 |
Tytuł artykułu

Relationship between microbial load and histamine content in the rainbow trout fillet during refrigeration

Wydawca
-
Rocznik
Tom
17
Numer
4
Opis fizyczny
http://www.ejpau.media.pl/volume17/issue4/art-04.html
Twórcy
autor
  • Young Researchers Club, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
autor
  • Department of Fishery, Faculty of Natural Resources and Environment, Ferdowsi University of Mashhad, Mashhad, Iran
  • Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
autor
  • Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
  • Food Science and Technology Research Institute, ACECR Mashhad Branch, Mashhad, Iran
Bibliografia
  • 1. Akhondzadeh Basti A., Misaghi A., Zahraei Salehi T., Kamkar A., 2006. Bacterial pathogens in fresh, smoked and salted Iranian fish. Food Con., 17, 183–188.
  • 2. Arashisar X., Hisar O., Kaya M., Yanik T., 2004. Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets. Food Microbiol., 97, 209–214.
  • 3. Barat J.M., Gallart-Jornet L., Andrés A., Akse L., Carlehog M., Skjerdal O.T., 2006. Influence of cod freshness on the salting, drying and desalting stages. Food Eng., 73, 9–19.
  • 4. Chen H., Huang Y., Hsu H., Lin C., Chen W., Lin C., Tsai Y., 2010. Determination of histamine and biogenic amines in fish cubes (Tetrapturus angustirostris) implicated in a food-borne poisoning. Food Cont., 21, 13–18.
  • 5. Food and Agriculture Organization, 2013. Global Aquaculture Production (online query), Statistical information, Fisheries and Aquaculture Department, http://www.fao.org/fishery/aquaculture/en (last check on July 15th 2013).
  • 6. Ghomi M.R., Nikoo M., Heshmatipour Z., Amirjannati A., Ovissipour M.R., Benjakul S., Hashemi M., Faghanilangroudi H., Hasandoost M., Jadiddokhani D., 2011. Effect of sodium acetate and nisin on microbiological and chemical changes of cultured grass carp (Ctenopharyngodon idella) during refrigerated storage. Food Safety, 31, 169–175.
  • 7. Gram L., Henrik Huss H., 1996. Microbiological spoilage of fish and fish products. Food Microbiol., 33, 121–137.
  • 8. Hernandez M.D., Lopez M.B., Alvarez A., Ferrandini E., Garcia Garcia B., Garrido M.D., 2009. Sensory, physical, chemical and microbiological changes in aquacultured meagre (Argyrosomus regius) fillets during ice storage. Food Chem., 114, 237–245.
  • 9. Huis in 't Veld J.H., 1996. Microbial and biochemical spoilage of foods: an overview. Int. J. Food Microbiol., 33, 1–18.
  • 10. Hwang C., Lin C., Huang C., Huang Y., Kang F., 2012. Chemical characterisation biogenic amines contents and identification of fish species in cod and escolar steaks and salted escolar roe products. Food Cont., 25, 415–420.
  • 11. Kilinc B., Cakli S., Dincer T., Tolasa S., 2009. Microbiological, chemical, sensory, color, and textural changes of rainbow trout fillets treated with sodium acetate, sodium lactate, sodium citrate and stored at 4°C. J. Aquatic Food Product Tech., 18, 3–17.
  • 12. Leroi F., Joffraud J., Chevalier F., Cardinal M., 1998. Study of the microbial ecology of cold-smoked salmon during storage at 8˚C. Food Microbiol., 39, 111–121.
  • 13. Matějková K., Křížek M., Vácha F., Dadáková E., 2013. Effect of high-pressure treatment on biogenic amines formation in vacuum-packed trout flesh (Oncorhynchus mykiss). Food Chem., 137, 31–36.
  • 14. Nowzari F., Shábanpour B., Ojagh S.M., 2013. Comparison of chitosan-gelatin composite and bilayer coating and film effect on the quality of refrigerated rainbow trout. Food Chem., 141, 1667–1672.
  • 15. Nollet L.M.L., 2007. Handbook of Meat, Poultry and Seafood Quality. Edited by Blackwell Publishing Ltd. Australia.
  • 16. Oraei M., Motalebi A.A., Hoseini E., Javan S., 2011. Effect of Gamma irradiation and frozen storage on microbial quality of rainbow trout (Oncorhynchus mykiss) fillet. Iran. J. Fisheries Sci.,1, 75–84.
  • 17. Oraei M., Motallebi A.A., Hoseini E., Javan S., 2012. Effect of gamma irradiation and frozen storage on chemical and sensory characteristics of rainbow trout (Oncorhynchus mykiss) fillet. Food Sci. Technol., 47, 977–984.
  • 18. Ozogul Y., Ozogul F., Gokbulut C., 2006. Quality assessment of wild European eel (Anguilla anguilla) stored in ice. Food Chem., 95, 458–465.
  • 19. Ojagh S.M., Rezaei M., Razavi S.H., Hosseini S.M.H., 2012. Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chem., 120, 193–198.
  • 20. Oguzhan P., Angış S., 2012. Effect of salting and packaging treatments on fresh rainbow trout (Oncorhynchus mykiss) fillets during storage at refrigerator temperatures. Kafkas Univ. Vet. Fak. Derg., 18, 443–448.
  • 21. Pons-Sánchez-Cascado S., Veciana-Nogués M.T., Bover-Cid S., Mariné-Font A., Vidal-Carou M.C., 2006. Use of volatile and non-volatile amines to evaluate the freshness of anchovies stored in ice. J. Sci. Food Agric., 86, 699–705.
  • 22. Pezeshk S., Hosseini H., Rezaei M., Khaksar R., 2012. Evaluation of shelf life of live and gutted fish treated with a shallot. Food Process Preser.Doi: 10.1111/j.1745-4549.2012.00765.x.
  • 23. Ruiz-Capillas C., Jimenez-Colmenero F., 2004. Biogenic amines in meat and meat products. Food Sci. Nutr., 44, 489–499.
  • 24. Rezaei M., Montazeri N., Ershad Langrudi H., Mokhayer B., Parviz M., Nazarinia A., 2007. The biogenic amines and bacterial changes of farmed rainbow trout (Oncorhynchus mykiss) stored in ice. Food Chem., 103, 150–154.
  • 25. Rezaei M., Hosseini S.F., 2008. Quality assessment of farmed rainbow trout (Oncorhynchus mykiss) during chilled storage. Food Sci., 73, 93–96.
  • 26. Rehbein H., Oehlenschlager J., 2009. Fishery product quality, safety and authenticity. Edited byBlackwell Publishing Ltd. United Kingdom.
  • 27. Sallam K., 2007. Antimicrobial and antioxidant effects of sodium acetate, sodium lactate and sodium citrate in refrigerated sliced salmon. Food Cont., 18, 566–575.
  • 28. Silla Santos M.H., 1996. Biogenic amines: their importance in foods. Food Microbiol., 29, 213–231.
  • 29. Visciano P., Schirone M., Tofalo R., Suzzi G., 2012. Biogenic amines in raw and processed seafood. J. Front. Microbiol.,3, 188–202.
Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
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