Changes in biogenic amine contents throughout storage of canned fish products.

Faculty Agriculture Year: 2014
Type of Publication: ZU Hosted Pages: 137-150
Authors:
Mohammed Abdul Hameed Mohammed Hasssan
Journal: Pakistan Journal of Food Sciences CAB International. CABI is a registered EU trademark Volume: 3
Keywords : Changes , biogenic amine contents throughout storage    
Abstract:
The levels of biogenic amines were assessed throughout storage at 4°C, for up to 120 days, of canned sardines, anchovy and smoked fish. Histamine, tyramine, putrescine, cadaverin, spermidine and spermine levels increased in general with ela
    
     
 
       

Author Related Publications

  • Mohammed Abdul Hameed Mohammed Hasssan, "Changes in free amino acids and biogenic amines of Egyptian salted-fermented fish (Feseekh) during ripening and storage", Elsevier, 2009 More
  • Mohammed Abdul Hameed Mohammed Hasssan, "Effect of Concentration by Serum-Pulp Method on Valencia Orange Juice Properties and its Volatile Flavor Compounds", Zagazig University, Agriculture Faculty, 2003 More
  • Mohammed Abdul Hameed Mohammed Hasssan, "Effect of irradiation and storage on biogenic amine contents in ripened Egyptian smoked cooked sausage", © 2017 Springer International Publishing AG. Part of Springer Nat, 2013 More
  • Mohammed Abdul Hameed Mohammed Hasssan, "Effect of Pasteurization and Shelf Life on the Physicochemical Properties of Physalis (Physalis peruviana L.) Juice", John Wiley & Sons, Inc., 2014 More
  • Mohammed Abdul Hameed Mohammed Hasssan, "Reduced biogenic amine contents in sauerkraut via addition of selected lactic acid bacteria", Elsevier B.V, 2011 More

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