Changes on biogenic, volatile amines and microbial quality of the blue swimmer crab (Portunus pelagicus) muscle during storage

Faculty Agriculture Year: 2017
Type of Publication: ZU Hosted Pages: 2503–2511
Authors:
Mohammed Abdul Hameed Mohammed Hasssan
Journal: Journal of Food Science and Technology © 2017 Springer International Publishing AG. Part of Springer Nat Volume: 8
Keywords : Changes , biogenic, volatile amines , microbial quality    
Abstract:
Biogenic amines (BAs) are a group of substances with low molecular weight organic compounds such as aliphatic, aromatic or heterocyclic structures that are naturally present in animal tissues. The aim of this study was to investigate the ch
    
     
 
       

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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