Changes in Scomberotoxin (Histamine) and Volatile Amine (TVB-N) Formation in Longtail Tuna (Thunnus tonggol) Stored at Different Temperatures

Changes in histamine and volatile amine (TVB-N) formation was studied in longtail tuna (Thunnus tonggol) captured in the Sea of Oman and stored at different temperatures. Based on sensory analysis, longtail tuna maintained shelf life for 1, 4, 15 and 300 days at 0, 8, 25 and -18 oC, respectively. Hi...

Descrición completa

Detalles Bibliográficos

Principais autores:	Moza Abdallah Al-Busaidi, Poulose Yesudhason, Khamis Saif Al-Falahi, Adel Khalifa Al-Nakhaili, Nashwa Ali Al-Mazrooei, Saoud Hamood Al-Habsi
Formato:	Artigo
Idioma:	Inglês
Publicado:	Sultan Qaboos University 2011-01-01
Series:	Journal of Agricultural and Marine Sciences
Assuntos:	histamine, longtail tuna, scomberotoxin, storage temperature, safety.
Acceso en liña:	https://journals.squ.edu.om/index.php/jams/article/view/653
Tags:	Engadir etiqueta Sen Etiquetas, Sexa o primeiro en etiquetar este rexistro!