Effect of Brine Concentrations on the Bacteriological and Chemical Quality and Histamine Content of Brined and Dried Milkfish

In this research, the occurrence of hygienic quality and histamine in commercial brined and dried milkfish products, and the effects of brine concentrations on the quality of brined and dried milkfish, were studied. Brined and dried milkfish products (<i>n</i> = 20) collected from four r...

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Autori principali: Chiu-Chu Hwang, Yi-Chen Lee, Chung-Yung Huang, Hsien-Feng Kung, Hung-Hui Cheng, Yung-Hsiang Tsai
Natura: Artigo
Lingua:Inglês
Pubblicazione: MDPI AG 2020-11-01
Serie:Foods
Soggetti:
histamine
dried milkfish
hygienic quality
brine-salting
Accesso online:https://www.mdpi.com/2304-8158/9/11/1597
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