Evaluating Sardinella brasiliensis quality indicators through the quantification of histamine and bacterial communities

Primarily formed by the microbial decarboxylation of the amino acid histidine, histamine is the leading global cause of food poisoning from fish consumption worldwide. In the present work, the quality of 12 fresh and 12 frozen marketed sardines (Sardinella brasiliensis) were evaluated for histamine...

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Detalles Bibliográficos
Autores principales: de Lira, Alessandra Danile, de Castro, Icaro Maia Santos, Mann, Michele Bertoni, Mallmann, Luana Peixoto, Kothe, Caroline Isabel, Varela, Ana Paula Muterle, Frazzon, Ana Paula Guedes, Frazzon, Jeverson
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7452468/
https://www.ncbi.nlm.nih.gov/pubmed/32904280
http://dx.doi.org/10.1016/j.heliyon.2020.e04461

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7452468/
https://www.ncbi.nlm.nih.gov/pubmed/32904280
http://dx.doi.org/10.1016/j.heliyon.2020.e04461

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