Effect of Storage Temperature and Time on Biogenic Amines in Canned Seafood

Biogenic amines in canned seafood are associated with food quality and human health. In this study, a total of nine biogenic amines (histamine (HIS), phenylethylamine (PHE), tyramine (TYM), putrescine (PUT), cadaverine (CAD), tryptamine (TRY), spermine (SPM), spermidine (SPD), and octopamine (OCT))...

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Detalles Bibliográficos
Autores principales: Qu, Yinghong, Wang, Jingyu, Liu, Zhidong, Wang, Xichang, Zhou, Huimin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9497643/
https://www.ncbi.nlm.nih.gov/pubmed/36140871
http://dx.doi.org/10.3390/foods11182743

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9497643/
https://www.ncbi.nlm.nih.gov/pubmed/36140871
http://dx.doi.org/10.3390/foods11182743

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