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Journals / Journal of Food and Health Science / 2015 / Cilt: 1 - Sayı: 3

EVALUATION OF BIOGENIC AMINE DEVELOPMENT OF ANCHOVY (Engraulis encrasicolus) MUSCLE COMPARED TO ITS QUALITY CHANGES AT DIFFERENT CHILLING CONDITIONS

Serkan KORAL
Sevim KÖSE
Pages
150–165
Publication Date
2022-10-18
DOI
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AI Summary & Key Takeaways

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⚡ TL;DR(Too Long; Didn't Read)

Significant variations occurred (p

📌 3 Key Takeaways

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Objective & Hypothesis:This study investigates biogenic amine development (BA) vs. sensory, chemical and microbiological quality loss of anchovy (Engraulis encrasicolus) at three different chilled storage conditions which are commonly applied for fresh market and/storage prior to processing.
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Key Findings & Data:The contents of BAs and sensory, chemical and microbiological quality parameters of anchovy were analysed daily during storage.
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Conclusion & Impact:Significant variations occurred (p
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

This study investigates biogenic amine development (BA) vs. sensory, chemical and microbiological quality loss of anchovy (Engraulis encrasicolus) at three different chilled storage conditions which are commonly applied for fresh market and/storage prior to processing. The contents of BAs and sensory, chemical and microbiological quality parameters of anchovy were analysed daily during storage. Significant variations occurred (p

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Cite This Article

KORAL, S., KÖSE, S. (2022). EVALUATION OF BIOGENIC AMINE DEVELOPMENT OF ANCHOVY (Engraulis encrasicolus) MUSCLE COMPARED TO ITS QUALITY CHANGES AT DIFFERENT CHILLING CONDITIONS. Journal of Food and Health Science, Cilt: 1 - Sayı: 3, 150–165. https://ajindex.com/articles/563455

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References (6)

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